250 Ways to Serve Fresh Vegetables - 1940 Cook Book

This vintage 1940, 48 page soft cover cook booklet is brought to you by the Culinary Arts Institute. This book features "the selection, care and preparation of every vegetable, with tables of mineral and vitamin content". Inside you'll find recipes such as Jerusalem Artichoke Souffle, Beets in Orange Sauce, Braised Fennel, Leeks Au Gratin, Salsify Casserole, Glazed Hubbard Squash and more. This cookbook shows a fair amount of wear, but still is in good condition.