Cook Books

The Kitchen Bitch Cookbook | by Joel Maxuel

This cookbook is by Joel Maxuel. Joel is based in Laing House, Nova Scotia, Canada.

A Bachelor's Cupboard | by John W. Luce

Being a bachelor is easy. Staying a bachelor - ah! there's the hitch! But that's another story. Yes, it's easy to be a bachelor, but to be a thoroughbred, unless it is inbred and the single man is " to the manner born," is more difficult. It requires unlimited time, patience and education as well as a store of myriad bits of information on a multitude of subjects.

Mom's Best Recipes Vol 1 | by Shirley McNevich

Volume 1 of 250 cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 2 | by Shirley McNevich

Volume 2 of 250 cake, brownies, muffin, brekfast, salad, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 3 | by Shirley McNevich

Volume 3 of 250 cake, brownies, muffin, brekfast, salad, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 4 | by Shirley McNevich

Volume 4 of 250 breakfast, cake, brownies, muffin, salad, pie, icing, candy, side dish, pudding, frosting, fudge, bread, entree, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 5 | by Shirley McNevich

Volume 5 of 250 breakfast, cake, brownies, muffin, salad, pie, icing, candy, side dish, pudding, frosting, fudge, bread, entree, cookies, beverage, dessert and soup recipes by Shirley McNevich

The Boston Cooking-School Cook Book | by Fannie Merritt Farmer

Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies - loaf givers. - Ruskin.

The Epicurean | by Charles Ranhofer

A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., And a selection of interesting bills of fare of Delmonico's from 1862 to 1894. Making a Franco-American Culinary Encyclopedia.

The National Cook Book | by Marion Harland And Christine Terhune Herrick

The thousand recipes in this volume represent seven years of accumulation and selection of material which we believe will be of value to our sister housekeepers. We have collected these recipes from all quarters of the globe, and adapted them to the American kitchen, making patient test of each before admitting it to our store of available matter.

The Pattern Cook-Book

A book on cookery that is to be of genuine assistance alike to the experienced housewife and to the beginner must, in our opinion, possess two important qualifications ; in the first place, the dishes and preparations presented in it must be such as may be readily made up with the facilities to be found in an ordinary household; and in the second place, all instructions and directions should be couched in language so simple that every one can comprehend them. It has been our earnest endeavor that in both these respects the present work shall excel.

How To Cook Well | by J. Rosalie Benton

In the following collection of receipts some are entirely original; many are contributed by friends; others are wellknown favorites which have stood the test of time; and the rest are similar to those found in trustworthy cook books, but altered after trial, according to taste. To those who have generously given their choice receipts to add to the attractions of "How to Cook Well," public acknowledgment and thanks are here rendered.

The Illustrated London Cookery Book | by Frederick Bishop

Containing upwards of fifteen hundred first-rate receipts selected with great care, and a proper attention to economy; and embodying all the latest improvements in the culinary art: accompanied by important remarks and counsel on the arrangement and well-ordering off the kitchen, combined with useful hints on domestic economy. The whole based on many years' constant practice and experience; and addressed to private families as well as the highest circles.

The Institute Cook Book | by Helen Cramp

Planned for a family of four, economical recipes designed to meet the needs of the modern housekeeper. Including chapters on entertaining fireless cookery, paper-bag cookery, chafing-dish cookery, casserole cookery, meat substitutes, with supplementary chapters on food economy and war-time recipes prepared in co-operation with the United States Food Administration.

The Culinary Handbook | by Charles Fellows

The most complete and serviceable reference book to things culinary ever published

Modern Cookery In All Its Branches | by Eliza Acton

Embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of evert variety of food as drawn from practical observation and experience.

The White House Cook Book | by Hugo Ziemann, F. L Gillette

A comprehensive cyclopedia of information for the Home. Containing cooking. Toilet and household recipes. Menus. Dinner-giving table etiquette. Care of the sick. Health suggestions. Facts worth knowing

The Cook's Own Book, And Housekeeper's Register | by N. K. M Lee

Being receipts for cooking of every kind of meat, fish, and fowl; and making every sort of soup, gravy, pastry, preserves, and essences. With a complete system of confectionery; tables for marketing; a book of carving; and miss Leslie's seventy-five receipts for pastry, cakes, and sweetmeats.

The International Cook Book | by Alexander Filippini

Over 3,300 recipes gathered from all over the World, including many never before published in English. With complete menus of the three meals for every day in the year

The Blue Grass Cook Book | by Minnie C. Fox

This book provides recipes about Soups, Sauces, Breads, Salads, Pies, Puddings, Desserts, Cakes, Frosting, Ices, Pickles, Sandwiches, Candies, Beverages, etc., from Blue Grass kitchen, Kentucky.

Mrs. Lincoln's Boston Cook Book | by Mary J. Lincoln

What to do and what not to do in cooking. A collection of receipts, given briefly for the experienced housekeeper, and with sufficient clearness for the beginner, but which shall also embody enough of physiology, and of the chemistry and philosophy of food, to make every principle intelligible to a child and interesting to the mature mind.

Lessons In Cookery | by Thomas K. Chambers

The present work on cookery appeared in England under the title of "The Official Hand-Book of the National Training School for Cookery," and it contains the lessons on the preparation of food which were practised in that institution. It has been reprinted in this country with some slight revision, for the use of American families, because of its superior merits as a cook-book to be consulted in the ordinary way, and also because it is the plainest, simplest, and most perfect guide to self-education in the Kitchen that has yet appeared. In this respect it represents a very marked advance in an important domestic art hitherto much neglected.

The Table: How To Buy Food, How to Cook It, and How to Serve It |by Alessandro Filippini

The pleasures of the table are enjoyed by all who possess good health. Nothing is more fascinating than to be seated at a well-served, well-cooked breakfast or dinner; and yet, of the immense number that enjoy the good cheer and luxuries of the table, how few, very few, there are who stop to consider the vexatious trouble our host undergoes when arranging the daily bill of fare. "Variety is the spice of life," but nowhere is it more important, aye, actually necessary, than in the getting up of a palatable meal...

The Hotel St. Francis Cook Book | by Victor Hirtzler

In this, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world. I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering. I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible.

The New Home Cook Book | by Ladies Of Chicago Et Al

In issuing this sixtieth thousand new edition of The New Home Cook Book, renewed pleasure is taken in acknowledging the favor with which the work has been received. This edition is enriched by the new, expressly prepared articles: "The Fireless Cooker," "The Casserole," and "Sunday Night Suppers," being complementary to "Housekeeping in the Twentieth Century," "Home Making and House Furnishing," and "Oil and Gas Stove Cooking". In its chief and distinctive character as a collection of choice and valuable recipes, tried and approved by well known and experienced housekeepers, the work is unchanged.

The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches | by Charles Elme Francatelli

In all its branches, comprising, in addition to english cookery, the most approved- and recherche systems of french, italian, and german cookery; adapted as well for the largest establishments as for the use of private families.

The American Housewife | by Experienced Lady

The writer does not deem any apology necessary for adding another to the long list of gastronomic works, provided she has accomplished the desirable object of producing a Cook Book which shall commend itself to all persons of true taste - that is to say, those whose taste has not been vitiated by a mode of cooking contrary to her own. Although not a Ude or a Kitchener, she does profess to have sufficient knowledge of the culinary art, as practised by good American cooks, to instruct those not versed in this truly interesting science.

Tested And Tried Recipes Of Azusa And Vicinity Housekeepers | by Azusa Woman's Club

In presenting this book to you, we beg to explain that there has been no attempt to compile a complete cook-book, but simply to arrange some of the choice recipes, so kindly donated by the ladies of Azusa and vicinity and a few of the pioneers of this valley.

The New American Home Cook Book | by Mrs. R. E. Wakefield

Containing all the most valuable household recipes in the world. The only complete book op its kind. How to make a meal out of nothing. A treasure for rich and poor.

The Way to the Heart: Virginia Recipes | by Carrie Pickett Moore

The following recipes have been tested, and I have found them correct in every proportion; also, mixing and serving. They are a collection of old Virginia recipes, many of them handed down and used for three generations. Having tried them, I feel justified in recommending them to the public as being safe and sure, that is, if the rules are carefully followed for mixing and preparing the dishes. All of them are not my own, some having been given me by old friends, but I have used them so successfully that I feel they belong to me by right of long usage. I trust the housekeeper into whose hands this little book may fall will find it a help to her, and that in the future it will make cooking a pleasure and not a care.

