By Lydia Maria Gurney.

A collection of old time recipes, some nearly one hundred years old and never published before. Originally published in Suburban Life. New York (1914) 94 pages.

By Marion Harland.

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. (1903) 948 pages.

By Martha McCulloch-Williams.

Deckrations by Russel Crofoot. “Let me cook the dinners of a nation, and I shall not care who makes its laws. Women if they did but know it, might well paraphrase a famous saying. Proper dinners mean so much — good blood, good health, good judgment, good conduct.”

New York. (1913) 144 pages.

Containing Receipts and Cookery and Directions for Carving. Also the Art of Composing the most simple and most highly finished broths, gravies, soups, sauces, store sauces, and flavouring essences, pastry, preserves, puddings, pickles, &c. With A Complete System of Cookery for Catholic Families. The quantity of each article is accurately stated by weight and measure, being the result of actual experiments instituted in the kitchen of William Kitchiner, M.D. Adapted to the American Public by a Medical Gentleman. (1830) 572 pages.

Each page carefully written in flowing long-hand. (1893) 122 pages.

By Ella Wells, Bessie Burton and Edwin Salls.

A Compendium of Useful Information Pertaining to every Branch of Domestic Economy. A Manual for every Household, also a book of knowledge and Guide to Rapid Wealth (1890) 446 pages.

A Guide and Counselor for the Household, by the Home Companion Company, New York. Subjects covered are Wise Advice on Matrimony; Tips on Kitchen, Dining and Entertaining; Medical advice; Care of Babies; Toilet hints; Paternal duties; Matrimonial pitfalls; Special advice for husbands; The Art of Buying; Legal hints; Furnishing and care of the household. (1911) 125 pages.

by Helen Cramp Ph.B.,

Economical recipes designed to meet the needs of the modern housekeeper. Including chapters on entertaining, paper-bag cookery, casserole cookery , fireless cookery, chafing-dish cookery, and meat substitutes. With supplementary chapters on food economy and war-time recipes. Prepared in co-operation with the United States food administration. University of Chicago .

“This volume is dedicated to the busy American housewife, in the hope that its use will lighten her toil and prove to be a trusted helper in the numerous duties which she so nobly undertakes. We believe that the pages of this book… will be welcomed as a great boon by many thousands of women, whether they do the work themselves or merely supervise it.” This volume continues with advice on how to keep a healthy household and professional advice on particular illnesses, especially tuberculosis.

“This volume is dedicated to the busy American housewife, in the hope that its use will lighten her toil and prove to be a trusted helper in the numerous duties which she so nobly undertakes. We believe that the pages of this book… will be welcomed as a great boon by many thousands of women, whether they do the work themselves or merely supervise it. The many recipes here compiled cover every variety of food and are easy to follow in practical us ; the lists of ready-made menus for various kinds of meals will often be referred to, and this department will be found to contain valuable household recipes, and many general hints on serving and table-setting which distinguish this part of the work from the ordinary cook book.

Historic Paxton, her days and her ways, 1722-1913 : family recipes contributed by the Woman's Aid Society of Paxton Church. Helen Bruce Wallace, ed. Paxton Presbyterian church, Dauphin County, Pa. Woman's Aid Society.

CONTENTS. PART I. Introductory Lecture. Syllabus of Culinary Lectures. Directions for Carving, with Cuts. Bills of Fare, and Observations on laying out Tables and arranging Dinners. Company Suppers. Dejeuners a la Fourchette. PART II. ELEMENTARY PROCESSES OF COOKERY.Chap. I. Boiling and Steaming. II. To boil a Round of Beef; etc III. Roasting and Baking. IV. Broiling. V. Frying. VI Broths, Soups, and Gravies, Stew or Mouthful Soups, Fish Soups. VII. Fish and Fish-Pies. VIII Vegetables and Roots. IX Sauces, Essences, Pickles, Catsups, Vinegars Herb-Wines, Mustards, and other Condiments. PART III Made dishes. French Cookery. National Dishes. PART IV Liqueurs, boiling times, culinary terms .Preparations for the sick. Cleaning and Preserving.

Oliver and Boyd. Edinburgh. 1862. 569 p.

By Mrs. Sara T. Paul.

A practical guide for housekeepers in the preparation of every day meals.Contains more than one thousand domestic recipes, mostly tested by personal experience.There are many suggestions for meals, lists of meats and vegetables in season.

Published in Philadelphia in 1905.

By Mrs. Dr. J. H. Pulte.

A companion to Pulte’s Domestic Physician, being a practical guide in the preparation of food for the well and the sick, and containing also useful hints for the household.

Published in Cincinnati in 1888.