Franklin Baker Co.

Franklin Baker Co. assembled a compact 1922 cookbook around one ingredient and a clearly commercial purpose. Baker’s Coconut Recipes moves from notes on canned coconut into recipes developed in the company’s test kitchen. Cakes, pies, custards, candies, macaroons, fruit cups, rice, icings, and frozen desserts show how broadly the editors wanted home cooks to use the product. The booklet distinguishes between coconut packed in its own milk and a sweetened form without the milk, then adjusts preparation notes accordingly. Its concise instructions and illustrated pages place it in the practical promotional-cookbook tradition rather than personal culinary memoir. The corporate credit matters: Franklin Baker Co. was both creator and publisher of this focused example of branded recipe publishing.