MANUSCRIPT. - COOKERY. [A hand-written book of recipes. N.p: circa 1880's.] 210pp. manuscript, 8vo (177 x 100mm.) Mostly numbered pages in a single legible hand with numerous recipes divided into two sections, 'High Class' and 'Middle Class', and 51pp. blank in the middle. (Browning, occasional spotting, 1 loose leaf.) Original roan (with loss). Note: most likely this was the recipe book for an ocean-going liner with 147pp. devoted to 'High Class' and 63pp. to the 'Middle Class'. There are also recipes under two other headings, 'Extracts' and 'Demonstrations'. Inevitably, many of the 'High Class' dishes derive from French cuisine ('Fricassée of Chicken', 'mutton cutlets a la Soubise', 'lobster soufflée', while the 'Middle Class' have simpler fare ('plum cake', 'sausage rolls', 'Chesterfield pudding') yet there is a sense of international influence too ('Russian Cake', 'Berlin pancakes') and the more locally memorable ('Crystal Palace Pudding').