(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. France Filled with recipes for local

Filled with recipes for local fare contributed by the ladies of the church (roast partridge

" Partridge with cabbage

with folding chromolithograph frontis

Venezuelan cranberry sauce

Boston: Griffith-Stillings Press

(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. France Filled with recipes for localQuarter cloth & patterned boards, paper spine label, jacket. First English Edition. London: Methuen, [1926]. Purported to be by an anonymous French connoisseur, who then wrote under the pseudonym and character of Clarisse, a well educated chef to an aged bachelor, was originally published in French, in Paris, 1922. "Besides the many useful recipes, she gives much sound advice on the comforts of existence where they touch meals and meal times."