The Blue Book Of Cookery by Isabel Cotton Smith circa 1926 - Rare Edition cups Some very light and minor

Some very light and minor rubbing to the gold areas along the scalloped edge

that came from far-off places and sparked the imagination as much as the appetite

The glaze is shiny both inside and out

Jeanne stepped onto the scene in the 1930s as a liaison between wine companies

Baret tins are the epitome of gorgeous gifting and good taste

The Blue Book Of Cookery by Isabel Cotton Smith circa 1926 - Rare Edition cups Some very light and minorIt is a delightfully smart book that Isabel Cotton Smith has created exclusive, distinctive, and brimming with delicacies that unfortunately so seldom adorn the dining tables of American homes. Louis Diat, Chef De Cuisine, Ritz Carleton Hotel, NYC 1926 {HISTORY} Intended to educate wealthy young women, society debutantes, and aristocratic households who were managing domestic staff or the lack thereof, Isabel Cotton Smith set out to teach women all