How to Use a Chafing Dish. New edition. Revised and enlarged.

Philadelphia: Arnold & Co.; Printed by George H. Buchanan and Company, 1894.

Duodecimo, 73 pages. Later edition, revised and enlarged. Another in the series of small, single subject cookery books from Sara Tyson Rorer, culinary educator, editor, and founder of the Philadelphia School of Cookery. Interesting recipes include Puff Ball Omelet, Frizzled Beef, Tripe and Oysters, and Japanese Eggs. Some light soiling internally; in publisher's cloth, now covered with a protective pasted-down wrapper of linen with the ink title, "A Chafing Dish, Rebound Oct. 8, 1903" and on the rear panel, "Labor in-utilis". An attractive vernacular protective measure and witness to evidence of use. [Not in Cagle].

Price: $150.00