New York: D. Appleton & Company, 1912.
Octavo, 84 pages. Detailed table of contents. Later printing, originally published in 1896. A rather high-toned chafing dish recipe book by the "Principal and Owner of the Brooklyn and New York Cooking Colleges". The Fish and Shellfish sections are terrific, with Hot Clam Pepper Roast, Fried Frogs a la Poulette. Includes an interesting section on punches and mixed drinks. Tiny bit of bumping to head and foot of spine, a few small stains to front boards, otherwise very good or better in blind and gilt-stamped navy cloth. [Not in Cagle].