Here's another culinary miscellany, all cookbooks and other related books or ephemera. It was great to see many of you at the recent Ephemera Society of America Conference and Showcase in Greenwich, Ct., our first live exhibition since the onset of the pandemic.
After another flurry of recipes sent from around the state, the second volume of the Maine Community Cookbook has gone off to press. For info on the upcoming all-new volume or to listen to the related podcast, Cooking is Community, click here. At the moment, Rabelais' shop in Biddeford's North Dam Mill is still open by appointment only, but soon I will announce late spring and summer hours.
Purchases and inquiries will be processed in the order they are received. The items are linked to our website, and purchases can be made through the site, or by contacting us via email.
Thanks for looking.
Don Lindgren
1.
Marquart, John. Six Hundred Receipts Worth Their Weight in Gold. Including receipts for cooking, making preserves, perfumery, cordials, ice creams, inks, paints, dyes of all kinds, cider, vinegar, wines, spirits, whiskey, brandy, gin, etc., and how to make imitations of all kinds of liquors. Together with valuable gauging tables. The collections, testing, and improvements on the receipts extending over a period of thirty years.
Philadelphia: John E. Potter & Company, 617 Sanson Street, [1867]. Octavo (19 x 13 cm.), 311, 12 pages. Publisher's advertisements. [Spine title:] 600 Receipts worth their weight in gold.

Evident third printing. Originally published by the author in Lebanon, Penn. in 1860 as 600 Miscellaneous Valuable Receipts (with identical pagination). The second printing appeared in 1867, but with differently styled publisher information. A household recipe book, with a significant selection of beverages, including brandies, ciders, cordials, gin, rum, wines and whiskeys. Also included are perfumes, numerous cures for humans, horses, and swine, and many other household handy items. The author was clearly interested in measurement and standards, as this work emphasizes its "valuable gauging tables" and his first work ~ Two recipes (both for cleaning woolen) have been excised on a single clipping and then laid back in. Some soiling to endpapers. In slightly rubbed, bumped, and edge-worn black- and gilt-stamped brown cloth. otherwise very good.

[OCLC locates eleven copies; Amerine, Bibliographies on Grapes 2209; Cagle 521; in neither Bitting nor Noling, Beverage Literature]. $250.

2.
Putnam, Mrs. [Elizabeth H. Putnam].
Mrs. Putnam's Receipt Book, and Housekeeper's Assistant. New and Enlarged Edition. [with:] Second Part of Mrs. Putnam's Receipt Book, as an Assistant, for Economy and Comfort, to the Young Housekeeper.
New York: Sheldon & Company, 1869. Octavo (19 x 13 cm.), xxiii, 322, [2] pages. Illustrated with wood engravings in the text. Publisher's advertising at rear. Spine title: Mrs. Putnam's New Receipt Book.

Later printing of this expansion of Mrs. Putnam's highly popular title, originally published in 1849, and expanded in 1867, with this combination of both of her highly popular titles. The original was a popular pre-Civil War cookbook, reflecting the fish and wild fowl found in Massachusetts. The work is based on Putnam's "twenty years' experience... in housekeeping", the book aims to "provide receipts which will enable one to furnish a table handsomely, at the smallest expense" (from the Preface). Includes a selection of Bills of Fare and small sections "Receipts for a Small Farmhouse" and "Directions for a Young Housekeeper". Small tide-line to bottom edge of some leaves; spotting to edges of text block, but internally quite clean and sound. Some rubbing to the publisher's blind-stamped and gilt-titled brown cloth, otherwise near fine.

[Bitting page 384; Cagle 624 (similar printing); Lowenstein (for the earlier printings)]. $250.

3.
[Donnelley, Naomi]. Over One Thousand Recipes. The Lakeside Cook Book. A complete manual of practical, economical, palatable, healthful and useful cookery.
Chicago: Donnelley, Loyd & Co., 1878. Octavo-sized booklet, stapled in wrapper (21 x 15.6 cm.), 47, [1] pages. Illustrated. Advertisements.

FIRST EDITION. In September of the same year, a second volume was issued by Donnelley, Gasette, & Loyd, "containing an entirely new collection of recipes for household use". The second volume carried the changed subtitle: a manual of recipes for cooking, pickling, and preserving, and other useful information for the housekeeper. In 1885, The Lakeside Cook Book was issued in Boston with a new title, The Home-made Cook Book, by M.J. Ivers and Co. A small household manual, with culinary recipes in narrative form, as well as cleaning tips, invalid cooking, and antidotes for poisons. The lithographic wrappers, printed in black and gold indicate "Price 10 cents" while the Library Company of Philadelphia copy indicates "Price 25 cents". The rear wrapper panel contains an interesting advertisement for "The Mantchoo Tea... for sale by newsdealers, booksellers, stationers, druggists..." All pages browned and somewhat brittle. Some dog ears and chipping to wrapper edges and spine. Good only.

