The Boston Cooking School Cook Book.
Boston: Little, Brown, 1944.
Thick octavo (19 x 12 cm.), viii,[3] 824 pages. Illustrated; index. Stated "Seventh edition, completely revised by Wilma Lord Perkins". Originally published in 1896, this landmark work had sold 2,216,000 copies as of this wartime, 1944 printing. In the preface to the original edition (reprinted here) Farmer states: "It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat." With some stains internally, and text block a bit shaken. In bright and clean publisher's light ochre cloth, ruled and lettered in brown; tan dust jacket, printed in red and blue, is price-clipped, and with some edgewear. With handwritten recipes, "noodle cheese loaf, bread pudding, eggless cookies, pineapple cookies, sour milk cake, brownies (without sugar)", and some clippings taped-in.
Price: $120.00