OP: Wick and Lick

Richards Rosen Associates, Inc., 1954. Comb bound. Very Good Minus.

American chafing dish cookery peaked between the late 1800s and the early 1900s.

But as Ruth Chier Rosen says in her introduction, “If you keep anything long enough it is certain to come back into style. Never was a more apt statement made about the glamorous chafing dish.” 

Indeed this stocky 3” x 5”, 142 page, comb bound chafing dish cookbook published in 1954 attempts to justify the grandmotherly bent for never throwing anything away because it will, no doubt, be put to good use once again.

The recipes, conveniently organized by dish type and separated by labeled tabs, include everything from pancakes and poached eggs to beef stroganoff, shrimp curry, Creole blintzes, and flaming fruit cake.

Bring the trend full circle once again with this copy of Wick and Lick! Very Good Minus with minor soiling, creasing, etc. The section tabs show the most creasing and fraying but remain largely intact.