Chicago: The Bakers' Helper Co., .
Octavo (19.5 x 12 cm.), 114 pages. Table of contents. FIRST EDITION. A small but thorough survey of breads and cakes in use in Europe and America, by a bread and pastry cook, and author of a number of professional baking books for Hotel Monthly Press. The author emphasizes a scientific approach, particularly with the use of the thermometer to accurately measure temperature, and relates how the varieties of grains in use in America, as a result of the varied backgrounds of Americas, makes for few universal recipes. Some light age-toning to text block; slightest edgewear to the publisher's black-titled green cloth, otherwise fine. Fairly scarce in the first edition. [OCLC locates fourteen copies; Brown 839 (for the 1918 edition only); not in Cagle].