Lot 126


Published by New York: Harrison Smith & Robert Haas, Inc., 1934. Revised second edition (updated from the original 1930 edition). 16 pages of photos. Decorated cloth binding unusually fine condition. Appears to have never been read or used. Very nice and Scarce pictorial dust wrapper. DJ now presented in a mylar Brodart protector. Features traditional South Carolina recipes gathered by Blanche S. Rhett with an Introduction and explanatory matter along with anecdotes regarding Charleston, South Carolina's social life and culture by Helen Woodward and all edited by Lettie Gay. Sections titled: "Soups and Canapes;" "Shellfish and Fish;" "Pilaus, Egg Dishes and Other Main Dishes;" "Poultry and Dressings;" "Stuffings;" "Meats;" "Sweet Potatoes, Rice and Green Vegetables;" "Salads and Relishes;" "Breads;" "Cakes and Candies;" "Desserts." and "Plantation Drinks." The partnership of Jonathan Cape and Harrison Smith, aka Cape Smith, published a similarly titled regional cookbook 200 YEARS OF NEW ORLEANS COOKING by Natalie Scott and William Spratling in 1931. Whether Cape-Smith and successor Smith-Hass intended to release a "200 Years of . . ." series is unknown but, if so, it never went further than the Charleston and New Orleans editions. This edition includes a new chapter on Plantation Drinks. Illustrated with black and white plates of Charleston scenes as well as several of African Americans in stereotypical clothing and poses. Please ask specific questions on details, condition, and shipping prior to bidding, ALL ITEMS ARE SOLD AS IS, and the bidder will be responsible for payment. We box and ship what we can to keep costs low, and use USPS and UPS. Large items, extremely fragile, and high value items will be packed by UPS. Quotes available on request
- Dimensions: 5.5" x 8"
- Condition: Very Good - Excellent Condition with no missing or torn pages. The dust jacket has some wear
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