If you are looking for the Calumet Cook Book, it's been sold.

I think the booklet is from the 1930's because that is when the
refrigerator started to replace the ice box.
Remember this when you read the recipes.

Metropolitan Cook Book from the Metropolitan Life Insurance Company.  
Inside cover "Cookery means carefulness and inventiveness and
willingness and readiness of appliances.  It means the economy of your
grandmothers and the science of the modern chemist; it means much
testing and no wasting; it means English thoroughness and French Art
and Arabian hospitality. - Ruskin.

Right living is largely dependant on healthful eating.  It is sometimes
difficult to feed the family nourishing food and at the same time give it the
variety which quickens the appetite.  This book has been prepared to help
the housewife in her ever-lasting question, "What shall I have for dinner
tonight?"  We hope that you will find it useful and helpful.

A companion book to this is The Family Food Supply which tells how to do
your marketing and play your meals economically.  A copy will be sent to
you upon request. Metropolitan Life Insurance Company"
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Vintage Recipe Books 1.
Vintage Recipe Books 2
Vintage Hershey's Recipes - 1940
Coconut Glamor Recipes - 1948
Molassas Recipe Booklet
More Vintage Booklets.
Hospitiality in a "JIFFY" Mix.
Art of Cookies.
Vintage Calument Recipe Booklet
Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  A
delightful little Christmas story with
mouthwatering warm tasty recipes
for the most wonderful time of the

Read "
Santa and the Magic Key",
plus recipes for your holidays.  A
story by PenVampyre

Easter eggs, bunnies and other
Read "
Easter and Where NOT to
Hide Eggs"  Memories of Easters
past and a few vintage recipes.

Logan's Halloween Story -The
original story won first place in
sixth-eighth grade division of
Southeastern Middle School, 2005
by Logan Lyon.   Alas, no recipes...

Food and Genealogy. A story By
Robin L. Wallace.  Our lives, our
families, our very history's are
defined by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his
version of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were
buried in the tiny, local cemeteries
and thoroughly cleaned up each
gravesite, carrying away branches
that may have fallen in the

Grandma Irwin's
Story of Courage
and Swit Tater Biskits Recipe.

Home Remedies Medicines Recipes
From Olden Times.

Thanksgiving Day recipes and story
from the past.

College Foods and Other Mistakes I
Have Eaten.
Helen Stone 1972 or there abouts.
Metropolitan Life Insurance Cook Book
The Food We Eat :

Proper Feeding means more than having enough food - it means the
right kind of food.  To be well nourished we need a balanced diet.  
There should be a liberal amount of fruits and green vegetables, for
they maintain and build blood and bone, regulate the body and furnish
it with roughage.

meat, fish, milk, cheese, eggs, and dried beans and peas, which build
muscle and repair tissue, should also have a place in the diet.  Science
tells us that meat in small quantities is necessary for a healthful diet.   
Children should not have meat more than once a day' adults also can
get along very nicely with meat once a day.

We need food which produce heat and energy such as starches found
in cereals or grains, bread flour mixtures and the starchy vegetables;
and sugar, molasses, syrups and preserves.

Fats, which are found in oil, butter, cream, fats meats and nuts,
should be eaten.  Between one-half and seven-eights of pound of fat
a week is the proper amount to allow for every member of the family
over 3 years old.

A few Useful Suggestions :
It pays to buy clean food from clean stores.
It is cheaper to buy in quantities as large as can be safely stored.
Food should be kept clean and covered.
Mil and cream should be kept covered in an ice box.
Salad plants should be washed and left in a cheesecloth bag in an ice
box before serving.
Meat and fish should be taken out of paper wrappings when put in an
ice box.
Cheese should be wrapped in a clean cloth, dampened in vinegar, and
kept in a cool, dry place.
Flour should be sifted before measuring.
Mustard and baking powder settle in the can and should be stirred
lightly before measuring.
Salt or sugar lumps should be broken before measuring.
One tablespoon cornstarch thickens as one egg.
One egg equals one-half teaspoon of baking powder.

Table of Measures and Weights
2 cups butter = 1 pound
4 cups flour (pastry) = 1 pound
2 cups granulated = 1 pound
2 2/3 cups powdered sugar  = 1 pound
3 1/2 cups cofectioners' sugar = 1 pound
2 2/3 cups brown sugar = 1 pound
1 7/8 cups rice  = 1 pound
4 1/2 cups Graham flour = 1 pound
3 7/8 cups entire wheat flour  = 1 pound
4 1/3 cups coffee = 1 pound
2 cups finely chopped meat = 1 pound
9 large eggs = 1 pound
1 square Baker's chocolate = 1 ounce
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 tablespoons butter = 1 ounce
4 tablespoons flour = 1 ounce

Oven Temperatures
Slove - 250 degrees to 350 degrees Fahrenheit.
Moderate - 350 degrees to 400 degrees Fahrenheit.
Hot or "quick" - 400 degrees to 450 degrees Fahrenheit
Very hot - 450 degrees to 550 degrees Fahrenheit.

Slow oven requires 1 burner halfway on.
Moderate oven requires 2 burners halfway on.
Hot oven requires 2 burners on full.

Recipes include:
Cocoa Syrup
Breakfast Coffee
Filtered Coffee
Ice Cofffee
Chocolate Milk with Vanilla flavor
Fruit Punch
Plain Muffins
Bran Muffins
cornmeal Muffins
Corn Cake
Baking Powder Biscuits
Soiur Mild or Soda Biscuits
Sweet Milk Doughnuts
Graham Baking Powder Nut Bread
and on and on.
Vintage Oven Temperatures
Iced Coffee