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Secundus. Dick Humelbergius
Apician Morsels;
OR, TALES OF THE TABLE, KITCHEN, AND LARDER: CONTAINING A NEW AND IMPROVED CODE OF EATICS; SELECT EPICUREAN PRECEPTS; NUTRITIVE MAXIMS, REFLECTIONS, ANECDOTES, &C. ILLUSTRATING THE VERITABLE SCIENCE OF THE MOUTH; WHICH INCLUDES THE ART OF NEVER BREAKFASTING AT HOME, AND ALWAYS DINING ABROAD. BY DICK HUMELBERGIUS SECUNDUS. "O vow qui stomach Iaboatis, accurate, et ego vow restaurabo!" Vide p.106. "Always breakfast as if you did not intend to dine; and dine as if you had not broken your fast." -- Code Gourmand. New York: PRINTED BY J. & J. HARPER, 82 CLIFF-ST. SOLD BY COLLINS AND HANNAY, COLLINS AND CO., G. AND C. AND H. CAR-VILL., W. B. GILLEY , E. BLISS, AND O. A. ROORBACH; --PHILADELPHIA. CAREY, LEA, AND CARRY, J. GRIGG, TOWAR AND HOGAN, U. HUNT, R.. COWPERTHWAITE, E. LITTELL, AND BROTHERS, AND M'CARTY AND DAVIS; -- ALBANY, O. STEELE. 1829.
12mo. 190X116mm. Paste-down and end-paper marbled paper. [1] 1fep. [1] Frontispiece of Mr Eatingtown. Title page. [1] 2p Contents, xxv chapters. [2]9-212. 1fep. [1] End-paper and paste-down marbled paper. Half tan calf with black and tan speckled paper boards with nice patina. the spine has raised bands, gilt lines and gilt tooled devices. with a red label and gilt lettering. Internally very lightly age-browned throughout. A scarce book.
- Dick Hemelbergius Secundus, was actually a sixteen-century annotator named Gabriel Hummelberger making a comeback in this tome of 1829. In 'The Literary Gazette and Journal' for the year 1829, in the book review section, the critic pans the author of 'Apician Morsels' for his performance as not equal to that of a true man. He further takes an arrogant broadside at the author and other scribes of the day, for their use of French or other languages, which they do not understand. He goes further, boldly stating --- "Their style is as full of French and other phrases as a plum pudding is of plums and currants -- you cannot tell which is the radical tongue or the principal ingredient. It might be supposed that the English was copious enough to express all the ideas of the learned, imaginative, and highly gifted, and infinitely too copious to be needed by these literary shrimps, who have neither original thought nor ideas of any kind to express; ----- of these faults our Apician scribe affords us plenty of specimens". Strong stuff indeed. Apician Morsels; or Tales of the Table, Kitchen and Larder has been attributed to the Gothic novelist William Beckford, though others suspect the hand of Richard Chenevix, reviewer for the Edinburgh Review, (which may account for the venom in the critique of The Literary Gazette). 'Apician Morsels' announces "a New and Improved Code of Eatics," with "Select Epicurean Precepts," and "Nutritive Maxims, Reflections, Anecdotes . . . illustrating the Veritable Science of the Mouth." In addition to original essays on various aspects of cookery and good-living, Humelbergius takes his "Nutritive Varieties" (without attribution) from Grimod, along with other treatments of meals, invitations, and bonne chère.

