The United States Cook Book. A complete manual for ladies and cooks, with directions for preparing in the best and most economical manner, meats, vegetables, beverages, pastry, jellies, ices, etc.; to lard and carve; to ornament and send to the table the different dishes and beverages, as also, to preserve different fruits, etc.; with particular reference to the climate and productions of the United States.
Philadelphia: Schaefer & Koradi, 1888. Small octavo, xxi, 165 pages. Later printing. Translated by J.C. Oehlschlager. An introduction to European cookery methods modified for local conditions in the United States. In thirty-one sections plus an appendix on the salting and smoking of meat in general. In browned and rubbed printed paper-covered boards with dark brown cloth spine. Child's pencil scribbles to end papers. Early owner's ink ownership inscription to front.....
![Item #3323 Analizad vosotros mismos Vuestros Vinos, Vuestros Mostos, etc. [...] Metodos...](/pictures/medium/3323.jpg?v=1599793172)
