‎LINCOLN MARY J.‎
‎Mrs. Lincoln's Boston cook book - what to do and what not to do in cooking - bread making, receipts for yeast and bread, raised biscuit, rolls, stale bread, soda biscuit, fried muffins, oatmeal and other grains, waffles, beverages, soup and stock, fish...‎

‎"LITTLE, BROWN AND COMPANY. 1899. In-8. Relié. Etat d'usage, Couv. légèrement passée, Dos frotté, Quelques rousseurs. 536 pages, nombreuses illustrations en noir/blanc, dans le texte + nombreuses pages publicitaires illustrées en noir/blanc - inclus un papier , manuscrit à l'encre (recette de ""gallete"") - titre et editeur dorés au dos - charnières intérieures se fendant - en anglais - environ 19 x 13,5 cm. . . . Classification Dewey : 420-Langue anglaise. Anglo-saxon"‎

Reference : RO20266390

‎Mrs. Lincoln's Boston cook book - what to do and what not to do in cooking - bread making, receipts for yeast and bread, raised biscuit, rolls, stale bread, soda biscuit, fried muffins, oatmeal and other grains, waffles, beverages, soup and stock, fish, shell fish, meat and fish sauces, eggs, meat, veal, mutton and lamb, pork, poultry, entrees and meat rechauffe, sundries, vegetables, rice and macaroni, salads, pastry and pies, pudding sauces, hot puddings, custards, jellies, creams, ice creams, sherbet, cake, fruit, cooking for invalids, miscellaneous hints, dining room, care of kitchen ustensils, suggestions to teachers, explanations of terms used in cookery, .... Classification Dewey : 420-Langue anglaise. Anglo-saxon‎