Philadelphia: Schaefer & Koradi, 1888.
Small octavo, xxi, 165 pages. Later printing. Translated by J.C. Oehlschlager. An introduction to European cookery methods modified for local conditions in the United States. In thirty-one sections plus an appendix on the salting and smoking of meat in general. In browned and rubbed printed paper-covered boards with dark brown cloth spine. Child's pencil scribbles to end papers. Early owner's ink ownership inscription to front board. A bit shaken, otherwise good. [OCLC locates no copies of this edition; Bitting, pages 479-80 (different printing); not in Cagle; Lowenstein 700 (different printing)].