{"product_id":"h-l-s-what-one-can-do-with-a-chafing-dish-a-guide-for-amateur-cooks","title":"H.L.S. What One Can Do with a Chafing-Dish: A Guide for Amateur Cooks.","description":"\u003cp\u003eOblong cloth-backed lithographed boards. Third Edition. NY: John Ireland, 1891.\u003c\/p\u003e\n\u003cp\u003eThis 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. \u003c\/p\u003e","brand":"Ginnie Bosso","offers":[{"title":"Default Title","offer_id":22330705117302,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/What_One_Can_Do_Chafing_Dish.jpg?v=1551127326","url":"https:\/\/omnivorebooks.myshopify.com\/products\/h-l-s-what-one-can-do-with-a-chafing-dish-a-guide-for-amateur-cooks","provider":"Omnivore Books on Food","version":"1.0","type":"link"}