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Manuscript Recipes; Beautifully Bound.
A Winstanely Family Recipe Book.
- The Winstanley Family of Old Braunston Hall. Leicestershire.
ITEM 1. 128 x 72 x 12mm. n/d. Full red calf. Intricate guilt tooling. Some pages full many blank. the first 4 pages with script, 10 blank, 4 script, 15 blank, 5 script, 11 blank, 9 script, 17 blank and the last page with script. Very clean. ITEM 2. Fourteen pages of manuscript recipes written in a fine script. They are the property of Rosemary Philippa Winstanley. There is one recipe that is titled a cure for Mr Winstanley. There is one recipe that has been posted to Mrs Winstanley, Braunstone House, Leicester. Housed in a marbled cardboard folder. In fine condition.
- This little beautifully bound volume was the property of the Winstanely Family of Old Hall, Braunstone. Rosemary Philippa Winstanely born in 1914 at Braunstan Hall married Robert Poore. Their son Andrew Phillip Poore, born 1951 (A long standing friend of many years) is the one who gave me this book, having previously given me the Winstanley three manuscript recipe books that can be viewed under item # 11157 on this book-site. The book had been in the same lot of Andrew's mother's possessions he received after she passed away on the 6th Oct. 2006 at Brown Edge, West Malvern, Worcestershire. This book is something of a mystery. It has no name nor date. It has recipes of 1-9 pages, entered all in the same fine cursive script, but in five different places, starting at the first page and finishing at the last. Many pages are blank. There are no dates but some recipes are attributed to some names. The gilt tooling on both sides of the binding and spine is intricate, delicate and very appealing which only adds to mystery. What was it originally bound for.? Hard to imagine its sole purpose was always for Kitchen recipes. It's very clean appearance does not support the idea that it spent any time in a kitchen but rather untouched in some forgotten nook somewhere. The Braunston land was purchased by the Winstanley family circa 1651. Old Braunston Hall was built circa 1775. Has this book been around since then.? A mystery. The other manuscript recipes in the marbled folder adds to the mystery, as they appear to be in different hand writing and have been given or sent to Mrs Winstanley. She appears to have been a prudent collector of recipes, and they have all been kept in good condition. Two fine items.

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Antiquarian category

ref number: 10927

Escoffier. Georges Auguste - A beautiful copy bound by Sangorski and Sutcliffe
A Guide To Modern Cookery
BY A. ESCOFFIER OF THE CARLTON HOTEL LONDON WILLIAM HEINEMANN 1907. Inserted inside --- a 4 page promotional pamphlet for: ESCOFFIER LIMITED. Wholesale Department:- RIDGEMONT STREET. (Off Shore Street) TOTTENHAM COURT ROAD, LONDON, WC. Inside it tells us: ESCOFFIER PREPARATIONS. Manufactured under the Supervision of MONS. ESCOFFIER. of the Carlton Hotel. London. With lists of all Escoffier items and prices.
FIRST ENGLISH EDITION. Royal Octavo. Marbled paste-down back and front with marbled endpapers. 1fep. Half title. [1] Frontispiece of 'Escoffier'. Title Page. [1] 1+v-x Preface. 1+xii Contents. 1+xiv-xvi Glossary. 1+2-880. 1fep. Beautifully bound by Sangorski and Sutcliffe in full green morocco. Beautiful gilt tooling to edges and spine with gilt motif of crossed knifes and forks and sand timers on corners of the boards. A red goatskin label with gilt lettering. All page edges gilt. Housed for protection in a sympathetic green buckram and morocco covered slip case. Internally - as new.
- This is the second copy of 'A Guide to Modern Cookery' 1907, I have seen with the promotional pamphlet tucked inside. It is quite possible that Escoffier had this nicely designed, four page price list inserted in every copy of 'A Guide to Modern Cookery'. Escoffier (1846-1935) was a great innovator, as can be seen by the large range of sauces, soups, pickles, consomme, vinegars etc (even the famous Sauce Melba) featured in the pamphlet. Probably the most lasting but least known food item that he developed and started producing on a large commercial scale, was tinned tomatoes. He is credited, in their excellent biography of Escoffier by Eugene Herbodeau and Paul Thalamas, of first producing 2000 x 2 kilo tins in Saxon-les-Bains for the Savoy Hotel, while he was Chef de Cuisine. The fame of the product grew so fast that the following year, the food manufacturer, La Maison Caressa of Nice produced 60.000 kilos under his direction. This book is in exceptional condition and with the enclosed Escoffier pamphlet which in itself is a rare piece of ephemera, makes this item very desirable.

