What to Have for Luncheon.

New York: Dodge Publishing Company, 1904.

Octavo, 244 pages. First edition. A full treatment of the luncheon, from the author of The Boston Cook Book. If luncheons like this existed today, I would certainly attend: reed birds, venison in blazer, Scotch broth, and sautéed bananas! A fine copy in publishers brown cloth, stamped in green and gold. [Bitting page 288; Brown 2590; Wheaton & Kelly 3720; Cagle 483].

Price: $90.00
See all items in American Cookery
See all items by