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Every shelf and book in one place. Books read in full open out to their chapter list.
Cook books
A Treatise on Flour, Yeast, Fermentation and Baking, Together with Recipes for Bread and Cakes (1914)
Best Recipes For Baking. A Book For The Home (1907)
Brewster Book Of Recipes (1921)
Canning, Preserving And Pickling (1914)
Canning, Preserving Pickling and Fruit Desserts (1921)
Capital City Recipes (1908)
Cooking Hints and Helps to Reduce the Cost of Living (1912)
Dainties (1912, 67 sections)
- How To Make Appetizers
- How To Make Vegetable Cocktails
- How To Make Fruit Cocktails
- How To Make East Indian Cocktails
- How To Make Punches
- How To Make Frappes
- How To Make Squashes
- How To Make Syrups
- How To Make More Punches
- How To Make Cakes
- How To Make Cakes . Continued
- How To Make Fruit Cookies and Crackers
- How To Make Tarts
- How To Make Mocha Tart
- How To Make Cakes with Pecans
- How To Make Ginger Cookies and Nuts
- How To Make Crumb Cakes
- How To Make Almond Cookies
- How To Make Anise Drops
- How To Make Chocolate Wafers
- How To Make Nut Cream Cakes
- How To Make Dew Drops
- How To Make Almond Squares
- How To Make Mahogany Cake
- How To Make Lady Baltimore Cake
- How To Make Lady Baltimore Cream Cake
- How To Make Colonial Tea Cake
- How To Make Hermits
- How To Make Swiss Tea Cakes
- How To Make Simple Candies
- How To Make Creamed Candies
- How To Make Stuffed Candies
- How To Make Rose Candies
- How To Make Divinity Fudge
- How To Make Dainties To Take The Place Of Candies
- How To Make Nut Marguerites
- How To Make Desserts
- How To Make Deserts With Jelly
- How To Make Cherries in Jelly
- How To Make Deserts With Apple
- How To Make Deserts With Custard
- How To Make Compote of Pineapple
- How To Make Compote of Pears and Cherries
- How To Make More Compote Recipes
- How To Make Rice a l'lmperatrice
- How To Make Raglets
- How To Make Pineapple Hulnah
- How To Make East Indian Charlotte
- How To Make Venetian Biscuits with Whipped Cream
- How To Make Small Cheese Cakes
- How To Make Almond Cheese Cake Custard
- How To Make Steeple Cream
- How To Make Barley Cream
- How To Make Flummery
- How To Make Hedgehogs
- How To Make Puddings
- How To Make Eve's Pudding
- How To Make Love's Wells
- How To Make French Coffee Custard
- How To Make Apple Gateau
- How To Make Apples with French Custard
- How To Make Peach Cobbler
- How To Make Frozen Puddings
- How To Make French Cherry Pudding
- How To Make Peach Souffle
- How To Make Frozen Fig Pudding
- How To Make Ice Cream Sauces
Every Woman's Cook Book, Recipes And Food Combinations For The Household (1922)
Everywoman’s Canning Book (1918, 42 sections)
- Foreword For Every Womans Canning Book
- General Directions For Home Canning
- The Correct Processing Of Food For Canning
- The Intermittent or Fractional Method of Canning
- Equipment Needed For Canning
- Canning Frequently Asked Questions
- Canning Frequently Asked Questions. Continued
- Preparation Of Home-canned Products For The Table
- Recipes For Canning Vegetables
- Recipes For Canning Vegetables. Part 2
- Recipes For Canning Vegetables. Part 3
- Recipes For Canning Vegetables. Part 4
- Time Table For Canning Vegetables
- Recipes For Canning Soup Mixtures
- Recipes For Canning Meat And Fish
- Canning Fruit
- Recipes For Canning Fruit
- Recipe For Canning Apples
- Recipes For Canning Berries
- Sun-cooked Strawberry Preserve
- Time Table For Fruits And Berries With The Kind Of Syrup To Use
- Cold Water Method For Preserving Fruit
- Jelly Making
- General Rules to Follow in Making Jelly
- Recipes For Canning Fruit And Berry Jelly
- Recipes For Canning Fruit And Berry Jelly. Continued
- Preserving Fruit Juices
- Recipes For Preserving Fruit Juices
- How To Pickle
- Recipes For Pickling Fruits And Vegetables
- Recipes For Pickling Fruits And Vegetables. Part 2
- Recipes For Pickling Fruits And Vegetables. Part 3
- Recipes For Pickling Fruits And Vegetables. Part 4
- Recipes For Making Pickled Ketchup
- Recipes For Making Pickled Relish
- Contributed Canning Recipes
- Contributed Canning Recipes. Part 2
- Contributed Canning Recipes. Part 3
- Contributed Canning Recipes. Part 4
- Recipes For Canning Mincemeat
- Drying Vegetables
- Drying Fruits
Home Canning Recipes And Instructions (1917)
Mrs. Rorer's Vegetable Cookery And Meat Substitutes (1909)
My Best 250 Recipes (1907, 124 sections)
- My Best Twenty Soups
- Consomme
- Vegetable Puree
- Rabbit Soup
- Lentil Soup
- Cream Of Spinach
- Bisque Soups
- Soups with Nuts
- Vegetable Soups
- More Soups
- My Best Twenty Recipes For Fish
- Fish, Hawaiian Style
- Salt Codfish With Macaroni
- Fish Chowder
- Jerusalem Fishballs
- Fish Timbale
- Halibut A La Flamande
- Oysters
- Codfish
- More Fish Recipes
- My Best Twenty Ways Of Cooking Meat
- Beef Olives
- Mock Fillet
- Braized Calf's Liver
- Waverly Collared Beef
- Sweetbreads
- Steak A La Bordelaise
- Egyptian Cannelon
- Fricandeau Of Veal
- More Meat Recipes
- My Best Twenty Sauces
- Sauces One Of The Fine Arts Of Cookery
- Sauces
- Sauces. Part 2
- Sauces. Part 3
- My Best Vegetable Recipes
- Spinach
- My Favorite Spaghetti
- Potatoes Recipes
- Tomato Recipes
- More Vegetable Recipes
- My Best Salad Recipes
- Dressings
- My Favorite Salad
- More Salads
