cover ripped from binding partially, fragile, well-worn; "Up-to-date, Practical Recipes by...Leading Culinary Experts": Mrs. Mary J. Lincoln, Lida Ames Willis, Mrs. Sarah Tyson Rorer, Mrs. Helen Armstrong, Marion Harland. Images of selected pages from this item are available. Chapter headings: Introduction - Cottolene; How to Use - What Noted Cooking Experts and Eminent Physicians Think of Cottolene - How to Measure; Time Tables for Cooking - Beverages; Breakfast Cakes, Fritters and Doughnuts - Breakfast Cakes, Fritters and Doughnuts (cont.); Bread and Rolls - Bread and Rolls (cont.); Cakes - Cakes (cont.); Eggs; Fish and Shell Fish - Fish and Shell Fish (cont.); Meat, Poultry and Game - Meat...(cont.) - Meat...(cont.); Entrees and Meats Rechauffe - Sauces for Meats, Fish and Vegetables - Vegetables - Pies and Pastry; Puddings and Sauces - Ice Creams, Ices, Etc. - Ice Cream (cont.); Canning and Preserving - Canning (cont.); Invalid Cookery - Advertisements - Alphabetical Index of Recipes.