The cook not mad, or, Rational cookery, being a collection of original and selected receipts, embracing not only the art of curing various kinds of me(...)

The cook not mad; or, Rational cookery, being a collection of original and selected receipts, embracing not only the art of curing various kinds of meat and vegetables for future use, but of cooking in its general acceptation to the taste, habits and degrees of luxury prevalent with the Canadian public, to which are added directions for preparing comforts for the sick room, together with sundry miscellaneous kinds of information of importance to housekeepers in general, nearly all tested by experience. Reprint of the 1831 edition published by James Macfarlane, Kingston, U.C.