This handwritten cookbook is divided into sections containing recipes for soups, sauces, fish, poultry and game, meats, entrees, vegetables, pickles, catsup, beverages, bread, muffins, yeast, pastry, puddings, custards, creams, and cakes. An index includes the names of some of the contributors.
The volume was accessioned by the Library in 1953.
| Illinois History and Lincoln Collections