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Antiquarian category

ref number: 11154

Senn C. Herman - The best edition.
Practical Gastronomy
AND CULINARY DICTIONARY WITH WHICH IS INCORPORATED 'RECHERCHE COOKERY" UP-TO-DATE DESCRIPTIONS of the FOLLOWING BRANCHES -- HORS-D'OEUVRES, SOUPS, DRESSED FISH, ENTREES, REMOVES, SAUCES, ROASTS, SECOND COURSE DISHES, VEGETABLES, SALADS, SWEETS, AND SAVOURIES. Sketches and Quotations of Culinary Literature. A COMPLETE MENU COMPILER AND REGISTER OF MOST KNOWN DISHES IN ENGLISH AND FRENCH. WITH PRACTICAL OBSERVATIONS ON THE SAME. THIRD EDITION, REVISED AND ENLARGED BY CHARLES HERMAN SENN. INSPECTING AND CONSULTING CHEF DU CUISINE, NATIONAL TRAINING SCHOOL OF COOKERY, DISTINGUISHED WITH THE GRAND DECORATION OF "LE CORDON ROUGE" GOLD MEDALLIST AND MEMBER OF THE ACADEMIE DE CUISINE, PARIS. Published by SPOTTISWOODE & CO., NEW-STREET SQUARE, LONDON. [1895]
Very thick 8vo. 17.5 X 11.5cm. Black paste-downs and end-papers. 1fep. Half Title with illustration on verso of 'Cornet of Nougat' [1] Frontispiece printed in brown. Title page with top illustration of 4 fairies working in a kitchen. (The punctuation on the title page is inconsistent: a single quotation-mark precedes, and double marks follow 'Recherche Cookery') [1] 3-6 Preface. 7-10 Contents. 11-916. 917-926 Index. 1-9 Advertisements. 9 plates printed in brown. Many in text illustrations. Modern half black calf with marbled boards and calf corners. Raised bands with beautiful gilt lines, dots and dentelles. With two calf labels, red and green with gilt writing. A pristine copy with very slight foxing on the half title and back of frontispiece.
- Charles Herman Senn, born in Lirstal, Switzerland,1864, died at his desk at 110 Victoria Street, London on 18th October 1934. He was a prolific writer of cookery books. Driver lists thirty two separate titles with one hundred and forty three various editions. Driver states; "Considering Senn's stature in the culinary world and his remarkable output of cookery books, it is odd that there is no authoritative biography or evaluation of the man and his work. The richest source of information is LCoF which owns Senn's library. Most significant in the collection are Senn's working copies of his own books marked up with changes for subsequent editions. Also in the collection are review copies signed by their authors and sent to Senn for his comments, which as a group present a picture of the cookery-book publishing world of the time with an immediacy not found in the copyright libraries." This third edition of Senn's 'Practical Gastronomy' is considered the best and the scarcest and the most appreciated by collectors and chefs. This edition had the chapter 'Recherche cookery' added. This increased the book to 806 numbered recipes, in turn creating a very thick tome and a fascinating read.

