Mandarin and Chop Suey Cook Book (Notre Dame Scholarship Club)

90 + [6] ad pp. Illus. with drawings. Dec. light orange wrappers. First Edition. Chicago: Pacific Trading Co., 1928.

A perfect example of 20th century Chinese-American cooking, with several variations on recipes for chop suey, as well as for Chinese brown gravy, water chestnut souffle, Mandarin or chop suey sauce, chow mein, egg foo young, fried spare ribs, etc. Ads for businesses around Illinois and Indiana at front and rear. Recipes are purportedly from Chinese chefs at restaurants around America. Darkening to spine, faint stain to rear cover, else near fine.