Favorite tested recipes featuring the Wonder Shredder and Grater

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This 1931 promotional cookbook was published to showcase the Wonder Shredder and Grater, a kitchen utensil, while offering a broad collection of everyday American recipes. Compiled by Dixon Prosser Inc, it draws on contributions from culinary experts and home demonstrators and organizes recipes around the idea that shredding ingredients at fine, medium, or coarse settings improves both preparation and nutrition. Readers will find recipes for breads, cakes, cookies, canning, cheese dishes, desserts, cake and pie fillings, fowl dressings, jellies and marmalades, muffins, pancakes, pastry, puddings, salads and dressings, soups, and cooked vegetable dishes. The book blends practical technique instruction, including how to achieve long versus short shreds and how to select the right shredder setting, with period nutritional philosophy emphasizing food value retention through steaming and careful preparation. It reflects an era when kitchen tool manufacturers produced or sponsored recipe collections as marketing vehicles, pairing product instruction with genuinely useful home cooking content. Modern readers will encounter this as both a functional recipe collection and a historical artifact of early twentieth-century kitchen product promotion, offering a window into domestic cooking practices, ingredient handling, and the growing period interest in nutrition-conscious meal preparation and kitchen efficiency.

The book is organized into two mechanically gated sections. Section 1 is the larger portion, covering a wide sweep of categories arranged under headings such as BREADS, CAKES, CANNING, COOKIES, CHEESE DISHES, and DESSERTS, followed by cake fillings, pie fillings, fowl dressings, jellies and jams, relishes, marmalades, muffins, pancakes, pastry, puddings, and salads with dressings, before transitioning into soups. Section 2 narrows focus specifically to vegetable preparation, opening with cooked vegetable recipes like soups, creamed dishes, fried potatoes, and scalloped preparations, then shifting into instructional material on shredding technique, the modern method of steaming shredded vegetables, and closing with practical reference material including cooking time tables, equivalency measurements, and oven temperature guidelines.