- My Best Ten Fruit Preserves
- Preserved Strawberries
- Peach Leather
- Quince Chips
- Raspberry Vinegar
- More Fruit Preserves
- My Best Ten Fruit Desserts
- Almond Custard
- Pan Pudding
- Cannelons
- Fruit Gelatine
- More Fruit Desserts
- My Best Ten Cold Luncheon DISHES
- Marbled Chicken
- Pressed Chicken
- Potted Fish
- Pickled Fish
- Mock Pate De Foies Gras
- Beef A La Mode
- My Best Fifteen Ices
- Philadelphia Vanilla Ice Cream
- Orange Ice Cream
- Frozen Peaches With Cream
- Sultana Roll
- Grape Sherbet
- Water Ice
- My Best Twenty Summer Recipes
- How To Do With Little Cooking
- Summer Vegetable Dishes
- Broiled Tomatoes
- A Vegetarian Supper Dish
- Peach Desserts
- Fish And Meat In The Chafing-Dish
- My Best Twenty Left-Overs
- Potato Left-overs
- Scalloped Tomatoes
- What To Do With Left-Over Bread
- Bread Pudding
- Left-Over Vegetables
- Rice Croquettes
- Meats That Are Left Over
- Chicken In Rice Casserole
- More Left-Overs
- My Best Game And Poultry Recipes
- Wild Ducks
- Potted Pigeons
- Panned Birds
- Broiled Venison Steaks
- A Brown Fricassee
- A Creole Stew
- Bengal Curry
- Chicken Timbales
- Chicken Croquettes
- Chicken En Casserole
- Baked Goose
- Baked Turkey
- My Best Twenty Breads And Biscuits
- Bread Sticks
- Golden Loaf
- Pocketbook Rolls
- German Nut Horns Or Crescents
- Graham Bread
- Potato Tea Biscuits
- Sweet Milk Scones
- Egg Bread
- Virginia Biscuits
- Gluten Bread
- More Breads and Biscuits
- My Best Christmas Candies, Cakes And Puddings
- The Way To Make And Use Fondant
- Candies
- Chocolate Creams
- Fine English Plum Pudding
- Christmas Fruit Pudding
- Marlborough Pudding
- Queen Mab Pudding
- Dried Fruit Cake
- Hickory-Nut Cake
- Grandmother's English Plum Cake
One Hundred And One Practical Non-Flesh Recipes (1917)
One Hundred Meatless Dishes (1914)
Perfection in Baking (1902)
Popular Dishes (1906)
Practical Cookery (1914)
Practical Cooking And Serving (1919, 825 sections)
- Preface To Practical Cooking And Serving
- Part 1. Chapter 1. Definition of Food. Object in Cooking Food. The Kitchen Range. Food Principles
- The Five Food Principles
- Part 1. Chapter 2. The Cooking of Starch and Albumen
- Part 1. Chapter 2. The Cooking of Starch and Albumen. Continued
- Simmering And Boiling Water
- Part 1. Chapter 3. Elementary Processes of Cooking
- Broiling
- Sauteing
- Frying
- Cooking By Frying In Oil Or Fat
- Care Of Oil Or Fat For Frying
- Boiling
- Stewing
- Braising
- Poaching
- Part 1. Chapter 4. Processes and Terms Used in Cooking
- Measuring For Cooking
- Larding
- Boning Or De-boning
- Roux
- Recipe For Making Cooked Fine Herbs. Used For Paupiettes, Chops, Sauces, Etc
- Seasoning And Flavoring For Cooking
- Recipe For Making Egg-And-Bread-Crumbs
- How To Shape Croquette Mixture
- How To Prepare Fat For Frying
- Cooked Marinade For Venison, Mutton, Etc
- Recipe For Making Marinade For Chops, Fillets Of Fish, Etc
- Recipes For Making Croutons
- Recipes For Making Croustades
- How To Blanch
- Beating Eggs
- Beating Cream
- The Pastry-Bag And Tubes
- How To Use The Pastry Bag And Tube
- Recipe For Making Caramel
- Recipes For Almonds
- Part 1. Chapter 5. Cook's Time-Table. Tables of Proportions, Weights and Measures
- Cooks Time Table
- Table Of Proportions
- Tables Of Weights And Measures
- Part 2. Chapter 1. Beverages
- Pure Drinking Water Is Essential
- Tea
- Recipes For Making Tea
- Coffee
- Boiled Coffee
- Filtered Coffee
- Cocoa And Chocolate
- Milk
- Cream And Skimmed Milk
- Care Of Milk
- Sterilizing And Pasteurizing Milk
- How To Pasteurize Milk
- Recipe For Making Koumiss
- Recipes For Making Egg-Nogg
- Recipes For Making Fruit Drinks
- Recipe For Making Fruit Punch
- Recipe For Making Raspberry Shrub
- Recipe For Making Dandelion And Grape Wine
- Recipe For Making Tea Punch
- Recipes For Punch
- Part 2. Chapter 2. Eggs
- How To Keep Whites And Yolks As "Left Over"
- Curious Ways Of Cooking Eggs
- Recipe For Cooking Boiled Eggs
- Recipe For Cooking Stuffed Tomatoes With Soft-Boiled Eggs
- Recipe For Cooking Hard Boiled Eggs
- Recipe For Cooking Egg Loaf With Asparagus
- Recipe For Cooking Egg, Or Easter Croquettes
- Recipe For Cooking Stuffed Eggs Au Gratin
- Recipe For Cooking Stuffed Eggs For Picnics
- How To Cook Poached Eggs
- Recipes For Making Poached Eggs
- Recipe For Cooking Salpicon Of Eggs In Casseroles, Patty-Shells, Etc
- Recipe For Cooking Shirred Eggs And Egg In Cocotte
- Recipes For Making Shirred Eggs
- Recipes For Making Moulded Eggs
- Recipes For Making Fried Eggs
- Recipes For Making Scrambled Eggs
- Recipes For Making Omelets
- Recipe For Cooking French Omelet
- Recipe For Cooking Puffy Omelet
- Part 2. Chapter 3. Fish and Its Cookery
- How To Prepare Fish For Cooking
- General Ways Of Cooking Fish
- How To Cook Fish In Boiling Liquid
- How To Broil Fish
- Recipe For Cooking Court Bouillon
- How To Bake Fish
- Trussing Fish
- How To Fry Fish
- Recipes For Cooking Fish
- Recipe For Cooking Salmon Steaks Baked With Mushrooms
- Recipe For Cooking Sea Bass, Buena Vista Style
- Recipe For Cooking Matelote Of Haddock And Oysters
- Recipe For Cooking Baked Halibut Steaks
- Recipe For Cooking Stuffing For Baked Fish
- Recipe For Cooking Codfish Baked With Forcemeat
- Recipe For Cooking Fillets Of Flounder With Green Peas
- Recipes For Making Turbans Of Halibut
