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Displaying results 1–25
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The Art of Cookery Made Easy and Refined
John Mollard
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A Treatise on Adulterations of Food, and Culinary Poisons
Friedrich Christian Accum
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The Belgian Cookbook
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The Healthy Life, Vol. V, Nos. 24-28
Various
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Encyclopedia of Diet: A Treatise on the Food Question, Vol. 1
Eugene Christian
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Practical Italian recipes for American kitchens : Sold to aid the families of Italian soldiers
Julia Lovejoy Cuniberti
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Bleak House
Charles Dickens
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Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
Woman's Institute of Domestic Arts and Sciences
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Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
Woman's Institute of Domestic Arts and Sciences
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Detection of the Common Food Adulterants
Edwin M. Bruce
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Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
Woman's Institute of Domestic Arts and Sciences
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The Cook's Decameron
Mrs. W. G. Waters
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Making Fermented Pickles
Edwin LeFevre
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The Suffrage Cook Book
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Golden Days for Boys and Girls, Volume VIII, No 25: May 21, 1887
Various
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Hints on Dairying
T. D. Curtis
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The Manufacture of Chocolate and other Cacao Preparations
Paul Zipperer
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Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies
Woman's Institute of Domestic Arts and Sciences
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Catalogue of Economic Plants in the Collection of the U. S. Department of Agriculture
William Saunders
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Encyclopedia of Diet: A Treatise on the Food Question, Vol. 5
Eugene Christian
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The Book of Household Management
Mrs. Beeton
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The accomplisht cook
Robert May
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The Whitehouse Cookbook (1887)
F. L. Gillette and Hugo Ziemann
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The King in Yellow
Robert W. Chambers
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Frye's Practical Candy Maker
George V. Frye
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Displaying results 1–25
