One of the major figures of cooking in the late 19th and early 20th centuries, Sarah Tyson Rorer (1849-1937) was instrumental in the development of domestic science in America. While still in her thirties, she began to teach cooking and went on to establish the Philadelphia Cooking School in the early 1880s. Rorer travelled extensively around the country, drawing huge crowds for her Chautauqua lectures and her classes. In 1904 she held a number of immensely popular cooking demonstrations at the St. Louis World’s Fair. Also active in the magazine world, she wrote regular columns and served for many years as food editor at the Ladies’ Home Journal, later occupying a similar post at Good Housekeeping. Above all, however, she was a prolific producer of cookbooks, many of them dealing with single subjects such as oysters or chafing dish cookery.
This is one title from a series of six small cookbooks published in 1894 by the Philadelphia-based cooking teacher Mrs. S[arah] T[yson] Rorer. Hardbound and just 26 pages, it provides instructions for creamed oysters, ”keebobbed” oysters, oyster tarts, and a dozen others. It is clearly from a time when those succulent mollusks were readily affordable; the a la Newberg recipe begins, “Drain fifty oysters….” Printed in dark green ink, the book is bound in brown linen and stamped decoratively in silver on the front board. As with the entire series, it was published without dust jacket.
An extremely nice first edition copy, clean throughout, no marks or tears. The case is in excellent condition as to color and cleanliness, the corners are sharp, the binding tight. Front paste-down has earlier owner’s name and the date 1901. It appears that no copies are currently on the market. The copy is graded Very Good.