Dolphin Dishes, The Submarine Cook Book with favorite recipes of the families of the Submarine Force, United States Navy.

New London, CT: The Submarine Cookbook Committee, 1952.

Plastic comb bound octavo ( 23 x 16.5 cm.), 284 pages. Illustrated; index. FIRST EDITION. A community cookbook, albeit for a very specific community, the families of the U.S. Submarine Force. "Published for the benefit of the Navy Relief Society." Most of the recipes are attributed; sections include, cocktails, beverages, hors d'oeuvres, bread, rolls, coffee cakes, seafood, soups, casseroles, eggs, cheese dishes, meats, poultry, game, vegetables, foreign dishes, salads, salad dressings, cakes, cookies, pies, desserts, and miscellaneous. The twenty-six cocktails are, as to be expected, recipes for large quantities. Most striking are the illustrated section dividers, by Retta Scott Worcester and Captain Crawford (Bill) Eddy. Worcester's contributions depict an anthropomorphised submarine, engaged in the food of the relevant section, each printed in two colors: roasting a pig, making pasta, etc. The Captain's contribution is a series of more tradition cartoons depicting submarine sailors. Light dampstain along upper right corner. Light rubbing and soil to color front and rear panels, illustrated with a color image by Worcester. [OCLC locates six copies of this first edition].

Price: $150.00