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"Aunt Babette's" cook book : foreign and domestic receipts for the household : a valuable collection of receipts and hints for the housewife, many of which are not to be found elsewhere

"Aunt Babette's" cook book : foreign and domestic receipts for the household : a valuable collection of receipts and hints for the housewife, many of which are not to be found elsewhere

Text (1889)

Part of Feeding America: the Historic American Cookbook Project

Henriette Davidis' practical cook book

Henriette Davidis' practical cook book

Davidis, Henriette, 1801-1876

Text (1897)

Part of Feeding America: the Historic American Cookbook Project

The Hotel St. Francis cook book

The Hotel St. Francis cook book

Hirtzler, Victor, approximately 1875-1935

Text (1919)

Part of Feeding America: the Historic American Cookbook Project

Cold desserts for four graded according to cost & experiments with batters

Cold desserts for four graded according to cost & experiments with batters

Knaggs, Mary S.

Text (1901)

Part of Electronic Theses & Dissertations

Experimental investigations of flour mixtures

Experimental investigations of flour mixtures

Robson, Harriette I.

Text (1900)

Part of Electronic Theses & Dissertations

Domestic science for rural schools

Domestic science for rural schools

Krentel, Calla L.

Text (1913)

Part of Electronic Theses & Dissertations

American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake : adapted to this c...

American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake : adapted to this c...

Simmons, Amelia

Text (1798)

Part of Feeding America: the Historic American Cookbook Project

The New-England cookery : or, the art of dressing all kinds of flesh, fish, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to the plain cake. Pa...

The New-England cookery : or, the art of dressing all kinds of flesh, fish, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to the plain cake. Pa...

Text (1808)

Part of Feeding America: the Historic American Cookbook Project