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Antiquarian category

ref number: 11011

Senn. C.Herman - With one of the original menus in the book.
The Menu Book
The Menu Book. FOURTH EDITION OF PRACTICAL GASTRONOMY. A MENU COMPILER AND REGISTER OF DISHES [Copyrighted 1892] BY C.HERMAN SENN, G.C.A., Inspector and Consulting Chef, National Training School of Cookery, 1892-1908. AUTHOR OF "RECHERCHE COOKERY" "THE NEW CENTURY COOKERY BOOK" RECHERCHE SIDE DISHES" "THE PRACTICAL COOKERY MANUAL," ETC., ETC. (A vignette with "Food & Cookery Publishing London SW) LONDON. S.W.: THE FOOD & COOKERY PUBLISHING AGENCY. WESTMINSTER. mdcdviii.
12mo. The paste-downs and end-papers marbled. 1fep. Title page & on verso - advertisements. 1p Preface & on verso - advertisements. 5-8 Principal Contents. 9-320. 6p Advertisements. 2p Cookery Books by Herman Senn. 1fep. Crimson morocco binding with wonderfully fresh gilt vingette of a woman sitting at a table and the book title. Re-laid spine with the original gilt lettering cut out and laid down. There are numerous illustrations of menus throughout. On page 53 there is a nicely illustrated facsimile 'Menu du Souper' dated 1908. Enclosed with this copy of Senn's book is a menu that is the exact same one as that on page 53. Everything, from the embossed gilt crest, the drawing and actual menu is the same except the date. Interestingly the date is 1892. It suggests that the date on the menu on page 53 has been changed to match the published date of the book. There are also some stamps and writing on the back of the real menu that suggests it may have come from an archive. A rare book especially in this condition and with the handsome menu.
- Charles Herman Senn (1864-1934) was one of the founders of the Universal Cookery and Food Association - UCFA. The UCFA was never a very large organisation, but was a very interesting one because its origins were linked with those of L'Art Culinaire in France, yet it developed a most peculiarly English slant of its own. It grew out of a small group of about two dozen members calling itself The Culinary Society which under the leadership of Eugene Pouard, organised cookery competitions based on the model of the Art Culinaire group. THe UCFA"s first committee of management had a predominance of London based French chefs, as well as Queen Victoria's chef, Monsieur J.Menager. There were also several other foreign and english names including that of Senn. He was the dominating figure from its inception in 1887 until his death. The association grew rapidly from the 186 members in 1892 to more than 1200 in 1902. Though this was scarcely a mass movement, it was too large for the dominance of French chefs to endure and by the early twentieth century there was a separate Association Culinaire Francaise - ACF in London. Senn and UCFA maintained cordial relations with ACF. Senn himself never questioned the supremacy of French cooking, but perhaps for that reason steered the UCFA away from any attempt to compete in that domain. The focus he gave to the association was an overriding concern with educational and charitable work. The notion that the standing of the cooking profession can best be advanced through ever-greater achievements in haute-cuisine for a social elite was entirely absent from the UCFA"s thinking and aims. Instead its object was 'to promote and encourage the advancement of cookery among all classes of the community' -- (Cookery Annual, 1908: 56) How this was to be achieved was spelled out in a list of aims and activities. First among these was the holding of exhibitions - an aim shared with L'Art Culiniare. The UCFA organised cookery exhibitions in London in direct line of succession from the first in 1885 until the 1930s, when the collaboration of a special sponsor was enlisted. Out of these exhibitions directly stem the biennial Hotelympia events of the present day, out of which the very popular and competitive (among chefs and pastry chefs) 'Salon Culinaire' still forms a part. Senn's influence on the whole educational and professional grounding of all British chefs, even today, should not be overlooked. Although a most dedicated cook (even training under Francatelli at the Reform Club) and a prolific writer, he was also a consulting Chef to the National Training School for Cookery, and through his connections with the Westminster Technical Institute, he was often called upon by government agencies to create 'syllabuses and examinations, notably setting standards for the training of army, navy, hospital and prison cooks' - Driver pp 540.

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Antiquarian category

ref number: 11010

Shackleford. Mrs Ann - The very rare Dublin imprint.
THE Modern Art of Cookery IMPROVED:
OR, Elegant, cheap, and Easy Methods, of preparing most of the Dishes now in Vogue; In the Composition whereof Both Health and Pleasure have been consulted. BY Mrs Ann Shackleford, of Winchester. TO WHICH IS ADDED. An APPENDIX; Containing a Dissertation on the different Kinds of Food, their Nature, Quality, and various Uses. By a PHYSICIAN. AND A MARKETING MANUAL, And other useful Particulars. By the EDITOR. ----- She turns, on hospitable thoughts intent, What choice to chuse for delicacy best; What order, so contriv’d as not to mix Tastes, not well join’d, inelegant, but bring Taste after Taste, upheld with kindliest change. MILTON. ----- DUBLIN: Printed for William Colles, in Dame-Street. [c. 1771]
12mo. 1fep. 2p Advertisements. Title Page. [1] iii-iv Preface. (1)vi – xxiii Marketing Manual. xxiv – xxiii. xxiv - xxv 2 pages of Marketing Tables. [1] 1-281. P15 Index. 1fep. Modern binding with half brown cloth with gilt tooling separating the marbled boards. Gilt lines on the spine and two black leather labels with gilt writing. Very light age browning to the first and last few pages and some minor staining to some of the pages. Overall, a nice bright copy of a very elusive book.
- Nothing is known about Mrs Ann Shackleford but her cookery books appear to be extremely scarce. MacLean [p130] displays Mrs Shackleton’s title page of the first English addition of 1767 and interestingly, reckons it has a crafty worded description in “Modern Cookery Improved”. She also notes that Milton’s quote gives the mere cookbook a literary fillip. MacLean also cites a Dublin edition that had been owned by the BLB, undated without printer’s details but destroyed. (Confirmed in a letter from the BL Ref. Div. to MacLean). She also references (Pub. Adv. of 23rd Jan 1771) another London edition of 1771 printed for T. Carnan and F. Newbury. Oxford also notes an undated Dublin edition. Cagle has an English first of 1767 but unusually misquotes Oxford as stating the London edition instead of the Dublin one. Besides MacLean, all of the other bibliographies give sketchy or no information about this Dublin edition. One must assume great scarcity.

