Swett, Lucy Gray
New England Breakfast Breads, Luncheon and Tea Biscuits.
Boston: Lee & Shepard Publishers, 1891.
Oblong octavo, 129 pages. Second printing, first issued in 1890. As the author mentions in here preface, these recipes derive from a single New England family over a half century. Each recipe is given one full page, with multiple recipes for the same item, including five for Brown Bread, four for Rye Drop Cakes, and four for Johnny Cakes. There are also 12 different Griddle Cake recipes, including Griddle Cakes with Bread, Squash, Sweet Corn, Hominy, Rice, and more. Some extremely light spotting on a few pages, otherwise fine. [Bitting page 454; Brown 2012 (this printing); not in Cagle;.