Stories aren't the icing on the cake - they are the cake.  Peter Guber 

{HISTORY}

 Born in Britain in the 1920's, Stork Margarine has been a helpmate in the baker's kitchen for over 90 years. In response to rationing during WWII, Stork launched their Cookery Service to educate home cooks in the art of cost-cutting efforts when it came to baking and cooking. Easing budgets without sacrificing flavors, they produced pamphlets on various topics featuring recipes with simple ingredients that helped trim the family budget without sacrificing any of the decadent flavors.This 16-page booklet was printed in 1960 - a revised and updated edition of the original 1951 publication.

 {SPECIAL FEATURES}

 - Contains a step by step instruction manual on how to ice a cake, what types of equipment to use, and how to produce a variety of designs.

 - Includes 17 different icing recipes and numerous variations featuring both hard and soft icings

 - Illustrated with line drawings and photographs

 - Soft cover with staple binding

{CONDITION}

 In lovely condition, with a bright colorful cover and clean pages all tightly secured in binding.

{SIZE}

 Measures 5.5" inches (width) x 8" inches (length).

 {WHY IT'S MARVELOUS}

 In addition to listing ingredients in pints and ounces, they also use the terms "loaves" and "dessertspoons" for units of measurement, which gives this leaflet a lovely old-fashioned quality.