New York: Chas. T. Dillingham, 1884. First Edition. 12mo, 297, [12] pages, publisher's original gilt-lettered red cloth covered boards. Now in a protective clear mylar jacket. Murrey’s Salads and Sauces is a late 19th-century American culinary work devoted to the preparation of salads, dressings, and accompanying sauces, reflecting the growing.....