What to Have for Luncheon.

New York: Dodge Publishing Company, 23 East 20th Street, 1904.

Octavo (19 x 14 cm.), 244 pages. FIRST EDITION. A full treatment of the luncheon, from the author of The Boston Cook Book. In two parts, the first an overview of the idea of the event, both formal and informal, and of the mechanics of giving a luncheon. The second part is the author's idea of appropriate recipes for a luncheon, and if luncheons like this existed today, I would most certainly try to attend: reed birds, venison in blazer, Scotch broth, and sautéed bananas! In publishers brown cloth, stamped in green and gold. Ink stamped number to rear pastedown. Tiny tide-line to the foot of some leaves. Still, as fine a copy as we have encountered. [Bitting page 288; Brown 2590; Wheaton & Kelly 3720; Cagle 483].

Price: $90.00

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