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Displaying results 1–25
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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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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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Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet
A. G. Payne
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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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The Boston cooking-school cook book
Fannie Merritt Farmer
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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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Encyclopaedia Britannica, 11th Edition, "Cockaigne" to "Columbus, Christopher"
Various
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Every Step in Canning: The Cold-Pack Method
Grace Viall Gray
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The sexual life of woman in its physiological, pathological and hygienic aspects
E. Heinrich Kisch
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The Complete Book of Cheese
Bob Brown
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Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
Maria Parloa
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Dishes & Beverages of the Old South
Martha McCulloch-Williams
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Japanische Märchen (German)
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Secrets of meat curing and sausage making
B. Heller & Co.
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Cakes & Ale
Edward Spencer
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Fifteen Thousand Useful Phrases
Grenville Kleiser
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A Plain Cookery Book for the Working Classes
Charles Elmé Francatelli
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Crime and Punishment
Fyodor Dostoyevsky
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Shelters, Shacks and Shanties
Daniel Carter Beard
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The Lady's Own Cookery Book, and New Dinner-Table Directory;
Lady Charlotte Campbell Bury
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The Federalist Papers
Alexander Hamilton, James Madison, and John Jay
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Second Treatise of Government
John Locke
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A Treatise on Adulterations of Food, and Culinary Poisons
Friedrich Christian Accum
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Science in the Kitchen
E. E. Kellogg
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The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables
Anonymous
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Displaying results 1–25
