DIRECTIONS FOR COOKERY IN ITS VARIOUS BRANCHES

Philadelphia PA: E.L. Carey & A. Hart, Chestnut Street, 1838. (USA) Edition Not Stated This is an early edition rebound in dark red cloth with a tiel block adhered to the spine, new end papers, the pages are generally clean with some foxing to the preliminaries, the book is complete except that the lower half of all the index pages from 459 to466 are missing, as well pages 457/ 58 showing the meat cuts on the sheep and pig are torn in half but not missing, there is some rubbing and loss of page material to the first blank page and last page, Good refurbished condition. 19 x 11.5 cm, dark red cloth, spine label with gold titles, 468pp. This book appeared first in 1837 and this edition incorporates 38 additional recipes. It was after the success of her book entitled SEVENTY-FIVE RECEIPTS IN CAKES, PASTRY AND SWEETMEATS, that the author started this more ambitious work, "designing it as a manual of American housewifery, ...avoiding the insertion of any dishes whose ingredients cannot be procured on our side of the Atlantic". All the recipes are quite clear, set out in the old way where the ingtedients are not first listed. The chapters on sweetmeats, cakes, pastry and puddings, syllabubs, blancmange and ice cream, warm cakes, preserves and jellies seem quite fine. There arealso chapters on Perfumery and Food for the sick. The meat sections include beef, lamb, veal, pork, venison, rabbits, shell fish and fish, poultry and game, but the roasting recipes go back to the time when roasting was done "before a clear fire". (1.5 JM HOQ 101/a5. Hardcover. Good/No Jacket. 12mo - over 6¾" - 7¾" tall.