Allied Cookery: British, French, Italian, Belgian, Russian : arranged by Grace Clergue Harrison and Gertrude Clergue, to aid the war sufferers in the devastated districts of France

New York: G. P. Putnam's Sons; Knickerbocker Press, 1916. Octavo (20.5 x 13.5 cm.), 108 pages. Table of Contents. All edges black. FIRST EDITION THUS. A much smaller work (just 38 pages) titled Cookery: British, French, Italian, Russian, Belgian, was issued by the one of the authors earlier the same year in Montreal. A fundraising cookbook issued "to procure funds in aid of the farmers in that part of France which was devastated by the invasion of German armies and subsequently regained by the French" (from the Preface). Grace Clergue Harrison of Connecticut (truncated) joined her sister Gertrude of Montreal, after seeing her sister's effort with an earlier, smaller cookbook. The recipes are drawn from the culinary traditions of the various nations in the Alliance. Some dampstains to edges of text block, otherwise sound and clean. In illustrated, paper-covered boards, rubbed at edges, and with some loss to paper at head and foot of spine. Good plus. [OCLC locates quite a few copies of this New York edition (but just five of the earlier Montreal issue, none in the US)]. (Inventory #: 9882)