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Antiquarian category

ref number: 11116

Shirley. John - Very rare.
The Accomplished Ladies Rich Closet OF RARITIES.
OR, THE Ingenoius Gentlewoman and Servant-Maids Delightful Companion. Containing many Excellent Things for the ACCOMPLISHMENT of the FEMALE SEX, after the exactest Manner and Method, viz. (1) The Art of Distilling. (2) Making Artificial Wines. (3) Making Syrups. (4) Conserving, Preserving, etc. (5) Candying and Drying Fruits, etc. (6) Confectioning. (7) Carving. (8) To make Beautifying waters, Oyls, Pomatums, Musk-balls, Perfumes, etc. (9) Physical and Chyrurgical Receipts. (10) The Duty of a Wet Nurse; and to know and cure Diseases in Chirldren, etc. (11) The Compleat Chamber-Maids Instructions in Pickling, making Spoon-meats, Washing, Starching, taking out Spots and Stains, Scowring Gold or Silver-Lace, Point, etc. (12) The Experienced Cook-Maid, or Instructions for Dressing, Garnishing, Making Sawces, serving up; together, with the Art of Pastry. (13) Bills of Fare. (14) The Accomplished Dairy-Maids Directions, etc. (15) The Judicious Midwives Directions, how Women in Travail before and after Delivery ouht to be used; as also the Child; and what relates to the Preservation of them both. To which is added a Second Part, Containing Directions for the guidance of a Young Gentlewoman as to her Behaviour and seemly Deportment, etc. Together with a New Accession of many Curious Things and Matters, profitable to the Female Sex, not published in the former Editions. The Fifth Edition, with Large Additions, Corrected and Amended. LONDON, Printed by W. Wilde, for St. Bodington in Duck Lane; and J. Blare on London Bridge. 1699.
12mo. 1fep. [1] Frontispiece representing a Lady with seven different domestic scenes. Title page with rubbed edges but no loss. [1] A2-A3 Preface signed by John Shirley. 7-168 with 2pages of Pye shapes. 169-192 Second Part. 1fep. Internally lightly age browned throughout. The corners of the text block rounded and sometime cropped close with no loss. It looks like the original full dark brown calf binding has been relaid with the board corners rounded and rubbed. Blind tolling on the boards and spine. With a nice patina.
- This book is crammed. From the busy frontis to the very full title page and the packed text block one gets a feeling this is not so much a cookery book but a novel to be fully read and understood. Daunting.! It would have been better to have had it published in a larger format. How the housewife of that era used this book in a practical way, one wonders. The text is laid out very pragmatically without a thought for style. Oxford states that much of the second part seems to be adapted from Mrs Woolley's 'Gentlewomans Companion'. I'm unable to find a record of the first edition. Oxford cites a second of 1687. The BL also has a fourth edition with large additions of 1696 and a fifth edition with large additions also dated 1696. This copy on view here is also a fifth but dated three years later in 1699. No entries in Pollard & Redgrave STC, Cagle nor Bitting. An extremely rare book in any edition.