- Recips For Cooking Planked Shad, Or Lake Whitefish
- Recipe For Cooking Fried Smelts
- Recipes For Cooking Stuffed Fillets of Flounder
- Recipes For Cooking Shad Roe
- Recipes For Cooking Brook Trout
- Recipe For Cooking Salmon Mousseline
- Recipe For Cooking Turban Of Halibut With Lobster
- Recipes For Serving Cured Fish
- Recipes For Cooking Finnan-Haddie
- Recipe For Cooking Sardines With Spinach
- Recipe For Cooking Salt Codfish Balls
- Recipes For Cooking Anchovies
- Recipe For Cooking Chartreuse Of Salmon
- Recipe For Cooking Fish Cakes
- Recipe For Cooking Fish Chops
- Recipe For Cooking Fish A La Creme
- Recipe For Cooking Fish Turbot
- Shell-Fish, Oysters, Clams, Scallops
- Recipes For Cooking Shell-Fish
- Recipe For Cooking Oysters In Cream Sauce
- Recipe For Cooking Oyster Stew
- Recipe For Cooking Oysters In Brown Sauce
- Recipe For Cooking Oysters And Macaroni
- Recipe For Cooking Oyster Pie
- Recipe For Cooking Scalloped Oysters
- Recipes For Cooking Broiled Oysters
- Recipes For Cooking Fried Oysters
- Recipes For Cooking Scallops
- Recipe For Cooking Clam Broth And Clams In Cream Sauce
- Crustaceans - Lobsters, Crabs, Shrimp
- Recipes For Cooking Lobsters
- Recipe For Cooking Stuffed Lobster, Narragansett Pier Style
- Recipes For Cooking Lobster Cutlets
- Recipe For Cooking Broiled Live Lobster
- Recipes For Cooking Crabs
- Frogs, Turtle, And Terrapin
- Recipe For Cooking Green Turtle Ragout
- How to Make Scalloped Green Turtle
- Recipes For Cooking Frogs Legs
- Part 2. Chapter 4. Beef, Mutton, Veal, Lamb, Pork
- Roast Beef
- Rib Roast, Forequarter
- Recipe For Cooking Yorkshire Pudding
- Recipe For Cooking Beef A La Mode
- Recipe For Cooking Braised Beef
- Recipe For Cooking Fillet Of Beef Roasted
- Recipe For Cooking Cannelon Of Beef
- Recipe For Cooking Beef Stew
- Recipe For Cooking Corned Beef
- Recipe For Cooking Boiled Beef Tongue
- Beefsteak
- Recipe For How To Broil A Steak
- Recipe For Cooking Hamburg Steak
- Recipe For Cooking Hungarian Stew
- Recipe For Cooking Chateaubriand A La Pierce
- Recipe For Cooking Flank Steak
- How To Pickle Tripe For Occasional Use
- Recipes For Cooking Tripe
- Recipe For Cooking Braised Ox Tail
- Mutton And Lamb
- Cuts Of Mutton And Lamb
- Recipe For Cooking Leg Of Mutton Roasted
- Recipe For Cooking Boned-And-Stuffed Leg Of Mutton
- Recipe For Cooking Roasted Saddle Of Mutton
- Recipe For Cooking Crown Roast Of Mutton Or Lamb
- Recipe For Cooking Mutton Or Lamb Stew
- Recipe For Cooking Broiled Mutton Chops
- Recipes For Cooking Mutton Chops
- Recipe For Cooking Mutton Chops In Casserole
- Recipe For Cooking Mutton Chops A La Marechale
- Recipes For Cooking Lamb Chops
- Recipe For Cooking Lamb Or Veal Kidney Stew
- Veal
- Recipe For Cooking Roasted Veal
- Recipe For Cooking Fillet And Fricandeau, Braised
- Recipes For Cooking Veal Cutlets
- Recipe For Cooking Veal Pot Pie
- Recipes For Making Veal Loaf
- Recipe For Cooking Pressed Chicken Or Veal
- Recipes For Cooking Calfs Liver
- Making Sweetbreads
- Recipes For Cooking Sweetbreads
- Recipe For Cooking Calf's Head, Brains, And Tongue
- Pork
- How To Cure Hams And Bacon (For Fifty Pounds)
- Recipe For Cooking Sausage Baked With Beans
- Recipe For Cooking Boston Baked Beans With Pork
- Recipe For Cooking Country Style Salt Pork
- Recipe For Cooking Boiled Ham
- Recipe For Cooking Ham Baked With Cider
- Recipes For Cooking Ham
- Recipe For Cooking Ham Croutons
- Recipe For Cooking Jellied Pickled Pigs Feet
- Recipe For Cooking Stuffed Pork Tenderloins With Bananas
- Part 2. Chapter 5. Poultry and Game
- How To Clean And Draw Fowl
- Dressing Fowl For Broiling
- Dressing A Fowl For A Fricassee
- How To Use The Giblets
- De-Boning Poultry And Birds
- Stuffing Poultry And Small Birds
- Trussing Poultry And Birds For Roasting
- Filleting Poultry And Birds
- Roasting Poultry And Birds
- Recipe For Cooking Bread Stuffing For Chickens And Turkeys
- Recipes For Making Stuffing
- Recipe For Cooking Roasted Guinea Fowl
- Recipe For Cooking Boiled Fowl, Poulette Sauce
- Recipe For Cooking Galantine Of Chicken Or Turkey, Braised
- Recipe For Cooking Broiled Chicken With Sweet Potatoes
- Recipes For Cooking Chicken Saute
- Recipe For Cooking Creole Chicken
- Recipe For Cooking Casserole Of Chicken
- Recipe For Cooking Fricassee Of Chicken
- Recipes For Cooking Chicken
- Recipe For Cooking Curry Of Chicken, Belgian Hare, Etc
- Game. Canvasback And Red-Head Ducks
- Recipes For Cooking Pigeons
- Recipes For Cooking Grouse
- Recipes For Cooking Quail And Partridge
- Recipe For Cooking Venison
- Recipe For Cooking Quail Roasted In Grape Leaves
- Recipe For Cooking Belgian Hare
- Recipe For Cooking Belgian Hare En Casserole
- Part 2. Chapter 6. Soups and Soup Making
- Soups With Stock
- Materials Used In Making Soup Stock
- The Soup Kettle
- Temperature And Time Of Cooking For Making Soup Stock
- Jellying Soup Stock
- Proportions Of Various Ingredients For Making Soup Stock
- Kinds Of Soup Stock
- Recipe For Cooking Vegetable Stock For Soup Maigre
- Recipe For Cooking Standard Fish Broth
- Formula For Three Pints Of Standard Broth
- Recipe For Cooking Brown Soup Stock
- Recipe For Cooking Consomme
- Recipe For Cooking English Beef Soup
- Recipe For Cooking Chicken Soup
- Recipe For Cooking Oxtail Soup
- Recipe For Cooking Tomato Soup
- Recipe For Cooking Lettuce Soup
