The Cook's Own Book: being a complete culinary encyclopaedia: comprehending all valuable receipts for cooking meat, fish, and fowl, and composing every kind of soup, gravy, pastry, preserves, essences, &c. that have been published or invented during the last twenty years. Particularly the very best of those in the Cook's Oracle, Cook's Dictionary, and other systems of domestic economy. With numerous original receipts, and a complete system of confectionery. By a Boston housekeeper. Alphabetically arranged.

LEE, N. K. M.

Published by Boston: Munroe and Francis; New York, Charles S. Francis, and David Felt; Philadelphia, Carey and Lea, and Grigg and Elliot, 1832
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