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The article discusses the history of American cookbooks. The first cookbooks to be printed in America appeared only in the middle of the 18th century, and were mostly reproductions of English cookbooks. The first published was "The Complete Housewife" at Williamsburg, Virginia in 1742. Before 1800, two English cookbooks were reprinted, namely "The Frugal Housewife," by Susannah Carter and "The New Art of Cookery," by Richard Briggs.

Deals with the cookery of the author. Philosophy of the cooking of the author; Ingredients used by the author to her soup; Recipes of different soups including Cream of lettuce Soup.

The article offers information on the efforts of the freelance baker Layton Gentry for popularizing Crunchy Granola through his Johnny Granola-seed. It states that Gentry sell his granola recipes on food companies in different countries including Sovex Inc. of Tennessee and Lassen Foods of California as he believes the need for granola business to spread out. It says that through his sale, granola serves as a snack and breakfast food and also boosts sale and operation of companies.

New Orleans, Louisiana rejoices in good cooking. Rejoices is the right word, because New Orleanians take justifiable pleasure in their cooking. The law of supply and demand rules in food as in other matters. In order to have good cooking there must be a sizable public which knows good cooking from bad and insists upon having it. New Orleans has such a public. As an illustration of the serious attitude toward food which one encounters, the Drifter recalls inviting a lady in New Orleans to lunch and asking her to suggest a restaurant.

Features Gertrude Crum, the cook behind "Menus by Mail," a collection of recipes sent through mail. Reasons behind the success of the recipe collection; Family and career background of Crum; Outlook of Crum on cookery.

Discusses two basic and different kinds of foods to suit different temperaments. Discussion of the approach in which demand of gentle food is there and that can be prepared quickly and without effort; Description of the approach in which the food is complicated so that one can spend as much time as possible to expunge one's grief; Recipes of potato soup and milk toast.

Presents information on Pâtés, which is a type of convenience food. Meaning of the term Pâté; Use of convenience food to add taste and tone to everyday food; Recipe for its preparation; Discussion on the method of serving the dish.

The article features the Chanteclair restaurant in New York City, and presents a recipe for Coquille Chanteclair. It states that the restaurant was set up by René Dreyfus, a former race car driver, and his brother, Maurice. The restaurant specializes in French cuisine, and has a large, circular table which is a favorite gathering place of several race car drivers in the city. A brief biography of René follows, as well as the history of the restaurant, which was set up in 1953.

The article provides information on the crown roast of lamb, which is an old-fashioned dish that can be served during dinner parties. According to the author, the crown roast of lamb is a special creation for the table that can be truly rewarding to the artist behind every cook. She adds that the crown roast is a dish of happy early memory for her, which she pleasurably experimented over the years. A recipe for the crown roast lamb is also presented.

The author discusses various approaches in preparing and cooking potatoes. He mentions that potatoes are a staple in French dishes and those in Idaho, wherein both places have several recipes that instruct people to prepare and cook potatoes in different approaches including fries, chips, and mash. Mashed potato recipes are presented including Potatoes Colcannon, Potatoes Duchesse and Italian Potato Pie.

The article features Yves Louis Ploneis, chef at 21, a restaurant in New York City, and provides a recipe for Baby Pheasants Bon Viveur. Ploneis began working at the restaurant in 1939, starting out as a fish cook. He has since developed a reputation for being able to cook anything, including grouse, antelope and bear, and make them taste good. He is also an avid hunter, a wine connoisseur, and states that 21 has a stock of over 100,000 bottles. Despite his love of cooking, Ploneis reveals that at home, his wife does the cooking.

Focuses on the preference of Alabama Senator John H. Bankhead on the corn stick menu being served at the Parrot Restaurant in Washington. Expertise of chef Creighton Porter in preparing the meal; Taste of corn sticks preferred by people from the South; Recipe of the corn stick.

Presents recipes of three kinds of fondue. Description of the preparation of La Vraie Fondue Suisse; Presentation of the recipe of La Fondue Bourguignonne; Information on the cooking of La Fondue Orientale.

The article discusses how the pizza made its way from the City of Naples to become a favorite dish in the U.S. in 1959. It says that pizza originated in southern Italy a long time ago, which has now become a threat to the hot dog and the hamburger as the great snack in the U.S. According to the author, the oldest pizzeria in the U.S. can be found at 53 Spring Street in New York City. The recipe for Neapolitan Pizza and the high demand for pizza in the West are also discussed.