Cook It In A Casserole : With Chafing Dish Recipes and Menus by Brobeck, Florence - 1950

New York: M. Barrows & Company. Very Good in Good dust jacket. 1950. Hardcover. 9th printing. 183 pp. Foxing on top edge. DJ has heavy edge wear with chips and creases and is heavily foxed; now in mylar sleave. Brobeck was a best selling cookbook author, a women's editor of the New York Herald Tribune, and a food columnist for the the New York Times Magazine. The idea of casserole cooking as a one-dish meal became popular in America in mid-twentieth century, from the foreword "The shopwindows... during the war years blossomed with new bouquets of cookery wares,... casseroles of every possible shape and size." Delightfully written. Each section's subject (regardless of title) has an introduction, a selection of menus and these are followed by the recipes. Section titles: Casserole Soup Suppers, Fish Dinners en Casserole, Eggs in Casserole Menus, Macaroni, Spaghetti, Noodles, and Rice in Casserole Menus, Chicken Casserole Dinners, Meat Casserole Dinners, Vegetable Casserole Dinners, Who Said Chafing Dishes Are Quaint?, Chafing Dish Menus, Salads, Desserts, Sauces, Coffee and Tea, Index. ; 8vo .