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...

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.

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.

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

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

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)

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.

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.

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

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...

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.

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

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

This is a collection of recipes all featuring Carnation Milk from soups and salads to bread and desserts. - Summary by Larry Wilson

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.

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...

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

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

Summer is around the corner, time to make ice cream! This volume contains tried and true recipes for all kinds of cold drinks and desserts to cool off on a hot summer day. Though published in 1891, these recipes can still sweeten this year's season. - Summary by Carolin

“Mrs. Beeton’s” is a guide to all aspects of running a household in Victorian Britain. Published in 1861, it was an immediate bestseller, running to millions of copies within just a few years. In the cookery sections, Mrs. Beeton follows the animal “from his birth to his appearance on the table.” Learn how to care for poultry during moulting season, how to wean calves, how to cure hams, salt cod, carve mutton, and much more.

Published by Ocean Spray Cranberries, Inc., this book of recipes features cranberries in appetizers, salads, side dishes, main dishes, breads, cakes, cookies. desserts, and beverages.

One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach for your apron and fish knife! How to Cook Fish by Olive Green is a vintage culinary classic, filled with simple, easy to follow recipes rendered in a terse, no nonsense style. There's none of this fiddling with scales, weights and measures. What you get is a mélange of interesting, unusual ways to cook seafood without worrying about lists of ingredients, timings, temperature or any of the conventions followed by traditional cookbooks...

This is a short commercial collection of pie recipes promoting the use of Pet Milk - a lot of delicious ideas here! - Summary by Larry Wilson

The title of this 1961 Smithsonian Institution bulletin says it all. “In 18th-century America, the pleasant practice of taking tea at home was an established social custom with a recognized code of manners and distinctive furnishings. Pride was taken in a correct and fashionable tea table whose equipage included much more than teapot, cups, and saucers. It was usually the duty of the mistress to make and pour the tea; and it was the duty of the guests to be adept at handling a teacup and saucer and to provide social ‘chitchat...

This 1924 poem/recipe book, designed as promotional material for the Royal Baking Powder Company, is set in the Oz community of Bunbury. Little Billy, who won’t eat, is taken to the delicious kingdom Bunbury by King Hun Bun to help whet his appetite. Meanwhile, the King leaves the boy’s mother with a recipe book for treats, made easy by the use of Price’s Baking Powder. Written by Ruth Plumly Thompson, though neither her name, nor the illustrator’s (Gertrude Kay) appears on the book.

Rufus Estes was born a slave in 1857 in Tennessee, and experienced first hand the turmoil of the Civil War. He began working in a Nashville restaurant at the age of 16, and in 1883 took up employment as a Pullman cook. In 1897, he was hired as principal chef for the private railway car of U.S. Steel magnates (the fin-de-siecle equivalent of today’s Lear Jets for corporate travel). There he served succulent fare for the rich and famous at the turn of the 20th century.

Though little is known about its author, this is considered the first vegan cookbook ever written. At the time of its composition, the Vegetarian Society and other advocates of vegetarian diets were engaged in a debate about the inclusion of dairy and eggs in one's regime. This text declares, from the title to the footnotes, that the best diet is free from all animal products. The arguments span historical, physical, ethical, aesthetic, and economic considerations and conclude with practical advice that stands the test of time. An essential text for those interested in vegetarianism and animal rights.

From the book introduction: "Aunt Sammy came to life with the first radio broadcast of 'Housekeeper’s Chat' on October 4, 1926. The character of Aunt Sammy—wife of Uncle Sam—was created by the USDA Bureau of Home Economics and the Radio Service. Many women across the country played the part as they spoke into the microphones of local radio stations." This book has two sections -- Recipes from the 1920's and Recipes from the 1970's - soups to desserts. - Summary by Larry Wilson