by Becky Libourel Diamond. Softbound, 6"x9", 284 pages. In Philadelphia during the 1st decades of the 19th century, Mrs. Elizabeth Goodfellow ran a popular bakery and sweet shop. In addition to a reputation for the finest deserts in the young country her business stood out in another way; she ran a small school to teach the art of cooking, the first of it's kind in America. References to her cooking as a benchmark abound in literature of the period though we know very little about who she was. Since she did not keep a journal or publish her recipes, we have to rely on her students, most notably Eliza Leslie, who fortunately recorded many of Goodfellow's creations and techniques. Mrs. Goodfellow is known for making the first lemon meringue pie and for popularizing many regional foods, such as Indian corn meal. No. 703480