I consider myself an experienced cook (Generation Y).I can generally follow any recipe. I can also find recipes on the internet or research several recipes to come up with a master recipe.What lead me to get this book was an antique doughnut cutter and a modern biscuit recipe.I made the biscuits with the old doughnut cutter (which is about the size of a vintage biscuit cutter). To my surprise I had 28 biscuits, not 10 like the recipe said.I became curious about new and old portion sizes at this point and decided to purchase a vintage cook book. I purchased this book based on the reviews it received.The portions are indeed smaller. But I got other unexpected bonuses.Upon reading the front of this book you'll understand that they took a more regimented scientific approach to perfecting these recipes. Looks like they researched a lot of recipes and worked out the kinks in their test kitchens for optimal results.If you follow the steps it should come out right. This is unlike many of the recipes of the internet which only work right in the recipe writer's particular kitchen conditions.Sections are broken out differently than what the younger of us are used to. They are generally sectioned by that type of item you are trying to cook instead of the typical breakfast, lunch and dinner.For example, quick breads, and yeast breads have their own sections. There also will be subsections for biscuits, corn cakes, and doughnuts.But what is really nice is before each section and subsection there is detail on how to have optimal success with the type of item you are making.The pies section shows how to make perfect pie dough with pictures step by step in the front. Then it is followed by pie dough recipes.I made my first fresh cherry pie from this book, and it came out perfect. The first slice didn't even crumble. Hint: There's an extra step most pie dough recipes omit.Another useful feature is the 'key' recipe which I'm noticing is coming out of cook book vogue.You have the basic recipe and under it there will be a listing of alterations for that recipe.I did try the Chocolate Devil's Food Cake (Black Midnight) as recommended by one of the other reviewers.They are right. You don't need a boxed cake mix, ever.Along with the 'How to' pictures, there's quaint illustrations and descriptions which are delightful and insightful to those not born in that era.Did you know there are 7 food groups? Not 5?This book has off hand mention of dinner parties were Betty herself came up with a particular recipe, isn't that a trip?This is an interesting historical reference.I purchased a used copy of the bound original 1950 printing.It does not have the ring binder, but totally worth the pages not ripping out!I also got a well worn copy of the Better Home and Gardens Cook Book from 1951 which has the binder. You can't turn a page without it ripping. Get bound if you can.This book is very heavy on the breads and cakes, but realize that this book was written by General Mills.I'm also pretty sure that the main and side dishes back then were a little plainer in variety than what we are used to today.My only complaint is the book is literally an antique.I keep it on a separate table away from the cooking area to prevent damage but I will still catch the husband pouring milk above it from time to time, lol.This book is also responsible for my new vintage pyrex habit, so buyer beware.