- Recipe For Cooking Clear Green Turtle Soup
- Recipe For Cooking Tomato And Green Pea Soup
- Soup Made Without Stock
- Recipe For Cooking Puree Of Chicken
- Recipe For Cooking Puree Of Jerusalem Artichokes
- Recipe For Cooking Split Pea, Lentil Or Bean Puree
- Recipe For Cooking Potato Puree
- Recipe For Cooking Baked Bean And Tomato Puree
- Recipes For Cooking Cream Soups
- Recipe For Cooking Cream Of Sorrel Soup
- Recipe For Cooking Oyster Soup
- How To Make Bisques
- Recipe For Cooking Bisque Of Lobster
- Recipe For Cooking Bisque Of Oyster Soup
- Recipe For Cooking Mock Bisque Soup
- Recipe For Cooking Gumbo Soup
- Recipe For Cooking Brunswick Stew (Virginia)
- Chowders
- Recipes For Making Fish Chowders
- Recipe For Cooking Clam Chowder
- Recipe For Cooking Corn Chowder
- Recipe For Cooking Sour Cherry Soup
- Recipe For Cooking Wine Of Sago Soup
- Recipes For Making Garnishes For Soups
- Recipes For Making Garnishes For Soups. Part 2
- Recipes For Making Garnishes For Soups. Part 3
- Part 2. Chapter 7. Sauces
- Recipes For Making Sauces Thickened With Roux
- Recipes For Making Sauces Thickened With Roux. Continued
- Recipe For Cooking Curry Sauce
- Recipes For Cooking Butter Sauces
- Recipes For Cooking Brown Sauces
- Referring To Sauces
- Recipes For Making Fine Sauces
- Recipe For Cooking Glaze
- Recipes For Cooking Sauces Thickened With Eggs
- Recipes For Cooking Cold Sauces. Mayonnaise Sauce
- Recipe For Cooked Sauce For Chicken Salad
- Recipe For Cooked Salad Dressing
- Recipe For Cooking Roquefort Salad Dressing
- Recipes For Cooking Various Sauces
- Recipes For Cooking Horseradish Sauces
- Recipes For Cooking Apple Sauce
- Recipes For Making Butters
- Part 2. Chapter 8. Complex Meat and Fish Dishes
- 1. Salpicon Or Chopped Mixtures Served Plain Or In Borders, Etc
- Recipe For Cooking Turkey Rechauffe
- Recipe For Cooking Mutton Rechauffe - Creole Style
- Recipe For Cooking Creamed Corned Beef Au Gratin
- Recipe For Cooking Calf's Head Or Mock Terrapin
- Recipe For Cooking Meat Rechauffe With Curry And Turkish Pilaf
- Recipe For Cooking Mutton Rechauffe With Macaroni
- Recipe For Cooking Haricot Or Ragout Of Mutton (Uncooked Meat)
- 2. Salpicon Or Chopped Mixtures, Cooled Then Fried, Protected By Crumbs Or Batter, Etc
- Recipe For Cooking Chicken And Sweetbread Croquettes
- Macaroni, Celery, Asparagus-Tips, Cauliflower, Mushroom, And Green Pea Croquettes
- Recipe For Cooking Chicken Cutlets - Parker House Style
- Recipe For Cooking Rissoles
- Recipe For Cooking Kromeskis
- 3. Souffles, Mousses, Cream And Quenelle Forcemeats
- Recipes For Cooking Souffles
- Forcemeat
- Recipe For Cooking Chicken Cream Forcemeat (Ranhofer)
- Recipes For Cooking Quenelle Forcemeat
- Recipes For Cooking Flour And Bread Panda
- How To Mould And Cook Forcemeats
- Recipes For Cooking Chicken Timbales
- Recipe For Cooking Chicken Timbales. Cooked Meat
- Recipe For Cooking Shells Of Chicken Or Fish Forcemeat
- Recipe For Cooking Chickens Legs As Cutlets With Olives
- Recipe For Cooking Cutlets Of Beef Forcemeat And Macaroni Ragout
- Recipe For Cooking Supreme Of Beef Tenderloin
- Recipe For Cooking Supreme Of Chicken
- Recipe For Cooking Roman Pudding
- Recipes For Cooking Mousse Or Mousseline
- 4. Hot Dishes Composed Of Small Pieces Of Solid Meat As Boned Cutlets And Supremes
- Recipes For Cooking Fillet Of Beef
- Recipe For Cooking Grenadins Of Tenderloin, Beaumarchais Style
- Recipes For Cooking Minions Of Beef
- Recipe For Cooking Paupiettes Of Beef Tenderloin
- Best End Of The Loin Of Lamb, Etc
- Recipe For Cooking Veal Rolls A La Jardiniere
- Recipes For Cooking Fillets Of Chicken
- Recipe For Cooking Fillets Of Chicken With Tongue Escallops
- Recipe For Cooking Fillets Of Chicken With Forcemeat
- Recipe For Cooking Fillets Of Chicken With Mushrooms
- Recipes For Cooking With Batter
- Recipe For Cooking Fritter Cases - Swedish Timbale Cases - For Salpicon Mixtures
- 5. Cold Entrees. Aspic Jelly
- Recipe For Cooking Aspic Jelly With Beef Extract
- Ways Of Using Aspic Jelly
- How To Mould Aspic Jelly
- Recipes For Cooking Tomato Jelly
- Recipe For Cooking Tongue Moulded In Aspic Jelly
- Recipe For Cooking Timbales Of Ham In Chicken Aspic
- Recipe For Cooking Boned Quails In Aspic Jelly
- Recipe For Cooking Cold Souffle Of Chicken And Tongue
- Recipe For Cooking Cream Of Chicken Glace
- Chaudfroids
- Recipe For Cooking Chaudfroid Of Tongue With Cubes Of Aspic Jelly
- Recipe For Cooking Chaudfroid Of Supreme Of Chicken
- Recipe For Cooking Chaudfroid Of Lamb Or Mutton Chops
- Recipe For Cooking Chaudfroid Of Sweetbreads
- Part 2. Chapter 9. Vegetables And How To Cook Them
- Use Of Salt In Boiling Vegetables
- How To Steam Vegetables
- How To Prepare Canned Vegetables
- Recipes For Cooking Potatoes
- Recipes For Cooking Potatoes. Continued
- Recipes For Cooking Duchess Potatoes
- Recipes For Cooking Sweet Potatoes
- Recipes For Cooking Delmonico Potatoes
- Recipe For Cooking Saratoga And Bernhardt Potatoes
- Recipes For Cooking Baked Potatoes
- Recipes For Cooking Hashed Potatoes
- Recipe For Cooking Potato Nests
- Recipe For Cooking French Fried Potatoes
- Recipe For Cooking Steamed Squash Au Gratin
- Recipe For Cooking Summer Squash Stuffed With Shrimp
- Recipes For Cooking Cauliflower
- Recipe For Cooking Cauliflower With Mushrooms (Vegetable Entree)
