New York: Dodd, Mead & Company, 751 Broadway, 1877.
Small octavo, 144 pages. FIRST EDITION. An important American book on economical cookery. Juliet Corson was "one of the original cooking school leaders, and a champion of nutritious meals for the poor." [Historic American Cookbook Project]. She made it her life's work to bring practical, inexpensive cooking to the masses. The section "Cheap Dishes With Meat" includes a good number of dishes made with alternative cuts, offal, or less popular meats such as mutton. As the founder of the New York Cooking School in 1876, she was a predecessor of Fannie Farmer, and was even sought out by the French government for advice on introducing a cooking curriculum to the French public schools. Some light foxing throughout, otherwise internally very good. In publisher's textured, black-printed olive green oilcloth; front hinge cracked, and crudely repaired on the interior with cellophane tape. Pull to top of spine. Good only. With the charming addition of a pencil drawing to the front free endpaper, depicting a scolding older woman, with the text "Try some of these after I'm gone." [OCLC locates thirty three copies; Bitting, page 101; not in Cagle].