THE BOSTON COOK BOOK; What To Do and What Not To Do In Cooking
Boston: Little, Brown, and Company, 1916. Revised Edition. Hardcover. 578 pages. 19 x 13.5 cm. Mary J. Lincoln, a culinary celebrity at the time of the book’s publication, was the predecessor of her student, Fannie Farmer (Boston Cooking School Cookbook). With this celebrity status and the rise of branded products, she began to endorse cooking products, most notably the Mrs. Lincoln’s Baking Powder that bears her name. This particular copy includes handwritten recipes added on blank pages including - Quick Parker House Rolls, Corn Muffins, Grape Conserve, Layer Cake, Brown Bread, Cocoanut Cookies, Pickles, and Mousse. Covers heavily rubbed. [BROWN 1553], later edition. Cream waxed cloth covered boards. Good. Item #3443
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