- Recipe For Cooking Fried Cauliflower
- Recipes For Cooking Cabbage
- Recipes For Cooking Onions
- Recipes For Cooking Turnips
- Recipe For Cooking Beets
- Recipes For Cooking String Beans
- Recipe For Cooking Flageolets
- How To Cook Asparagus
- Recipe For Cooking Asparagus En Branches
- Recipe For Cooking Asparagus Patties
- Recipe For Cooking Asparagus, Spanish Style
- Recipe For Cooking Boiled Asparagus, Mousseline Sauce
- Recipe For Cooking Asparagus Baked With Cheese
- Recipes For Cooking Spinach
- Recipe For Cooking Spinach Balls
- Recipes For Cooking Celery
- Recipes For Cooking Peas
- Recipes For Cooking Corn
- Recipe For Cooking Succotash
- Recipes For Cooking Parsnips
- Recipes For Cooking Tomatoes
- Recipe For Cooking Stuffed Tomatoes A La Sicilienne
- Recipe For Cooking Stuffed Tomatoes A La Caroline
- Recipe For Cooking Salsify
- Recipes For Cooking Okra
- Mushrooms
- Preparation Of Mushrooms For Cooking
- Recipes For Cooking Mushrooms
- Recipe For Cooking Scalloped Mushrooms
- Recipe For Cooking Mushroom Croquettes
- Recipe For Cooking Mushrooms And Calves' Brains A La Poulette
- Recipe For Cooking Tomatoes Stuffed With Mushrooms
- Recipe For Cooking Mushrooms With Macaroni And Kidneys
- Recipe For Cooking Pimentos Stuffed With Mushrooms
- 4 Vegetable Recipes
- Part 2. Chapter 10. Cooking Cereals, Rice And Macaroni
- Breakfast Cereals
- How To Cook Cereals
- How To Serve Cereals
- Making Baltimore Samp With Cream Sauce
- Recipe For Cooking Cornmeal Relish
- Recipe For Cooking Gnocchi Au Gratin
- Recipe For Cooking Omelet With Wheat-Germ Meal, Wheatlet, Cream Of Wheat, Etc
- Recipe For Cooking Polenta
- Rice
- How To Cook Rice
- 8 Delicious Rice Recipes
- Recipe For Cooking Risotto
- Recipe For Cooking Savory Rice
- Recipes For Making Rice Croquettes
- Macaroni
- Recipe For Cooking Macaroni Milanesi
- Recipe For Cooking Macaroni A La Italienne
- Recipes For Making Macaroni And Cheese
- Part 2. Chapter 11. Chafing Dish Cookery
- Regarding Rabbits
- 9 Delicious Chafing Dish Recipes
- Oyster Chafing Dish Recipes
- Creamed Chafing Dish Recipes
- Scrambled Egg Chafing Dish Recipes
- Mutton Rechauffe Made In Chafing Dish
- Duck Chafing Dish Recipes
- Halibut And Lobster A La Hollandaise Chafing Dish Recipe
- Orange Omelet Chafing Dish Recipe
- Chocolate Souffle Chafing Dish Recipe
- Part 2. Chapter 12. Salads, Sandwiches and Hors d'Oeuvres
- Part 2. Chapter 12. Salads, Sandwiches and Hors d'Oeuvres . Continued
- Recipe For Making French Dressing
- Recipes For Making Endive Salads
- Recipes For Making Asparagus Salads
- Recipes For Making Potato Salads
- Recipes For Making Tomato Salads
- Recipes For Making Cabbage Salads
- Recipe For Making Cucumber Salad For Fish Course
- Recipes For Making Cress Salads
- Recipe For Making French Bean Salad
- Recipe For Making Okra Salad
- Recipes For Making Celery Salads
- Recipes For Making Spinach Salads
- Recipe For Making College Salad
- 15 Recipes For Making Salads
- 15 Recipes For Making Salads. Continued
- Recipe For Making Relishes And Hors D'Oeuvres
- Recipes For Making Oyster And Clam Cocktail
- Recipe For Making Fresh Mushroom Cocktail
- Recipe For Making Tomato Cocktail
- Recipe For Making Cocktail Of Broiled Live Lobster
- Recipe For Making Grape Fruit And White Grape Cocktail
- Recipes For Making Olive Hors D'Oeuvers
- Recipes For Making Lobster Canapes
- Recipes For Making Anchovy Hors D'Ouevres
- Recipes For Making Sardine Canapes
- Recipes For Making Caviare Hors D'Ouevres
- Recipes For Making Pate De Foie Gras
- Recipe For Cooking Artichoke Bottoms With Caviare
- Recipe For Cooking Jellied Macedoine In Tomatoes
- Recipe For Cooking Truffled Eggs A La Muscovite
- Sandwiches
- Recipes For Making Sandwichs
- Part 2. Chapter 13. Cheese and What Can Be Done With It
- When To Serve Cheese
- Recipes For Making Cottage Cheese
- Recipe For Cooking Cheese Cakes
- Recipe For Making Cheese Cream
- Recipe For Making Neufchatel Cheese Moulded With Nuts
- Recipe For Cooking Cheese Souffle
- Recipe For Cooking Cheese Timbales
- Recipe For Cooking Gnocchi A La Romaine
- Recipe For Cooking Cheese Rings
- Recipe For Cooking Cheese Balls
- Recipes For Making Cheese Straws
- Recipe For Cooking Cheese Croquettes
- Recipes For Making Welsh Rabbit
- Part 2. Chapter 14. Batters And Doughs
- Recipe For Cooking Batters And Doughs Rise Or Lighten
- Recipe For Cooking Batters And Doughs Rise Or Lighten. Part 2
- Recipe For Cooking Batters And Doughs Rise Or Lighten. Part 3
- Part 2. Chapter 15. Bread And Bread Making
- Ingredients Used In Making Bread
- Structure Of A Wheat Grain
- When To Use Bread Flour And When To Use Pastry Flour
- Milling Methods For Flour
- Yeast In Bread Making
- Recipe For Mixing And Baking Bread
- Recipe For Mixing And Baking Bread. Part 2
- Recipe For Mixing And Baking Bread. Part 3
- Recipe For Making Potato Yeast
- Recipes For Bread With Yeast
- Recipe For Making Milk Bread
- Recipe For Making Swedish Bread
- Recipe For Making French Bread
- Recipe For Making English Saffron Loaf
- Recipe For Making Parker House Rolls
- Recipe For Making Bread Sticks
- Recipe For Making Spiced Currant Swedish Rolls
- Recipes For Making German Coffee Cakes
- Recipe For Making Oatmeal Biscuits
- Recipes For Making Pulled Bread
- Recipe For Making Swedish Tea Ring