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Modern category

ref number: 10928

Cobbett. William
Cottage Economy
CONTAINING In relative to the brewing of BEER, making of BREAD, keeping of COWS, PIGS, BEES, EWES, GOATS, POULTRY, and RABBITS, and relative to other matters deemed useful in the conducting of the Affairs of a Labourer's Family; to which are added, Instructions relative to the selecting, the cutting and the bleaching of the Plants of ENGLISH GRASS and GRAIN, for the purpose of making HATS and BONNETS; and also Instructions for erecting and using Ice-Houses after the Virginian manner. BY WILLIAM COBBETT. SIXTEENTH EDITION. LONDON: PUBLISHED BY ANNE COBBETT, 137, STRAND. 1843.
2feps. Title Page, verso with Camden library stamps. 1pp Contents. [1] 5-181. [1] Engraved picture of 'Ice Houses' 1-12 List of Mrs. Cobbett's Books. 2feps. Fully Bound in modern dark brown calf with blind tooled borders. Spine with raised bands, gilt lines and tooling and gilt lettering. Internally very clean with overall slight age browning. Sometime repair to title page with loss of two letters. A scarce copy.
- William Cobbett was born in Farnham, Surrey, on 9 March 1763, the son of a tavern owner. He was taught to read and write by his father, and first worked as a farm labourer. He was an English political pamphleter, farmer and prolific journalist. He thought that the reform of Parliament and the abolition of the rotten boroughs would help cure the poverty of the farm labourers. Cobbett constantly attacked the borough-mongers, sinecurists and "tax-eaters". He opposed the Corn Laws, a tax on imported grain. Through the many apparent inconsistencies in Cobbett's life, one strand continued to run: an ingrained opposition to authority and a suspicion of novelty. Early in his career, he was a "loyalist" supporter of King and Country; later, he joined (and successfully publicised) the radical movement which led to the Reform Bill of 1832 and him winning the parliamentary seat of Oldham. He wrote ten main books of which 'Rural Rides' is perhaps his best known. The first edition of Cottage Economy was published 1816.

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Antiquarian category

ref number: 10929

Copley. Esther
Cottage Comforts
WITH HINTS FOR PROMOTING THEM, GLEANED FROM EXPERIENCE: ENLIVENED WITH AUTHENTIC ANECDOTES. BY ESTHER COPLEY. NINTH EDITION. DEDICATED (BY PERMISSION) TO Her Most Gracious Majesty QUEEN ADELAIDE. LONDON: PUBLISHED BY SIMPKIN AND MARSHALL, STATIONER'S COURT. 1832.
12mo. 2feps. Title Page. [1] 2pp Dedication. 2pp Advertisement. 2pp Contents. 1-224. 8pp Index. [1] 2feps. Bound in half black calf with black cloth boards and calf corners. Spine with gilt lines, raised bands and gilt lettering. Good copy with very slight foxing to title page, first nine pages and the pages of the index.
- Esther Hewlitt Copley (nee Buizeville) was born in London on May 10th, 1786. Her father was a silk manufacturer at Spitalfields and the family lived in Hackney. Nothing is known of Esther's early life experiences until her marriage to James Philip Hewlett in 1809. The couple had five children, three sons and two daughters. They set up house in Oxford in St. Aldate's Street. James Philip Hewlett died prematurely of a lingering illness. On August 16, 1827 Esther married Rev. William Copley who was the minister of the Oxford Baptist Church. Esther was a prolific writer publishing more than forty books in her lifetime. These include tracts, works of domestic economy, stories for children, text books, sacred history and biography. It is of interest to note that Cottage Comforts, first published in 1825, reached its twenty-fourth edition in 1864. It is a household management manual addressed to the labouring classes embracing the spirit of both Mrs. Beeton and Dr. Spock. It includes chapters on childbirth, treatment of illnesses, hygiene, animal husbandry, the care and education of children, renting and furnishing a cottage, brewing and cookery. She is forthright with her opinions and practical advice. In her latter days Esther lived in Eythorne with her daughter Emma and Emma's husband, George Sargent. Her death on July 17th, 1851, was caused by tuberculosis, and it seems that her illness was exacerbated by a chill contracted when she was providing help for a needy family. Esther is buried in the Eythorne Baptist churchyard in Kent.

