Search

Item [19] promotes Lea & Perrins Sauce. Includes recipes for the "most popular dishes with definite seasoning directions, revised in accord with the advanced methods of the world's greatest chefs"; 2 p. of suggestions for making new dishes out of left-overs; cover illustrations of serving suggestions and product packaging; and index. Sample recipes: Creole oyster gumbo, Yorkshire pudding, and polenta.

Item [20] promotes Lea & Perrins Sauce. Printed on paper that can be cleaned with damp cloth (so food spills will not spoil it). Includes origins of Lea & Perrins sauce; recipes, including some for left-overs; illustrations of people in period dress around chafing dish on cover, serving suggestions, and product packaging; and index. Sample recipes: savory chicken liver canapés, chipped beef in savory sauce, and Spanish eggplant.

Item [21] is similar to item [20] except for copyright date.

Item [22] promotes Lea & Perrins Worcestershire Sauce. Includes origins of Lea & Perrins Sauce; recipes including some for left-overs; illustrated instructions for carving variety of meats, poultry, and fish; illustrations of chef on cover, serving suggestions, and product packaging; and index. Sample recipes: individual cheese souffles, snappy ham sandwiches, and cheese straws.

Item [23] promotes Lea & Perrins Worcestershire Sauce. Includes foreword advising women whose husbands like to cook to pamper them and telling story of origin of Lea & Perrins sauce; copy of 1851 testimonial from India; suggestions for good "go-togethers"; illustrated carving instructions for variety of meat, poultry, and fish; illustrations of serving suggestions and product packaging; and index. Sample recipes: beef and kidney stew, deviled lobster, and salmon-cucumber mousse.

Item [24], published 125 years after its founding, promotes Lea & Perrins Worcestershire Sauce. Includes origins of Lea & Perrins sauce; 100 recipes; illustrations of serving suggestions and product packaging; and index. Some recipes include wine or beer as an ingredient. Sample recipes: liverwurst and beer dip, duckling au vin, and crab foo yong. 2 copies.

Item [25] promotes Lea & Perrins White Wine Worcestershire Sauce. Includes serving suggestions and product packaging illustrations. Some recipes include liquor as an ingredient. Sample recipes: glazed Cornish hens, blonde bouillabaisse, and tangy potato slices.

Item [26] promotes French's Worcestershire Sauce, Barbecue Sauce, and other seasonings. Includes 72 recipes and cover illustration of barbecue with participants in period dress. Sample recipes: creamy split pea soup, macaroni souffle, and family style lasagna. Marked: 752002.

Item [1] promotes A.1 Sauce. Includes 9 recipes and illustrations of woman in period dress and product packaging. Sample recipes: A.1 spaghetti chop suey and baked beans. Marked: 3-50 and No. A104.