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Contributed Recipes, like so many older, locally produced cookbooks, offers readers much more than just recipes. There’s all that rich cultural (and commercial) history, too, such as the admonishment to “Use F. W. Potter & Co.’s Gilt Edge Flour for Pastry” that runs across the footer of each page, and the back-cover description of Shredded Wheat’s wholesomeness and vast array of uses. This little book includes just over 200 recipes, not all of them edible (savor the Parker House rolls and sugar cookies, but resist tasting the liniment).

The last of the ten categories, or chapters, has been reserved for “Miscellaneous,” a curious stew that includes various ointments as well as recipes “To Remove Mildew,” “To Make Tough Beef Tender,” and for scalloped potatoes, ice cream, fudge, and other candies. The recipes, each of which credits its contributor, are straight to the point and use a minimum of words, but most leave baking directions (oven temperature, time) to the discretion of the reader—surely a glaring omission to modern cooks. A brief index at the back is followed by several pages of ads for the cookbook’s local sponsors.

(summary written by Donna Hanna)



Publication Date



Milne Library Publishing


Geneseo, NY


OCLC: 21888482

October 24, 2013

Creative Commons License

Creative Commons License
This work has been identified with a Creative Commons Public Domain Mark 1.0.

Contributed Recipes