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Antiquarian category

ref number: 10930

Escoffier. Georges Auguste - A signed copy with items of ephemera.
A Guide To Modern Cookery
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION LONDON WILLIAM HEINEMANN 1916.
Fourth impression of the fist English edition of 1907. 3 feps (1fep with 2 b/w photos of cakes and the signature in ink of Manuel Paget). Half title with Escoffier's signature in pencil - "A. Escoffier Avril 1917". [2] Frontispiece of 'Escoffier'. Title Page with tissue guard. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)2-848. (1)Index half-title. [1] 312-891 Index. [1] 2feps. Bound in modern mid-brown half calf with brown cloth boards and calf corners. Spine with raised bands and gilt lines, tooling and lettering. Very good condition throughout. All edges green. A signed copy with a copy of a letter written by Escoffier and a postcard with an illustration of him.
- This copy of 'A Guide To Modern Cookery' has two very nice contemporary black and white photographs pasted-in the page before the half-title. One is of a beautiful christening cake with pulled sugar flowers and decorated chocolate run-outs, the other a wedding croquembouche with the same style of sugar flowers and chocolate work. Both cakes probably the work of the same Patissier. Above the photographs is the signature of 'Manual Paget'. Having done some research into Manual Paget with no positive results, one can possibly assume that he may have been the Patissier responsible for the cakes he pasted in to the book he'd had signed and dated by Escoffier; on Avril 1917. Escoffier was Maitre Chef de Cuisine at the Carlton Hotel, Pall Mall, London. His tenure there lasted 20 years - 1899-1919.

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Modern category

ref number: 10931

Digby. Sir Kenelme - First Edition - 2nd Issue.
The CLOSET Of the Eminently Learned Sir Kenelme Digby Kt. Opened:
Whereby is DISCOVERED Several ways for making of Metheglin, Sider, Cherry-Wine, &c. (the 2nd PART) TOGETHER WITH Excellent Directions FOR COOKERY As also for Preserving, Conserving, Candying, &c. Published by his Son's Consent. London, Prinetd by E.C. & A.C. For H. Browne, at the West-End of St. Pauls, 1671.
FIRST EDITION - 2ND ISSUE. 2 Parts. 1ST PART: Marbled end-papers with lovely elaborate gilt tooling. 2 fep. [1] Portrait frontispiece of Digby aged 62. Title page. [1] 2p 'To the Reader'. 1-103. 2ND PART: COOKERY: 104 - 251. 8p 'The Table'. [1]. 3fep. Marbled endpapers with lovely elaborate gilt tooling. Very handsome honey coloured polished calf by Bayntun (Riviere). French fillet frame on covers, raised bands, spine elaborately gilt in compartments with elegant central floral bouquet stamp, two crimson labels, intricately gilt turn-ins. At some time the back cover has split on one side from the board and been expertly rejoined as before, without loss. Marbled end papers, all edges gilt. From the Spokane Public Library, with the perforated and ink stamp on the 'To the Reader' leaf and with same accession number printed by hand on another page. The Frontis and title page have had expert repairs to page edges with no loss. Very slight hint of soiling here and there, but overall a very pleasing copy of a book not often found in agreeable condition. The binding at some time have had the boards break form the spine and getting reset. Now completely tight and very handsome. A very scarce item.
- The Frontispiece and Title page are slightly darker than the rest due to the book being on display at the Spokane Public Library for protracted periods of time. It also appears that the very good repairs carried out to those same page edges, (without loss) was due to paper brittleness accrued while on display. The first edition was printed in 1669. NUC locates an aggregate of nine copies of the two editions in seven libraries. Digby (1603-65) was a writer, navel commander, diplomat, scientist, philosopher, privateer, religious conversationalist, and more. In his book he devotes 89 pages to metheglin, which he also calls meath, a honey based brew to which various spices are added. From meath, Digby moves on to other liquids, including his own complicated 'aqua mirablis' recipe, the ingredients of which include cloves, spearmint, marigold and sack. Gradually the entries progress to more solid food, porridges and broths and end with meats and sweets. A few recipes include apples but there is singularly little talk of vegetables. The description of "how to fatten young chickens in a wonderful degree" gives one an insight into the Brobdingnagian zest of an aristocracy that had no misgivings about its place at the top of the food chain. Lit up by candles to ensure round-the-clock feeding, chicks were fed a pap of pulped raisins, bread and milk , to make them so fat that; "they will not be able to stand, but lie down upon their bellies to eat". Sir Kenelme Digby, who became as plump and rotund as one of his chickens, died on 1665. His first edition - first issue of 1669, was printed posthumously by his steward, George Hartman who used the recipes from Digby's papers. Hartman in turn, printed a book of Cookery in 1682 called 'The True Preserver'

