What to Have for Dinner, Fannie Farmer, 1905



What to Have for Dinner, Fannie Farmer, 1905: What to Have for Dinner:  Containing Menus with the Recipes Necessary for Their Preparation, by Fannie Merritt Farmer. First edition, first printing. Published in 1905 by the Dodge Publishing Company, New York.  Hard cover with no dust jacket. 271 pages.  Both hinges are exposed, but they have been reinforced with clear librarian’s tape.  Pages are all clean and clear. Front and back covers are in excellent vintage condition, with minor shelf wear.

Many of the 19th and early 20th century culinary writers had menu-driven cookbooks. (No, not software-related, menus like what to have for dinner.) Part I. of What to Have for Dinner is about Family Dinners, with 24 dinner menus and the recipes for every dish following each menu. Part II. is Dinners for Occasions: Thanksgiving, Christmas, Lent, Easter, Warm Weather, and Emergency Dinners, with two menus for each occasion, plus recipes for every dish on the menus. Part III. is Company and Formal Dinners, with 10 company dinner menus with recipes and four menus with recipes for formal dinners.

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