The American Peoples Cookbook, 1956, part one.

No, there's no apostophe missing; the wonderful old Culinary Arts Institute was presenting here ideas from many Americans of all different backgrounds, and also were taking many winning entries from the Peoples Book Club and from the Sears Readers Club (though the Culinary Arts people added recipes to make it a well-rounded cookbook, they explain).

I actually bought this book for its pictures -- and am finding it fascinating that they too were enthralled by various times in American history including the 1920s:

As has often happened to me lately with vintage cookbooks, however, I'm getting interested in some of their recipes and tips. Today I read some interesting tips on packing lunches, which they recommend include the general healthy-even-by-today's-standards menu of

• a protein-rich source such as a cheese sandwich, a meat sandwich, or fried chicken (which they explain should be frozen ahead of time so it's still safely coolish a few hours later for lunch)

• "salads and raw vegetables" (which is a good idea in the days before microwaves; who would have wanted a vegetable casserole or something without refrigeration or reheating facilities)

• beverage (for which they recommend a thermos)

• dessert  (they highly recommend a fruity one, such as simply a fresh fruit or two, or pie, or a fruit salad)

• a surprise! ("be it candy or a stick of gum, olives or pickles, a newspaper clipping or note" -- any let "the lunch carrier know that the lunch was packed with loving thoughtfulness")

(I'm still reading this book so there might be another installment of this "review" sometime.)