|Davis Dainty Dishes 1932|
The 1920s and 30s saw many commercial food manufactures distribute cookery booklets that included the term dainty or promoted a distinct feminine aesthetic. Both Nestle and the Davis gelatine company produced cookbooks that emphasised daintiness and femininity and featured elaborate and time consuming dishes. The Asparagus Tip Salad, from the Davis Dainty Dishes cookbook, involved encasing asparagus tips and the white hearts of celery in gelatine and setting them in a fluted mould. A deft touch would have been needed to reproduce the dish as illustrated in all its quivering glory in the book.