(American) Harland, Marion, Christine Terhune, et al.  365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year. 

Red cloth lettered in white. First Edition. Philadelphia: George W. Jacobs, [1902].

Simple, seasonal luncheon dishes by well-known American cooking instructors and cooking magazine editors of the day: sugared sweet potatoes, cracker custard, walnut salad, oatmeal bread, fried whitebait, mutton custard, shad roe croquettes, pea-pod soup, maple sugar sandwiches, corn fritters, etc. Chipping to spine ends, else very good, with owner's name (dated 1904) to front pastedown.