New York: D. Appleton & Company, 1900.
Squarish octavo (21.5 x 15 cm.), 115 pages. Index. Early printing, originally published 1899. A thorough preserving book, from the "Principal and owner of cooking schools" and author of a number of other cookbooks, including European and American Cuisine. With an introduction on the basics, and a large collection of recipes for fruits, vegetables, cordials, pickles and more, all arranged by ingredient. Includes sixteen quince recipes for. In publisher's gilt-titled, dark green ruled cloth. A bit of wear to head of spine; light soiling to boards, otherwise near fine. [OCLC locates just one copy of this 1900 printing, fourteen copies of the 1899 first edition, and numerous copies of later printings; Bitting, page 281, Brown 2690; not in Cagle].