WILD PLUMS IN BRANDY

McGraw-Hill, Toronto, November 1962, 2^nd pr.  Hard cover, 180 pages including Index.  Cream boards with black lettering on spine, binding sound.  Unpriced dust jacket shows some edge and cover wear, short tears, small losses at corner folds and spine ends.  Some age toning/spots on front and rear end papers and paste-downs, bit of soil on bottom page block.  Flat signed by author on FEP; black & white illustrations and jacket design by R. T. Lambert.  ‘Here too are recipes, some redolent of the kitchens of our childhood, others discovered in pioneer diaries or ancient cook books, all of them as fascinating to read as to cook from.  A few of the dozens of delectable recipes are those for:  Venison Steak, Puffball with Sour
Cream, Wild Strawberry Soup, Baked Trout, Elderflower Fritters, Chokecherry Wine, Lamprey en Matelote, Frogs’ Legs in Wine Sauce, May Apple Marmalade, Quail en Casserole, Roast Porcupine, Rose Hip Jelly, Baked Ferns, Dandelion Wine, Saskatoon Pie, Curry of Catfish, Game Soup, Palpation of Pigeons and of course, Wild Plums in Brandy…’ (from rear flap)