The P.E.O. Cook Book | PEO Sisterhood Chapter Z

A collection of recipes compiled by PEO Sisterhood, Chapter Z. Harrisburg, Ill.

Miss Leslie's New Cookery Book

I have endeavored to render this work a complete manual of domestic cookery in all its branches. It comprises an unusual number of pages, and the receipts are all practical, and practicable - being so carefully and particularly explained as to be easily comprehended by the merest novice in the art. Also, I flatter myself that most of these preparations (if faithfully and liberally followed,) will be found very agreeable to the general taste; always, however, keeping in mind that every ingredient must be of unexceptionable quality, and that good cooking cannot be made out of bad marketing.

Boston School Kitchen Text Book | by Mary J. Lincoln

In the preparation of this book the aim has not been to furnish a complete cook-book, or to cater to the widely prevalent desire for new receipts and elaborate dishes; but rather to prepare such a study of food and explanation of general principles in connection with practical lessons in plain cookiug as should be adapted to the use of classes in public and industrial schools.

The Hostess Of To-Day | by Linda Hull Larned

THE purpose of this book is to assist the house-keeper and hostess in selecting a menu suitable for the most elaborate repast or the simplest meal; to enable her to estimate the cost of either at average market prices-allowing for local differences; to know how to prepare and serve each dish and to provide a quantity sufficient for six persons. It is not designed to instruct beginners in minute details pertaining to the proper preparation of dishes in daily use, or the entire duties of a waitress. These departments have already been ably treated by other writers. The author's intention is to put before her readers a book which will enable them to practise both economy and hospitality, and to make it possible for the inexperienced to calculate exactly the cost of a projected entertainment, how to cook it and how to serve it. This may be accomplished by learning thoroughly the resources and average prices of local markets.

Culinary Jottings | by Wyvern

A treatise in thirty chapters on reformed cookery. Based upon modern english, and continental principles, with thirty menus for little dinners worked out in detail, and an essay on our kitchens in India.

The Arizona Cook Book | by Williams Public Library Association

In a book of this character it wouldn't be amiss to say a few words on the effect of cooking on and vegetables. "We may live without poetry, music and art; We may live without conscience and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks.

Mrs. Allen's Cook Book | by Mrs. Ida C. Bailey Allen

Mrs. Allen has expressed in popular terms a simple, workable outline of food combination, well adapted to the needs of the housewife. If her book is carefully followed, the dietary of the average family will be much improved, cost decreased, and a general gain in health experienced.

The Century Cook Book | by Mary Ronald

This book contains directions for cooking in its various branches, from the simplest forms to high-class dishes and ornamental pieces; a group of New England dishes furnished by Susan Coolidge; and a few receipts of distinctively Southern dishes. It gives also the etiquette of dinner entertainments - how to serve dinners - table decorations, and many items relative to household affairs.

A New Book Of Cookery | by Fannie Merritt Farmer

Eight hundred and sixty recipes, covering the whole range of cookery, eight colored plates, and two hundred and twenty-six half-tone illustrations.

The Art Of Cookery Made Easy And Refined | by John Mollard

Comprising ample directions for preparing every article requisite for furnishing the tables of the nobleman, gentleman, and tradesman.

The Cook's Guide | by Semper Fidelis Circle

Not only will the use of this book make revelations of the heart, but it will have a happy effect upon the brain, causing others to think pleasant thoughts and say nice things, especially if they are visitors; and as for servants, why, it will be just marvelous what wisdom they will have in culinary arts after studying this text-book of cookery; besides, they will be perfectly able to get along without any advice.

The Cook County Cook Book | by The Associated College Women Workers

the Cook County Cook Book, contains almost twice the number of tested, practical recipes to be found in the average cook book on the market selling for one-half the price

Apicius Redivivus; Or, The Cook's Oracle | by William Kitchiner

Wherein especially the art of composing soups, sauces, and flavouring essences is made so clear and easy, by the quantity of each article being accurately stated by weight and measure, that every one may soon learn to dress a dinner, as well as the most experienced cook; Being six hundred receipts, the result of actual experiments instituted in the kitchen of a physician, for the purpose of composing a culinary code for the rational epicure, and augmenting the alimentary enjoyments of private families; combining economy with elegance; And saving expense to housekeepers, and trouble to servants.

The Cook Book By Oscar Of The Waldorf | by Oscar Tschirky

In placing this work before my friends at The Waldorf and the public in general, it is with the feeling that I am giving them a book illustrative of the best methods of preparing food at the present day. The collection of recipes embodies many which have been rendered easy of comprehension and arranged in such a manner as to meet the wants of all - the caterer to large dinners or receptions, as well as the more modest entertainment furnished at the hearthside.

Pot-Pourri From A Surrey Garden | by C. W. Earle

These 'Notes' would never have been extracted from me without the encouragement I have received from all my dear nieces, real and adopted, and the very practical assistance of one of them. Now that the book is written, I can only hope that it will not prove too great a disappointment to them all.

More Pot-Pourri From A Surrey Garden | by C. W. Earle

Recipes, morals and domestic reflections of Maria Theresa Earle

A Third Pot-Pourri | by C. W. Earle

I must apologise to the public for the apparent poorness of idea in again repeating my somewhat tiresome title. I heard Mr. Motley, the historian, once say, a title should be 'telling and selling.' A 'Third Pot-Pourri' will very likely turn out to be neither of these, but it seemed to me the most honest title I could think of towards those who were kind enough, not only to read, but to like, my former books. They may find the matter in this book better or worse; the manner is exactly the same as before, and it could hardly be otherwise at my age. I must, perhaps, also apologise for putting the Health chapters prominently forward at the beginning of this book, and I can only ask those who have no interest in the subject to skip them altogether.

Directions For Cookery in Its Various Branches

The author has spared no pains in collecting and arranging, perhaps, the greatest number of practical and original receipts that have ever appeared in a similar work; flattering herself that she has rendered them so explicit as to be easily understood, and followed, even by inexperienced cooks. The directions are given as minutely as if each receipt was "to stand alone by itself," all references to others being avoided ; except in some few instances to the one immediately preceding; it being a just cause of complaint that in some of the late cookery books, the reader, before finishing the article, is desired to search out pages and numbers in remote parts of the volume

Sunkist Recipes: Oranges Lemons | by Alice Bradley

The recipes in this book were prepared for women who like oranges and lemons and who have learned that there is a wide difference between ordinary oranges and lemons and the selected fruit from California, which is sold by first-class dealers throughout the country under the name "Sunkist."

The Myrtle Reed Cook Book

Several Hundred recipes from the popular American author Myrtle Reed, also known as Olive Green

How to Cook Fish | by Olive Green

"First catch your hare," the old cookery-books used to say, and hence it is proper, in a treatise devoted entirely to the cooking of Unshelled Fish, to pay passing attention to the Catching, or what the Head of the House terms the Masculine Division of the Subject. As it is evident that the catching must, in every case precede the cooking...

The Edible Mollusca Of Great Britain And Ireland | by M. S. Lovell

We understand the good qualities of oysters, cockles, and a few other kinds; but some equally nutritious (which are universally eaten on the Continent) are seldom, if ever, seen in our markets, or are only used locally as food, and the proper modes of cooking them are scarcely known. I have therefore endeavoured to call attention to all the eatable species common on our coasts, and also to those which, though not found here in abundance, might be cultivated as easily as oysters, and form valuable articles of food.

The Golden Age Cook Book | by Henrietta Latham Dwight

I send this little book out into the world, first, to aid those who, having decided to adopt a bloodless diet, are still asking how they can be nourished without flesh; second, in the hope of gaining something further to protect "the speechless ones" who, having come down through the centuries under "the dominion of man," have in their eyes the mute, appealing look of the helpless and oppressed.

Twentieth Century Cook Book | by The Ladies Aid Society of the Baptist Church

A feast of good things. A careful compilation of tried and approved recipes.

Mrs. Owens' Cook Book | by Frances E. Owens

To which has been added a farmers' department containing much valuable information and there has still further been added chapters on lunches and luncheons, potential energy of food, chafing dish cookery, and translations of french terms in modern menus and useful household hints.

Marion Harland's Complete Cook Book

A practical and exhaustive manual of cookery and housekeeping, Containing thousands of carefully proved recipes - prepared for the housewife, not for the chef - and many chapters on the care and management of the home - the final expression of her life's experience

Miss Leslie's Complete Cookery

In preparing a new and carefully revised edition of this, my first work on general cookery, I have introduced improvements, corrected errors, and added new receipts, that I trust will, on trial, be found satisfactory. The success of the book (proved by its immense and increasing circulation,) affords conclusive evidence that it has obtained the approbation of a large number of my countrywomen; many of whom have informed me that it has made practical housewives of young ladies who have entered into married life with no other acquirements than a few showy accomplishments. Gentlemen, also, have told me of great improvements in the family-table, after presenting their wives with this manual of domestic cookery; and that, after a morning devoted to the fatigues of business, they no longer find themselves subjected to the annoyance of an ill-dressed dinner.