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Antiquarian category

ref number: 10932

Kent. Elizabeth Grey, Countess of - A 17th century 'ladies closet' revealed.
A Choice Manual, or rare secrets in physick and chirugery;
Collected, & practised by the Right Honourable the Countess of Kent, Late deceased. Whereto are added several Experiments of the vertue of Gascons powder, and Lapis contra Yarvam by a Professor of Physick. As also most exquisite ways of Preserving, Conserving, Candying, etc. The Nineteenth Edition. London, Printed for H. Mortlock at the Phoenix in St. Pauls Churchyard. 1687. WITH A SECOND PART: A True Gentlewomans DELIGHT. Wherein is contain'd all manner of COOKERY. Together with: Preserving, Conserving, Drying, and Candying. Very necessary for all Ladies and Gentlewomen. Published by W.G. Gent. LONDON, Printed for Henry Mortlock, at the Phoenix in St. Paul's Churchyard, 1687.
Small 12mo. Portrait frontispiece. (it has been bound in on the recto instead of the usual verso) Title page. 2pp Epistle by W.J. 2pp 'To the Reader' 10pp 'Contents' (1-234) THE 2ND PART: Separate pagination - 6pp 'Table of Contents' Title page. 2pp Epistle by W.J. 2pp 'To the Reader' 14pp 'Contents' (1-140) Contemporary black goatskin boards re-laid, surface quite worn but with a nice patina. Dark calf, blind ruled spine re-laid, blind fillet border on sides, re-cased using old paper, new sewn headband, very sound. Internally very clean with mild overall aging.
- Elizabeth Grey, Countess of Kent, born December 7th 1582 - died 1651, née Lady Elizabeth Talbot, was the wife of Henry Grey, 8th Earl of Kent. She was a daughter of Gilbert Talbot, 7th Earl of Shrewsbury and Mary Cavendish. She married Grey on November 16, 1601, at St Martin's-in-the-Fields. They had no children, and the Earl died in 1639. Afterward she is thought to have married the writer, John Selden, who had worked for the Earl. After her death, her collection of medical recipes was published as 'A Choice Manual, or Rare Secrets in Physick and Chirurgery Collected and Practised by the Right Honourable the Countess of Kent, late deceased'. Her collection of cookery recipes were also added to the book as a second part. It was an interest she shared with her younger sister, Alethea Howard, Countess of Arundel. Sometimes, complete and separately bound copies of the 2nd part - 'A True Gentlewoman's Delight' are sold at auction, one such being offered at Bloomsbury Book Auctions in 2006. However complete copies like this one with both parts present are rare and much more desirable. This book, because of its small size (not much bigger than a miniature) and having the original cover, with the frontis of the Countess's rather crude but interesting portrait and the thick text block with under-developed remedies and recipes, has the ability to stop a person in their tracks. Keeping in mind the method now to digitally produce very glossy, high resolution, colourful cookery books, that on reflection, when held against this very old book, gives one a sharp sense of both that time and now, and the amazing changes to our world in those 323 intervening years. It also makes one ponder on how our endeavors will be viewed over 300 years from now; with the same sense of incredulous wonder I should imagine!

