Choice Recipes. How to Make the Finest Bread and the Most Delicious Cakes, Pastry, Etc., by the Use of Fleischmann & Co.’s Compressed Yeast

New York: Fleischmann & Co, 1902. Duodecimo-sized stapled booklet, 52 pages. Printed throughout in brown ink. Second, expanded edition originally issued in 1893. A product cookbook, distributed “with the compliments of Fleischmann’s & Co., original manufacturers, introducers and manufacturers of compressed yeast in the United States and Canada.” Contains more than eighty recipes for breads, buns, cakes and more, all with the product as an ingredient. Fleischmann’s Yeast was founded by Charles Louis Fleischmann in Cincinnati in 1868. Tiny stain to front edge of text block, otherwise very good in printed black leatherette. [OCLC locates three copies of this printing, and four of the earlier 1893 edition].