Culinary Echoes from Dixie

Cincinnati: The MacDonald Press, 1917. Octavo (20 x 13.4 cm.), [6], 270, [5] pages. Illustrated advertisements at rear. Table of contents. Second Printing; originally issued in 1914. A cookbook of Southern recipes. The author, Kate Brew Vaughn (1873-1933), was an American writer, teacher, radio host, and home economics teacher. Sections include, Food; Living on the budget plan; Kitchen conveniences; Soups; Fish; Sauces; Meats; Poultry and game; Eggs; Salads; Cheese; Rice; Deep fat frying; Bread; Pastry; Cakes and gingerbread; Vegetables; Sandwiches and rarebits; Cakes; Icings and fillings; Puddings; Sauces; Desserts; Beverages; Cocktails, canapes and cheese relishes; Condiments; and Candies. Text block edges a bit dusty, otherwise internally clean and sound. Publisher's tan cloth with title and ornament in black to the front panel. Corners slightly bumped, otherwise very good. [OCLC locates eleven copies of this printing; Brown 4140 (incorrectly indicating this as the first edition)].