H.L.S. What One Can Do with a Chafing-Dish: A Guide for Amateur Cooks. food history from the cook and his

from the cook and his management

The log cabin was set-aside as a tearoom or luncheon spot

with folding chromolithograph frontis

carving and carvers

It’s a must-have for the dog fan

H.L.S. What One Can Do with a Chafing-Dish: A Guide for Amateur Cooks. food history from the cook and hisOblong cloth backed lithographed boards. Third Edition. NY: John Ireland, 1891. This copy belonged to an amateur cook by the name of Hetty, who inked her name to the top of the contents page , with a date of Christmas, 1892. Recipes are wonderfully American, including minced collops au naturel, canvas back duck, frogs,ham and eggs, apple beignets, saute of oyster crabs, lobster a la Newburg, and capilotade of turkey. Rubbing to spine ends, covers and