THE OGILVIE COOK BOOK by OGILVIE, Louise (Pseudonym); WORDSELL, Dorothy, Editor - 1957

Toronto: Ogilvie Flour Mills Co., 1957. (CAD) 1st printing of tenth edition. No markigns, tiny faint spot to front cover near the top edge, otherwise Fine; no dust jacket. 23.5 x 15.5 cm, , cloth, black on white title oval on backround of pink stripes on white background,,[1-9], 10-319pp, [1]p. Index. Full page colour photos of prepared dishes augmentd with B&W instructional photos. This is the first printing of the (revised) 10th edition of this cookbook which has a pedigree reaching back into the 19th century. The copyright page reads: "Tenth edition. Revised. Sept. 1957. First printing." The bottom of the last page states "Toronto Canada/`MCMLVII". The Oglivie Flour Mills Co. was Canada's pioneer flour milling company. Founded by Alexander Oglivie in 1803 at Montreal, the company had supplied flour to Canadians for over a century and a half. Oglivie has always had available an Oglivie Cook Book as an aid to thousands of homemakers for generations. Over 3 years went into the preparation of this edition, the result of work of 7 of North America's leading food authorites: Louise Oglivie (Dorothy Wordsell), Martha Logan (Chris Robb Hindson), Marye Dahnke (Kraft foods), Mrs. Dan Gerber, Madame Jehane Benoit (Frey-Cadbury Limited), Mary P. Hinkle (Standard Brands), Eleanor Lynch (Reynolds Wrap Test Kitchen). About 500 recipes. Printed by Beckford Lithographers. . (2.1 JM FO 48/4. 10th. Hardcover. Fine/No Jacket. 8vo - over 7¾" - 9¾" tall.