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 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.

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.

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.

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...

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.

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.

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.

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.

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.

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

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

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.

Menus Made Easy | by Nancy Lake

How to order dinner and give the dishes their French names

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.

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.

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."

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

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.

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.