This collection contains manuscript works about cooking, including recipes and tipped-in content about homemaking., The preferred citation for this collection is "From the collections of the St. Louis Mercantile Library at the University of Missouri - St. Louis."
"Rolling kitchen at Jefferson Barracks, first of its kind in the army - It was inspected by Maj. Gen. Charles E. Kilbourne (center) , during his visit here yesterday. At left is Brig. Gen. Dana T. Merrill, Twelfth Brigade commander, and, right, Col J. A. Atkins. The kitchen, devised by a Jefferson Barracks officer, has an oven, auxilliary gas cookers, ice box and trailer for food supplies."
"For That Empty Feeling - Veal is the victim of the day as the cook prepares for the healthy appetites at Jefferson Barracks. The cameraman was invited to lunch. "We eat at 12 o'clock," the commander said, "and when soldier boys say they eat at 12 o'clock, they do."
"The modern army cook must forget the can opener and specialize in roasts and such other dishes as would catch the fancy of a master in the art. This is Private Eugene la Rouque of Cawker City, Kan., a student chef at Jefferson Barracks."
"Breakfast time - 1200 pounds of pork sausage, 32 cases of eggs and 4500 Parkerhouse rolls is just part of the food toll taken every morning by the keen-eyed lads at Jefferson Barracks."
"The biggest camp worry is "how soon is chow?" Gone are the days of "corn willie" and "slumgullion." Uncle Sam's soldiers are reputed to be the best fed in the world."
"Uncle Sam-ta Claus served a Christmas dinner of turkey, ham, cranberries, vegetables, fruit cake, pie, soup and cigars at his fast-growing army posts yesterday. Jefferson Barracks recruits are getting their dinners at the mess hall assembly line in this picture. They are wearing their raincoats. Christmas Day leave started right after dinner."
Famous-Barr Co. advertises its first cooking school session with an Austrian chef, Manfred Zettl. The session took place in the Clayton store's third floor auditorium. In the photo, Zettl beats egg whites to prepare a fluffy Kaiserschmarrn, the Emperor's pancake.
Chef Pat Sweeney judges the chef competition held at the Breckenridge Inn at Frontenac Sunday. Chef Sweeney is looking at food display prepared by Steve Berkel and Dan Schroeder of the Stouffers Concourse, which won the top award for creative use of fresh fruits and vegetables.
Rush Hughes of radio station KWK taste tests food made by Jessie Marie DeBoth. The taste testing took place at the Globe-Democrats Wartime Food School, an event held at Washington University's Field House.
Shirley and Al Lawson, Kansas City, Missouri chats with contest judges during the BBQ Taste Testing. Judges shown are: Leo Chears, East St. Louis, Ill.; Richard Senturia, St. Louis; Paul Weil, St. Louis; and Lou Christen, St. Louis.