- Recipe For Making English Muffins
- Toast Recipes
- Recipes For Making Yeast Free Breads
- Recipes For Making Breakfast Cakes
- Recipe For Cooking Spider Corn Cake
- Recipes For Making Yeast Free Boston Brown Bread
- Recipes For Making Muffins
- Recipe For Cooking Baking Powder Biscuits
- Recipe For Cooking Swedish Rolls
- Recipe For Cooking Griddle Cake And Waffles
- Part 2. Chapter 16. Cake And Cake Making
- Preliminaries To Making Cakes
- Cake Making Ingredients
- Lining The Cake Pans
- How To Mix Cakes
- Baking Cakes
- Recipe For Cooking Brioche
- Recipe For Cooking Baba
- Recipe For Cooking Thanksgiving Cake
- Recipe For Cooking Hartford Election Cake
- Recipe For Cooking Doughnuts
- Recipes For Making Sponge Or Savoy Cakes
- Recipes For Making Sponge Or Savoy Cakes. Part 2
- Recipes For Making Sponge Or Savoy Cakes. Part 3
- Recipe For Cooking Swedish Meringue
- Recipes For Cakes Made With Butter
- Recipe For Cooking Pound Cakes
- Recipes For Making Cakes With Nuts
- Recipe For Cooking White Cake
- Recipe For Cooking Newport Cake
- Lady Baltimore Cake Recipe
- Recipe For Cooking Devils Food Cake
- Recipes For Making Fruit Cakes
- Recipe For Cooking Vienna Queens Cake
- Recipe For Cooking Almond Cake
- Recipes For Making Ice Cream Cakes
- Recipe For Cooking Pfeffer Nuesse
- Recipe For Cooking Plunketts
- Recipes For Making Gingerbread And Wafers
- Recipes For Making Cookies
- Recipe For Cooking Springerle
- Recipes For Making Chou Paste
- Recipes For Making Meringue Recipes
- Recipe For Cooking German Rings
- Part 2. Chapter 17. Cake Icings And Decorations
- Recipes For Making Uncooked Icing
- Recipe For Making Almond Icing For Cakes
- Recipe For Making Butter Icing For Cakes
- Recipe For Making Yellow Icing For Cakes
- Recipe For Making Ornimental Icing For Cakes
- Recipes For Making Cooked Icing
- Recipe For Making White Mountain Cream Icing For Cakes
- Recipe For Making Chocolate Icing For Cakes
- Recipe For Making Fondant Icing For Cakes
- How To Ice A Cake
- How To Ice A Cake With Royal Icing
- How To Pipe A Cake With Ornamental Icing
- Recipe For Making Boiled Caramel Icing For Cakes
- Recipe For Making Boiled Ornamental Frosting For Cakes
- Recipes For Making Fillings For Layer Cakes
- Part 2. Chapter 18. Pastry And Pies
- Part 2. Chapter 18. Pastry And Pies. Continued
- Recipe For Making Plain Pie Pastry
- Recipe For Making Flaky Pie Pastry
- Recipe For Making Cream Pastry
- Recipe For Making Cream Pastry For Small Meat Pies
- Recipe For Making Potato Pastry For Meat Pies
- Pie Making
- Recipe For Making Pies
- Recipe For Making Apple Pies
- Recipes For Making Cranberry Pies
- Recipes For Making Pineapple Pie
- Recipes For Making Lemon Pie
- Recipes For Making Pumpkin Pie
- Recipes For Making Squash Pie
- Recipe For Making Rhubarb Pie
- Recipes For Making Berry Pie
- Recipes For Making Mixture For Mince Pies
- Recipe For Making Puff-Paste
- Recipes For Making Puff Paste
- Recipes For Making Puff Paste. Continued
- Recipes For Making Cheese Bouchees
- Recipe For Making Strawberry Puff Paste
- Part 2. Chapter 19. Puddings and Dessert Dishes
- Flavoring For Puddings and Desserts
- List Of Garnishes For Desserts, Etc
- Lining Of Moulds With Lady-Fingers For Charlotte Moulds
- Part 2. Chapter 20. Dessert Dishes
- Proportion Of Egg To Milk For Making Custards
- Recipe For Making Liquid Or Boiled Custard
- Recipes For Making English Cream Custard
- Recipe For Making St. Honore Cream
- Recipe For Cooking Chocolate Custard With Snow Eggs
- Recipe For Cooking Tipsy Pudding
- Recipe For Cooking Floating Island Pudding
- Recipe For Cooking Firm Custards
- Recipe For Cooking Chocolate Custard Pudding
- Recipe For Making Baked Custard Renversee Or Cream Versailles
- Recipe For Making Fried Custard
- Recipe For Making Jellies For Dessert
- Recipes For Making Jelly Dessert
- Recipe For Making Rhubarb Jelly
- Recipe For Making Strawberry Jelly
- Recipe For Making Sherry Wine Jelly With Raisins
- Recipe For Making Canned Peach Jelly
- Recipe For Making Stewed Figs With Jelly And Cream
- Recipe For Making Blanc Mange
- Recipe For Making Mint Jelly
- Recipe For Making Orange Cream
- Recipe For Making Castellane Pudding
- Recipe For Making Grape Sponge Dessert
- Recipe For Making Strawberry Sponge Dessert
- Recipe For Making Hamburg Cream, With Whipped Cream, Etc
- Recipe For Making Snow Eggs
- Recipe For Making Cold Spongy Desserts With Starch
- Recipe For Making Grecian Style Rice Pudding
- Recipes For Making Bavarian Creams
- Recipe For Making Vanilla Bavarian Cream
- Recipes For Making Pineapple Bavarian Cream
- Recipe For Making Apricot Bavarian Cream With Snow Eggs
- Recipes For Making Pistachio And Strawberry Bavaroise
- Recipe For Making Raspberry Bavarian Cream
- Recipe For Making Rice Bavarian Cream With Prunes
- Recipe For Making Charlottes
- Recipes For Making Charlotte Russe
- Recipe For Making Individual Strawberry Charlotte Russe
- Recipe For Making Chartreuse Of Chestnuts (Charlotte Russe)
- Recipe For Making Chestnut Charlotte Russe
- Recipes For Making Syllabubs, Whips, Junkets, Devonshire Creams, Etc
- Recipe For Making Puree Of Chestnuts With Wipped Cream And Fruits
- Recipes For Making Junket Desserts
- Part 2. Chapter 21. Hot Puddings Etc
- Recipes For Making Hot Puddings Thickened With Cooked Ingredients
