Item [10] promotes J.B. Bourne. Business card for J.B. Bourne of West Falmouth, Massachusetts, dealer in beef, pork, poultry, mutton, veal, fruits, vegetables, cigars, confectionary, ice cream, and tonic. No recipes.
Item [11] promotes meat products from Elkhart Packing Co. Includes recipes for meat dishes from church members of 18 churches in Elkhart, Indiana; recipes for beef, pork, veal, mixed meats, Yellow Creek sausages and bacon, and left over meat; meat hints for the housewife; time table for cooking meats; poem, "The woman who cooks", by Mrs. Geo. W. Chase of the Simpson M. E. Church; and index. Sample recipes: golf balls, John Masseti, and city chicken.
Item [12] promotes Honeysuckle White Turkeys from Ralston Purina Company. Includes instructions on how to remove leg wire; how to remove and prepare neck and giblets; how to stuff and cook the turkey; how to make gravy; how to store after cooking; how to use leftovers; and recipes for stuffing and for turkey casseroles. Marked: PP 6277D 603. Sample recipe: turkey and green rice.
Item [13] promotes delicatessen products from Boar's Head Provisions Co., Inc. Includes nutritional information about their cold cuts, cheeses, and condiments with sections on beef and pastrami, bologna, cheese, condiments, frankfurters, ham and bacon, Italian delicacies, loaves and wursts, poultry, and salami and sausage with markings to denote whether the products are on the Feingold food list for persons on food sensitive diets or meet American Heart Association guidelines for saturated fat and cholesterol; chart of their lower sodium products with milligrams of sodium per serving and percent of daily value; and illustrations of product packaging, serving suggestions, and Boar's Head logo. No recipes.
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Item [1] promotes eggs from Ontario, Canada. Includes breakfast, sauce, sandwich, microwave, nog, and dessert recipes; description of egg composition; nutritional information; description, explanation, and table of grades; definitions of blood and meat spots; two methods for cold and hot water boiling; advice on shelling hard boiled eggs; time table and advice for microwave scrambling; two methods for steam and fat frying; two methods for hard boiling and poaching; time table and advice for baking or shirring; create-a-quiche chart; advice on storing eggs, storing and freezing leftover yolks and whites, uses for spare yolks and whites, and general egg cookery; egg size substitution chart; product illustration; and index. Punched for loose leaf binding. Sample recipes: piperade, hula shake, and eggburger. Marked: M2M 3V3.
Item [2] promotes eggs. Includes appetizer, breakfast, beverage, entree, sandwich, quiche, crepe, souffle, salad, vegetable, and dessert recipes; instructions for frying, scrambling, hard and soft boiling, poaching, and baking or shirring eggs; and serving suggestion illustrations. Sample recipes: chicadee, goldegger souffle, and curried chicken crepe filling. Marked: E36.
Item [3] promotes eggs. Includes eighteen breakfast and beverage recipes. Sample recipes: peptail, coffee cackle, and sunny winter omelet. Marked: E33.
Item [4] promotes eggs. Includes fourteen beverage, breakfast, souffle, entree, crepe, soup, sandwich, and quiche recipes; instructions for hard boiling; and product image. Sample recipes: gold strike punch, modern Denver sandwich, and quick asparagus souffle. Marked: E-0034.
Item [5] promotes eggs and is entirely in Spanish. Includes recipes for fried, steam cooked, baked, hard boiled, warm, scrambled, and poached eggs; and recipes for soft and baked custard, plain and sponge cake, hard meringues, meringue cake, and soufflé. Sample recipes: huevos revueltos, merengue para pastel, and flan al horno. Marked: E28.