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Books on Cooking |
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By: Elizabeth Raffald (1733-1781) | |
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Experienced English Housekeeper
'Cut a large old hare in small pieces, and put it in a mug with three blades of mace, a little salt, two large onions, one red herring, six morels, half a pint of red wine, three quarts of water, bake it in a quick oven three hours...'. English cooking at its best from eighteenth-century celebrity chef, Elizabeth Raffald. Born in Doncaster, Raffald worked for 15 years as housekeeper in great houses, including that of Lady Elisabeth Warburton at Arley Hall, Cheshire, before setting up as a confectioner and innkeeper in Manchester... |
By: A. W. Bitting (1870-1946) | |
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Ketchup
The Bittings have written a number of books on canning and home preparation of food. This short volume includes a brief description of the preparation and production of ketchup, primarily from commercial production view, and then a more scientific treatment of this condiment and its ingredients. Note: The last section in the book is titled "Structure of the Tomato". In fact, it is devoted to microbiological examination of pulp and ketchup. |
By: Adelaide Hoodless (1858-1910) | |
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Public School Domestic Science | |
By: Alexis Soyer (1810-1858) | |
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Pantropheon
Soyer was a 'celebrity chef', devising innovations such as water-cooled refrigerators and adjustable temperature ovens. He developed many popular recipes and catered for 2000 guests at Queen Victoria's coronation celebration. He had a social conscience and donated a penny for every mean sold, to help alleviate the Irish famine. During the Crimean War, he laid the foundations for the future British Army Catering Corps. He is credited with writing several books, including 'The Shilling Cookery Book for the People' and 'The Poor Man's Regenerator'. In this volume, he traces the history of food, food production, preparation and dining experiences. - Summary by Lynne Thompson |
By: Alice Bradley | |
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For Luncheon and Supper Guests |
By: Amelia Simmons (c. 1700s-1800s) | |
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American Cookery
American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. (Description from Wikipedia) |
By: American Can Company | |
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Choice Recipes and Menus using Canned Foods
American Can Company has compiled here 130 recipes featuring a broad spectrum of commercially canned foods including meats, fish, vegetables, and fruits, along with suggested menus. The introductory material gives an overview of canned foods and general instructions for use. - Summary by Larry Wilson | |
Kitchen Tested Recipes from Canned Foods
Another pamphlet by the American Can Company offering ways to cook fish, soups, vegetables and fruits using time-saving canned ingredients. - Summary by Betty B |
By: American Molasses Company | |
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Grandma's Recipes for Mother and Daughter
Published by the American Molasses Company, this collection of recipes features molasses for all types of cooking including meats, vegetables, cakes, cookies, pies, gingerbread, frostings, sauces, beverages and easy-to-make recipes for young cooks. |
By: Andrew Kippis (1725-1795) | |
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Narrative of the Voyages Round the World, Performed by Captain James Cook : with an Account of His Life During the Previous and Intervening Periods |
By: Anonymous | |
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The American Housewife
This cookbook and reference guide leads the American Housewife through how to make everything from Meat to Common Drinks, as well as helpful tips and tricks for any housewife! Also included in this fine text are sections on Cooking for The Sick, and how to make your own: Essences, Perfumes, Dyes and Soaps. This work also features an extensive section on The Art of Carving-Which covers anything you might need to carve! | |
The Ladies Book of Useful Information Compiled from many sources | |
A Book of Fruits and Flowers | |
The Community Cook Book | |
Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs | |
Cottage Cheese Recipe Book
This short recipe book from the Borden Company has a full range of recipes including Appetizers, Salads, Salad Dressings, Breads, Main Dishes, and Desserts. - Summary by Larry Wilson | |
New York Cake Book
Starting with general instructions on making cakes we have "fifty recipes from a famous New York Chef." from Almond Cake to Strawberry Shortcake and recipes for cake icing. - Summary by Larry Wilson | |
Money-Saving Main Dishes
This is Home and Garden Bulletin No. 43 from the Human Nutrition Research Division and Consumer and Food Economics Research Division Agricultural Research Service of the US. Department of Agriculture. Along with shopping and cooking tips, there are recipes covering meat, poultry, fish, eggs, milk, beans, bread & cereal, and lunch box main dishes. - Summary by Larry Wilson | |
Taste of New Mexico Kitchens
From the New Mexico Magazine comes a selection of recipes unique to this region, selected from two cookbooks previously published. Sample, "Stacked enchiladas topped with an egg and smothered in pungent red sauce, tender sopaipillas, rich and meaty posole stew, green chile, and blue corn tortillas" among others. - Summary by Larry Wilson |
