Cookbook, Published by the Kellogg Company, c. 1935

Manufacturers of various novelties saw potential to promote their brand names and products to the CCC. Published by Kellogg's of Battle Creek, Michigan, this copy of <em>Menu and Recipe Suggestions for US</em> C.C.C. belonged to a Lieutenant Edwards. Directions on making ham loaf and American chop suey, seasonal menus for three meals a day, and the nutritional importance of bran are part of the printed cookbook, and Edwards augmented the contents with typewritten recipes for various desserts and Italian spaghetti.

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