The title alone made this too tempting to pass by. This 1937 title on child feeding showcases both the tastes and style of food from some eighty years ago, and a vision of vision of child-raising.
It is, for the present day cook a somewhat astonishing read. May we mention a braised breast of guinea hen, chicken livers in brown sauce, cold tongue in aspic, a gratin of fish and spinach, creamed celery, and cottage pudding? Try those on the kids.
It appears that children have changed mightily since the 1930s, or perhaps we have altered our perception of what foods youngsters might like. The book is purely a curiosity, although it was, in fact, brought to us by someone who was raised on it.
We must say that the copy we have to offer—mostly clean but well-stained in places—appears to have been richly used. It is sound, if worn, and it is lacking its dust jacket. It is a good find, though, for those interested in children’s food or perhaps a nice, if startling, gift for some new parents.