By: Antonia Isola (1876-) | |
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Simple Italian Cookery |
By: Antonio Colmenero de Ledesma (d. 17th century) | |
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Chocolate: or, An Indian Drinke
The Author sings the praises of Chocolate. “By the wise and Moderate use whereof, Health is preserved, Sicknesse Diverted, and Cured, especially the Plague of the Guts; vulgarly called _The New Disease_; Fluxes, Consumptions, & Coughs of the Lungs, with sundry other desperate Diseases. By it also, Conception is Caused, the Birth Hastened and facilitated, Beauty Gain’d and continued.” |
By: Apicius | |
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Cookery and Dining in Imperial Rome |
By: Arthur Gray (1859-) | |
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Little Tea Book
After all, tea is the drink! Domestically and socially it is the beverage of the world. There may be those who will come forward with their figures to prove that other fruits of the soil—agriculturally and commercially—are more important. Perhaps they are right when quoting statistics. But what other product can compare with tea in the high regard in which it has always been held by writers whose standing in literature, and recognized good taste in other walks, cannot be questioned? (From the Preface) A Little Tea Book is a clever book about all things tea- Eastern and Western tea history, stories, culture, quotes, and even poetry. A good little read for tea lovers everywhere. |
By: Arthur William Knapp (1880-1939) | |
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Cocoa and Chocolate: Their History from Plantation to Consumer
As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its creation, and the complex process of its maturation from a bean to the delicacy we all enjoy. This “little book” details everything you have ever wanted to know (and some things you never knew you wanted to know) about cocoa and chocolate from how the trees are planted and sustained to which countries produce the most cacao beans. Do cacao beans from various... |
By: Auguste Escoffier (1846-1935) | |
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Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes... |
By: Bob Brown (1886-1959) | |
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The Complete Book of Cheese
This recording was released to coincide with National Cheese Lovers’ Day 2010 in the United States. Robert Carlton Brown (1886 – 1959), after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book. After majoring in beer and free lunch from Milwaukee to Munich, Bob celebrated the end of Prohibition with a book called Let There Be Beer! and then decided to write another about Beer’s best friend, Cheese... |
By: C. Houston (Charles Houston) Goudiss (1880-) | |
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Foods That Will Win The War And How To Cook Them (1918) |
By: Carlotta Cherryholmes Greer | |
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School and Home Cooking |
By: Caroline French Benton | |
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Little Cook Book for a Little Girl
Join Margaret, a little girl who really wants to learn how to properly cook and bake everything from seafood to cake, as she sets out to make all the recipes she can find from her family, friends and the rest of the world around her. A fun and informative cookbook with a light narrative! |
By: Caroline French Benton | |
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The Fun of Cooking A Story for Girls and Boys | |
Gala Day Luncheons A Little Book of Suggestions |
By: Carrie V. Shuman | |
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Favorite Dishes : a Columbian Autograph Souvenir Cookery Book |
By: Carroll Mac Sheridan | |
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Stag Cook Book
This book is dedicated to "that great host of bachelors and benedicts alike who have at one time or another tried to 'cook something': and who, in the attempt, have weakened under a fire of feminie raillery and sarcasm, only to spoil what, under more favorable circumstances, would have proved a chef-d'aeuvre." More than 100 famous men contributed recipes to this collection of recipes "by men, for men." - Summary by kathrinee |
By: Carroll Watson Rankin (1864-1945) | |
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The Girls of Gardenville
It is pleasant to have another book about a group of merry, natural girls, who have the attractions of innocence and youthful faults. "The Sweet Sixteen" Club made fudge, and went on picnics, and behaved just as jolly, nice maidens should. (The Outlook, vol. 82, Mar. 24, 1906) |
By: Catherine L. Moore | |
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Twenty-four Little French Dinners and How to Cook and Serve Them |
By: Charles Elmé Francatelli (1805-1876) | |
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A Plain Cookery Book for the Working Classes |
By: Charlotte Campbell Bury (1775-1861) | |
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The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. |
By: Charlotte Perkins Gilman | |
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What Diantha Did
Charlotte Perkins Gilman opens a window of history through which we see a small part of the determined efforts made by women to elevate the circumstances of women in the early 20th century.Diantha Bell is a normal young woman desiring marriage and a home, but also she desires a challenging career in new territory that raises many eyebrows and sets malicious tongues wagging. Her effort to elevate housework and cooking to a regulated and even a scientific business, for the relief of homemakers, is a depiction of the late 19th century movement to promote Domestic Science, or Home Economics, as a means of providing more healthful home life, as well as career paths for women... |
