The Cook not Mad, or Rational cookery; being a collection of original and selected receipts, embracing not only the art of curing various kinds of meats and vegetables for future use, but of cooking, in its general acceptation, to the taste, habits, and degrees of luxury, prevalent with the American publick, in town and country. : To which are added, directions for preparing comforts for the sick-room; together with sundry miscellaneous kinds of information, of importance to housekeepers in general, nearly all tested by experience. (Motto, Gen. Chap. 27, V. 1, 2, 3, 4.).
Watertown [New York]: Knowlton & Rice, 1830. Duodecimo (13.5 x 17.5 cm.), v, 120 pages. Table of contents at rear. FIRST EDITION. It has been suggested that the authors of this book are George Willard Knowlton (one half of the team of Knowlton & Rice) and his wife, Elizabeth Carroll. The book is clearly intended for the "American Publick" as it states in the introduction. Within you will find no.....