Prominent among the pioneers of the new “scientific cooking” espoused by Fannie Farmer, Janet McKenzie Hill (1852-1933) was one of the most prolific food writers of her time. With more than twenty books, ranging from Cooking for Two: A Handbook for Young Housekeepers (1909) to the Economical War-Time Cook Book (1918), she campaigned for what she called “culinary reform,” speaking and teaching widely and founding the Boston Cooking School Magazine (later American Cookery).
Her book on desserts offered here was published in 1911 and follows the dictums of scientific practice, with an emphasis on accurate measurements and correct technique. Of course a degree of exactness is required in baking, but it must be said that Ms. Hills’ strictures do not interfere with her offering quite a few interesting recipes—a vegetable mince pie made with green tomatoes, citron and spices; Bermuda ginger snaps, flavored with orange rind; French apple tarts; an apricot soufflé; ice cream with pears Hélène; and a blancmange made with a seaweed-based gelatin.
This copy, a 1924 printing is in Good condition, the interior showing a little food spotting—nothing defacing—and a few small (quarter inch) tears at the bottoms of perhaps half a dozen pages.; two pages are missing their bottom corners, not extending into the type area. The case with a good un-rubbed pictorial front is over-all good with a somewhat worn and darkened spine but all type fully legible.