This is definitely a cookbook for true beginners. It even tells you not to butter toast before putting it into the toaster lol!!

When I bought this cookbook, not updated since its release in 1954, I expected it to be more of a historical look at how mid-century housewives cooked than a how-to guide that I would embrace. Sure, the recipes rely heavily on Bisquick baking mix, canned soups, and items you simply can’t get today: salted mackerel, turtle soup, and onion juice. The cookbook does have its share of recipes that are far out of favor — perfection salad, cooked salad dressing, Molded Chicken-Almond Salad, overcooked meat, Beet Horseradish Mold, gelatin-shrimp salads, Spanish Hash, faux Chinese food, dried beef casseroles. However, the vast majority of recipes were real keepers.

And the cookbook, in keeping with that more frugal era, contains quite a few recipes using leftovers — a real plus with me. Readers will find this cookbook more than a glimpse at a different era and a reminder that their mothers had something going on in the kitchen, after all.

This little cookbook has some easy recipes that taste actually good (sometimes older recipes just don't work for our tastes today). It's interesting to read how things were different back in 1954 such as Quick Eggnog Pie requiring 'commercially prepared eggnog available at milk dealers' but not all is outdated.

Some things she mentions are being done again such as how to pack a good school (or work) lunch that is more than just a sandwich. We have come full circle and are making lunches more often these days and this old cookbook has some great ideas that we can use today. I enjoy reading old cookbooks anyway and I consider it a bonus when I can actually make use of some of the ideas and recipes.

Bought this in the mid 1990's.

I really liked the little paperback one I had from the 1970's. I didn't think these recipes were as good, plus the paper is very thin and rips easily. I've still made some good stuff from this, though.

The recipes are very easy and many of the recipes required ready-made ingredients (rice mixes, flavored noodles, etc). Most recipes are 4 steps or less, and though I don't really consider this way of food preparation actual cooking, this book held a place in my shelf when I was living in a small flat with limited kitchen space. A good book for people who really don't like complicated recipes and just want to put things together.
Be aware that many of the ready-made packaged ingredients required for these recipes have a high sodium content.

It's amazing how nearly everything has gelatin, Bisquick, salad dressing & American cheese in it! This cookbook was a definite step back into the 1960s and my grandparents made some of these recipes. Not many of the recipes would hold up today, though... except maybe the meat dishes. I don't think I'll be making anything from this book, but it's more of an interesting look into the role of women at that time and how they were expected to entertain guests and feed their families with what they had on hand.

Betty crocker killed my family.

Very Good Beginner's Cookbook

This book is not for the experienced and savvy cook. It has fairly basic recipes, and given the era it was written, mid 1950's, the recipes take advantage of boxed mixes and cereals and the like. But it also has some scratch recipes, and very good instructions for cooking basic items, like all kinds of eggs. It has useful items too, like how to make honey butter. I mention that because a while back it took me a while to find a honey butter recipe. The cookbook is also heavy on presentation of foods, with pictures to demonstrate a pleasing plate or fun kid garnishes. I liked the book. But again, if you are looking for complex cuisine, this is not the book for you.

Resource!

This was one of my mother's books that I used learning to cook before I was ten. Clever and amusing by half, but with some twists that still make good sense. (Breakfast in bed using a new muffin pan? Super!)

Great!