Susanville: [Lassen Advocate], c. 1915. First edition. Original publisher's cloth binding with gilt to front board. Gentle shelfwear to crown and foot of spine; some smudges to front board. Collates 100, , [1, blank]: complete. Internally a pleasing copy, with occasional light spotting but none of the signs of kitchen use typical in books of its kind. Scarce in the trade and at institutions, OCLC reports only 12 copies at libraries.
The first and only edition of the Monticola Club Cook Book is undated but described by Glozer as "approximate date 1915." Across the three listings in OCLC, institutions have listed it from 1914, 1915, and 1923. While the book's exact year is uncertain, what is clear is that the cookery was created within a multicultural community during a time of war. Situated in Northern California near the Nevada border, the Monticola Club's base in Susanville allowed a mixture of Spanish, Mexican, and white European settlers to blend their cultures. The cookery's dishes reflect this diversity, as they include Hamburg Loaf, Halibut and Spinach, and Bordeaux Sauce alongside Spanish Rice, Stuffed Peppers, and Tamales. The range of dishes aimed, according to the book's introduction, to "contribute something to the fine art of living and help the young housewife." Such housewives were confronting the realities of wartime rations and the need to source local ingredients and make local dishes to feed their families. They were also dealing with the return of husbands injured on the World War I front. At its opening the book directs readers on a recipe "To Make a Good Citizen. Take first, a knowledge of the good causes that need assistance and the evils that must be annihilated." Later, a chapter titled Dishes for Invalids draws further attention to wartime realities, and it lists Foods for Convalescents including Egg Toast, Beef Tea, and Chicken Broth. Near Fine (Item #2487)