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Antiquarian category

ref number: 10933

Nignon. Edouard - Rare Nignon menu 1913.
Restaurant Larue - Paris.
Nignon's Menu July 9th 1913.
310 x 200 mm. 2 leaves, 4 pages. Very colourful front cover with an elegantly dressed lady and man entering the restaurant with the Maitre d' in attendance. The inside 2 pages: the first one blank and the second with a very comprehensive a'la Carte menu. The back cover ornate printer's device with E.Nignon's initials. On the third page a light smudge not affecting the menu text. Overall a unique item housed in a handsome marbled folder.
- - This extensive a' la Carte menu from the Restaurant Larue, surprises with its elegance, but most of all because it is laid out very similarly to the menus of Claridges Hotel in London. Nignon was the Chef du Cuisine there from 1894 - 1901. One wonders if the format was started by him then. When I was the Chef Poissonier there in the 1980's, it still had the same a' la Carte menu format. Edouard Nignon (1865-1934), widely regarded within the industry as one of the greatest French chefs. During his career, he cooked at the Cafe Anglais, the Paillard, L'Ermitage in Moscow and directed a brigade of 120 chefs at the Moscow Metropole Hotel. He was at different times according to the Larousse Gastronomique, head chef to the Tsar, the Emperor of Austria, and President Woodrow Wilson. Finally finishing his career at his own "Restaurant Larue'. Situated at the corner of Rue Royale and Place de la Madeleine, and opened by Nignon in 1908. Recognized by the members of the French Academy and other Chefs as one of the fathers of modern French cuisine. Michel Guérard, himself one of the founders of nouvelle cuisine, described Nignon as a visionary chef who had a huge influence on French cooks such as himself and Joël Robuchon. Nignon remains to this day relatively unknown to the general public. He received in his dining room "Tout Paris".(meaning 'Everyone in Paris', a French expression referring to the fashionable and affluent elite of the city, who frequent fashionable events and places, and establish trends in upper-class culture). He was a star in monarchist, bonapartist, nationalist and aristocratic circles. In 1922 aged 57 years old, Nignon was hospitalized to undergo the removal of a kidney and health problems dogged him till his death. His nephew Célestin Duplat, also married to a niece of Madame Nignon, directed the kitchens as Head of Cuisiniers. Nignon said about him "He was at my side in Moscow and other important houses so that I can testify to his professional knowledge. With Célestin at the helm, the establishment is in good hands". In 1933, one year before Nignon dies. his beloved Larue is finally honored with three Michelin stars and will keep them until the war. After the second world war, the restaurant is not able to revive its pre-war grandeur. Larue and its famous wine cave were sold. (Image #2 below), shows the restaurant Larue near Place de la Madeleine, closed before being sold, in Paris in 1954. In the NY Times archive, an article by Jane Nickerson describing the closing of Larue in 1954, in particular the auction in May 11th, of its famous wine cellar. The briskest bidding was for the cognacs bearing the Larue name. A Fine Champagne Cognac of 1795 was sold for $46.oo. ($445.oo in 2021). Two famous brandies were the 1858 Cognac Maison Larue and the 1845 Armagnac Restaurant Larue (see image #6 below). An elderly woman who refused to be identified bought 542 bottles of red burgundy. They included Clos de Vouget 1923, Vosne Romanee 1945, and an estate-bottled Corton 1947. This was the final chapter in the life a great chef and his famous restaurant.

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Ephemera category

ref number: 10934

Verral. William - With the bookplate of Andre Simon and Eleanor Lowenstein
A Complete System of Cookery
In which is set forth, A variety of genuine RECEIPTS, collected from several Years Experience under the celebrated Mr. de ST. CLOUET, sometime since COOK to his grace the Duke of Newcastle. BY WILLIAM VERRAL, Master of the White-Hart Inn in Lewes, Sussex. Together with an INTRODUCTORY PREFACE, Shewing how every Dish is brought to the Table, and in what Manner the meanest Capacity shall never err in doing what his Bill of Fare contains. To which is added, A true Character of Monf. de ST. CLOUET. LONDON, Printed for the AUTHOR, and fold by him; As also by EDWARD VERRAL Bookseller, in LEWES: And by JOHN RIVINGTON in St. Paul's Church-yard, London. M DCC LIX
FIRST AND SOLE EDITION: 8vo. Pp. Title Page. 12pp 'Contents' (i-xxxiv) (1-240) Fully Bound in contemporary mid brown calf with gilt tooled borders. Spine with raised bands, gilt lines, gilt lettering and brown labels with slight damage. Internally clean with minimal aging and slight browning to pages 72 - 92. A very scarce item.
- Little is known about Verral, except he was the fifth son of Richard Verral who first opened the White-Hart Inn, Lewes Sussex as an hotel in 1713. In the book we learn that the well known Cook, Mons. de St. Clouet was a huge influence on him. Verral worked under his guidance in the Kitchens of the Duke of Newcastle. Gilly Lehman informs us that after being dismissed by Newcastle, Mons. Clouet took the post of Abermarle's Maitre d'hotel at the embassy in Paris. Verral also informs, that at some time, Clouet had also become steward to 'Marshal Richelieu' Verral unusually for an English cook gives each recipe with French and English titles, and praises the French style of cookery and service. The White Hart at Lewes has a very interesting history. The fourteenth-century house was at one time the residence of the Pelham-Clintons, and there was a secret staircase to be used in cases of urgency during the period from 1485-1603. When the Commonwealth was declared, in 1649, the wine cellar was used as a dungeon for captives. Following Wm. Verrall in ownership of the White Hart was a noted caterer, William Thomas Scrase, who knew the value of keeping his larder well stocked, a cellar of the choicest wines, and neat post-chaises and saddle horses of merit for journeying to any part of England. In the eighteenth century the Hotel was a favourite resort of Thomas Paine, then regarded as a notorious revolutionary, who wrote 'The Age of Reason' whilst in prison in Paris. About 1768 he formed 'The Headstrong Club" at a meeting held in the panelled room, but seven years later he had removed to Philadelphia where he advocated the abolition of negro slavery. In 1816, Bonaparte's military carriage and personal contents taken at Waterloo by Marshal Blucher were exhibited in the yard of the White Hart for two days. Today, on the internet, we are informed the Hotel is; "Rich with history, the hotel is known as the cradle of American Independence, where Thomas Paine forged his radical policies in the debating club of the old inn. His pamphlet "Common Sense" sold half a million copies in 1776 and inspired the Declaration of Independence, signed later that year. Nowadays, wood panelling, oak beams and open fireplaces all create a welcoming atmosphere. The White Hart Hotel has been substantially developed to offer a leisure club, restaurant and lounges for guests and locals alike. (See image #5 below)" To look at Wm. Verrall's book of 1759, and then view the White Hart web pages on the internet, gives a unique sense of the historical passage over time of this very old establishment.

