The American Home Cook Book, with Several Hundred Excellent Recipes, Selected and Tried with Great Care, and with a View to be Used by Those who Regard Economy, and Containing Important Information on the Arrangement and Well Ordering of the Kitchen. The Whole Based on Many Years of Experience
New York: Dick & Fitzgerald Publishers, 1854. First Edition. Paper over Board. First edition thus. 12mo; [ii ads], 133pp + [14pp ads]; relief printed in black on pale orange paper over board, kitchen pictorial to front, rear an advertisement for “Good Books”; brown cloth spine; small b&w illustrations in text; light soiling to boards, bumping of corners; very good plus. Very good +. Item #736
Interesting mid 19th century cooking instructions with some small illustrations. Under a section on “Meats. The best apparatus for roasting is the tin overn—or tin kitchen, as it is generally called; and the next to this is the open baker, with reflectors, to set before the fire; but roasting, in most families of these days, has degenerated into baking.”.