OP: Salads, Sandwiches, and Chafing Dish Recipes

$75 · Offered by Kitchen Arts & Letters · No longer available

Marion Harris Neil, one of the most prolific of early 20th century food writers, is pretty much of a mystery. She identifies herself in some of her books as “Former Cookery Editor, The Ladies’ Home Journal,” but beyond that little is known. She appears to have been born in the British Isles, studied cooking in Glasgow, and came to Philadelphia in 1902 or 1903, where, according to one researcher, she may have opened a cooking school with her sister. Among her dozens of works are many pamphlets and small volumes written for a variety of food producers, the best-known of which is a cookbook entitled The Story of Crisco (1913), which was instrumental in launching that product to its dominant position in the world market. The book offered here is a luncheon-oriented selection of recipes, presented almost as three separate treatises, each with its own introduction, including historical notes. The range of ideas is broad, from ordinary everyday dishes to those more intended for entertaining. We see salads from a simple coleslaw to a showy fruit salad a la Russe; sandwiches from meatloaf on buttered wheat bread to oyster canapes garnished with caviar; chafing dish recipes from a simple browned fish hash to lobsters bordelaise. It might be noted that although the chafing dish came in time to signify a certain pretentiousness, more associated with restaurants, it was, at this time, a more commonly seen piece of equipment and represented simply a style of cooking, alongside such as roas

• Binding: Hardcover

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