[OCLC locates six copies of this first edition (though three indicate slight bibliographic differences) and six copies of volume two; Brown 684; not in Cagle]. $90.


4.
Randolph, Mary (1762-1828). The Virginia Housewife; or, Methodical Cook. "Method is the soul of management."
New York: Hurst & Co., Publishers, 122 Nassau Street; [Frank F. Lowell & Co.], [circa 1880]. Octavo (19 x 13 cm.), xii, 179, [1] pages. Includes ten pages of advertisements.

Later edition; stated "Aldine edition" (from the binding design). The first edition was published in 1824. The first regional cookbook published in America. Karen Hess called this book "The most influential American cookbook of the nineteenth century... and a case may be made for considering it to be the earliest full-blown American cookbook" [from the introduction to the facsimile edition published by the University of South Carolina Press, 1984]. A cheap stereotyped edition, printed on poor quality paper, and therefore very toned and brittle. Endpapers cracked at the front hinge, but the hinge holds. In publisher's black and gold decorated brown cloth. Spine cocked, and a bit of rubbing to the cloth. Over all, good.

[OCLC locates twelve copies; Bitting page 388 (other printings); Cagle 627 ff. (various earlier printings); Lowenstein 98 etc. (early printings)]. $150.

5.
[Armour & Company (Chicago)]. Some Practical Hints concerning the use of Armour's Extract of Beef, to which is added a number of Useful Receipts; [cover title:] Culinary Wrinkles, or how to use Armour's Extract of Beef.
Chicago: Armour & Company; Hughes Litho. Co., [1905]. Duodecimo-sized booklet, stapled in wrappers (13 x 10 cm.), 32 pages. Index. Illustrated. Printed throughout in blue.

FIRST EDITION. An attractively designed and printed product cookbook, from the Chicago meatpackers, Armour & Company. The forty-eight numbered recipes are not credited, but another Armour recipe booklet of the time states those recipes "were compiled by Mrs. Ida M. Palmer who has personally tested each of them a number of times in her work of demonstrating the value of Amour's Extract of Beef..." (from the "Imprimus"). Some very light wear, and an adhesion mark on the rear panel of the illustrated chromo-lithographic wrapper. Near fine.

[OCLC locates four copies]. $90.

6.
[Armour & Company (Chicago)]; Palmer, Ida M.
Culinary Wrinkles, Practical Recipes for Using Armour's Extract of Beef.
Chicago: Armour and Company; Armour Press, [1905]. Octavo in cord-bound wrappers (20.5 x 14 cm.), 47 pages. Index. Illustrated. Printed throughout in black and red.

FIRST EDITION. An attractively designed and printed product cookbook, from the Chicago meatpackers, Armour & Company. The recipes "were compiled by Mrs. Ida M. Palmer who has personally tested each of them a number of times in her work of demonstrating the value of Amour's Extract of Beef..." (from the "Imprimus"). Some very light wear and fading to extremities of publisher's black wrapper, titled in red. Early and neat ownership signature to corner of first blank. Near fine.

[OCLC locates four copies]. $50.

first UK publication of Mary Lincoln's important cookbook
7.
Lincoln, Mrs. D.A. [Mary Johnson Bailey Lincoln].
Mrs. Lincoln's Boston Cook Book. What to do and what not to do in cooking. Revised edition, containing over 250 additional recipes.
London: T. Fisher Unwin, 1911. Octavo (20.3 x 14 cm.), xviii, [2], 578 pages. Illustrated. Index & Table of Contents. Two pages of advertisement for Mrs. Lincoln's lectures and for other cookbooks published by Little Brown.

FIRST U.K. EDITION, based on the second edition published by Little Brown & Company in 1900, styled "Revised edition, containing over 250 additional recipes". Also present are Mrs. Lincoln's Preface to the Second Edition and a page of Books of Reference. The milestone cookbook from Mary J. Lincoln (1844-1921) the first principal of the Boston Cooking School and a student of Maria Parloa. The work was "undertaken at the urgent request of the pupils of the Boston Cooking School, who have desired that the receipts and lessons given during the last four years in that institution should be arranged in a permanent form." Considered one of the earlier American cookbooks to provide scientific information about cooking and nutrition, it helped set the pattern of rational organization for cookbooks to come. Lincoln was also the teacher of Fannie Farmer who based her own book, The Boston Cooking School Cookbook, largely on this work. ~ A few tiny spots to edges of text block, offsetting to endpapers, otherwise clean. In bright and clean publisher's blue cloth, gilt-titled on the spine and on the front board. Overall, near very fine. Rare.