The Imperial And Royal Cook | by Frederic Nutt

The reader may probably ask, What necessity is there for another Cookery Book, after the immense number which have already appeared, and many of them with the names of those who are considered as proficients in the art? (editor note: note, this was written in 1809!) My answer is, that, notwithstanding the number of publications on this subject, there is still room for another; because most of those alluded to, so much resemble each other, that no material difference can be discovered in their general plan or execution.

Chi Omega Cook Book

In this day of the mounting cost of living, the problem is to so spend the dollar as to bring the best results. The complex demands of modern life are a challenge to the intelligence and foresight of the college-bred woman to use her budget so as to provide her family with the most adequate diet obtainable. It is her duty to build up the physical and the nerve force of the new generation, to build up resistance to fatigue and to disease. Thanks to scientific research, we have learned that calories alone do not build up energy, that unless certain properties known as vitamines are present in the food, force is lacking...

One Hundred & One Ways Of Serving Oysters | by May E. Southworth

Oysters should always be fresh and never used after being long from the shell. If cooked, they should be just cooked and served instantly, as an overdone oyster or one that is allowed to stand after cooking is tough.

Home Bakings | by Edna Evans

We can live without poetry, music and art, We can live without conscience and can live without heart, We can live without friends and can live without books, But civilized man cannot live without cooks.

Philadelphia Cook Book: A Manual Of Home Economies | by Mrs. S. T. Rorer

To offer to the American housewives a new Cook Book may appear to many an unnecessary labor, considering the country is already provided with elaborate works on the subject; but upon referring to many of them, I have often detected an obscurity in directions in recipes which, in the hands of an amateur, would lead to failure, and have in the following recipes endeavored to avoid this by making them so plain, that a beginner may successfully make, with few exceptions, any dish contained herein, and I may add, all these recipes have been prepared over and over again by pupils under my supervision.

Christopher House Guild Cook Book

To be a good cook means the knowledge of all fruits, herbs, balms and spices, and of all that is healing and sweet in field and groves, and savory in meats; means carefulness, inventiveness, watchfulness, willingness and readiness of appliances. It means the economy of your great-grandmothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means, in fine, that you are to be perfectly and always ladies (loaf-givers) and to see that every one has something nice to eat. - Ruskin

Date Cook Book | by May Sowles Metzler

It has been quite fitting that a date cook book should originate in Coachella Valley, the American home of the date...

Eureka Cook Book

To be a Good Cook means the knowledge of all Fruits, Herbs, Balms and Spices, and all that is healing and sweet in fields and groves, and savory in meats, means carefulness, inventiveness, watchfulness, willingness and readiness of appliance. It meams the economy of your great grand mothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means in fine, that you are to be perfectly and always ladies (loaf-givers) and are to see that everyone has something nice to eat.

Clayton's Quaker Cook-Book

Being a practical treatise on the culinary art adapted to the tastes and wants of all classes. With plain and easily understood directions for the preparation of every variety of food in the most attractive forms. Comprising the result of a life-long experience in catering to a host of highly cultivated tastes.

Westminster Church Cook Book | by Westminster Church

A book is like a nut, its worth depends, not on its covering, but on the contents.

Westminster Cook-Book

We may live without poetry, music, and art We may live without conscience, and live without heart. We may live without friends, we may live without books. But what civilized man can live without cooks? He may live without books - what is knowledge but grieving? He may live without hope - what is hope but deceiving? He may live without love - what is passion but pining? But where is the man that can live without dining?

The National Cook Book | by A Lady Of Philadelphia

The following recipes, have been placed before the public, in the hope that they may prove useful to all who may consult them, and under the conviction that they will be found truly practical. The author has endeavored to draw them up in the most concise and simple manner; and has in all cases sacrificed style to minute detail; not even avoiding repetition where it might render the di-rections more explicit. A great defect in many works of a similar character is, that the cook is forced to wade through a formidable amount of reading before she can learn the process of making a pudding, or discover the different articles necessary to the concocting of a dish.

Joe Tilden's Recipes For Epicures

Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising go delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication.

The Khaki Kook Book | by Mary Kennedy Core

A collection of a hundred cheap and practical recipes mostly from Hindustan.

Ossoli Club Cook Book

Here you will learn how to make soups, croquettes, sauces, breads, salads, pies, puddings, desserts, cakes, frostings, ices, pickles, sandwiches, entrees, candies, beverages, etc.

Ladies' Aid Cook Book

We'll gladly introduce you to the methods of this store and the excellence of its groceries for we know that once you are introduced you will hereafter be no stranger here. For you will at once associate this store with Good Goods whenever your mind travels in that direction.

Individual Recipes In Use At Drexel Institute

Just recipes

The Pure Food Cook Book: The Good Housekeeping Recipes, Just How To Buy, Just How To Cook | by Harvey W. Wiley

A cook book such as this will do much to stimulate the artistic spirit in the cook, and thus make her forget the warmth of the kitchen, the heat of the fire, and the manipulations necessary to success. She has before her her canvas; she is painting on it a picture; that picture is the finished meal. She has the enthusiasm of art. There is no place for the depressing sense of fatigue...

Miss Parloa's New Cook Book And Marketing Guide

Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books.

The Wheel Cook Book | by the Carroll-Parsal Wheel Of The Second Congregational Church

The meek and humble-minded wife has nearly disappeared, Each year a smaller number can claim the name, 'tis feared. A spirit of equality runs through the race aflame, Rejoicing in a higher life on nobler friendship's plane. Linked heart and hand together, linked mind and spirit too we modern wives would here present helps toward this end for you. Economy and goodness are in each dish so fine. Entrust to them your husband's health, love's star will brighter shine.

Cooking Vegetables. Practical American Cookery | by Jules Arthur Harder

Many a dish is cooked that is not worth the time and trouble, even by an ordinarily educated palate, given to its discussion, and many a book written - especially on the subject of Cookery - the reading of which is worse than time wasted. There have been innumerable Cook Books for popular use published, I grant you; but if you ask nine out of ten persons who consult them, they will tell you they become more and more perplexed as they attempt to follow their guidance. The housekeeper will confess she has been led into errors by their vague recipes, injurious to the family health, and, at the same time, expensive to the family purse. It is to dissipate this fog enveloping the literature of the kitchen that the publication of the Book of American Practical Cookery is undertaken.

The Magnolia Cook Book

Recipes contributed by the community of the Magnolia Avenue Christian Church

Corona Club Cook Book

How to get a husband
Most of us know,
How to keep a husband
Our "Cook Book" will show.

Larger Cookery Book Of Extra Recipes | by Mrs A. B. Marshall

I have embodied in this book my newest inventions in sauces, savouries, entrees, sweets, etc. The division of the work into chapters on various branches is handy for reference, but in most chapters there will he found dishes which could with equal reason have been included in one of the other chapters. In most cases, therefore, I have added at the end of the recipes instructions for serving.

Caloric Book Of Recipes

A compilation of more than three hundred superior recipes, including soups, fish, meats, vegetables, cereals, sauces, bread, salads, pies, puddings, cake, fruits and preserves especially adapted to the improved caloric cookstove.

A Book OF Practical Recipes For The Housewife

700+ recipes collected by Chicago Evening American

A Book of Choice Recipes | by The Ladies' Aid Society Of The First Congregational Church

"Still another!" cries a long-suffering public. True, but take courage! For, this time it is not a "complete manual" to supply "a want long felt." It is only a book of the favorite cooking recipes of those ladies of our Society who have long been recognized as authorities among us in all matters connected with housekeeping. The recipes are, all of them, among the things Tried and Proven. We have published them for the twofold purpose of binding them together into convenient form for reference and adding to the funds of our Society.

The Post-Graduate Cookery Book | by Adolphe Meyer

Consisting of a large number of special receipts, many of them original, which are offered in this form as a supplement to existing works on the culinary art.EOB keywords => <

Cupid's Book Of Good Counsel | by E. F. Kiessling

This Book is presented free to the Bride and Groom with the compliments of the Advertisers therein, who make such presentation possible. We recommend them as the best in their respective lines and they will accord you the fairest kind of treatment. Your patronage will be highly appreciated by them. Please mention Cupid's Book.

