New York: Dodd, Mead & Company, 1877.
Small octavo, 144 pages. FIRST EDITION. An important American book on economical cookery. Juliet Corson was "one of the original cooking school leaders, and a champion of nutritious meals for the poor." [Historic American Cookbook Project]. She 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. As the founder of the New York Cooking School in 1876, she was a predecessor of Fannie Farmer, and was even sought out by the French government for advice on introducing a cooking curriculum to the French public schools. In publisher's black-printed brown oilcloth, light adhesion marks to both panels, and with some wear to the hinges and foot of spine. Still presentable; near very good. Scarce. [OCLC locates thirty three copies; Bitting, page 101; not in Cagle].