Boston: Little, Brown and Company, 1916.
Octavo (19.5 x 13 cm.), xii, 407 pages. Later printing, first issued in 1909. Photographically illustrated. Starts off with a basic scientific explanation of foods, the chemistry of cooking and biology of nutrition, as understood at the time. A thorough list of kitchen needs, equipment and staples, is next. And finally recipes, aimed at the newlywed and small household. Janet McKenzie Hill was editor of the Boston Cooking School Magazine. Some light soil to spine panel, otherwise very good in publisher's dark blue and white-printed pale blue cloth. [Not in Cagle]. The best things are nearest... The do not grasp at the stars, but do life's plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life. Foreword.