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I also did this subject, but was unable to locate the Betty Crocker cookbook, which I initially tried to find due to its role as one of the most popular cookbooks at the time. (The fact that it was republished may have something to do with the fact I couldn’t find it online…it might still be under copyright?) Anyway, I thought that the idea of including the titles of different sections interesting. I was especially intrigued by the “Good Nutrition” title, as in the cookbooks I saw as well as in the article, what we would call good nutrition did not seem to be a priority given the focus on processed foods, sugar, gelatin, and butter. (The article also comments on this phenomena as regards to comfort food.) Because of this, I was wondering what recipes were included in this section and whether they aligned with our idea of nutrition or were more focused on nutrition as in providing calories? (I pledge 161)