Just How: A Key to the Cook-Books.
Boston: Houghton, Mifflin & Company, 1886. Duodecimo, 311 pages. Eighth edition. This little book purports to be a grammar for the literature of cuisine, which the author sees to be burgeoning, in the 1870s. Imagine if she could see what we have now! She attempts to re-introduce "knack," "judgment," and "gumption" into the excessively scientific approach which was becoming popular. Had she only lived to see the damage done by.....