How to Cook and Why.

New York and London: Harper & Brothers Publishers, 1942.

Small octavo, ii, 249 pages. Index. Illustrated. Later printing. The authors of this domestic science manual were both instructors at New York's Pratt Institute. The books' editor Isabel, Ely Lord, writes in the preface, "This book has been written to meet two sets of needs, those of the girl of high-school age and those of the average housekeeper... They are not offering a contribution to scientific research, but a 'first aid' to the girl or woman who wants to take advantage of the research that has been done. It is the service of the middleman between the laboratory of science and the kitchen of the school or home." A bit of light spotting to the gray-green cloth boards, otherwise very good.

Price: $25.00

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