- Recipe For Making Brown Betty
- Recipe For Making St. Davids Pudding
- Recipe For Making Queen Of Puddings
- Recipe For Making Christmas Plum Pudding
- Recipe For Making Vitos Pudding
- Recipe For Making Cabinet Pudding
- Recipe For Making Steamed Berry Pudding
- Recipe For Making Cumberland Pudding
- Recipes For Making Hot Puddings Thickened With Uncooked Ingredients
- Recipe For Making Fruit Pudding
- Recipe For Making Carrot Pudding
- Recipe For Making Indian Pudding
- Recipes For Making Tapioca Puddings
- Recipe For Making Baked Rice And Milk Pudding
- Recipe For Making Aunt Sallie's Flirts
- Recipe For Making Strawberry, Blackberry, Peach Or Orange Shortcakes
- Recipe For Making Banana Shortcake
- Recipes For Making Fritters
- Recipe For Making Scandinavian Rosettes
- Recipes For Making Hot Souffles Or Souffle Puddings
- Recipe For Making Cherry Souffle Pudding
- Recipe For Making Cocoanut Souffle
- Recipe For Making Sponge Batter Pudding
- Recipe For Making Omelet Souffle
- Recipe For Making Pineapple Omelet
- Recipe For Making Omelet With Strawberry Jam And Cherries
- Part 2. Chapter 22. Sweet Sauces
- Recipes For Making Sweet Sauces Thickened With Egg Emulsion
- Recipes For Making Sweet Sauces Made With Fruit Juice
- Recipes For Making Hard Sauce
- Recipes For Making Caramel Sauce
- Recipe For Making Meringue For Puddings And Pies
- Recipes For Making Solid Sweet Sauces
- Part 2. Chapter 23. Fruit, Fresh and Cooked, for Immediate Use
- When Is The Proper Time To Eat Fruit
- How To Serve Uncooked Fruit
- Recipes For Serving Fresh Fruit At Meals
- Recipes For Serving Fresh Oranges
- Recipe For Making Salpicon Of Fruit In Grapefruit Basket
- Recipes For Serving Fresh Pineapples
- Recipes For Serving Fresh Peaches
- Recipes For Serving Fresh Melons
- Recipe For Making Centrepiece Of Fruit For Thanksgiving Dinner Or Harvest Festival
- Recipes For Making Cooked Fruits For Immediate Use
- Recipes For Making Cooked Apples
- Recipe For Making Apples Baked With Almonds
- Recipe For Making Blushing Apples With Orange Sauce
- Recipe For Making Baked Apples, Creole Style
- Recipe For Making Apples With Rice
- Recipe For Making Fancy Baked Apples
- Recipe For Making Jellied Apples With A Garnish Of Whipped Cream
- Recipe For Making Jellied Apples
- Recipe For Making Apple Charlotte
- Recipe For Making Apple Croquettes
- Recipe For Making Compote Of Stuffed Pears With Rice
- Recipes For Serving Cooked Peaches
- Recipes For Serving Cooked Bananas
- Recipe For Making Baked Bananas
- Recipe For Cooking Bananas With Rice
- Recipes For Serving Cooked Cranberries
- Recipe For Cooking Stewed Figs
- Recipe For Cooking Baked Rhubarb
- Part 2. Chapter 24. The Preservation Of Fruit
- General Directions For Preserving Fruit
- General Rule For Making Preserves
- Recipe For Making Marmalade, Jam And Butters
- Recipe For Making Jellies
- Recipes For Canning
- Recipe For Making Preserved Berries
- Recipe For Making Grape Preserves
- Recipe For Making Pears Preserved With Ginger
- Recipe For Making Quince And Sweet Apple Preserves
- Recipe For Making Strawberry Preserves
- Recipe For Making Citron, Melon Or Watermelon Rind Preserves
- Recipe For Making Vanilla Chestnut Preserve
- Recipe For Making Jam
- Recipes For Making Marmalade
- Recipe For Making Orange Marmalade
- Recipes For Making Currant Jelly
- Recipe For Canning Strawberries
- Recipes For Pickles, Catsups, Etc
- Recipe For Making Sweet Pickled Pears, Peaches And Melon Rinds
- Recipe For Making Indian Pickle Or Pickles With Mustard
- Recipe For Making Green Tomato Sweet Pickles
- Recipe For Making Corn Relish
- Part 2. Chapter 25. Frozen Desserts
- Freezing With Ice and Salt
- Recipe For Making Philadelphia Ice Cream
- Recipe For Making Neapolitan Cream Ice
- Recipe For Making Biscuit Glace
- Water Ices
- Method Of Freezing Ices
- Serving Ices And Ice Cream In Moulds
- Serving Ices Or Ice Cream
- Recipes For Making Vanilla Cream Ice
- Recipe For Making Fruit Cream Ices
- Recipes For Making Cream Ice
- Recipe For Making Plum Pudding Glace
- Recipe For Making Nesselrode Pudding
- Recipe For Making Baked Alaska
- Recipes For Making Banana Sundaes
- Recipes For Making Coupe
- Recipes For Raspberry Sauce
- Recipes For Ice Cream And Ices Sauces
- Recipe For Making Peach Cream Ice
- Recieps For Making Bombe Ice
- Recipe For Making Sherbet Water Ices
- Recipes For Making Peach Sherbet
- Recipe For Making Orange Sherbet With Syrup
- Recipe For Making Apricot Bombe Glace
- Recipe For Making Pineapple Cream In Pineapple Shell
- Recipes For Making Frappes
- Recipe For Making Cocoa Frappe
- Recipe For Making Bombe Glace
- Recipe For Charlotte Russe Filling
- Recipe For Ices Frozen Without Stirring
- Recipes For Making Parfait
- Recipe For White Or Angel Parfait
- Recipe For Caramel Parfait
- Recipe For Mignonette Parfait
- Recipe For Banana Parfait
- Recipes For Making Mousse
- Recipes For Peach, Strawberry And Raspberry Mousse
- Recipe For Strawberry Souffle Frappe
- Recipe For Rice Pudding Glace
- Recipe For Sabayon Pudding
- Serving Punch
- Recipes For Making Punch
- Serving Ices And Desserts
- Part 2. Chapter 26. Boiling Sugar - Candy Making
- Temperatures Used In Boiling Sugar For Candy
- Using Syrups For Ices And Desserts
- Recipe For Making Fondant For Candies
- Recipes For Candies From Fondant
