Portland, Oregon: [Press of Bushong & Co.], 1914.
Octavo, (20 x 15 cm.), 329 pages. Illustration. Advertisements. Index actually a table of contents. Second edition, revised and enlarged, following the original issue of December, 1912 which, according to Chairman of the Cook Book Committee Flora K. Lippitt, was "exhausted within ten months." Sections include: Appetizers, Beverages, hot and cold, Breakfast dishes, Bread, biscuits, etc., Cakes, Canning, Confectionery, Coffee cake or kuchen, Cookies, Desserts, Directions for serving dinner, Entrees, Fish, Fillings and icings for cakes, Game, Household hints, Ice cream and frozen dainties, Invalid cookery, Jellies, jams, preserves and marmalades, Meats, Pastries and pies, Pickles, Poultry, Puddings and desserts, Salads and dressings, Sandwiches, Sauces for fish and meats, Sauces for puddings, Shell fish and shell fish entrees, Soups and ingredients, Vegetables, and Wines and their proper usage. Some offsetting from newspaper clippings pasted in to the rear endpaper, otherwise clean and bright. In publisher's white oil cloth, titled in black on the front panel, with only slight rubbing to corners. Near fine. Early ownership inscription of Agnes W. Parsons to free front endpaper. [OCLC locates nineteen copies; Brown 3853; Cook, page 204].