[OCLC records only one copy of any U.K. printing (Staatsbibliothek zu Berlin); also see Grolier Club, One Hundred Influential American Books Printed in Before 1900, page 116-117; Bitting, page 288 (1896 ed.) Cagle 478 (the first edition)]. $250.

8.
Clarke, Helen Carroll; Phoebe Deyo Rulon.
The Cook Book of Left-overs. A Collection of 400 Reliable Recipes for the Practical Housekeeper.
New York & London: Harper & Brothers, [1911; circa 1914]. Small octavo (16.7 x 10.4 cm.), [8], 3-253, [1] pages. Index. Publisher's advertising within and on dust jacket.

Later, war-time issue. A cookbook intended for use by sensible housekeepers, who could not "afford to waste food which has been left over from her table," but who also wanted to present delicious and attractive meals. It contains a recipes for use with leftover veal and pork, vegetables, cereals, cake, and beverages. The recipes were compiled by two cookery instructors from the Pratt Institute and Bellevue Hospital in New York. While the book was originally published in 1911, a new dust jacket has been added, stating "How to Save Food and Money in War-time", indicating it was issued after the onset of the Great War, in 1914. Internally very clean and sound, in publisher's decorated blue cloth. Small color stain to front board. Dust jacket is printed red over tan. Small edge chips, and a water stain along the bottom edge. Still, overall near very good. $45.

9.
Holbrook, Captain L.R. [Captain Lucius Roy Holbrook].
The Mess Officer's Assistant.
Fort Riley, Kansas; [Junction City, Kansas: by the author; [Press of the Junction City Sentinel, 1911]. Duodecimo (17 x 12.5 cm.), v, 190 pages. Publisher's advertisement. Index.

Stated, "Second Edition, Fourth Thousand"; the first edition was issued in 1908; a third edition was issued in 1917. An informative overview of the work of the Army Mess Officer, from Captain L.R. Holbrook (1875-1952), Commissary of the US Army, and Director of the Army Training School for Bakers and Cooks at Fort Riley, Kansas. This small book was "prepared in the early part of 1908, for the use of student officers taking the course at the Mounted Service School (from the Preface)". The Introduction reminds us that up until the Great War, the duties of the Mess Officer included feeding the horses, mules, and other animals working a part of the military. A short history of the Mess leads off, followed by elementary concepts of nutrition, the Garrison Mess, food preservation, etc. One small red check mark internally. In slightly edgeworn publisher's burgundy cloth, titled in black on the front board, and in gilt on the spine. Near fine.

[OCLC locates sixteen copies of this second edition]. $50.

10.
[U.S. Army Manual – Noncommissioned officers].
Manual for Noncommissioned Officers and Privates of Infantry of the Organized Militia and Volunteers of the United States.
Washington: Government Printing Office, 1914. Duodecimo ( x cm.), 262 pages. Illustrated, with one folding black & white plate plus others in the text.

FIRST EDITION THUS,"a revised edition of a manual for privates of infantry of the Organized Militia of the United States, compiled in 1909 in the Division of Militia Affairs." Includes sections on "The Ration" and on "Individual Cooking" including a handful of recipes. In original black cloth, titled in gilt on the front panel. Fine. $45.

11.
[Cottolene - N.K. Fairbank Company]; Hiller, Elizabeth O. Fifty-two Sunday Dinners a book of recipes, arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery.
Chicago: N.K. Fairbank Co.; Hammond Press, W.B. Conkey Company, 1915. Small octavo (21.5 x 14.5 cm.), 192 pages. Illustrated. Index.

FIRST EDITION. Elizabeth O. Hiller was a prominent “lecturer on household science” and principal of the Chicago Domestic Science Training School. She was also a shill for the N.K. Fairbank Company, and the firm's cottonseed oil-based Cottolene products appear in many, if not most, of the recipes contained in Fifty-two Sunday Dinners. Hiller was also the compiler of many of the fanciful calendars produced by the Volland Company in the nineteen teens and twenties. Light creasing to title page, otherwise near fine in publisher's green and white-decorated green cloth. $60.

Review copy
11.
Tipton, Edna Sibley. Menus for Every Occasion.
New York: Frederick A. Stokes Company, 1927. Octavo (21 x 14.5 cm.), vi, 217 pages.

