Cooking for Two- Spiralbound Cookbook #27

This cookbook was created and printed by the Women's Department Household Arts Section of the Omaha World-Herald.  There's no publication date, but, from the clip art, I'm assuming mid-50's to early 60's.

Here's the cookbook:

The introduction, by Maude Coons, Food Editor, The World-Herald, is very eloquent, and a little snooty:

"Cooking for Two, a booklet of recipes quantitatively geared to the needs of the two-person household, is not necessarily intended as a specialized publication for the young bride or the amateur cook.  It must be admitted, however, that the idea for Cooking for Two was born of the observation that of the many young women entering the ranks of matrimony in recent years, the majority had little or no knowledge of the culinary art. (ouch!)

It was not only the young brides- and their devoted and patient husbands- however, whom we sought to supply with 'know-how' on marketing, menu-planning, table-setting and meal preparation when first we began breaking down favorite and time-tested recipes for Cooking for Two.

We thought, too, of career girls living alone or doubling up in small apartments to defeat the high cost of living.  We thought of the bachelor.  And we were not unaware of the information needs of the older woman whose children, now established in home of their own, finds herself either widowed and alone in a retreat of her own, or suddenly thrust back to her newlywed days with only a husband to cook for- and a head full of recipes intended to feed five or six.

Cooking for Two is intended as a helpful guide to those several groups.  For the uninitiate- the bride or the inexperienced girl in an apartment of her own- there is, in this booklet, a Table of Equivalents as well as a dictionary of cookery terms. The experienced cook will find no use for the dictionary; she (not he??) will find invaluable the recipes of favorite and perhaps a few new dishes in which the ingredients are properly proportioned to quantity Cooking for Two."

For this post, I've chosen to present the recipe for LIMA BEANS A LA PARMESAN:

Lima Beans a La Parmesan

1/2 pkg. frozen lima beans
1/4 c. boiling water
1/2 tsp. salt
1 8 tsp. pepper
1/8 tsp. paprika
1 T. butter
3 T. grated Parmesan cheese

Add lima beans to boiling water to which salt has been added and bring to boiling point.  Simmer 15 to 20 minutes or until most of the water is absorbed and the beans are easily pierced with a fork.  Add pepper, paprika and butter.  Place in heated vegetable dish and serve topped with grated Parmesan cheese.

Enjoy!