New York: Dodd, Mead & Company, 1879.
Small octavo, 159,  pages. Later printing of this important book on economical cookery from the head of the New York Cooking School. Corson 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. Chip to free front endpaper, otherwise the interior is bright and clean. In publisher's glossy, black-printed brown cloth, with some wear to the hinges. Still, near very good. This copy with the bookplate of the Waldo Lincoln Collection of American Cookery Books of the American Antiquarian Society, and the tiny removal stamp of AAS to the rear, and the bookplate of the Carl Sontheimer Foundation. Scarce. [OCLC locates 15 copies; Bitting page 102; not in Cagle]. How well can we live, if we are moderately poor?