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Antiquarian category

ref number: 10967

SIMPSON. JOHN - An unusually formatted cookbook.
A COMPLETE SYSTEM OF COOKERY,
ON A PLAN ENTIRELY NEW; CONSISTING OF EVERY THING FOR COOKS TO KNOW IN THE KITCHEN BUSINESS; CONTAINTING BILLS OF FARE FOR EVERY DAY OF THE YEAR, AND DIRECTIONS HOW TO DRESS EACH DISH; Being One Year's Work, at the Marquis of Buckingham's, from the 1st of January to the 31st of December, 1805. (2 small straight lines). BY JOHN SIMPSON, LATE COOK TO THE MOST NOBLE THE MARQUIS OF BUCKINGHAM, AND PRESENT MAITRE D'HOTEL TO THE RIGHT HONOURABLE LORD BERWICK. (2 small straight lines). SECOND EDITION, CORRECTED AND ENLARGED, With upwards of One Hundred Receipts of Cookery and Confectionary, and a General Index. (straight line). LONDON: PRINTED FOR W. STEWART, (OPPOSITE ALBANY) PICCADILLY.
Circa 1807. 234 x 150 x 60. 4feps. Title Page. [1] vi-iv Dedication dated Sept. 1807. (1)vi Preface. (1)viii - xvi Introduction. (1)2 - 688. (1)690 - 696. 4feps. Title page slightly foxed and dusty. Rest of text block very clean. half marbled boards with black leather spine and tips. Compartments with gold tooling. 2 labels - red and green with gold text. Very good condition.
- John Simpson appears to have been a very intelligent, disciplined professional chef. This thick book is a record of 1 year's menus (1805) for the Marquis of Buckingham. For example, on January 18th the first course consisted of twenty- three dishes. The second course consists of twenty-four dishes. As well as the 'Bills of Fare', there are recipes for all the dishes. This is a meticulous record that had to have been written up from Simpson's own daily records. From Briony Aitchison's article online from the University of St. Andrews Special Collections, she observes; "After noting for whom his work is intended, the introduction then turns to the matter of meat. Simpson is keen that the butcher should deliver it no later than 6am, “for when the sun gets warm, the flies do much mischief”, and he gives instructions for the best ways to prevent the meat spoiling; by salting and by removing various pipes and kernels (glands, or rounded fatty masses) found in the cuts of meat, and how long each cut should be kept. Simpson also advocates fasting animals before slaughter – “twenty-four hours in winter, and forty-eight in summer”. Advising the cook to pay much attention to the management of the larder, one rule being not overstock the larder in summer: “one days meat beforehand is quite sufficient.”. A fascinating and scarce book.

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Antiquarian category

ref number: 11275

Skuse. E. - Fantastic original condition; as new.
Practical Confectioner.
[10th Edition.] Copy-Right.] [Price 7/6, Postage 4d. SKUSE’S COMPLETE CONFECTIONER A PRACTICAL GUIDE TO THE ART OF SUGAR BOILING IN ALL ITS BRANCHES THE MANUFACTURE OF FONDANTS, CREAMS, CHOCOLATES, PASTILLES, JUJUBES (GELATINE AND GUM), COMFITS, LOZENGES, (PLAIN AND MEDICATED), CARAMELS, NOVEAUS, NOUGATS, JAP NUGGETS,PRALINES, &c., ICE CERAMS AND ICES OF EVERY DESCRIPTION, JAMS, JELLIES AND MARMALDES (BY FIRE AND STEAM) CONCENTRATED TABLE AND JELLIES, PRESERVED AND CRYSTALISED FRUITS, CANDIED PEEL., &C. ENGLISH AND SCOTCH PASTRY. (single line) All Information Respecting Colours and Flavours: the best to use and how to use them. (single line) USEFUL NOTES ON MACHINERY FOR EVERY PURPOSE. (single line) PUBLISHED BY W.J. BUSH & CO., LTD,. ASH GROVE, HACKNEY, LONDON.
220 x 149 mm. Front inside pastedown with Advertisements. Title page. Verso with Advertisements. 1p Preface. 7p well illustrated Advertisements. 1-213. (1)215-222 Index. Plain back pastedown. The text highlighted by many nice illustrations and all recipes and chapters with large bold heading. Original dark brown cloth cover with black blind tooling in the art nouveau style. In immaculate condition. Circa 1900.
- This book is very interesting to the student or collector of all aspects of the special skills of the Patissier, Boulangier, Chocolatier, Sugarworker and Sweet-makers etc. A glance at the title page is a glimpse of the full Victorian sweets repertoire. Then the industrial revolution happened and took the sweets of the home-cook into the factories. Mass production methods revolutionised sweet-making from the 1860s onwards. Specialised machines were the key to the new confectionery industry in Britain and America, and new technology remains a central concern of the modern confectionery business. Chocolate enrobing machines, almond blanchers, coconut graters, lollipop makers -- there was a specially designed machine for every one of the finicky jobs involved in sweet-making, and manuals such as Skuse's Complete Confectioner showcased the latest contraptions, such as the caramel machines. Commercial sweet-making is still veiled in secrecy, because individual machines are often customised to create that special new sweet. Unfortunately the end result of all the endeavour is the modern packed sweet-shops, obese children, rampant diabetes and a steep decline in home baking. Never the less, this is a fascinating book, not only for the recipes, the good illustrations, but the advertisements that show the sweet-makers equipment. This book gives a feeling of feverish industrial activity. An important item for any serious cookbook collection. Originally published London, 1890. The BL only records an 11th ed of 1911. Bitting an 11th as well. Cagle has a 10th and states no other recorded. Rare.

