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Gaspe Bay salmon
Bedford cake
a surprising one for a femal doctor
Tan wrappers printed in red & black
Indian dumplings
(American) Meyer, Adolphe. The Post-Graduate Cookery Book WWI Gaspe Bay salmonFrontis. port. of the author. Gilt lettered mustard cloth. First Edition. NY: Caterer Pub. Co., 1903. Meyer was the longtime chef at the Union Club in New York, and this work is basically advanced cooking for graduates of cooking school, with complex recipes for Capon a la d'Albufera, croustades de Cabillaud a la Bragance, stuffed truffled pig's feet, and numerous sauces and fancy desserts. Very good. (5)
