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Larned, Linda Hull : The New Hostess of To-Day

Charles Scribner's Sons, New York, 1924

Later Printing. Original publisher's gray cloth binding with black, white, and red illustration on front cover of a fairy cooking a meal in a kitchen. Black lettering and small illustration of a fairy on spine. 5 3/4" x 8 1/4." 428 pages, complete. Black-and-white, in-text illustrations by Mary Cowles Clark, complete. Index in back. Former owner's bookplate tipped in on front pastedown: "Ethel Du Val." Slight offsetting from the bookplate on front free endpaper. Pages are very clean and intact except for the occasional smudge and a small closed tear at bottom of half-title, not affecting text. Covers are clean and intact overall except for a few stains on front cover, darkening to the spine, and a few bumps on the edges of the front cover, with the largest measuring about 2" in the lower-right corner. A Very Good copy. A comprehensive cookbook by Linda Hull Larned (1853-1929), an American author and expert on domestic science and household etiquette. This book is also a companion to her Hostess of To-Day. Excerpt from the Preface: "It is my endeavor in this book to assist the housekeeper and hostess in selecting and serving a menu suitable for an elaborate repast or a simple meal; to show her how to prepare and serve each course and to provide a quantity sufficient for six persons. ... It is not my design to instruct beginners in the minute details pertaining to the preparation of all the ordinary dishes in daily use, or to cover the entire duties of a butler or waitress. ... Finally, I proffer this book to those who accepted the 'Hostess of To-Day' as a helpful household adjunct with the hope that a new audience will also grant the 'New Hostess' as gracious a reception." Recipes are listed by the following categories: "Dinners and Luncheons," "Breakfasts," "Evening Collations," "Five O'Clock Functions," "Chafing-Dish Creations," "Some Beginnings" [canapes, hors d'oeuvres, appetizers, etc.], "Soups," "Fish and Fish Entrees," "Entrees of Meats and Poultry," "Piece de Resistance" [leftover meats and stuffings], "Vegetables and Vegetable Entrees" [includes pastas], "Sauces for Fish, Meats, and Vegetables," "Game," "Salads," "Eggs and Cheese," "Desserts," "Pudding Sauces," "Frozen Creams, Ices, and Frappes," "Cakes," "Some Accessories" [candy, fondant, etc.], "Hot Beverage and Cold Drinks," "Breads, Rolls, Biscuits," "Preserves and Pickles," "Sandwiches," and "Chafing-Dish Cookery." Please note that temperatures are not given in exact degrees in Celsius or Fahrenheit.. Illustr.: Clark, Mary Cowles. Book. Book Condition: Very Good. Binding: Hardcover

Later Printing

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