Illus. with wood engravings, especially of carving instructions. NY: Worthington & Co., 1890.
Dishes popular in New York in the late 19th century are described here: fried trout, New England clam chowder, blackfish, black currant jelly, pigeon pie, stuffed mutton leg, pickled barberries and butternuts, etc. Carving instructions are for beef, lamb, et al., but also game like partridge, rabbit, woodcock, etc. Rubbing to spine ends and extremities, a few smudges to covers; facsimile title page (detached but present), front joint cracked, spots to a number of pages, else good.
Jacket. First Edition. NY: Greenberg, . 470 recipes for ice cream, coupes, bombes, parfaits, mousses,...
Dec. green cloth lettered in white. First Edition. Philadelphia: Penn Publishing, 1915. Two hundred ways...
255 pp. Dec. . Third Edition, Revised. Wailuku: Maui Publishing, 1953. First published in 1939,...