Contributions from Marion Harland, Christine Herrick, and various cooking magazines. Illus. with marginal drawings in orange. Cloth-backed boards, pictorial paper cover & spine labels. First Edition. Philadelphia: George W. Jacobs, [1902].
Simple, seasonal luncheon dishes by well-known American cooking instructors and cooking magazine editors of the day: sugared sweet potatoes, cracker custard, walnut salad, oatmeal bread, fried whitebait, mutton custard, shad roe croquettes, pea-pod soup, maple sugar sandwiches, corn fritters, etc.
Rubbing to spine ends, else very good - a charming book of lunchtime recipes.
