Published in 1932 in the midst of the Great Depression, Sheila Hibben’s The National Cookbook became a national sensation in America. In her introduction, Hibben wrote that she was inspired to write her cookbook after seeing a newspaper article featuring an elaborate recipe for a dog sculpted out of whipped cream paddling in a tureen of soup. She hoped that instead of making “frivolous novelties” and “elaborate atrocities” such as the whipped cream dog, her book would “call people home…to learn from the experience of our fathers the best and simplest way of eating.”
Read More »
History in the Making 