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Antiquarian category

ref number: 10935

Rombauer. Irma Starkloff - The very rare first 'Family' edition
The Joy of Cooking
By Irma S. Rombauer. A Compilation of Reliable Recipes with a Casual Culinary Chat - Illustrations. Marion Rombauer.
FIRST FAMILY EDITION. 1931. 8vo. 204 x 140 mm. 1fep. Title page. Verso Printed by A.C. Clayton Printing Company, St. Louis, MO. 1p Un-headed preface by Rombauer. [1] 1-2 General Rules. (1) Contents. [1] 24p Index. 1-395. Several handwritten recipes on last 7 blanks and the paste-down. Very slight age yellowing to pages but internally very clean. Original full blue pebbled cloth binding with gilt lettering on the front cover which is very slightly marked. Overall in very good condition. A nice copy of an extremely rare book. NB: The errata line on page 370, handwritten by Irma Rombauer for the missing first line at the top of the recipe for Orange Paste with Nuts. This is found in all other copies of the first Family edition.
- This edition is generally referred to as the 'First Family Edition' of 1931. Published by A.C. Clayton of St Louis (a company which had never published a book before but printed labels for fancy St Louis shoe companies and for Listerine). Irma Rombauer, fifty-four years old and recently widowed, (her husband committed suicide) and with the encouragement of her son, Edgar Jr., and her daughter, Marion, sunk half of her inheritance of $6000.oo into a self-published run of 3000 copies of the 1931 edition and gave them out to family, friends and acquaintances. Eventually all 3000 copies were given away or sold. The book was priced at $2.25 with Irma receiving $1.17. Encouraged by the response, Irma Rombauer, in 1936, published the first ‘trade edition’ of 'The Joy of Cooking' with Bobbs-Merrill Company - Indianapolis and New York and being sold for around $3.oo. This is a cookery book that imbibes the definitive American character trait of restless innovation and change. The first chapter after the large early index is titled Cocktails. There one finds unusual items such as a 'Clam Juice Cocktail' (a concoction of seasoned, bottled Clam Broth with Paprika, Horseradish and Tabasaco Sauce). 'Oyster Cocktail with Catsup' follows with 'Shrimp in Grapefruit' following later. The next chapter is Canapes and Sandwiches, with one recipe for 'Pastry Snails'. Irma prefaces this recipe by informing us that "If the approval of guests is to be taken as a criterion of excellence, this is the prize winning Canape". This also highlights another fine American trait; that of generosity. Bearing in mind the date this book was printed, those unusual recipes also sit with other good, well known, early American dishes. If one takes into account that the most recent 'Joy of Cooking' issue celebrating the seventy-fifth anniversary edition, printed Oct. 31st 2006, and numbering a whopping 1,152 pages, proves the enduring affection in which this cookery book is held. If one takes into account the very good accurate recipes of later modern versions and the fact it is one of the longest, continuously printed cookery books, then it must be viewed undoubtedly, as one of the great domestic cookery classics.

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Modern category

ref number: 10936