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whole fish
Each tale symbolically incorporates food and concludes with a traditional recipe
else very good - scarce signed
with caloric values (no doubt for the single gal)
(Confectionery) Harris, H.G. & S.P. Borella. All About Ices, Jellies & Creams great british bake off whole fishIllus. from photographs and drawings, & with ads for professional confectionery equipment.. Green cloth lettered in white. London: MacLaren & Sons, c. 1910. A delicious journey through professional pastry of post Victorian England, with classic recipes for green gooseberry conserves, tangerine orange charlotte cream, Orleans plum cream, fresh Gibson plum jam, Italian souffle, pistachio and almond praline bombe, etc. Some insect damage to edges of
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