The "Queen" Cookery Books. Collected and Described by S. Beatty-Pownall, Departmental Editor "Housewife and Cuisine" Queen Newspaper, and Author of "A Book of Sauces.

London: Horace Cox, 1904. A Wide Range of Culinary Topics
The "Queen" Cookery Books Complete in Fourteen Volumes

BEATTY-POWNALL, S., compiler & editor. The "Queen" Cookery Books. Collected and Described by S. Beatty-Pownall, Departmental Editor "Housewife and Cuisine" Queen Newspaper, and Author of "A Book of Sauces." London: Horace Cox, 1904-1911.

Mixed editions. Complete set of fourteen small octavo volumes (6 3/8 x 4 inches; 163 x 102 mm.).

Publisher's cream linen over boards, covers decoratively printed in red and blue. Covers of volume VI a little dust soiled otherwise a near fine set.

"The 'Queen' Cookery Books" reflect the early 20th-century interest in culinary arts and household management. S. Beatty-Pownall's compilation offers a diverse set of guides covering different aspects of cooking, making it a valuable resource for domestic kitchens during that period. The volumes cover a wide range of culinary topics, including soups, ices, pickles and preserves, entrees, meat and game, sweets, breakfast and lunch dishes, salads, sandwiches, savouries, vegetables, bread, cakes, biscuits, fish, and household hints.

Contents: No. I - Soups, 3rd edition, 1904; No. II - Ices, 2nd Edition, 1902; No. III - Pickles and Preserves, 2nd Editon, reprinted, 1908; No. IV - Entrees, 3rd Edition, 1911; No. V - Meat and Game, 2nd Edition ,1902; No. VI - Sweets (Part I), 1st Edition, 1901; No. VII - Sweets (Part II), 1st Edition,1901; No. VIII - Breakfast and Lunch Dishes, 2nd Edition, 1904; No. IX - Salads, Sandwiches, and Savouries, 2nd Edition, 1905; No. X - Vegetables, 1st Edition, 1902; No. XI - Bread, Cakes, and Biscuits, 1st Edition, 1902 ; No. XII - Fish (Part I), 1st Edition,1903; No. XIII - Fish (Part II, Cold Fish), 1st Edition, 1903; No. XIV - Household Hints, 1st Edition, 1904.

Not in Bitting.