New York: Dodd, Mead & Company, .
Octavo, 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. In glossy brown oilcloth stamped in black. Fine. Ink indexing note to preliminary blank. [OCLC locates twenty-four copies; Bitting, page 102; not in Cagle].