Hanover Cook Book

Compiled And Published By Committee Of Ladies From The Library Association

Hand-Book Of Practical Cookery, for Ladies and Professional Cooks | by Pierre Blot

Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared food beautifies the physique the same as a good and well-directed education beautifies the mind. A cook-book is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice. It must also be written according to the natural products and climate of the country in which it is to be used, and with a perfect knowledge of the properties of the different articles of food and condiments...

The London Art Of Cookery and Domestic Housekeepers' Complete Assistant | by John Farley

And domestic housekeepers complete assistant, uniting the principles of elegance, taste, and economy; And adapted to the use of servants, and families of every description. Containing every elegant and plain preparation in improved modern cookery; Pickling, potting, salting, collaring, and sousing; The whole art of confectionary, and making of jellies, jams, creams, and ices, the preparation of sugars, candying, and preserving; made wines, cordial-waters, and malt-liquors; Bills of fare for each month; Wood-cuts, illustrative of trussing, carving, etc.

The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary | by B. Clermont

Made plain and easy consisting of the most approved methods in the french as well as english cookery. In which the french names of all the different dishes are given and explained, whereby every bill of fare becomes intelligible and familiar. Including a translation of Les Soupers De La Cour; With the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets

Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church

Recipes collection

Hobart Boulevard Cook Book

This 1915 church cook book contains recipes compiled from the women members of the Hobart Boulevard Methodist Episcopal Church of Los Angeles, California.

Physical Culture Cook Book | by Bernarr MacFadden

The contents of this book will plainly set forth the best methods of preparing all the foods now used on the table of the average English-speaking family.

Lessons In Cooking Through Preparation Of Meals | by Eva Robeeta Robinson

The problem of home cooking is to prepare appetizing and wholesome meals, with due regard to expenditure of time and money. The typical cooking course teaches the art by means of separate dishes, leaving the student at a loss when it comes to combining them or to preparing whole meals of several dishes at the same time. The beginner, with only a cook book for a guide, often attempts the most difficult and complicated dishes first, with failure and discouragement, loss of time and materials as the result. The cook book gives little help in serving wholesome food combination and a balanced diet. It does not answer the ever-present question, "What shall be provided for today, for tomorrow, for the day after?"

The Cook's Decameron | by W. G. Waters

A study in taste. Containing over two hundred recipes for italian dishes.

The Cooking Manual Of Practical Directions For Economical Every-Day Cookery | by Juliet Corson

This book is intended for the use of those housekeepers and cooks who wish to know how to make the most wholesome and palatable dishes at the least possible cost. In cookery this fact should be remembered above all others; a good cook never wastes. It is her pride to make the most of everything in the shape of food entrusted to her care; and her pleasure to serve it in the most appetizing form. In no other way can she prove her excellence; for poor cooks are always wasteful and extravagant.

Salads, Sandwiches And Chafing-Dish Dainties | by Janet McKenzie Hill

salads, sandwiches, chafing-dishes, recipes, cookbook

How To Cook In Casserole Dishes | by Marion Harris Neil

There is no doubt that the fashion of cooking in casseroles or earthenware dishes has come to stay in this country; and it is hardly a matter of surprise when the advantages of this form of cookery are really understood, whether it be actual casserole cookery, so called, or cookery in fireproof utensils. Cooking "en casserole" is a term which signifies dishes cooked and served in the same earthenware pot or utensil, though, as every one knows, the original French word is the generic name for a stewpan or a saucepan...

Entrees | by S. Beaty-Pownall

Little, if any, originality is claimed for the following recipes, most of which have appeared in the Cookery columns of the Queen during the last eight or nine years, from whence they have been collected at the request of many readers of the Queen, to save reference to back numbers not always within reach. Additional recipes have, however, been given, to bring this little work as much up to date as possible; but all these, like the previous ones, have been carefully tested, and are all (as I know from practical experience) well within the capacity of any ordinary "good plain cook," gifted with fair intelligence and a little good will. I desire also to take this opportunity of acknowledging my indebtedness to the various authors of standard foreign cookery books, and also to offer my grateful thanks to Mrs. A. B. Marshall, and several other well-known chefs, whose kindness has so materially helped and rendered possible my work in these last years.

The Book Of Entrees | by Janet Mackenzie Hill

Including casserole and planked dishes

Meals On Wheels | by Lou Willson, Olive Hoover

Meals on Wheels is a book which solves the problems of cooking in a trailer. The difficulties of cooking in small space are overcome by following the expert suggestions of these authors. The list of essential equipment will save you money and space. Complete menus, with recipes, are given for delightful meals that can be prepared in half an hour. Clear directions for candy making, picnic spreads and sandwiches are especially helpful. While specially designed for trailer home-making, Meals on Wheels, with its clever tricks and short-cuts in housekeeping, is a great help to those who do their cooking in kitchenettes.

Every Day Meals | by Mary Hooper

Being economic and wholesome recipes for breakfast, luncheon, and supper

Three Meals A Day | by Maud C. Cooke

The great 20th century cook book. A choice collection of valuable and reliable recipes in all classes of cookery and a comprehensive cyclopedia of information for the home including toilet, health and housekeeping departments, cooking recipes, menus, table etiquette, and a thousand facts worth knowing

Better Meals For Less Money | by Mary Green

With the steadily increasing cost of all staple foods the need of intelligent buying, cooking, and serving is greater than ever before: more money must be spent for food, or more consideration must be given to selecting and using it. For those who would continue to serve their households well, and whose allowance for food has not kept pace with prices, there is only one alternative, and that is, to use more of the cheaper foods, and to prepare and combine them so skilfully that economy shall not be a hardship. Good meals depend not so much upon expensive material as upon care and good judgment in the use of ordinary material. The time-worn boarding-house jokes about prunes and hash mean simply that these foods, in themselves excellent, are poorly prepared and too frequently served.

The Bride's Cook Book | by Ralph P. Merritt

The recipes in The Bride's Cook Book have been carefully examined by the Home Economics Department of the United States Food Administration for California and found to be in accordance with its rulings.

The College Woman's Cook-Book | by college women

The compiling and publishing of this book of recipes has been the work of a group of college women, living in and near Evan-ston, Ill., most of whom are graduates of Northwestern University. A portion of the profit accruing from the publishing of this cook-book is to be given each year for the support of a summer camp in Michigan, where unfortunate kiddies from the cities are given a real vacation. Over 2,500 college women, most of them housewives, were asked for their best tested recipes. From those submitted, 500 of the best and most unusual have been selected and published in this handy volume. By following the names under each recipe, it will be observed that leading colleges in all parts of the United States and Canada are represented.

The Dinner Year-Book | by Marion Harland

Do not laugh when I tell you that one of the most serious perplexities of my every-day life is the daily recurring question, 'What shall we have for dinner?' writes a correspondent... Find the answer inside this book

Every-Day Dishes And Every-Day Work | by E. E. Kellogg

It has not been the purpose in the preparation of this book to furnish a complete compendium of cookery, but to present a selection of well-tested recipes for the healthful preparation of substantial dishes suited for use upon the "every-day" bill of fare in the average home.

Choice Dishes At Small Cost | by A. G. Payne

The present book is addressed to that large class of persons who are unable to have the assistance of a staff of well-trained servants. There are hundreds of thousands of households in England where the mistress, who is possessed of every refinement of taste, is compelled to personally superintend the domestic arrangements, in order to ensure that amount of comfort and cleanliness which, coupled with economy, are essential to their very existence.

Tasty Dishes | by James Clarke

"What shall we have?" is a question daily asked in thousands of homes by troubled housekeepers, as often calling forth only the same ever-repeated answer. It is this perpetually-recurring query that has suggested the publication of the present book, as an attempt to furnish a ready answer of a more satisfactory nature. It is not a Cookery Book, in the ordinary sense of the term: making no profession of teaching how to cook, or even of embracing a very wide range of recipes. It pretends to be simply what its title describes - a selection of fresh and choice recipes for Tasty Dishes; nearly every one of which have been personally tested by the compiler. The volume is published with the hope that it may, by suggesting a pleasing variety of simple palatable dishes, be the means of lifting a burden from many a housewife's heart, and increasing in some degree the general peace and comfort of many a household. The Publishers believe that it will be warmly welcomed as affording opportunity of enjoying variety without vexation, and they have full confidence that the recipes will commend themselves in all homes where it is desired to have excellence without extravagance.