By: Christopher Morley (1890-1957) | |
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In the Sweet Dry and Dry
Written just before Prohibition to entail the possible troubles that might happen en route. Both sides of the argument, or battle as the case may be, strike out with various over-top methods like legislating most fruits and vegetables as unsafe or intoxicating large groups with breathable alcohol. |
By: Clarence Edwords (b. 1856) | |
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Bohemian San Francisco
While describing his dining experiences throughout “Bohemian San Francisco,” Clarence Edwords paints an historic panorama of California cuisine with all its cosmopolitan influences. Best of all, he offers tantalizing recipes culled from conversations with the master chefs of 1914 in “The City by the Bay.” |
By: Constance Johnson | |
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When Mother Lets Us Cook
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. |
By: Dora C. C. L. (Dora Cathrine Cristine Liebel) Roper (1873-) | |
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Food for the Traveler What to Eat and Why |
By: Dr. Albert Philip Sy (1872-?) | |
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Food Preparedness
A short pamphlet from WWI, first describing basic nutrition, then discussing what foods may be substituted during food shortages without loss of nutrition. "The last few months have more and more impressed upon Americans the need of preparedness in every department of life. Perhaps some of the alarm created is unnecessary; but with regard to the production, conservation, and prudent use of food, our concern should be timely. In presenting the bulletin upon "Food Preparedness" the University of Buffalo feels sure that it can render the people of this vicinity valuable advice and assistance... |
By: E. G. Fulton | |
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Vegetarian Cook Book
Cookbook from the era of John Kellogg, whose vegetarian meat substitutes Protose and Nuttolene are featured heavily in this volume. Production of this item was available as recently as the mid 2000's via Scandinavia, but any current substitutions could probably suffice if you want to try the recipes. |
By: Edith Thomas (1882-) | |
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Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" |
By: Edward Lambert | |
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The Art of Confectionary |
By: Edward Spencer (1844-1910) | |
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Cakes & Ale, A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
A long time ago, an estimable lady fell at the feet of an habitual publisher, and prayed unto him:—“Give, oh! give me the subject of a book for which the world has a need, and I will write it for you.”“Are you an author, madam?” asked the publisher, motioning his visitor to a seat.“No, sir,” was the proud reply, “I am a poet.”“Ah!” said the great man. “I am afraid there is no immediate worldly need of a poet. If you could only write a good cookery book, now! ... What I want,” said the publisher, “is a series of essays on food, a few anecdotes of stirring adventure—you have a fine flow of imagination, I understand—and a few useful, but uncommon recipes... |
By: Eliza Leslie (1787-1858) | |
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Directions for Cookery, in its Various Branches | |
Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie |
By: Elizabeth Douglas | |
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Cake and Biscuit Book
This is a collection of recipes for all types of cakes and biscuits including sponge cakes, fruit cakes, gingerbread and icings. - Summary by Larry Wilson |
By: Elizabeth E. Lea (1793-1858) | |
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Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
The compiler of [this book] having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs. For, whilst receipt books for elegant preparations were often seen, those connected with the ordinary, but far more useful part of household duties, were not easily procured; thus situated, she applied to persons of experience, and embodied the information collected in a book, to which, since years have matured her judgment, she has added much that is the result of her own experiments... |
By: Elizabeth Moxon | |
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English Housewifery Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery |
By: First Unitarian Society of San Francisco. Society for Christian Work | |
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The Cookery Blue Book |
By: Florence Daniel | |
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The Healthy Life Cook Book, 2d ed. |
By: Florence Kreisler Greenbaum | |
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The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws |
By: Franklin Baker Company | |
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Baker's Coconut Recipes
This is a brief collection of recipes, each featuring coconut as a commercial promotion from the Franklin Baker Company. Most focus on desserts. |
By: General Foods Corporation | |
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Calumet Book of Oven Triumphs!
