National Society of the Colonial Dames of America, Louisiana, 1971, 10^th pr.  Comb bound soft cover, 196 pages including Index, followed by order form.  Good; illustrated wraps show edge and cover wear, some creases; binding sound; foxing on outer page block.  Gift inscription on verso of front wrap; remainder of interior clean and unmarked; some black & white illustrations.  Includes Beverages, Canapes, Soups, Seafoods, Entrees, Poultry and Game, Meats, Vegetables, Salads, Bread, Cakes, Pastries, Desserts, Foreign Dishes, Lagniappe - Sauces, Relishes, and Candies  ‘Here is a book, original as it is new, combining food and the Mardi Gras in a happy mixture.  Its sponsors have dipped into Carnival lore and also into the “receipt books” and seasoning pans of the Queen City of the Mississippi; and Mardi Gras’ monarchs – queens and kings – and their friends have come forward to help them. … New Orleans cooking is a gumbo of many elements – French, Spanish, Negro, Indian and several others.  Into the pot has gone art, delight and magnificent ingredients.  Some of those who know most about the high tradition now share their secrets with the reader.’ (from Foreword)