Red cloth lettered in white. First Edition. Philadelphia: George W. Jacobs, [1902].
Simple, seasonal luncheon dishes by well-known American cooking instructors and cooking magazine editors of the day: sugared sweet potatoes, cracker custard, walnut salad, oatmeal bread, fried whitebait, mutton custard, shad roe croquettes, pea-pod soup, maple sugar sandwiches, corn fritters, etc. Chipping to spine ends, else very good, with owner's name (dated 1904) to front pastedown.