RUSSELL, F. — Figure Piping: Its Methods and Its Uses

London, Baker and confectioner. 1903, First Edition. Blue Cloth, 12mo - over 6¾ - 7¾" tall. Book, 68 pages, 4 pages advertising, many b/w illustrations. Slight soiling on front cover, 3 old name stamps at the beginning of the book. Rare cookery book. Figure piping is a term used to describe the art of squeezing icing from a pastry bag onto the surface of a cake to form a desired shape. F. Russell was an acknowledged expert in this field around the turn of the century. Includes figure piping of menus with hunting scenes or scenes from the just concluded Boer War. Very Good.