The Liberty Cook Book. A guide to economical good Living, with a comprehensive section on up-to-date canning, preserving, jelly making and drying
by Stockbridge, Bertha E.L.
New York: Appleton and Company, 1922. Thick octavo, xvi, 439 pages. Second printing; originally issued in 1918. The author sets out to help the American housewife, "conserve food, time, strength and materials... to learn to be efficient is the real need just now, for only by being a real housekeeper, an efficient housekeeper, is she living up to the American standard." (from the preface). There are a great number of recipes here, many written in narrative form, with sections on offal, left-overs, substitute dishes, canning, menus, and much more. Lightly soiled in black-titled red cloth. Generally very good. With the bookseller's ticket of Jan Longone's Wine & Food Library. Scarce. (Inventory #: 5134)
2 Main Street, North Dam Mill, 18-214
Biddeford, ME 04005
Six centuries of fine books on food, drink, farm, and garden. We maintain significant collections of books on related fields, including cocktails, distilling, beer and brewing, wild foods and mushroom foraging, cheesemaking and more.
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