New York: Mrs. Ericsson Hammond, 1924.
Octavo (21 x 14.5 cm.), [viii]196 pages. Illustrated, with a frontispiece portrait of the author, an image of a cooking class, and numerous depictions of plated dishes. Detailed index. Menus. Cover subtitle: "First Supplement to The Swedish French American Cook Book". ~ Evident FIRST EDITION. A salad and appetizer cookbook, from the author of The Swedish French American Cook Book. Mrs. Hammond was the principal owner of the Swedish, French, American Cooking School in New York City. The detailed recipes, written in narrative form and with recipe titles given in English and French, are aimed at an aspirational middle class. "It therefore becomes the duty of all persons interested in culinary matters to know how to name and write them [recipe titles] in correct French." Examples – many which include the source of the recipe in the title – include: Lobster Salad in Aspic a la Lillian, Lobster Salad with Oyster Crab a la Oskar, Egg Cutlet with Hollandaise a la Edna, Tongue Mustard Sandwiches a la Mathilda, Crab in Egg a la Lloyd George, Squabs in Pastry a la Barnegat, Fillet of Sole with Shrimps a la Valdemar, Cold Striped Bass a la Ericsson Hammond, Frozen Almond Souffle with Meringues a la Violet, Apple Almond Pudding Cabinet a la Emma, and Jerusalem Artichoke Salad with Beets a la Claudia. ~ Small label with Mrs. Hammond's New York City address tipped on to the front paste-down. In publisher's gilt-titled green cloth, with light edgewear. Still very good. [Not in Bitting or Cagle].