Dainty Dishes | by Harriett St. Clair

It may seem superfluous, if not presumptuous, to offer to the public a book on Cookery, when there are already so many extant, and of which several are the works of really great "Artists;" but this little volume presents itself without any pretension, as being merely a collection of receipts, many of which the Compiler believes to be original, and all of which she knows to be good. And if the jaded appetite of one sick person is stimulated, or one healthy appetite gratified, her object will be attained, and any trouble she may have had in the compilation of the book amply rewarded. It is often very difficult to prevail upon cooks to follow the directions of a receipt; they think they know as well, or better, and if they condescend to employ the ingredients, pay no attention to the instructions for their proportion, or admixture, or the time they may take in cooking, in order to bring them to the right point, as the French say, "cuit au point:" the result is probably a nasty mess, in no way resembling what was originally intended...

Lowney's Cook Book | by Maria Willett Howard

A new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any-well-to-do family, clear enough for the beginner, and complete enough for ambitious providers

The People's Cook Book | by Jennie Taylor

Being a collection of nearly one thousand valuable cooking recipes, besides invaluable hints and instructions in reference to the home for all housekeepers.

Cookery From Experience | by Sara T. Paul

A practical guide for housekeepers in the preparation of every day meals. Containing more than one thousand domestic receipts, mostly tested by personal experience; with suggestions for meals, lists of meats and vegetables in season, etc.

Mary Elizabeth's War Time Recipes | by Mary Elizabeth Evans

Containing many simple but excellent recipes for wheatless cakes and bread, meatless dishes, sugarless candies, delicious war time desserts and many other delectable "economy" dishes

Hilda's Where Is It? Of Recipes | by Hildagonda J. Duckitt

Containing, amongst other practical and tried recipes, many old cape, indian, and malay dishes and preserves: also directions for polishing furniture, cleaning silk, etc. And a collection of home remedies in case of sickness.

The Steward's Handbook And Guide To Party Catering | by Jessup Whitehead

In the preparation of this volume my aim has been to supply just such a book as I wished for myself when I was a beginner in hotel employment and saw how much there was before me to learn before I could reach the paying positions. It has fallen to my lot to be the first to write down what have hitherto been the unwritten rules of hotel management; as the hotel system of this country is advancing and expanding, I have looked upwards and not downwards for my examples; and I beg the reader, who may find some things contrary to his preconceived notions of hotel interiors, to note that I have not made the mistake of imagining that I had to invent a code or system, but have only had to state the facts as they exist already; the expressions of opinion or advocacy of special rules are but the links to make the whole plan coherent, where otherwise it would be broken by the difference in practice of different hotel-keepers...

Orange Recipes | by George W. Jacobs

An Orange Recipe for Every Day in the Year

300 Culinary Receipts | by Alexander Filippini

One Hundred Ways Of Cooking Eggs. One Hundred Ways Of Cooking Fish. One Hundred Desserts.

Three Hundred Favorite Recipes | by The Floral League Of The First Congregational Church

As first aid to the injured (husband) the day may come when they will prove invaluable! We commend all the three hundred to your hearth and home, gaily confident that "mixed" though they be, each one is perfectly "safe." Their rosy sparkle bubbles up entirely from the spirit within, and owes nothing to spirits introduced from without - even the Christmas Pudding is innocent of brandy. In this regard the humblest of them is decidedly "exclusive."

The California Practical Cook Book | by Belle De Graf

No society is complete nowadays without a literary department. We might as well be out of the world as out of the fashion, so we have collected the brightest productions and most brilliant efforts of our respected sisterhood, and formed what we here present to you - A Cook Book - trusting that the long pent-up thoughts, that here find utterance, when thoroughly masticated and digested, may prove a source of untold happiness in many a family to which we hope our little work will prove a welcome visitor.

Mrs. De Graf's Cook Book | by Belle De Graf

Lots and lots of recipes and cooking methods...

The Young Wife's Cook Book | by Hannah Mary Peterson

With receipts of the best dishes for breakfast, dinner and tea. Containing also a large number of new receipts, for cooking and preparing in all different ways: soups, poultry, puddings, fish, game, pies, oysters, tea cakes, pastries, terrapins, jellies, desserts, lobsters, hot rolls, cakes, meats, preserves, biscuits, omelets, salads, pickles, meat pies, stews, sauces, etc. With miscellaneous receipts and invaluable hints to wives in every article of household use. The receipts contained in "The Young Wife's Cook Book," have been thoroughly tested by the author for many years, and will be found to be invaluable to every Housekeeper. No Wife, nor indeed any Lady, or any Family, should be without a copy of "The Young Wife's Cook Book."

More Recipes For Fifty | by Frances Lowe Smith

From the very day of America's awakening to the need of conservation, the members of the School of Domestic Science have entered heartily and enthusiastically into each succeeding plan of the Administration for conserving the foods needed by our Allies. In order to do not only "our bit," but our utmost, radical changes have been made in the School menus, and much time has been given by teachers and by students of the Class of 1918 to experimental cookery with the various substitutes. In preparing the recipes, two definite objects have been kept in mind: the one to simplify for institutions the problem of providing satisfactory meals with less sugar, less fat, and less wheat; the other to enable them to do so at minimum expense.

The Fireless Cooker | by Caroline B. Lovewell, Frances D. Whittemore, Hannah W. Lyon

How to make it, how to use it, what to cook

Ye Kirke Cookerie | by Women's Union, First Methodist Church

This book provides recipes about Soups, Sauces, Breads, Salads, Pies, Puddings, Desserts, Cakes, Frostings, Ices, Pickles, Sandwiches, Candies, Beverages, etc.

The Rocky Mountain Cook Book | by Caroline Trask Norton

This Book is adapted to cooking in both high and low altitudes. All the receipts given have been thoroughly tried by the author.

Recipes Of Grandview Congregational Church

The ladies of Grandyiew and Marble Cliff, after careful preparation, take pleasure in offering their book to the public. It was their endeavor to collect such a variety of carefully tested recipes as to make the book a help to all.

Recipes From Here And There

"The fate of a nation depends upon how it is fed." So you see what a task constantly confronts us as cooks! And hence the need now and then of a new recipe book.

A Book Of Original Receipts | by Kathryn Romig McMurray

A Practical Guide to Economical Cooking, emphasizing the Conservation of Time, Money and Foods, especially Wheat, Meat, Sugars and Fats.

Practical Cooking And Dinner Giving | by Mary F. Henderson

The aim of this book is to indicate how to serve dishes, and to entertain company at breakfast, lunch, and dinner, as well as to give cooking receipts. Too many receipts are avoided, although quite enough are furnished for any practical cook-book. There are generally only two or three really good modes of cooking a material, and one becomes bewildered and discouraged in trying to select and practice from books which contain often from a thousand to three thousand receipts.

Breakfast, Luncheon And Tea | by Marion Harland

I should be indeed flattered could I believe that you hail with as much pleasure as I do the renewal of the "Common-Sense Talks," to which I first invited you four years ago. For I have much to say to you in the same free-masonic, free-and-easy strain in which you indulged me then.

A Book Of Recipes For The Cooking School | by Carrie Alberta Lyford

The book represents a compilation of recipes that have been in use in cooking schools of the country for many years. It is not designed for the use of experienced cooks who are seeking a wider variety and a greater elaboration of recipes but for the young cook who desires to prepare simple dishes well. Each recipe has been carefully tested and every care has been taken to state the directions definitely. In every class which has used the recipes and with every teacher with whom the compiler has worked, suggestions, criticisms, and improvements have been made, so that the book represents the combined labors of many students of cooking. The chapter on Food Preservation contains the material used in a Hampton leaflet prepared with the aid of Miss Alma Kruse whose faithful labors made its completion possible.

Cookery Reformed: Or The Lady's Assistant | by P. Davey and B. Law

Containing a select Number of the best and most approved Receipts in Cookery, Pastry, Preserving, Candying, Pickling, etc.. together with A distinct Account of the Nature of Aliments, and what are most suitable to every Constitution.

Betty Crocker's Cookbook For Boys and Girls

A whole generation of Baby Boomers grew up with Betty Crocker's Cookbook for Boys and Girls, and they have helped to make it the one of the most requested titles in the Betty Crocker archives. Now back by popular demand, this timeless favorite stands ready to capture the hearts of a new generation of budding cooks. Packed with recipes that are just as popular with kids today as they were 45 years ago, it shows how to make everything from Ice Cream Cone Cakes and Pigs in Blankets to Cheese Dreams and Sloppy Joes.

