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| 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.
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