The Cordon Bleu Cook Book - Dione Lucas - 1947 Edition vintage horse trophy In addition to listing ingredients

In addition to listing ingredients in pints and ounces

A beautiful sight

The frontside features a band of flowers around the edge that includes loopy swirls

members of the Brunt family were making ironstone dishware in their own pottery on the banks of Ohio River alongside their contemporaries

The Cordon Bleu Cook Book - Dione Lucas - 1947 Edition vintage horse trophy In addition to listing ingredientsTHIS BOOK IS AN ATTEMPT TO HELP OTHERS WHO LOVE GOOD FOOD, TO INSPIRE THEM TO THE LEVEL OF THE CREATIVE ARTIST, SO THAT THEY TOO WILL KNOW THE REAL SATISFACTION THAT COMES FROM DISHES WELL PREPARED. DIONE LUCAS {HISTORY} The Cordon Bleu (also known as l'Ecole du Cordon Bleu and the School of the Blue Ribbon) is one of the most well known educational culinary institutions in the world. First established in Paris in 1880 by Mademoiselle Marthe Distel,