The Corn Cook Book (1918)

Compiled by Elizabeth O. Hiller

Published by the P.F. Volland Company during the pivotal final year of World War I, this collection serves as a specialized culinary resource for incorporating corn into everyday meals. As food conservation became a national priority, Hiller’s compilation provided American households with the essential knowledge needed to utilize corn as a versatile and patriotic staple.

Key Highlights:

• Wartime Resourcefulness: The book reflects the era’s focus on food economy and conservation, showcasing how corn—often as a substitute for wheat—could be utilized to maintain a robust and varied diet.

• Diverse Culinary Applications: The recipes explore the broad versatility of corn, from traditional breads and porridges to more complex, creative dishes suitable for any meal of the day.

• Practical Compilation: As a professional compilation, the work provides clear, accessible methods that allowed home cooks to master the nutritional and flavorful benefits of corn during a time of global necessity.

This volume remains a significant historical testament to the ingenuity of American home cooks who adapted their kitchen practices to support the needs of their time.