1920s Cookery Books

    After the First World War and the influenza epidemic of 1918, the 1920s were a time of desperate decadence.  Wartime rationing was lifted or lessened, though food shortages would linger in some places until the middle of the decade.  Germany suffered economically due to paying war reparations, and middle-class women across the Western world entered the job market in unprecedented numbers, impacting their expected role as homemakers.  For the United States, 1920 marked the first year of Prohibition, driving the liquor market underground and leading to mob control of alcohol sales.  In October of 1929, the USA's stock market crashed, putting an end to the Roaring Twenties.

Baked goods and sandwiches
Cakes, meat pies, fruit tarts, breads, sandwiches.
    Bradley, Alice. Good Things to Eat: Made with Cow Brand Baking Soda. Montreal, QC: Church & Dwight, 1924.
    Hill, Janet McKenzie. Cakes, Pastry and Dessert Dishes. Boston, MA: Little, Brown, and Company, 1927.
    —. Be-Ro Home Recipes: Scones, Cakes, Pastry, Puddings (6th ed). Newcastle-upon-Tyne, UK: Thomas Bell & Son, 1928.
    —. Cake Secrets. Montreal, QC: Carnol Limited, 1924.
    —. Fancy Cake Baking. New York, NY: Henry Heide Inc., 1926.
    —. The Art of Sandwich Making. Toronto: Canada Bread Company, c.1928.
    —. The Jubilee Recipe Book. Montreal, QC: The St. Lawrence Flour Mills Company, 1927.

Cocktails and punches
Mixed drinks, home brewing, soda syrups.
    Steedman, M. E., and C. H. Senn. Home-Made Summer and Winter Drinks. London, UK: Ward, Lock and Co., 1924.
    Toye, Nona, and A. H. Adair. Drinks—Long & Short. London, UK: William Heinemann, Ltd., 1925.

Dinners
All dinners all the time; for big meals, not little suppers.
    Guarracino, Beatrice. The Book of Meals (5th ed.). London, UK: T. Fisher Unwin Ltd., 1924.

Fish, flesh, and fowl
Tinned, fresh, frozen, roasted, cured.
    —. 48 Famous Sardine Meals. Black's Harbour, NB: Connor Bros., 1925.
    —. Cuts of Meat and How to Use Them. Montreal, QC: Stanford's Limited, c.1920.
    —. Fish as Food and Fish Cookery. Brisbane, QLD: Central Technical Institute, c.1920.
    —. Frye's Meat Guide (3rd ed.). Seattle, WA: Frye and Company, 1927.
    —. The Fine Art of Carving. Montreal, QC: The Sheet Metal Products Co. of Canada, 1922.

Ice cream, custards, and blancmanges
Custard is thickened with eggs; blancmange is thickened with starch.
    Boeglin, C. H. Sundaes, Ices & Cream Sodas: How to Make Them. London, UK: Herbert Jenkins Limited, 1927.
    Rigby, W. O., and Fred Rigby. Rigby's Reliable Candy Teacher: With Complete and Modern Soda, Ice Cream and Sherbet Sections. Topeka, KS: Rigby Publishing Company, 1920.
    Stanley, Louise, and Jessie Alice Cline. Ice Creams Frozen Without Stirring. Washington, DC: United States Department of Agriculture, 1929.
    —. 1924: A Jell-O Year. LeRoy, NY: Genesee Pure Food Company, 1924.

Jellies, pickles, and chutneys
Includes marmalade, fruit preserves, Jell-O, relishes.
    Close, Charles Phillip. Homemade Fruit Butters. Washington, DC: United States Department of Agriculture, 1922.
    Joslyn, Maynard Alexander, and William Vere Cruess. Home and Farm Preparation of Pickles. Berkeley, CA: University of California, 1929.
    Hamilton, Ethel W. Preserving Fruits and Vegetables in the Home. Ottawa, ON: Canada Department of Agriculture, 1927.
    Riesenberg, Emily, comp. Preserving at Home: A Book for the Home Economist. Chicago, IL: Rand McNally & Co., 1921.
    van Duyn, Jeanette C. Canning, Preserving, Pickling and Fruit Desserts. Durban, KZN: The Commercial Printing Co., 1921.
    Waterman, Amy Harlow Lane. A Little Preserving Book for a Little Girl. Boston, MA: The Page Company, 1920.
    —. Some Valuable Recipes for Canning Fruits and Vegetables. Toronto, ON: The T. Eaton Co., c.1920.

Miscellaneous
Generic or mixed recipe books.
    Knox, Rose Markward. Food Economy: Recipes for Left-Overs and Plain Desserts. Johnstown, NY: Charles B. Knox Gelatine Co., 1920.
    Neil, Marion Harris. A Calendar of Dinners with 615 Recipes (20th ed.). Cincinnati, OH: The Proctor & Gamble Co., 1921.
    Rose, Flora. The New Butterick Cook-Book. New York, NY: The Butterick Publishing Company, 1924.
    —. Clements Tonic Cookery Book. Rozelle, NSW: Clements Tonic Ltd., c.1925.
    —. Economical Cooking Recipes. Auckland, NZ: Dr. Morse's Indian Root Pills, 1928.
    —. Mrs. Beeton's Cookery Book. London, UK: Ward, Lock & Co., 1923.
    —. The Family Herald Cook Book (2nd ed.). Montreal, QC: The Family Herald and Weekly Star, 1923.

Sweets and confections
Hard candy, fudge, toffee, etc.
    Cruess, William Vere, and Agnes O'Neill. The Home Preparation of Fruit Candy. Berkeley, CA: University of California, 1927.

Themed recipes
Single ingredients, holidays, dietary restrictions.
    Martin, Virginia. Salad Secrets. Montreal, QC: Colman-Keen Limited, 1928.
    —. 11 Ways to a Man's Heart. Ingersoll, ON: Ingersoll Cream Cheese Company, 1920.
    —. Eat More Cheese: Recipes. Quebec, QC: Canada Department of Agriculture, 1924.
    —. Fry's Book of Recipes: Made with Fry's Cocoa and Chocolate. Montreal, QC: J. S. Fry & Sons, c.1928.
    —. Prize Winning Recipes to Vary Your Menus. Orange, MA: Minute Tapioca Company, 1927.
    —. Quebec Standard Products: Maple Syrup and Maple Sugar. Quebec, QC: Quebec Maple Sugar Producers Association, c.1920.
    —. Queensland: Fruit and How to Use It. Brisbane, QLD: New Settlers' League of Australia, 1926.
    —. Seasoning Suggestions: Revealing the Chef's Seasoning Secrets for Improving over One Hundred and Fifty Dishes with Lea & Perrins' Sauce. New York, NY: Lea & Perrins, 1922.
    —. Two Dozen Ways to Use Log Cabin Syrup. St. Paul, MN: The Log Cabin Products Co., c.1923.