The Cooking Manual, of Practical Directions for Economical Every-Day Cookery.
New York: Dodd, Mead & Company, 1877.
Small octavo, 144 pages. First edition of this important book on economical cookery from the head of the New York Cooking School. Corson made it her life's work to bring practical, inexpensive cooking to the masses. The section "Cheap Dishes With Meat" includes a good number of dishes made with alternative cuts, offal, or less popular meats such as mutton. Slight water staining to the fore edges of the pages, otherwise the interior is bright and clean. In publisher's black-printed brown cloth, soiled on both panels, and with some wear to the hinges and bottom of spine. Still presentable, and whole. Near very good. Scarce. [No copies of the first edition located in OCLC].