Originally published in 1932. This little book contains something for everyone desiring to excel in home baking. There are a variety of novelties for experienced folk, but there is also definite instruction in the preliminaries of Cake Making, and recipes of the simple economical variety with which a novice may make a succesful trial trip. It is a great temptation, on seeing an interesting recipe, to plunge into the making without due forethought, and I would urge the inexperienced to note the Success Secrets, and to read the chapter on Modern Cake Making thoroughly before beginning work. All the recipes have been testes (and eaten!) many times and are in constant use in teaching Cookery Students. Contents include: Concerning Cakes - Preparation - Making - Baking - Icing - Varieties of Cakes, Pastries, Pastry Making - Cake, Old and New - Cakes of Some English Counties - Scotch and Irish Cakes - French Cakes - Canadian and American Cakes.

Cincinnati is certainly judged by its chili. Some claim it's not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.