FIRST EDITION, review copy, with "Advance Copy" label pasted into a preliminary blank. Not a cookbook, but a collection of menus for meals of every sort: breakfasts, lunches, "salad meals", meals for one, "tray meals", guest meals, dinner meals, "color scheme meals", foods from foreign lands, and special occasions. Some light foxing to endpapers; in publisher's textured, olive green cloth, gilt-titled and with a photographic illustration pasted-down to front board. Some light wear to boards, spine faded. Pencil marks to many menus, indicating changes to the meals, usually reducing the number of items in a meal. Perhaps this book was regularly used by a professional cook in their day-to-day planning. $50.
3966
12.
Miller, Carey D. [Carey Dunlap Miller]; Bazore, Katherine. Fruits of Hawaii. Description, nutritive value and use. Honolulu: University of Hawaii; Hawaii Agricultural Experiment Station, 1945. Bulletin (Hawaii Agricultural Experiment Station) no. 96.
Octavo, stapled in wrappers (23 x 15.5 cm.), 129 pages. Illustrated.

FIRST TRADE EDITION. Originally published as bulletin no. 77 in 1936 under the title Some Fruits of Hawaii, now enlarged and expanded, and aimed at a wider audience. Includes botanical and cultural information on the fruit-culture of Hawaii, as well as recipes (largely contributed by Katherine Bazore). Text block age-toned but clean throughout. Dark yellow wrapper, decorated in brown, has some soiling to edges. Still overall very good. $60.

13.
Talbot, Kathleen (compiler); Thevenin, M. Henri (recipes); Gaselee, Sir Stephen (introduction). The Epicure's Monthly Companion: A Gastronomical Guide.
London; Plaistow: At The De La More Press; The Curwen Press, [1952]. Duodecimo (19 x 13 cm.), 35, [3] pages.

Stated "new printing"; originally published in 1933. The compiler adds a note to this new, post-war edition, noting the book "was published some years ago when the materials for good cookery were more plentiful than they are now." An charming, small culinary anthology, arranged monthly, and containing "seasonal receipts English, French, and Turkish." Fine in decorated, paper-covered boards; in a near fine dust jacket with just a bit of edge wear, and some small closed tears to edges. $35.

14.
Craig, Elizabeth. Court Favourites Recipes for Royal Kitchens. Decorations by Sheila Dunn.
[London]: Andre Deutsch, [1953]. Octavo (22 x 14.5 cm.), 186, [1] pages. Illustrated. Glossary.

FIRST EDITION. Elizabeth Craig (1883-1980) was the author of several dozen cookbooks, the earliest in the 1920s and the last in 1980, and thus reflect a wide range of situations in England's food culture. Apparently sourced from Queen Victoria's own household scrapbook, the recipes here have been chosen by Craig. "Although this book is primarily a cookery book, it can also be read as a footnote to Court history. Few people will have the courage to follow Queen Victoria's advice and treat a sore throat with a gargle made of cayenne pepper; many, on the other hand, will be glad of such practical recipes as 'King George V's mutton cutlets.' The Court has influenced the country's cooking throughout the centuries. Here is a chance for you to experience this influence in your own home" (from the dust jacket). A bit of offsetting from the jacket flaps to the front endpapers. In publisher's unclipped dust jacket with only the tiniest bits of edgewear. Overall, near fine. $100.

a vegetarian and anti-processed foods stance, inspired by time in Mauritius

15.
Wilson, Frank; [Mrs. F.A. Wilson]. Food for the Golden Age.
Ashingdon: C.W. Daniel Company Limited, [1954]. Octavo (22.5 x 14.5 cm.), 250 pages. Index. Bibliography.

FIRST EDITION. A work advocating a diet that avoids both meat and modern chemicals in food. A vegetarian diet is not enough, but one must avoid processed foods, and also whole vegetables and fruits that may have been exposed to chemicals during growing. An early advocate of ideas which were to soon emerge as the organic food movement. A nine-page appendix at the rear contains instructions, recipes, and meal plans for "Golden Age" food preparation, supplied by the Frank Wilson's wife, who is not credited on the title page. The Wilsons had spent many years living in Mauritius, with Frank working as a biologist and nutrition expert charged with keeping the island well fed during the war. One wonders how the people of Mauritius were able to feed themselves prior to Wilson's arrival? Some light bumping to corners of yellow cloth. Dust jacket, printed in red and dark blue, has a closed tear to one hinge and the back panel, and is price clipped. Some of the text of the jacket flap lost to an adhesion (likely a price sticker). Still generally very good. $50.