- Recipes For Caramels
- Recipes For Candies
- Recipe For Peanut Brittle
- Recipe For Cocoanut Cream Candy
- Recipe For Spun Sugar
- Recipe For Carameled Nuts
- Recipe For Candied Orange Or Lemon Peel
- Recipe For Candied Violets
- Recipe For Candied Pansies, Mint Leaves, Etc
- Part 2. Chapter 27. Food For The Sick And Convalescent
- Part 2. Chapter 27. Food For The Sick And Convalescent. Part 2
- Part 2. Chapter 27. Food For The Sick And Convalescent. Part 3
- Recipes For The Sick And Convalescent
- Recipes For The Sick And Convalescent. Part 2
- Recipes For The Sick And Convalescent. Part 3
- Recipes For The Sick And Convalescent. Part 4
- Recipe For Souffled Egg
- Recipes For Egg Junket
- Recipe For Sponge Rusks
- Recipe For Calf's Foot Jelly
- Part 3. Chapter 1. Buying, Care Of Food And Cooking Utensils
- Food And Supplies That May Be Bought In Quantity
- Food And Supplies That May Be Bought In Quantity. Continued
- Cooking Appliances And Their Care
- Part 3. Chapter 2. Food In The Body
- Food Principles Or Nutrients In The Body
- Part 3. Chapter 3. A Well Balanced Menu Or Diet
- Measure Of Nutritive Value Of Food
- Sample Menu For Family Of Six
- Part 3. Chapter 4. The Physiology Of Digestion
- Mastication And Insalivation
- Pancreatic Juice And Intestinal Digestion
- Starch And Acid Or Tea Not A Proper Food Combination
- Stomach, Or Gastric, Digestion
- The Conditions Necessary To Secure Proper Stomach Digestion
- The Effects Of Eating Unsuitable Food
- Part 3. Chapter 5. Suggestions on Garnishing and Serving
- What Garnishes To Serve With Meat And Poultry
- What Vegetables To Serve With Meals
- Part 3. Chapter 6. Hospitality and the Etiquette of Entertaining
- The Formal Dinner
- Seating The Guests
- Styles Of Serving Dinner
- Setting The Dining Table
- Dining Table Decorations
- Lighting The Dining Table
- Other Dinner Decorations Than Flowers
- Detail Of Service A La Russe
- The Dinner Menu
- Little Dinners
- Formal Breakfasts Or Luncheons
- The Home Dinner
- Serving The Home Dinner
- Teas And Invitations
- Part 3. Chapter 7. Menus For Occasions
Preserving And Pickling (1918)
Preserving At Home: A Book For The Home Economist (1921)
Save It For Winter. (1918)
Tested Recipes for the Modern Hostess (1906, 4 sections)
The Laurel Health Cookery (1911, 47 sections)
- General. Cooking Utensils, Their Uses And Care
- Currants
- Dates
- Grapes
- Oranges
- Pineapples
- Shredded Pineapple
- Raspberries
- Strawberries
- Lemon Apples, Orange Apples, And Others
- Cooked Banana Recipes
- How To Can Watermelon Rind or Citron
- How To Make Apple Jelly Recipes
- How To Make Cream And Milk Soups
- How To Make Succotash-Corn and Beans
- Nuts The True Meats
- How To Use Nuts
- English Walnuts
- Peanuts
- How To Make Nut Butter
- How To Make Nut Meal
- Cocoanut Recipes
- How To Make Eggs and Macaroni
- How To Make Bread And Baked Omelets Recipes
- Meat And Vegetable Gravies And Sauces
- Gravies And Sauces - Cream Sauces
- How To Cook String Bean Recipes
- How To Make Cooked Salad Dressings
- How To Make Fruit Salads
- How To Make Steamed Blueberry or Other Fruit Puddings. Continued
- How To Make Desserts And Puddings With Eggs
- How To Make Cream, White, and Foamy White Sauces
- How To Make Pastry And Pie Crusts
- How To Make Lemon Pies
- How To Make Cakes
- Cake Making Recipes
- How To Make Nut and Citron Cake
- How To Make Fruit and Nut Cake
- How To Make Rolls
- How To Make Buckwheat Cakes
- How To Make Bread Sticks
- Fillings For Sandwiches
- Fillings For Sandwiches. Continued
- Milk, Cream, Butter And Cheese
- How To Make Confections
- How To Make Confections. Continued
- Meals And Menus
The Orange Judd Cook Book (1914, 4 sections)
The White Ribbon Cook Book (1894, 9 sections)
Twenty Quick Soups (1894, 6 sections)
Gardening and horticulture
Beautiful Gardens - How To Make Them And Maintain Them (1914)
Disease In Plants (1901)
Garden Trees and Shrubs (1913)
Pansies, Violas And Violets (1910)
Pictorial Practical Rose Growing (1902)
Pictorial Practical Vegetable Growing (1906)
Plants And Their Uses - An Introduction To Botany (1913)
Books about animals
Hints To Purchasers Of Horses (1825)
The Farmers Ready Reference Or Hand Book Of Diseases Of Horses And Cattle (1894)
Things Worth Knowing About Horses (1859)
Training Young Horses To Jump (1913)
Health and healing (historical)
Auto-intoxication as a Cause and Complication of Disease (1903)
Autointoxication Or Intestinal Toxemia (1918)
Destructive and Constructive Food Mixtures (1914)
On Diet And Regimen In Sickness And Health (1882)
Part 1. Obesity: The Indications for Reduction Cures (1904)
Part 2. Nephritis (1904)
Part 3. Membranous Catarrh of the Intestines (1903)
Part 4. The Acid Autointoxications (1904)
Part 5. Saline Therapy (1904)
Part 6. Drink Restriction (Thirst Cures), Particularly in Obesity (1905)
Part 8. Gout (1909)
Part 8. Inanition (Fasting) and Fattening Cures (1910)
Part 9. Technique of Reduction Cures and Gout (1910)
The Home Hand-Book of Domestic Hygiene and Rational Medicine. Volume 2. (1881)
Reading guides
- Is it really public domain? Checking an old book before you copy it
- Cooking from a 1900s cookbook: ovens, measures and what to leave alone
- Writing a review or essay about a book that is a hundred years old
- Old cookbooks as historical sources: what a recipe book can prove