Scope and ContentDavis Baking Powder; Selected Recipes. [Compiled and edited by Winifred Stuart Gibbs.] Copyright 1922 by R. B. Davis Company, Hoboken, N.J. Softcover booklet, 5" x 7-5/8" high, 48 pp. plus covers, 4 color plates; photographs. Gibbs was a noted educator and page [3] is devoted to her including a photograph. (See notes for text.) This was not the first Davis cookbook, but it does represent a change in the marketing of the product, by considering "Home Economics" as way to promote the sale of its primary product. This Home Ecomonics Department, led by other women whose names are listed as "Director" or similar title, began to issue other and simpler publications as pamphlets and booklets for use by teachers, homemakers, women's clubs, etc. Index of recipes on pages 46-47. The index has the simple name for each recipe, but in the main text, Davis adds their name to every recipe to create a propietary title for it, i.e. Davis Nut and Raisin Cake. This was another new strategy to identify the product with customers. Ten chapters: I. Bread and Rolls II. Biscuits, Muffins and Tea Cakes III. Griddle Cakes and Waffles IV. Fritters, Doughnuts and Crullers V. Dumplings and Shortcakes VI. Loaf and Layer Cakes, Icings and Fillings VII. Cookies and Small Cakes VIII. Pastry and Pies, Pie Fillings IX. Pudding and Sauces X. Other Uses for Davis Baking Powder Color plates, each with 3 finished baked goods presented, are not in pagination: plates [1-2] follow page 8; plates [3-4] follow page [40]. Inside front cover are photographs and a drawing: Photo: A View of Laboratory Photo: Part View of Labelling Department Drawing: Factory at Hoboken, N.J. [an artist's bird's-eye view] Inside back cover, two photographs: Automatic Can Making Machinery A Corner of the Shipping Room. Back cover has a picture of a can with the typical red and gold label; advertising slogans on leaf: "Costs Less, None Better"; "Positively Pure."