Philadelphia; New York: Curtis Publishing Company; Doubleday & McClure Co., 1898.
Duodecimo (15 x 10 cm.), viii, , 245 pages. Illustrated with a frontispiece portrait of the author. FIRST EDITION. A book of best practices and techniques more than a collection of recipes, though recipes are present as well. Sarah Tyson Rorer was the principal of the Philadelphia Cooking School and the "Culinary Editor of the Ladies' Home Journal". There is much interesting advice within, on cooking various items, but even more on subjects like "What Indigestion Really Means", "The Right Food for Different Men", "The Best Foods for Stout and Thin Women", "The Best Foods for Bloodless Women", etc. Fine, in publisher's gilt- and green-stamped dark green cloth. With an ownership inscription to front free endpaper, "Anna, July 25th, 1903". [Not in Cagle].