Mrs Rorer's Philadelphia cook book
Subtitle: a manual of home economies
By: by Mrs S T Rorer, author of Hot Weather Dishes, Canning and Preserving, etc.; Editor of Household News; Principal of Philadelphia Cooking School; Lecturer before the University of Pennsylvania
Publisher: Arnold and Company, 420 Library Street
Published: 1893
Place of publication: Philadelphia
Language: eng
Number of pages: 581
Subjects: American Cooking
Other titles: Mrs Rorer's cook book
Work titles: Philadelphia cook book
Notes: Publication date based on advertisement on page [10] at end for Household news, published between 1893 and 1896, cf. OCLC #1775799.

Printer from title page verso.

Includes index.

Some numbered pages left blank for additional recipes.

Publisher's advertisements on 11 nnumbered pages at end, last page blank.

Originally published under title: Philadelphia cook book. Philadelphia : George H. Buchanan and Company, 1886.

Bound in publisher's brown oil cloth.

This title appears to have been reissued numerous times with copyright date only, with variations in some or all of the following: portrait (frontispiece), description of author on title page, preface, publisher's advertisements at end, and publisher's binding.

CLOSED. Use culinary microfilm, reel C-92, no. 723.

Bookplate of Harvard College Library: From the library of James Hardy Ropes, Class of 1889, Hollis Professor of Divinity, 1910-1933.

Bookplate of Racliffe College Library: Women's Archives, Transferred from Harvard College Library, 1960.

Manuscript on title page: E. G. Lowell; in different hand: Ch L. Ropes.

Occasional manuscript marks throughout, top half of page 289/290 of The Century Cook Book laid in.

Bound in original brown oil cloth.
Table of contents: title: Soups; title: Stock and stock soups; title: Soups without stock; title: Fish soups; title: Chowders; title: Fish; title: Shell fish; title: Meats; title: Beef; title: Mutton; title: Lamb; title: Veal; title: Pork; title: What to save and how to use it; title: Poultry; title: Game; title: Forcemeats and stuffings; title: Meat and fish sauces and gravies; title: Stock for sauces and gravies; title: Salads; title: Modern dinner-giving; title: Menus; title: Eggs; title: Vegetables; title: Bread; title: Raised rolls, biscuits, etc.; title: Raised muffins, gems, etc.; title: Raised waffles and griddle cakes; title: Quick muffins, waffles and griddle cakes; title: Soda and milk biscuits; title: Fritters, doughnuts and crullers; title: Cereals; title: Macaroni; title: Cheese; title: To cooks; title: Pastries and pies; title: Puddings and dessert; title: Pudding sauces; title: Ice creams; title: Water-ices and sherbets; title: Jellies; title: Plain cakes, buns, etc.; title: Fancy cakes; title: Candies; title: Fruit; title: Canning and preserving; title: Marmalades; title: Pickling; title: Catsups; title: Drinks; title: In the kitchen and pantry; title: Gathered crumbs; title: How; title: Suitable combinations of food; title: Table of weights and measures.