Soyer's Standard Cookery

A complete guide to the art of cooking dainty, varied and economical dishes for the household

The Modern Housewife Or Menagere | by Alexis Soyer

Comprising nearly one thousand receipts, for the economic and judicious preparation of every meal of the my, with those of the nursery and sick room, and minute directions for family management in all its branches. Illustrated with engravings.

Around-The-World Cook Book | by Mary Louise Barroll

The culinary gleanings of a naval officer's wife,

Domestic Cook Book | by Mary J. Pulte

Being a practical guide in the preparation of food for the well and the sick, and containing also useful hints for the household.

Catherine Owen's New Cook Book

Part 1. Culture And Cooking Or, Art In The Kitchen Part II. Practical Recipes

The Old And New Cook Book | by Martha Pritchard Stanford

In presenting THE OLD AND NEW COOK BOOK to my friends and to the public, I do so in full confidence in the knowledge that every one of the 576 recipes contained in the volume has been successfully used in my own kitchen. These recipes were selected from many hundreds gathered by my family through several generations. In preparing dishes from these recipes, directions as to proportions and materials used must be carefully followed, else the excellence of results will not be obtained. Nearly all of the recipes are intended to serve from six to eight persons.

Cooking For Profit | by Jessup Whitehead

A new American cookbook adapted for the use of all who serve meals for a price.

Delicate Feasting | by Theodore Child

If, after reading your pages, so full of ideas - so suggestive, as the French modernists would sa - my countrymen do not become convinced, with that charming poet and gastronomist, Theodore de Banville, that the hygiene of the stomach is also the hygiene of the mind and soul, and that delicate cookery develops the intelligence and the moral sensibility, the fault will not be yours. I approve you heartily and wholly, even in your paradoxes, which always contain a kernel of logical observation and judicious criticism.

The Complete Cook | by J. M. Sanderson

Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, etc. Seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, etc. And, with general directions for making wines. With additions and alterations

A Handbook Of Invalid Cooking | by Mary A. Boland

For the use of nurses in training-schools, nurses in private practice and others who care for the sick containing explanatory lessons on the properties and value of different kinds of food, and recipes for the making of various dishes

Temperance Cook Book | by Mary G. Smith

A Temperance Cook Book is one of the great necessities of the age. There should be nothing in our eatables to awaken the appetite of the reformed, and we certainly want nothing to cultivate a taste for intoxicating drinks in the young. With this view, I bring this, my second volume before the public, as a guide and assistant to all housekeepers - not claiming superiority over the many cook books already in the market - only so far as liquor and extravagance is concerned. Having had years of experience in cooking, I feel competent to offer this book as the long-needed help to housekeepers. There are many valuable recipes in it, which I have selected and tried with good results.

Neighborhood Cook Book | by Circle No. 5, Women's Union, Hemenway Methodist Church

This cook book is the result of the earnest efforts of Circle No. 5 in the Home Service Department of Hemenway Methodist Church. The recipes are the choice and tested recipes of many of the members and friends of this Church.

California Street M. E. Church Cook Book

he ladies who have been devoting their time to the compilation of the contents of this book have the satisfaction of now presenting the result of their labors to the public. Believing that the work will be appreciated not only for its intrinsic merit, but also as the proceeds of its sales are for the benefit of the Ladies' Aid Society of the California Street M. E. Church.

The American Woman's Cook Book | by Ruth Berolzheimer

To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, "I had good luck with my cake to-day," or "I had bad luck with my bread yesterday." Happily, luck causes neither the success nor the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.

Economical Cookery | by Marion Harris Neil

The present volume has been prepared with great care; every recipe has been tested and tried, and will be found to meet the requirements of housekeepers of all classes. Young housewives who are novices in the culinary art will find it of service as a book of reference, while older house mothers who are experts, and who have been cooks for years to their family circle, may discover in its pages some helpful hint or serviceable recipe hitherto unknown...

Grayville Cook Book

The old Anglo Saxon idea of the lady or the loaf giver still holds good, though conditions have changed; there is no higher avocation than being priestess of the home, looking to the health and happiness of the family. The quotation "Whom God hath joined in matrimony, ill-cooked joints and ill-cooked potatoes have very often put asunder," is very apt. In giving this book to the public we, the members of this committee, have endeavored to assemble tried and tested recipes that would meet all the needs of the most discriminating housewife. We desire to express our gratitude to the friends who have contributed to the success of this work by responding so promptly to our requests for recipes, Mrs. George Mathews Mrs. J. B. Jolly Mrs. S. P. Ronalds Mrs. Charles Melrose.

Choice Cookery | by Catherine Owen

Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge. Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it.

Crumbs From Everybody's Table - A Cook Book | by R. L. Porter

In collecting these "Crumbs From Everybody's Table' ' and presenting them to our many friends, it is with the assurance that we give to all subscribers a cook book, rich in the best kind of recipes and rules for practical cooking, making it, we trust, acceptable not only to those who are proficient in the art of cooking, but particularly so to those who are young and inexperienced housewives. These recipes have all been tested in our various homes, and we feel the strongest assurance that if faithfully followed will produce the best of results.

Los Angeles Cookery

The present work is not what the Germans call a versuch, or what the English call an essay, yet it is an attempt. Not an attempt to meet a long felt want, but to show how, in the best possible way, many felt wants may be supplied. The ladies of the Ladies' Aid Society, of the Fort Street Methodist Episcopal Church, Los Angeles, California, are the authors and publishers of this book. They have two objects in view in sending out the work. First - That of supplying the house-keepers of the country with a large list of tried and valuable recipes...

Mary Jane's Cook Book

It is in no way intended as a text book for beginners, although the recipes may easily and successfully be used by beginners; neither is it by any means a complete encyclopedia of cookery. But because it contains practical, every-day tried and tested recipes with many interesting new ones, and because you and I have contributed them, I am sure it will take a place on your kitchen shelf that no other book could fill.

Mrs. Charles H. Gibson's Maryland And Virginia Cook Book | by Charles H. Gibson

Containing numerous valuable receipts for aid in housekeeping. Every one knows how desirable and important it is to both health and comfort, that the food for the daily use of a family and its guests should be properly prepared. The recipes in this book have been selected with the greatest care, and will aid all housekeepers in preparing wholesome food and tempting delicacies for their daily requirements. In other words, it is the "art of cooking made easy."

Mrs. Fryer's Loose-Leaf Cook Book | by Jane Eayre Fryer

A complete cook book giving economical recipes planned to meet the needs of the modern housekeeper. Including chapters on balanced rations entertaining school lunches diet for weight control, etc.

Menus Made Easy | by Nancy Lake

How to order dinner and give the dishes their French names

101 Mexican Dishes | by May E. Southworth

A hundred plus recipes from Mexico

The Just-Wed Cook Book | by E. F. Kiessling

Recipes for newly-wed

My Pet Recipes, Tried and True

"We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks". - Owen Meredith.

Twelve Lessons In Scientific Cookery | by Suzy Tracy

In presenting these pages to the consideration of the public, I do so at the earnest solicitation of many of my lady patrons who have attended my lectures, but have not always been successful in taking correct notes. I sincerely hope the reader, especially the young housewife, may find the following pages of assistance in her household duties.

Pan-Pacific Cook Book | by L. L. McLaren

The gleanings of a good many pleasant years are embodied in the following pages. The publication of "High Living" and the kind reception accorded to it bore in upon me the need of presenting to the American housewife a few dishes borrowed from foreign countries and possessing the merit of being cheap and easy to prepare.

Pipe Organ Cook Book | by Ladies of First Presbyterian Church

Good people seek some quiet nook, Throw off your cares and take a look, And we will in our little book, Tell you how Aledo ladies cook. No matter what they undertake, Whether fry, or stew, or bake; They never fail, or make mistake, But choicest dainties always make. And now their secrets they reveal, So when you tired, or hungry feel, Don't to a doctor make appeal, But cook yourself a good square meal.

When Mother Lets Us Cook | by Constance Johnson

A book of simple receipts for little folk with important cooking rules in rhyme together with handy lists of the materials and utensils needed for the preparation of each dish.

Twenty-Five Cent Dinners For Families Of Six | by Juliet Corson

The food most generally in use among the masses is just that which meets their requirements. No hungry man will spend money for what he knows will not satisfy his appetite, and a natural appetite may always be trusted. For that reason the receipts given in this book treat of the articles in common use, with the exception of lentils and macaroni, which are foods that I earnestly beg all to try.

