H.L.S. What One Can Do with a Chafing-Dish: A Guide for Amateur Cooks.

Oblong cloth-backed lithographed boards. Third Edition. NY: John Ireland, 1891.

This copy belonged to an amateur cook by the name of Hetty, who inked her name to the top of the contents page , with a date of Christmas, 1892. Recipes are wonderfully American, including minced collops au naturel, canvas-back duck, frogs,ham and eggs, apple beignets, saute of oyster crabs, lobster a la Newburg, and capilotade of turkey. Rubbing to spine ends, covers and extremities; a few recipes on contents pages with pencil "x" by Hetty, else good.