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Antiquarian category

ref number: 11233

Skuse. E. As new. In fantastic condition.
THE CONFECTIONERS' HAND-BOOK AND PRACTICAL GUIDE
TO THE ART OF SUGAR BOILING In all its branches. The Manufacture of Creams, Fondants, Liqueurs, Pastilles, Julubes (Gelatine and Gums), Comfits, Lozenges (Plain and Medicated), Chocolate Creams, Drops, Bars &c,: American Caramels, Ice Creams and Moulded Ices of every description; JAMS, JELLIES AND MARMALADES (BY FIRE AND STEAM). Preserved and crystalised Fruits, Candied Peel, ENGLISH AND SCOTCH PASTRY, Cordials and Syrups for American Hot & Iced Beverages. AERATED WATERS Of every description, by Hand and Machine, for Bottle, Syphon, or Fountain, Ginger Beer, Horehound, and other Fermented Beers. (a large square etching of E. Skuse with a thermometer and a steam comfit pan). The Recipes are accompanied with full and clear instructions in every branch. Every information about Colours and Flavours; the best to use and how to make them. Useful notes on Machinery for every purpose, and About One Hundred Illustrations. (a double line) PUBLISHED BY E. SKUSE, 30 PRAED, STREET, LONDON, W.; SIMOKIN, MARSHALL & Co., STATIONERS' HALL COURT; HAMILTON, ADAMS & C., PATERNOSTER ROW. [Copyright. Fourth Edition.] Price 7s. 6d.; Postage 4d.]
220x145 mm. n/d circa 1883 (taken from adverts) 1fep. Ornate Title page. [1] Introduction 1p. Contents (1)v- viii. (1)2 - 184. E. Skuse's Advertisements 22p. 1fep. Original publisher's dark brown full cloth binding. With ornate impressed blind black tooling. With gold text on the front cover and spine. In fantastic condition; as new.
- This appears to be the earlier different title to Skuse's 'Complete Confectioner' published 1890. This copy of 'The Confectioner's Hand-Book' is too similar to deny. E. Skuse calls his business in Praed St. Paddington, London a 'Manufacturing Confectioner'. In his Price List, July 1883 he lists many pages for sale, of herbs, spices, chemicals etc to make the recipes in the book. Also listed are the sweets available and possible to have shipped free in London to any stations or ports. The advertising pages dedicated to all the modern machines needed for the serious manufacturing confectioner is interesting and amazing. As promised in the title page there are approx. 100 illustrations of equipment in the book. It's a fine and handsome copy of a very under-rated book.

