About the Book
New Delineator Recipes was published by the Butterick Publishing Company of New York in 1929 — “Copyright, 1929, by The Butterick Publishing Company — all rights reserved,” printed by the John F. Cuneo Company of Chicago. Butterick sold dress patterns, and The Delineator was its magazine: by the twenties one of the largest women's monthlies in the country, edited for part of the decade by Theodore Dreiser. This book is what that magazine's kitchen thought a 1929 household should be able to cook.
It is a book of its exact moment. There is a department for Casserole and Oven Cookery, one for Cooking for Two and one for Cooking at the Table — chafing-dish and electric-grill food, cooked in front of the guests. Oven heat is given in degrees rather than as “a quick oven,” which is a young habit in 1929: the thermostatic oven had only lately become ordinary equipment.
What is here, and what is not. The site carries thirty-three of the thirty-five departments the printed contents list, complete and in printed order, from Quick Breads through Pickles and Relishes. The transcription this edition was built from opens at printed page 19, so the book's own two opening sections — Food Facts You Should Know (page 4) and Simple Menus (page 8) — are not in it. Nothing has been substituted for them.
The department headings have been lifted out of the running text where they duplicate the heading of the section they open, and two sub-headings inside Cooking for Two that repeat whole department names are marked “(for two)” so they can be told apart. Otherwise the text is as keyed from the book.
Any note in a boxed panel dated 2026 is an addition by this edition's editors, not part of the book.