$13.00 CAD
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The 1958 Good Housekeeping’s Poultry & Game Book is a compact mid‑century cookbook that showcases the magazine’s test‑kitchen approach to preparing chicken, turkey, duck, and small game. It blends practical how‑to guidance—trussing, carving, roasting times—with the bright, optimistic food photography and menu planning typical of late‑1950s American home cooking. The tone is instructional but friendly, aimed at the efficient homemaker who wants reliable, economical dishes drawn “from the farm and forest.”
Missing cover?
Good Housekeeping’s
Poultry and Game Book
By the editors of GOOD HOUSEKEEPING MAGAZINE
Drawings by MARY KERSHULIS
Published by CONSOLIDATED BOOK PUBLISHING Chicago,. Illinois
CHICKEN
Broiled
Fried
Quick n easy
Roast
Simmer, stewed
Something special
Soups, salads
GAME
Pheasant
Quail
Woodcock
Sauce & marinades
Rabbit
SAUCES GRAVIES
STUFFING
TURKEY, DUCKLING
Some staining on front and back page. Toning on edges
68 pages
8 ½” x 6 ¼”
