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Item [7] promotes Paragon Seafoods. Includes introduction by Jeannette Cramer Mason; advice on storing and defrosting seafood; recipes for canapes, cocktails, main dishes, salads, sandwiches, soups, and sauces using tuna, oysters, clams, rock fish, sole, flounder, salmon, smelt, shad, and sturgeon; company logo; menus; and index. Sample recipes: creamed salmon or tuna, tuna kedgeree, and poached rock fish.

Item [8] promotes Pearl Brand shrimp. Includes intoduction by L.W. Strasburger; history of catching, freezing, canning, raising, storing, and thawing shrimp; recipes for appetizers, canapes, casseroles, and salads; images of product packaging, paddle-wheel steam boats, and period dress; map of Louisiana coast; and index. Sample recipes: shrimp-cheese delights, shrimp and chow mein noodles, and shrimp stuffed celery.

Item [9] promotes Chicken of the Sea tuna. Includes description of tuna fishing; recipes for main dishes, entrees, salads, sandwiches, hors d'oeuvres; images of product packaging, serving suggestions, and Seal of Acceptance of the Committee on Foods of the American Medical Association. Sample recipes: tuna beet-lets, chilled molded tuna salad, and tuna loaf.

Item [10] promotes fish and shellfish and includes recipes from Gabriel Lugot and Oscar Tschirky. Includes tips on buying, storing, cooking, broiling, baking, and steaming fish and shellfish and recipes for soups, salads, entrees, and sauces. Sample recipes: porgy with tomato sauce, deep sea cutlets, and scallop stew.

Item [11] promotes Fishermen's Grotto restaurant on Fishermen's Wharf, San Francisco, Cal. Includes history and images of Fishermen's Wharf and Grotto; four recipes; images of period dress; and tips on using abalone, oysters, and fish steaks. Sample recipe: spaghetti and crab.

Item [12] promotes Boone's Restaurant in Portland, Maine and was written by Arlyn E. Barnard. Includes advice on preparing, cooking, and eating lobster and clams; images of serving suggestions, lobstering, fishing, lobster pots, and dining room of Boone's Restaurant. No recipes.

Item [13] promotes Gorton's sea foods. Includes history of Gloucester fisheries; advice for using codfish, herring, roe, mackere, scallops, and clams; images of product packaging, serving suggestions, period dress, test kitchens, Gloucester harbor, drying salt codfish, and reproduction of A.W. Buhler's "The man at the wheel"; original envelope; and order form for The Gorton Picnic Basket. Sample recipes: baked creamed cod, chowder pie, and sauteed scallops.

Item [14] promotes Breast O' Chicken tuna products. Includes recipes for appetizers, salads, and entrees; buying advice; portrait of Frank Decatur White; images of serving suggestions and product packaging; and loose order form for additional copies. Sample recipes: tuna planked steak, tuna chop suey, and broiled tuna loaf. Marked: 4-50 No. R-302.

Item [15] promotes fish from A&P markets. Includes fish chart with size, season and price; advice on buying and preparing whole fish, fillets, steaks, clams, crab, lobster, shrimp, scallops, herring, mackerel, and sauces; introduction by Marion Rouse Budd, director A&P kitchen; images of Boston's fish pier, processing, and scientific testing. Sample recipes: baked yellow pike, whiting creole, and broiled swordfish steak.

Item [16] promotes Riverside Brand crab and shrimp. Includes description of processing and packaging; and appetizer, sandwich, soup, and stew recipes. Sample recipes: shrimp gumbo, shrimp and eggplant, and creamed crab meat on toast.