Chafing Dish Book.

Printed in red & black. Flexible red cloth. First Edition. Providence, RI: Livermore & Knight, 1899.

The chafing dish was a revelation to many cooks in the late 19th century, and herein are American recipes for Lobster New Orleans Style, Stewed Little Neck Clams, Salme of Grouse, Boston Rarebit, etc. Fine; charming.