New York: Dodd, Mead & Company, circa 1886.
Octavo (19 x 13 cm.), 591 pages. Illustrated. FIRST EDITION. While the copyright page indicates 1885, the preface states 1886, which is in alignment with Bitting. Corson was "one of the original cooking school leaders, and a champion of nutritious meals for the poor." [Historic American Cookbook Project] 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. For this book, the author appealed to the U.S. Commissioner of Education an appeal for local dishes, which the Commissioner circulated throughout the country. The appeal is recorded in the preface. Pages browned, text block a bit shaken and with a bit of edge chipping, otherwise very good in black printed, glossy brown oil cloth. 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. [Bitting page 102; Rudolph 651b; not in Cagle].