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Antiquarian category

ref number: 11295

SMITH. Robert Very Scarce.
Court Cookery: or the Compleat English COOK.
Containing the Choicest and Newest RECEIPTS FOR MAKING Soops, Pottages, Fricasseys, Harshes, Farces, Ragoo's, Cullises, Sauces, Forc'd-Meats, and Souses: With various Ways of Dressing most Sorts of Flesh, Fish, and Fowl, Wild, and Tame; with the best Methods of Potting, Collaring and Pickling. AS LIKEWISE Of Pastes, Pies, Pasties, Patties, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florentines, Cakes, Jellies, Sillabubs and Custards. ALSO Of Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, Pastry, &c. By R. Smith, Cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumone (the French Ambassador) and others of the Nobility and Gentry. The Second Edition, with large Additions. LONDON: Printed for T. Wotton, at the Three-Daggers in Fleet-Street. M.DCC.XXV.
8vo. 1fep. Title page with double line border. [1] 6p To the Nobility and Gentry with printers device at the top of the page. 1+2-212. 213-218 Bills of Fare. 14p Index. 1fep. Text and pages very slightly age browned at the edges but overall nice, clean and crisp. Full dark brown calf original boards with a lovely patina. The spine rebound in sympathetic dark brown calf with raised bands, blind-tooled lines, with a dark green label with gilt letters and lines. With the date 1725 in gilt at the bottom of the spine. overall a very nice copy with the bookplate of Mary Chadsey.
- In the Preface, Robert Smith, who worked under Patrick Lamb in the kitchens of King William states he knew most of Lamb’s receipts and methods of dressings; yet several of those receipts now in Lamb’s famous cookery book ‘Royal Cookery’ were never made or practised by him. He further states that other receipts are extreme [sic] defective and imperfect, and made up of ingredients unknown to him; he further claims they were more calculated at the purses, than the ‘gout’ of the guests. Strong criticism of a fellow chef indeed.! A riposte from Lamb is not recorded. A search of Wikipedia highlights an interesting point --- according to legend, the macaroon was invented in an Italian monastery in 1792. Later, two Carmelite nuns, hiding in the town of Nancy during the French Revolution, baked and sold macaroons to cover their expenses. They became known as the "Macaroon Sisters." The cookie recipe was supposedly passed on to the Jewish community in France, who subsequently made it a staple of Passover baking --- However, recipes for macaroons (also spelled "mackaroon" "maccaroon" and "mackaroom") appear in 1724, the date of this edition of Smith's ‘Court Cookery. A scarce and interesting book.

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Antiquarian category

ref number: 11034

Southgate Henry - In expceptional condition.
Things a Lady Would Like to Know
CONCERNING DOMESTIC MANAGEMENT AND EXPENDITURE ARRANGED FOR DAILY REFERENCE WITH Hints regarding the Intellectual as well as the Physical Life BY HENRY SOUTHGATE AUTHOR OF 'MANY THOUGHTS OF MANY MINDS,' 'NOBLE THOUGHTS IN NOBLE LANGUAGE,' 'GONE BEFORE,' 'BRIDAL BOUQUET,' ETC. ETC. ETC. SECOND EDITION. 'A judicious woman that is diligent and religious is the very soul of a house: she gives orders for the good things of this life, AND FOR THOSE TOO OF ETERNITY.' - Bishop Horne. 'Housekeeping and husbandry, if it be good, - Must love another, as cousins in blood; - The wife, too, must husband as well as the man, - Or farewell thy husbandry, do what you can.' Tusser. WILLIAM P. NIMMO: LONDON, 14 KING WILLIAM STREET, STRAND; AND EDINBURGH. 1875.
217x155mm. 1fep. Half title. A peom on the verso. [1] Frontispiece. Engraved Title page with a tissue guard with very light slight foxing. [1] Title page. [1] 2p Dedication, poem on verso. (1)8 Preface. (1) Contents. [1] 11-16 Prelude. (1)18-536. 537-543 Index. [1] 16p Advertisements. 1fep. All edges gilt. Beautifully fresh, red, black and gilt embossed and tooled spine and front board. Blind tooled red cloth back board. Very clean inside. A very handsome copy of the scarce second edition in the original state, almost as new.
- Henry Southgate, anthologist, born in 1818, a native of London, entered his father's business, and from 1840 to 1866 carried on his practice as an auctioneer of prints and engravings at 22 Fleet Street. The firm was known as Southgate & Barrett until about 1860 (when the partnership was dissolved), after which Southgate became gradually more involved. In the meantime he had made a considerable reputation as a compiler of selections in prose and verse from English classics. He moved about 1870 to South Devon, where he resided at Salcombe, and afterwards at Sidmouth; thence he moved to Ramsgate, where he died on 5 Dec. 1888. This second edition in the unusual red cover is just as scarce as the first of 1874 especially in this immaculate condition. Other copies and editions are not so scarce.

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Antiquarian category

ref number: 11166