THE BAKERS' GUIDE AND COOKS' ASSISTANT to the ART of BREAD-MAKING in ALL its BRANCHES, by John Blandy. Published by Newton & Eskell, London, 1886. First Edition. Hardcovers, black embossed printing on the front cover, blind embossed design on rear cover, 5.5x7.5 inches. Pagination: ii, 133 pages, plus 15 pages of COOL ADS aimed at COMMERCIAL BAKERS at the rear, many of them illustrated. A book on the science and practice of baking, with recipes for breads and cakes. The book became very popular and went through several printings before 1900. Great, short, easy to understand recipes for all sorts of breads and cakes, along with some other unusual non-baking recipes. A sampling of recipes: Ginger Stomachic Biscuits. Ratafias. Tipsy Bread "Cut the crust from a stale roll; cut it into slices and spread them with jam; put them together again and stand them in the centre of a glass dish, cover them thickly with sugar, and soak them in sherry, as much as they will absorb; blanch and cut into strips some almonds and stick them all over the surface; put custard round it, and put away for an hour to get thoroughly soft." Queen's Bread. Belgravian Buns. Raspberry Sandwiches. Orange Soufflé. Among the non-baking recipes is: Fermented Ginger Beer, and Calves Feet Jelly. Condition: The covers are worn through at the corner tips and have some shelf rubs; the spine is frayed at its ends and has some scrapes, cracks and rubs; the embossed printing on the front cover remains bright and clear. Internally, the front free endpaper is missing, the front inner hinge has been neatly repaired / reinforced with white cloth tape, there is some toning and light soiling to the first and last few pages, a light pencil mark beside a few recipes, and some corner creases here and there, otherwise the inner pages are tight bright, clean and clear. Overall a solid, presentable copy of this 1886 first edition.