Miss Leslie's New Receipts For Cooking | by Miss Eliza Leslie

Comprising all the new and approved methods for preparing all kinds of: soups, meats, cakes, fish, poultry, confectionery, oysters, game, puddings, terrapins, sauces, corn-meal, turtle, pickles, pies, vegetables, sweetmeats, rice, etc. With lists op articles in season suited to go together for breakfasts, dinners, and suppers; and many new receipts, and much useful and valuable in formation on all subjects whatever connected with general housewifery.

Bonnes Bouches And Relishable Dishes For Breakfast And Luncheon |by Louisa E. Smith

In the present age, as it was in times of remote antiquity, good cooking is a source of enjoyment to persons in all ranks and conditions in life. We are always in search of new delicacies, each one of us endeavouring to improve upon the dressing, cooking, and serving of little dainties of every description. In these days it is considered desirable that a table be furnished with the most exquisite dishes, not only delightful to the taste, but pleasing to the most fastidious eye. To many, a good meal is one of the greatest enjoyments of human life...

The Young Housekeeper's Friend | by M. H. Cornelius

In preparing this little volume, my aim has been to furnish to young housekeepers the best aid that a book can give in the departments of which it treats. Directions here given are designed to be so minute, and of so practical a character, that the observance of them shall prevent very many of the perplexities which most young people suffer during their first years of married life.

The Appledore Cook Book | by M. Parloa

Containing practical receipts for plain and rich cooking. The rules for jellies, charlotte russe, and creams will be found to be worth twice the price of the book.

The Peoria Women's Cook Book

Among the recipes are a number of originals which have not heretofore been published. All have been tested and recommended by those whose names are signed.

Our Viands - Whence They Come And How They Are Cooked | by Anne Walbank Buckland

The art of cookery is no new thing, yet the tastes of mankind are so diverse, that the proverb, 'One man's meat is another man's poison,' becomes a truism.

Modern Meatless Cook Book

Five hundred recipes for preparing foods, with special reference to cooking without meat

The Progress Meatless Cook Book | by Carlotta Lake

And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household.

Meatless Cookery | by Maria Mcilvaine Gillmore

With special reference to diet for heart disease, blood pressure and autointoxication

Vegetarian Cook Book: Substitutes for Flesh Foods | by E. G. Fulton

It must appeal to the judgment of every thinking man and woman that the human family are more in need of sound, wholesome advice as to what they should eat and drink than ever before. The number of physicians and dentists increases each year at an alarming rate, but the aches and ills of the suffering people do not lessen. Thousands of people find themselves in a deplorable condition, with stomachs almost worn out, having depended largely upon pre-digested foods and a long list of so-called "dyspepsia cures."

New Vegetarian Dishes | by Mrs. Bowdich

There are already a good many vegetarian cookery books, ranging in price from one penny to half-a-crown, but yet, when I am asked, as not unfrequently happens, to recommend such a book, I know of only one which at all fulfils the requirements, and even that one is, I find, rather severely criticised by ladies who know anything about the matter. To have to live by some of them would almost make a vegetarian turn meat-eater. Most are compilations from other books with the meat dishes left out, and a little porridge and a few beans and peas thrown in. All of them, I believe, contain a lot of puddings and sweets, which certainly are vegetarian, but which can be found in any ordinary cookery book.

Cocoa | by Edith A. Browne

It is astonishing how ignorant is the world as a whole of the great industries which maintain our oft-boasted civilization, and it is ignorance of this character which this series of books aims to dispel. Produced on the same lines as the "Peeps at Many Lands" series, which has met with such remarkable success, these books will bring the reader into a complete understanding of all the great industries of the British Empire and the world at large. Technicalities being avoided, there are no impedimenta in the way of easy assimilation of the story and the romance of great manufactures. The reader is taken into the atmosphere and confronted with the stern realities of each industry, and when he has laid down the book he will find he has another window in his house to let in the sunshine of knowledge.

Cocoa And Chocolate | by Walter Baker

A short history of their production and use with a full and particular account of their properties, and of the various methods of preparing them for food

The Potato: A Compilation of Information from Every Available Source | by Eugene H. Grubb, W. S. Guilford

It is with the hope that a compilation of information in regard to one of the world's greatest food plants - the potato - will be of service to the increasing thousands of people now interested and becoming interested in practical, scientific agriculture, that this work is published.

Guide For Nut Cookery | by Almeda Lambert

Together with a brief history of nuts and their food values.

Monograph on Flavoring Extracts With Essences, Syrups, and Colorings | by Joseph Harrop

Also formulas for their preparation. with appendix intended for the use of druggists.

A Treatise On Beverages or The Complete Practical Bottler | by Charles Herman Sulz

Full instructions for laboratory work with original practical recipes for all kinds of carbonated drinks, mineral waters, flavorings extracts, syrups, etc.

On Uncle Sam's Water Wagon | by Helen Watkeys Moore

500 recipes for delicious drinks, which can be made at home

Drinks Of The World | by James Mew

From the Cradle to the Grave we need Drink, and we have not far to look for the reason, when we consider that at least seventy per cent of the human body is composed of water, to compensate the perpetual waste of which, a fresh supply is, of course, absolutely necessary. This is taken with our food (all solid nutriment containing some water), and by the drink we consume. But, as the largest constituent part of the body is fluid, so, naturally, its waste is larger than that of the solid; this fluid waste being enormous. Besides the natural losses, every breath we exhale is heavily laden with moisture, as breathing on a cold polished surface, or a cold day by condensing the breath, will show; whilst the twenty-eight miles of tubing disposed over the surface of the human body will evaporate, invisibly, two or three pounds of water daily. Of course, in very hot weather, or after extreme exertion, this perspiration is much more, and is visible.

Tea, Coffee, And Cocoa Preparations | by Guilford Lawson Spencer

Adulteration of coffee, tea, and chocolate

The Flowing Bowl - When And What To Drink | William Schmidt

Full instructions on how to prepare, mix, and serve beverages

Burke's Complete Cocktail and Tastybite Recipes | by Harman Burney Burke

The recipes which follow are not specifically classified for serving with any particular kind of drink. One's own taste will in most instances be a sufficient guide to the fitness or desirability of food and drink combinations. Only the sweets may confuse or confound. Few recipes for sweets are given, as sugar with alcohol is like carrying coal to Newcastle. Fruits or cakes may be served with sweet wines without hazard; with hard or "dry" drinks the sweets should be avoided.

Beverages And Their Adulteration Origin, Composition, Manufacture, Natural, Artificial, Fermented, Distilled, Alkaloidal And Fruit Juices | by Harvey W. Wiley

The continued favor which has been shown to my book entitled "Foods; and Their Adulterations" inspires the hope that this volume which is a companion to the food volume will receive equal support.

Alcohol, Its Production, Properties, Chemistry, And Industrial Applications | by Charles Simmonds

In this volume has been collected information which, it is hoped, will be found useful to those persons - a numerous class - who have occasion to employ alcohol scientifically or industrially in their various callings. Widely scattered through scientific and technical literature are many facts and figures concerning alcohol, which in one way or another are of interest and importance not only to the professional chemist, the physicist, or the scientific investigator, but also to the manufacturer, the engineer, the technical student, the industrial research worker, and the user of a motor-car. To many among these it will, doubtless, be a convenience to have the various facts, or the most important of them, brought together and made readily accessible in a single volume such as the one now presented.

Fermented Alcoholic Beverages, Malt Liquors, Wine, And Cider | by C. A. Crampton

Technical details about Cider, Wine and Malt Liquors Production

The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation | by Pierre Lacour

Also The Manufacture Of Effervescing Beverages And Syrups, Vinegar, And Bitters. Prepared And Arranged Expressly For The Trade.

Elements Of The Theory And Practice Of Cookery

Recipes making quantities suitable for a small family are given, as being the most practicable from all points of view. The individual recipe is not adapted to home use, nor is it so easy to multiply as it is to divide the ordinary recipe to make the latter meet the requirements of individual practice.

Handbook Of Household Science | by Juniata L. Shepperd

This text will be found useful in the class room, and it will also serve as a manual for the housewife in the farm home. It treats of the philosophy of cooking. It gives directions for preparing and serving many of the substantial, and some embellishing, dishes. It treats of the kitchen and dining room, and gives suggestions on their furnishing and care.

The Home Science Cook Book | by Mary J. Lincoln and Anna Barrows

The aim of this book is not to answer, the question "what" as to choice of foods, nor "why" certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell "how" to put materials together to produce results pleasing to the eye and palate and nourishing to the body. The choice of foods may be considered in another handbook, but this one is distinctly a cook-book. Cook-books of the past contained recipes for coloring fabrics, healing diseases, for cleaning, for pickling and preserving, yet little by little these processes have become trades, and have departed or are gradually going from under the home roof, probably never to return. The art of cooking still remains, and since the introduction of the chafing-dish and the gas stove is receiving new attention.

