Canning, Preserving and Jelly Making.

Boston: Little, Brown, and Company, 1915.

Octavo (19.3 x 13 cm.), ix, 189, [1] pages. Index. Illustrated with seventeen plates of halftone photographic illustrations. Publisher's advertisement at rear. FIRST EDITION. Janet McKenzie Hill was a prominent culinary reformer and nutritionist, a student of the Boston Cooking School, editor of the Boston Cooking School Magazine, and author of numerous cookbooks. Published in 1915, with the U.S. not yet active in the First World War but the prospect of war on everyone's minds, the author encourages "Every suburban and country household should plant a garden and raise small fruits". Of course canning, preserving and general putting up was the end game. This book contains six chapters: Matters preliminary; Canning and recipes for canning; General rules and recipes for preserves, jams, marmalades, and butters; Jelly making and recipes for jelly; Pickle making and recipes for pickles; and Miscellaneous recipes. Expected food spatters to a few pages; edges of text block darkened a bit. In publisher's tan cloth, titled and decorated in black and white. Some darkening to cloth as well. Still very good. Quite a few marginalia, some indicating recipe quality, "Good", and others making recommendations of changes (see the marmalade section in particular), or calling into question a specific direction. The pickling section includes quite a few recipes which have been attributed to "Mrs H." An important association copy, with the ink ownership inscription, “Property of the Boston School of Cookery, Sept. 14, 1915”. [OCLC locates thirty-two copies of the first edition; Axford, page 54]. Every suburban and country household should plant a garden and raise small fruits

Price: $250.00