Item [29] promotes Breast-O'-Chicken Fancy Solid Pack and Chunk Pack Tuna. Includes tuna recipes; description of tuna fleet; and illustrations of Frank Decatur White, product packaging, and serving suggestions. Sample recipes: tuna hors d'oeuvres, souffle o'tuna, and tuna chop suey. Marked: 6-51-100 and No. R-302.
Item [30] promotes Norwegian sardines. Created by Ernest Treyvaud, executive chef, Waldorf-Astoria, New York; Lucien Toucas, executive chef, Hotel Astor, New York; Joseph Castaybert, executive chef, St. Regis, New York; and other leading chefs and gourmets; and compield and edited by Ted Saucier. Includes foreward describing species of salmon found only off Norwegian coast and two varieties, brisling and sild, used in canning; sardine recipes; and illustrations of three chefs who created booklet and serving suggestions. Some recipes use wine or beer as an ingredient. Sample recipes: Norway sardines Parisienne, hot deviled Norway sardines, and Norway sardines orientale.
Item [31] promotes Freeman & Cobb's fresh, frozen, and smoked fish. Includes price list for fresh and frozen fish and shellfish; description dated November 6, 1924, of some of the fish available; order form; and product packaging illustration. Item also includes envelope for mailing leaflet. No recipes.
Creators include:
Item [1] promotes fish and seafood. Similar to item [26] in box 270. Includes recipes and instructions prepared by the Consumers' Service Division of the New York City Dept. of Markets and endorsements on value of fish from 1939 newspapers and broadcasts. Sample recipes: Scotch shrimp salad, milkless clam chowder, and smelts in Italian sauce.
Item [2] promotes fish. Includes tips on selection of fish, how much to buy, and recipes for fish and seafood. Sample recipes: quickly baked fish and pickled herring. Leaflet no. 39. Item also includes newspaper clipping with recipe for crab cakes Maryland style.
Item [3] promotes seafood. Includes cleaning instructions for lobster and crab and 6 seafood recipes. Sample recipes: baked haddock stuffed with oysters and deviled crabs. Leaflet 39 A.
Item [4] promotes fish and seafood. Prepared in collaboration with Fish and Wildlife Service of U.S. Dept. of the Interior. Includes reasons to use fish and shellfish in the diet; table showing varieties of fresh and frozen fish and shellfish, whether fat or lean, usual market forms, and principal areas where available; meal-planning guide; and serving suggestion illustrations. Sample recipes: boiled fillets, planked fish, and shellfish and macaroni stew.
Item [5] promotes Michigan fish. Includes best of the recipes (prepared by Helen Baeder) developed at Michigan State College and issued in series of publications 1944-1947; brief descriptions of Michigan fish; recipes for fish and fish sauces; and hints on selecting fresh fish and scaling, cleaning, filleting, and freezing fish. Sample recipes: fish souffle, creamed fish, and Spanish sauce. Extension bulletin 313. Marked: 20M. Item also includes loose typewritten sheet with 2 recipes.
Item [6] promotes Star-Kist tuna. Includes foreword by Arthur Godfrey of CBS radio; recipes using Star-Kist tuna; party games, tricks, and puzzles; cooking hints; description of tuna fishing; and illustrations of Arthur Godfrey, Star-Kist cannery, serving suggestions, and product packaging. Sample recipes: Star-Kist tuna rice ring, Star-Kist tuna divan, and Star-Kist tuna tomatoes.