This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print.
This is a freshly published edition of this culturally important work, which is now, at last, again available to you.
Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the authors style:
Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes, mix well, cut three slices of salt pork in very small pieces and fry brown; remove half the pork and add the fish and potatoes to the remainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add 1/3 cup of milk, and stir well....Chop fine some cold cooked beef and a slice of onion; season with salt and pepper, a little lemon juice and parsley, add 1/4 as much boiled rice or bread crumbs as there is meat; add 1 beaten egg and sufficient water to make a paste.
...Beat well the yolks of four eggs, put them into a dish with 3 ozs. of grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these well and pour them into a pitcher set in a saucepan of boiling water; stir one way carefully but do not let boil or it will curdle.
...Sift together 11/2 cups of Indian meal, 1/2 a cup of wheat flour, 2 teaspoonfuls (level) of baking powder, and half a teaspoonful of salt; add one generous cup of grated maple sugar and 1 cup of beef suet chopped fine; mix thoroughly, then add 11/4 cups of sweet milk; mix thoroughly and steam three or four hours.