Food And Feeding | by Henry Thompson

In the present and enlarged edition I have attempted to classify the various processes employed in cookery and its staple products in a more complete and natural order than heretofore, and to explain more fully the principles on which they are employed, the objects aimed at, and the rationale of each procedure.

Food Facts For The Home-Maker | by Lucile Stimson Harvey

This book is intended to be a help to the young housekeeper who is starting out in the new home without either a knowledge of science or the technical training which could help her. This is more often the case of the girl who has been to college and has devoted her time to other subjects outside the home, so that she starts in handicapped on the business of home-making, than it is the case of her sister who has stayed at home and has been trained there by her mother. The book is also intended to help those women who have kept house for years and who are excellent cooks and careful planners. It should give a scientific foundation to their technical skill, showing them the reasons why they have been doing certain things all their lives, and perhaps showing them ways in which they may shorten processes and thus save time and energy.

A Textbook Of Domestic Science For High Schools | by Matilda G. Campbell

This textbook has been compiled in response to an ever increasing demand from instructors of Domestic Science for a book which can be placed in the hands of the student to use as a laboratory manual in the school, and as a practical cookbook in the home.

First Lessons In The Principles Of Cooking | by Lady Barker

The day has come in English social history when it is absolutely the bounden duty of every person at the head of a household - whether that household be large or small, rich or poor - to see that no waste is permitted in the preparation of food for the use of the family under his or her care. I am quite aware that such waste cannot be cured by theories, and that nothing except a practical acquaintance with the details of household management, supplemented by a conviction of the necessity of economy, can be expected to remedy the evil. At the same time, it is possible that ignorance of the fundamental principles of the chemical composition and of the relative nutritive value of the various sorts of food within our reach, added to the widespread ignorance of the most simple and wholesome modes of preparing such food, may be at the root of much of that waste.

Experimental Cookery From The Chemical And Physical Standpoint | by Belle Lowe

The principal function of this volume is to present our newer knowledge of food preparation and cookery processes from a chemical and physical basis, particularly that of colloid chemistry. In doing this, many results secured from experimental work along these lines at Iowa State College have been included. A condensed arrangement of the data on cookery, which are found in widely scattered sources, has been included also.

Food Study | by Mabel Thacher Wellman

A Textbook In Home Economics For High Schools

Hints To Housewives On How To Buy, How To Care For Food

Meats, Drippings and Butter Substitutes, Fish, Vegetables, Cereals, Bread, How to Use Left-overs, How to Make Soap, Fireless Cooker, Canning Fruits and Vegetables, How to Preserve Eggs

Eating To Live | by John Janvier Black

As to eating and drinking, the majority of human beings are much like sheep. Sheep have no idea of the points of the compass; they have not the least idea of taking care of themselves. They follow any leader, any bell-wether, either to safety or to death, without any proper instinct of self-preservation. If my readers should follow the advice given in this book, and are thereby saved from some of the many pitfalls open to those who eat and drink from instinct rather than from reasoning, I shall be more than satisfied and more than gratified.

A Laboratory Manual Of Foods And Cookery | by Emma B. Matteson

Teaching experience has shown the need of a textbook approaching the study of foods and cookery through experimental work in chemistry, bacteriology, and biology. In this book, therefore, under each topic a considerable number of experiments will be found. The performance of these experiments and the answering of the questions which arise from them will give the student a firsthand acquaintance with the leading characteristics of each kind of food, will furnish a basis for the discussion of the procedures used in cookery, and should give her such a grasp of the principles involved as will enable her to work without recipes, or to develop her own...

Scientific Feeding | by Mrs. Dora C. C. L. Roper

This is a practical and hygienic cook book for all who consider life and health valuable. Intelligent homekeepers, nurses, managers of institutions and factories, all who are interested in furnishing the most nutritious food at the least cost, or wish to distribute such a work, will find this book worth its weight in gold.

Housekeeper's Encyclopedia | by Lucia Millet Baxter

While the writer was visiting friends in their country home not long ago, many questions of domestic economy came up. It was suggested that a book devoted to such matters would be of service to many housekeepers. This work is the result. The information contained herein is derived from practical experience. Naturally it has come from manifold sources; it has been accumulated in the course of observation and of practice; it is made up of knowledge handed down in the writer's family, and imparted by numerous friends, who herewith are accorded hearty thanks.

Every Woman's Encyclopaedia 1

Articles relevant to women's life in society

Every Woman's Encyclopaedia 2

Articles relevant to women's life in society

Every Woman's Encyclopaedia 3

Articles relevant to women's life in society

Every Woman's Encyclopaedia 4

Articles relevant to women's life in society

The Home Cyclopedia Of Cooking And Housekeeping | by Charles Morris

A book of practical recipes for the kitchen, for the nursery, for the sewing-room - how to make delicious dishes for the table - useful recipes for the care of furniture and carpets, clothing and house utensils - suggestions for home decoration and the care of flowers and pet animals. A model cook book.

The Profession Of Home Making | by Chicago American School Of Home Economics

A condensed home-study course on domestic science; the practical application of the most recent advances in the arts and sciences to the home industries prepared by teachers of recognized authority for home-makers, mothers, teachers, physicians, nurses, dietitians, professional home managers, and all interested in home, health and economy

Miss Beecher's Housekeeper And Healthkeeper

This volume embraces, in a concise form, many valuable portions of my other works on Domestic Economy, both those published by Harper and Brothers and those published by J. B. Ford and Co., together with other new and interesting matter. It is designed to be a complete encyclopaedia of all that relates to a woman's duties as housekeeper, wife, mother, and nurse.

Common Sense In The Household. A Manual Of Practical Housewifery | by Marion Harland

To my fellow-housekeepers, north, east, south and west, this volume, the gleanings of many years, is cordially dedicated.

A Manual Of Home-Making

Herein is brought together a collection of precepts and advice on the setting up and management of a home. The book is written and compiled primarily for those women who are managing households, not for those who are teaching or who are students in the class-room. It has been the purpose to bring together from many reliable sources the guiding rules to be followed in making the home a place where the family can live a thrifty and joyous life. It is compiled by those who understand the subject and the situation.

Foods And Household Management | by Helen Kinne

This volume, like its companion, Shelter and Clothing, is in-tended for use in the course in household arts in the high school and normal school, whether the work be vocational or general in its aim. It is hoped that both volumes will prove useful in the home as well, including as they do a treatment of the homecrafts, and the related topics now so significant to the home maker, - the cost and purchasing of foods and clothing, the cost of operating, the management of the home, and questions of state and city sanitation vital to the health of the individual family.

Manual Of Household Work And Management | by Annie Butterworth

It has been written by one who is a specialist on the subject, and who has spent many years in giving instruction in the practical management of a house, etc., to all classes of women. The various subjects included in the term "household work and management" have been dealt with in this small book. It contains valuable information on the proper management of a house, obtained by practical experience. It is a book that will be useful, not only to those who propose training as teachers of the domestic sciences, but to all those who undertake the management of a home.

Housekeeper's Handy Book | by Lucia Millet Baxter

While the writer was visiting friends in their country home not long ago, many questions of domestic economy came up. It was suggested that a book devoted to such matters would be of service to many housekeepers. This work is the result.

Practical Housekeeping | by Estelle Woods Wilcox

A Careful Compilation Of Tried And Approved Recipes

The New Cyclopaedia of Domestic Economy, and Practical Housekeeper | by Elizabeth Fries Ellet

Adapted to all classes of society and comprising subjects connected with the interests of every family; such as domestic education, houses, furniture, duties of mistress, duties of domestics, the storeroom, marketing, table and attendance, care and training of children, care of the sick, preparation of food for children and invalids, preservation of health, domestic medicine, the art of cookery, perfumery, the toilet, cosmetics, and five thousand practical receipts and maxims from the best english, french, german, and american sources.

Warne's Model Housekeeper | by Ross Murray

A manual of domestic economy in all its branches.

Household Companion: The Model CookBook

This is a complete guide in all the duties of the kitchen, containing general instructions on the care of the fire and cooking. It also tells how to prepare all the different classes of dishes, such as soups, fish, poultry, meats, eggs, vegetables, sauces, breads, cakes and desserts, so that the most inexperienced can provide appetizing food, and the best housekeeper can find very many helpful hints.