THE MARIGOLD COOK BOOK. (COOKBOOK) by Baldwin, Mary H. and Hinds, Evelyn G. Foreword by Christine Hamilton Allen - 1938

New York: Doubleday, Doran, 1938. 126 pp, 9 1/4" H. Plastic comb binding with paper covered pictorial board covers. Recipes from the Marigold Restaurants. Contents: Foreword; Appetizers; Cocktails; Soups; Sea Food; Breads, Biscuits, and Muffins; Sandwiches; Meat and Eggs; Vegetables; Salads; Cakes; Frostings and Fillings; Cookies; Puddings; Frozen Desserts; Pies; Sauces; Pickles; Jellies and Preserves; Candy; Beverages. Recipes include: Oyster Gumbo; Lobster a la Marigold; Shrimp Wiggle; Creole Jambalaya; Baking Powder Biscuits; Gingerbread Waffles; Southern Spoon Bread; Baked Virginia Ham; Brunswick Stew; Oxtail Noodles; French-fried celery; Candied Yams; Dixie Cake; Virginia Pound Cake; Sea Foam Frosting; Carrot Pudding; New Orleans Baked Custard; Black Walnut Ice Cream; Sour Cream Pie; Marigold Watermelon Rind; Green Tomato Mincemeat and much, much more. 3 or 4 page tabs have very light abrasion, 2 with minor paper loss which does not affect text, minor browning to edges and gutters of pages, light browning on tabs an edges of text block, light rubbing and soiling on boards, light fading to color on front board at spine, light to moderate edge wear - mainly on bottom edge. . First Edition. Card covers in Comb binding . Good+.