The Economy Cook Book is meant to do two things; save you money on your food bills and win you the plaudits of your family for setting a good table. (From the Introduction)

{HISTORY}

From the editors of the Journal of Living magazine, comes this budget-friendly cookbook circa 1948. Filled with over 100 pages of recipes, this cookbook was intended for the typical American home cook who was responsible for feeding a family three meals a day, every day, year in and year out.

Edited by Ann White, a popular journalist and contributor to the magazine,  these recipes were tested both in the Journal's professional test kitchen as well as that of traditional kitchens across the country to ensure that they were 1) budget-friendly for most Americans and 2) interesting without sacrificing quality or presentation.

While the Journal of Living magazine itself was a popular midcentury read intended for a more mature audience of men and women over 40, these recipes kept family of all ages in mind. In the post-WWII years, when inflation sky-rocketed to 20%, supply shortages were rampant making food prices high just as Americans were getting back on their feet, and adjusting to new economic realities after having lost loved ones in the war, cookbooks like this one espousing joy while on a budget were much appreciated.

Ann, who was a writer but also a bit of an advice columnist and a therapist all rolled into one,  states many times throughout that meal planning on a budget doesn't have to be a dull or disappointing affair. It can actually be fun too, like a parameter that you have to work within creatively. "To stay on friendly terms with your food budget you want to win an occasional victory over it...," she confidently declares.

Utilizing fresh herbs, appropriate ingredients for the occasion, a nutritional rather than impulsive meal-planning agenda, simple shopping methods, time-saving food prep techniques and a thrifty approach to cooking for week-long stretches instead of daily grocery runs, Ann has compiled a list of recipes here that will be both physically and visually appealing to all eaters using fresh whole foods. 

 Interesting recipes include Butterscotch Apples, Lemon Spongettes, Dumplings in Tomato Sauce, Sausages with Squash, Hot Bacon and Potato Salad, Deviled Egg Spread, Peach Crumble Pudding, Applesauce Spice Cookies, French Baked Cheese Omelettes, and Refrigerator Coffee Ice Cream. 

Please note: All recipes included here, with the exception of some use of margarine (which can easily be substituted with butter), contain whole ingredients with no shortcuts, or pre-packaged foods.  

{SPECIAL FEATURES}

- 1948 Edition, 

- 128 pages

- This book comes with an inserted (very vintage!) news clipping recipe for Boova Shenkel 

{CONDITION}

In good vintage condition, this cookbook contains some light cooking stains on the front and back cover but is very clean and unmarked on the interior. there is some tanning of a few pages due to age but also due to the acidity of the news clipping where it was tucked inside the vegetable section on pages 108-109. Please see photos. 

{SIZE}

Measures  8" inches (length) x 5.5" inches (width) x .5" inches (thickness) and weighs 7 oz.