These cookbooks were published during the time period that saw the introduction and very rapid acceptance of processed foods. Canned soup, fruit vegetables and fish quickly took their place in recipes. With the rise of the food industry came the advent of store-bought bread—and the demise of recipes for homemade yeast and other from-scratch foods. Over this time period, many women's roles changed dramatically. Urbanization and industrialization contributed to this change, as did the rise of the women's club movement, expanded education for women, and the availability of modern appliances like refrigerators and gas stoves. By 1920, it was not uncommon for women to work outside of the home and to have a greater role in managing finances. Many women were active in promoting various causes, while at the same time managing households. As convenience became all-important, time-savers like the electric chafing dish became popular—in homes and in dorms—and special dishes such as wiggles and rarebits took their place in these fund-raising community cookbooks.

The citations in this guide include links to fuller bibliographic information in the Library of Congress online catalog as well as links to full-text digital content.