Boston: Chas. E. Brown Publishing Company, .
Octavo (20 x 14 cm.), 286,  pages. Illustrated in the text. Advertisements. Blank pages at rear "for additional recipes". Author information from front cover and spine texts. A promotional issue of this very popular work, featuring Locke Coal Co. of Malden Mass in numerous advertising preliminaries. The work was originally published in 1887 with the title Universal Cookery Book, Practical Recipes for Household Use by White, Stokes & Allen of New York. This earlier book was compiled by Gertrude Strohm (1843-1927), and then reissued in 1892 by C.E. Brown & Co. None of the other cookbook authors are credited in either of these editions. In 1894 this edition, now credited and with a new title, appears. A new edition of The New England Cook Book was issued in 1905, expanded to 286 pages. The recipes include: Lobster Chowder, Spiced or Pickled Oysters, Potted Pigeon, Chicken Pot-pie, Oyster Catsup , Duckling Pot Roast, Scrappel, Tomatoes a la Creme, Maryland Coldslaw, Venison Sauce, Oyster-Plant Croquettes, Venetian Fritters, Omelette a la Mode, Pumpkin Bread, Graham Biscuits, Tomato Pie, Baked Hasty Pudding, Delmonico Pudding, Orange Trifle, Knickerbocker Cakes, Cider Cake, Union Cake, Watermelon Cake, Fried Bananas, Apple Marmalade, Green Gage Preserves, Pickled Barberries, French Pickle, Tea a la Russe, Raspberry Wine, Cherry Brandy, Ginger Beer, Ice-Cream Candy, Philadelphia Groundnut Cakes, Jujube Paste, Oyster Relish, Welsh Rarebit with Ale, Arrow-root Broth, Flaxseed Tea, Frothed Cafe Au Lait, Wine Whey, Carving Roast Rabbit. Includes an interesting survey of 19th century dishes, from how to cook a deer head at camp to frumenty. ~ Lacking rear endpaper, otherwise internally clean and sound. Publisher's decorated blue cloth, printed in dark blue is a bit soiled and lightly rubbed at the edges. Near very good. [OCLC locates thirty two copies; not in Bitting or Cagle].