Published by the General Foods Corporation, featuring Calumet Baking baking powder, these recipes cover a variety of baked goods from biscuits, cakes, cookies, pies, rolls & bread, frostings & sauces, muffins, waffles & griddle cakes. |
By: George Francis Atkinson (1854-1918) | |
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Studies of American Fungi. Mushrooms, Edible, Poisonous, etc. |
By: George Washington Carver (1864-1942) | |
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How to Grow the Peanut: and 105 Ways of Preparing It for Human Consumption
George Washington Carver, in his most famous work, explains how to grow peanuts, the benefits of using them, and 105 recipes that incorporate peanuts. - Summary by Nicholi Volta |
By: H. J. Clayton | |
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Clayton's Quaker Cook-Book
The author, H.J. Clayton, subtitles this 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.” Recipes are presented in a narrative style covering soup to pastry, with a large section of miscellaneous recipes, tips on preparation, and a range of topics on cooking and food selection. Clayton gives a great insight into the food an cooking of the late nineteenth century in America. |
By: Hannah Glasse (1708-1770) | |
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Complete Confectioner
The original version of Hannah Glasse’s ‘The Complete Confectioner’ was first produced about 1760 but the publication referenced here is from the year 1800 with considerable additions and corrections made by Maria Wilson, who played a significant part in editing this version of the book. ‘The Complete Confectioner’ gives an insight not only into a diverse range of recipes for desserts, sweet confections and sweetmeats popular for the dining table in 18th & 19th century Britain but also numerous instructions for pickling and preserving fruit and vegetables as well... |
By: Helen Campbell (1839-1918) | |
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The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes |
By: Henrietta Latham Dwight | |
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The Golden Age Cook Book |
By: Hugo Ziemann | |
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The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving |
By: Imogen Clark | |
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Rhymed Receipts for Any Occasion
In addition to being amusing, recipes written in a poetic form were easy to remember and used as learning tools for the young housekeeper. Many of the poems in this 1912 publication were originally published in Woman's Home Companion, Good Housekeeping Magazine, the Housewife, Table Talk, and the Boston Cooking School Magazine. |
By: Irma Harding | |
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International Harvester Refrigerator Recipes
Presented by the Home Economist of the International Harvester Company, here are six dozen recipes for frozen and chilled dishes including frosty beverages, desserts, pies, salads, cookies, rolls, and even casseroles along with general tips for perparation. |
By: Janet McKenzie Hill (1852-1933) | |
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Whys of Cooking
An entertaining yet informative look at the history of Crisco, its place in the "modern" kitchen, basic recipes and how to set up your kitchen layout and types of meal service including "when you don't have a maid." - Summary by BettyB |
By: Jeanette Hindman Elliott | |
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Cookie 'n' Cracker Cookin'
This is a short recipe book published by the United Biscuit Company of America, later to become the Keebler Company. Each recipe features one or more of their products the best known of which are Club Crackers, Town House Crackers, Honey Grahams, and Saltine Crackers. Categories range from appetizers through desserts. - Summary by Larry Wilson |
By: Joe Tilden | |
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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 so 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.San Francisco, May, 1907.(Excerpt from text) |
By: Judith Cohen Montefiore (1784-1862) | |
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The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette |
By: Jules Verne | |
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Dick Sands the Boy Captain
Dick Sands, a youth of fifteen, must assume command of a ship after the disappearance of its captain. Nature’s forces combined with evil doings of men lead him and his companions to many dangerous adventures on sea and in Central Africa. | |
Dick Sand A Captain at Fifteen |
By: Julius A. (Julius Auboineau) Palmer (1840-1899) | |
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Mushrooms of America, Edible and Poisonous |
By: Kenelm Digby (1603-1665) | |
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The Closet of Sir Kenelm Digby Knight Opened |
By: L. O. Kleber | |
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The Suffrage Cook Book |
By: L. P. Hubbard (?-?) | |
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Little Book for a Little Cook
This charming little book compiles together a number of recipes, set out in an easy to understand manner, along with a poetic story about the stages of bread production. This book was produced as a promotional for a flour production company called Pillsbury. This is a "modern" update compared to the original edition of the book. This version has exact oven temperature settings for each recipe included in a preface for the book, along with more precise suggestions for the baking time. The book has been written for children, however I am certain that adults could enjoy the book equally as much as a child would. |
