[Mrs. Harding].

Twentieth Century Cook Book, An Up-to-Date and Skillful Preparation on the Art of Cooking, and Modern Candy Making Simplified, also the Process of Drying Fruits and Vegetables, and Butchering Time Recipes.

Chicago: Geographical Publishing Company, 1921.

Octavo, 82 pages. First edition. Illustrated with black and white photographs. A cookbook of thoroughly "Americanized" recipes, for those for whom foreign or New England or Southern styles are too strange. Some light soiling throughout, otherwise very good, in publisher's printed boards. [Brown 854; not in Cagle].