16.
[Community cookbook – Martha's Vineyard Hospital Auxiliary (Vineyard Haven Branch),(Martha's Vineyard, Mass.)]. Vineyard Fare, compiled by the Vineyard Haven Branch of the Martha's Vineyard Hospital Auxiliary.
Vineyard Haven, Mass.; Falmouth: [The Auxiliary; Kendall Printing Co.], 1954. Large octavo-sized, comb-bound book (23.5 x 16 cm.), 117, [14] pages. Illustrated. Advertisements.

FIRST EDITION. A community cookbook, in service of the Martha's Vineyard Hospital. A historical sketch of the hospital explains that two new wings were added to the hospital in 1953, and that the year of this publication the operating suite was remodeled. Most recipes are attributed, and credit is given to the twelve illustrations and the cover illustrations. Internally clean; some creasing and light soil to the decorated card-stock boards. Near very good.

[OCLC locates four copies]. $75.

17.
[Community cookbook – Girl Scout Leader's Club (New Bedford, Mass.); Burnham, Winifred]. Hearthside Recipes, compiled from the favorite recipes contributed by members of the Girl Scout Leader's Club, New Bedford, Mass.
[New Bedford, Mass.: Girl Scout Leader's Club, circa 1955]. Wire spiral-bound, octavo-sized book (21 x 14 cm.), 112, [1] pages. Illustrated.

FIRST EDITION. A community cookbook, offered by the Girl Scout Leader's Club of New Bedford Mass., on Buzzard's Bay southwest of the Cape. Many of the recipes are attributed, and reproductions of the handwritten originals. Original illustrations by Phyllis Allen and Evelyn Shainberg. Wire bound, in original black card-stock boards, handsomely titled and decorated in silver. Tiny dog ears to a leaf or two; a bit of pulling to the stiff boards. Near fine. Scarce.

[OCLC locates two copies (Harvard, Amherst)]. $90.

18.
Jackson, Mahalia. Mahalia Jackson Cooks Soul.
Nashville, Tennessee: Aurora Publishers Incorporated, 1970. Octavo (20.5 x 13 cm.), xv, 174 pages. Index.

FIRST EDITION. A soul food cookbook from the Queen of Gospel. Born in New Orleans, and raised by her Aunt Duke, "one of the great cooks of her time", Mahalia Jackson offers the "recipes of black folks the world over," including dishes from Africa and the West Indies. Internally clean and sound. Slightest rubbing to the edges of green cloth. Unclipped dust jacket has older tape repairs and some chips to edges. Very good in an edgeworn, good only dust jacket.

[Tipton-Martin, page 103]. $250.

19.
Lallemand, Roger. La Cuisine De Paris et De L'ile de France.
La Rochelle: Quartier Latin, 21 rue Albert-1er, [1975]. Collection: "La Cuisine de Chez Nous". Small octavo (22 x 14 cm.), 240 pages. Illustrated with black and white photographs.

FIRST EDITION. Preface de M. Rene Heron de Villefosse. A detailed collection of recipes describing the cuisine of Paris. Fine, in black and red printed stiff wrappers; publisher's dust jacket has a small adhesion mark on the front panel and a bit of light rubbing, otherwise fine. $90.

20.
Koffmann, Pierre & Shaw, Timothy. Photographs by Anthony Blake. Memories of Gascony, recipes and reminiscences from the internationally acclaimed chef-proprietor at London’s La Tante Claire.
London: Pyramid Books, 1990. Quarto (28.5 x 22 cm.), 256 pages. Color illustrations. Index.

FIRST AMERICAN EDITION, of this Glenfiddich Award-winning cookbook, published in London the same year by Pyramid. Pierre Koffmann was the chef of the London Michelin two-star La Tante Claire. "Memories of Gascony centres on the Oratoire, the farmhouse of Pierre Koffmann's grandparents Marcel and Camille Cadeillan, situated in the village of Saint Puy in the heart of rural Gascony in the department of the Gers” (jacket copy). In publisher’s yellow cloth. Near fine in dust jacket. $90.

21.
Sobin, Gustaf. The Fly-Truffler: A Novel
New York: W.W. Norton & Co. Inc., 2000. Small octavo (20.5 x 13.5 cm.), 155 pages.

FIRST AMERICAN EDITION. A beautiful novel of dreams, truffles, and the Provencal countryside from the American-born poet Gustaf Sobin who spent most of his life in the south of France. In his review of the book in the New York Times, Christopher Lehmann-Haupt called it a "marvelous, mesmerizing new novel," "one of those rare, haunting novels that you consume in a single sitting and that you put down wondering what day it is and where you are, as if awakening from one of Cabassac's enrapturing dreams." Fine in red and gray paper-covered boards, in a fine dust jacket. $50.00 8060


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