By: Lucy H. Yates (1863-1935) | |
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Handbook of Fish Cookery
This is a very practical book concerning the cooking of fish. The author does not limit herself simply to recipes, but also adds sound advice on how to recognize a fresh fish, when certain fish are in season, and how to preserve fish, as well as recipes for fish and fish sauces."An excellent practical treatise, well expressed, full of sound information lucidly conveyed by a writer who really knows her subject well, and combines fine taste with a real regard for economy." - The Times. Summary by Carolin |
By: Lydia E. Pinkham Medicine Company | |
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Food and Health |
By: Lydia Maria Gurney | |
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Things Mother Used to Make |
By: Maria Gentile | |
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The Italian Cook Book
One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient... |
By: Maria Parloa (1843-1909) | |
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Chocolate and Cocoa Recipes and Home Made Candy Recipes
A selection of chocolate recipes which were produced for Walter Baker & Co, the oldest producer of chocolate in the United States. Advertisements used by Walter Baker & Co can be found in Section 7. They are read by: Cori Samuel, Peter Why, David Lawrence, BookAngel7, ashleighjane and Joanne Rochon. | |
Miss Parloa's New Cook Book |
By: Marion Harland (1830-1922) | |
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Marion Harland's Cookery for Beginners
With this book, Marion Harland presents the reader and listener with "A Series of Familiar Lessons for Young Housekeepers". Housekeeping is an unavoidable aspect of the lives of most of us, and so the best course of action is to learn to enjoy it. Cooking can be great fun, and for those beginners in the art of cookery among us, the 14 lessons of Ms Harland are a very good beginning. - Summary by Carolin | |
Common Sense in the Household: A Manual of Practical Housewifery
This is a practical guide to running a household in 1883. Marion Harland not only walks us through a number of important topics such as how to select and manage servants and organise a dinner party , but also includes a number of recipes. Even today's listeners may find a new favourite dish among the recipes contained in this volume. - Summary by Carolin |
By: Marion Harris Neil | |
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The Story of Crisco |
By: Martha McCulloch-Williams (1857?-) | |
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Dishes & Beverages of the Old South |
By: Mary A. Wilson | |
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Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions |
By: Mary Blake | |
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My Hundred Favorite Recipes
This is a collection of recipes all featuring Carnation Milk from soups and salads to bread and desserts. - Summary by Larry Wilson |
By: Mary Eaton (fl. 1823-1849) | |
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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families |
By: Mary Elizabeth Green | |
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Condiments, Spices and Flavors
In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. … A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. - Excerpt from the preface. |
By: Mary Harrison | |
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The Skilful Cook A Practical Manual of Modern Experience |
By: Mary Hooper (1829-1904) | |
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Nelson's Home Comforts Thirteenth Edition |
By: Mary Johnson Bailey Lincoln | |
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Carving and Serving |
By: Mary Kennedy Core | |
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The Khaki Kook Book
We cannot ignore the fact that we must eat, and that much as we dislike to acknowledge it, we are compelled to think a great deal about filling our stomachs. This is especially true these days, when prices have soared and soared and taken along with them, far out of the reach of many of us, certain articles of food which we heretofore have always felt were quite necessary to us. About ten years ago the idea of writing a little cook book had its birth. We were in Almora that summer. Almora is a station far up in the Himalayas, a clean little bazaar nestles at the foot of enclosing mountains... |
By: Mary Randolph | |
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The Virginia Housewife |
By: Mary Swartz Rose (1874-1941) | |
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Everyday Foods in War Time |
By: Mary T. Swickard | |
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Apples in Appealing Ways
This is Apples in Leaflet No. 312 from the U. S. Department of Agriculture Bureau of Human Nutrition and Home Economics. After a short introduction to apples there are recipes covering apples in main dishes, salads and dressings, bread, cookies, snacks and desserts. - Summary by Larry Wilson |
By: Michael Combrune | |
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Theory and Practice of Brewing
This is an elaborate treatise on how to brew beer. That art is as noble today as it was in 1761, when this book was first published, and Mr. Combrune was a master of his art. After reading his work on this topic, a glass of beer can be enjoyed on quite a different level. - Summary by Carolin |
By: Mildred Maddocks | |
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The Consumer Viewpoint |