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Original cloth binding. 172pp. including pictorial ads. Illustrated with drawings signed “N.E.W.”

Probably the first English-language cookbook published in North America to include Chinese recipes. Rare. 

Undated but WorldCat – which shows no institutional copies of the original printing – estimates the date of publication as 1909, based on blurbs in the ads dated August to November 1909. This Canadian imprint would thus predate the early Chinese-American and Asian-American cookbooks by Nolton (1911) and Bosse-Watanna (1914) – A small section on “Chinese Cookery”, on pages 125-127, includes recipes for chicken soup, fish and rice soup, fresh pork soup, fish, lobster and eggs, scallops and eggs, pork with lily buds, stewed poultry, gelatin of duck, Chinese dumplings, and Soy or Bean sauce.