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Item [13] promotes a six part lecture series by Myrtie Ethelyn Robinson at the 20th Century Cooking School. Includes list of the six menus demonstrated; list of products and utensils used, their accompanying manufacturers, and location of the manufacturer, including Beech-Nut Packing Company, Malted Cereal Company, and Alcohol Utilities Company; and name of the manager [of the school?] J.T. Mattoon. No recipes.

Item [14] promotes the New England Culinary Institute. Includes brief description of the institute and their second campus at the Inn at Essex; location, hours, sample foods, and reviews of their seven establishments and services: Tubbs, Elm Street Café, La Brioche Bakery and Café, Butler's Restaurant, Birch Tree Café, and catering from the institute and the Inn at Essex; offer for 10% off next food purchase; and images of the interiors of their five restaurants and of men and women in period dress. No recipes.

Item [15] promotes a reprint of "The Art of Cookery" of 1747, by Hannah Glasse, from the Walters Art Gallery in Baltimore. Includes recipes selected from the copy held in the gallery; cover designs were reproduced from woodcuts by Hans Weiditz from 1537, also housed at the gallery; instructions on roasting fowl and recipes for vegetables, cakes, and gravy; and advice on treating dog bites. Some recipes include liquor as an ingredient. Sample recipes: Yorkshire Christmas-pye and crawfish soop.

Item [16] promotes the Historical Society of Michigan. Includes messages from Larry J. Wagenaar, executive director, and Kenneth R. Pott, president; news from local historical societies; calendar of events; advertisement for the 2004 Michigan History Directory; registration form for the 55th Annual Upper Peninsula History Conference; book reviews; in memorium; and images of men and women in period dress. No recipes.

Item [17] promotes the Pennsylvania Dutch periodical. Includes photocopied article entitled "Dried corn" by Joseph T. Kingston about the manufacturing and marketing of dried corn; second photcopied article entitled "Pennsylvania Dutch cooking is corny" by Edna Eby Heller with instructions on preparing and drying corn; corn recipes; and images of factories and men in period dress. Sample recipes: corn fritters and chicken corn soup.

Item [18] promotes the Pennsylvania Folklife periodical. Includes photocopied article entitled "Pennsylvanians called it mush" by Don Yoder about the term 'mush,' the history of mush, preparation of mush, ways of eating mush, mush recipes, and poetry about mush; and images of men, women, and children in colonial dress. Sample recipes: Indian mush cakes, fried mush, and cornmeal chicken or spare-rib mush.

Item [19] promotes the Pennsylvania Folklife periodical. Includes photocopied article entitled "Deivels-dreck (asafoetida), yesterday and today" by Donald Roan about asafoetida, a relative of parsley commonly used by the Pennsylvania Dutch; history of the asafoetida plant and its uses, including medicinal purposes for humans and horses; descriptions of modern uses by the Pennsylvania Dutch; and image of rural boy with asafoetida bag. No recipes.

Item [20] promotes the Pennsylvania Folklife periodical. Includes different photocopied article from the December 1964 issue entitled "Bakeovens in the Pennsylvania Folk-Culture" by Amos Long, Jr.; history of outdoor bakeovens and their structure; descriptions of how the Pennsylvania Dutch use the ovens and the process of making products, such as rye bread, cornmeal, and meats; and images of outdoor bakeovens. No recipes.

Item [21] promotes the Pennsylvania Folklife periodical. Includes photocopied article entitled "The ice-house in Pennsylvania" by Amos Long, Jr.; history and process of ice harvesting and storage; description of ice-house structure and other storage uses, such as for food; personal narratives; and images of ice-houses, ice harvesting, tools for harvesting, and men in period dress. No recipes.