Common Sense In The Kitchen; Being a Complete Treatise on the Art of Cooking every variety of food in common use in a palatable and digestible manner at a reasonable cost. To which is added A CHAPTER ON THE ART OF CARVING, and Two Hundred of the most valuable and popular receipts known for domestic purposes. The whole FORMING A HISTORY OF DOMESTIC KNOWLEDGE AND USEFUL ECONOMY.
New York: Hurst & Co., 1870. First edition. Hardcover. 327 pages. 19.5 x 13 cm. Frontispiece illustrating Ox divided by 18 parts. Includes chapters on fish, game, poultry, art of confectionary, jams, curing, gruel, wine, and household remedies, etc. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION..... More