What to Have for Luncheon.

New York: Dodge Publishing Company, 1904.

Octavo, 244 pages. First edition. A full treatment of the luncheon, from the author of The Boston Cook Book. If luncheons like this existed today, I would certainly attend: reed birds, venison in blazer, Scotch broth, and sautéed bananas! In brown cloth stamped in green and gold. Some light soiling throughout, hinges shaken, sun fading and a bit of light staining to cloth boards, otherwise near very good. [Bitting page 288; Brown 2590; Wheaton & Kelly 3720; Cagle 483].

Price: $30.00