How to Cook in Casserole Dishes.

Philadelphia: David McKay, Publisher, [1912].

Octavo (19.5 x 13.5 cm.), vxiv, [3], 12-252 pages. Illustrated with sixteen black & white photographic plates. Index. FIRST EDITION. A broad survey of the casserole dish, including some remarks on the origin of casseroles. "The old idea of a casserole was some preparation of chopped fish, flesh, or vegetables enveloped in a crust of rice, macaroni, or potato..."(page xii). Sections include recipes for soup, fish, poultry and game, pudding, invalid cooking, etc., all in some casserole form. The author was a culinary educator who served as the principal of the Philadelphia Practical School of Cookery and was cookery editor at The Ladies' Home Journal. Very near fine, in publisher's pale lavender cloth, decorated and titled in purple and cream. The dust jacket is perished, but the front panel remains, and is laid-in.

Price: $60.00

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