Legacy BookWorks

Substitutes for Flesh Foods: Vegetarian Cook Book

Successful Baking for Flavor and Texture: Tested Recipes

Suppers: Novel Suggestions for Social Occasions

Table traits, with something on them

Take a Can of Salmon

Tea and Tea Drinking

Tea room business

Tea, Its Mystery and History

Tea-blending as a fine art

Tempting curry dishes

Ten Dollars Enough: Keeping House Well on Ten Dollars a Week How It Has Been Done; How It May Be Done Again

Tested Recipes: Waterless Cooking for Better Meals, Better Health

Texas Pecan Recipes (Revised)

The "ideal" cookery book: A reliable guide for home cooking containing 249 useful and dainty recipes (third edition)

The A B C of Cooking

The accomplisht cook or, The art & mystery of cookery

The American Frugal Housewife

The American Housewife Containing the Most Valuable and Original Receipts in All the Various Branches of Cookery; and Written in a Minute and Methodical Manner

The American Practical Brewer and Tanner

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

The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.

The Art of Cookery Made Easy and Refined

The Art of Drinking: A Historical Sketch

The Art of German Cooking and Baking Revised and Enlarged Edition

The Art of Home Candy Making, with Illustrations

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain. Also, the Art of Converting It into Gin, after the Process of the Holland Distillers

The Art of Perfumery, and Methods of Obtaining the Odors of Plants With Instructions for the Manufacture of Perfumes for the Handkerchief, Scented Powders, Odorous Vinegars, Dentifrices, Pomatums, Cosmetics, Perfumed Soap, Etc., to which is Added an Appendix on Preparing Artificial Fruit-Essences, Etc.

The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. A work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures

The Auxiliary cook book

The Belgian Cookbook

The best vegetarian dishes I know

The book of cheese

The Book of Herbs

The Book of Household Management

The Boston cooking-school cook book

The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)

The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes

The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy

The cake and biscuit book

The Calumet book of oven triumphs!

The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling

The Century Cook Book

The Chemistry of Cookery

The chocolate-plant (Theobroma cacao) and its products

The Closet of Sir Kenelm Digby Knight Opened

The Community Cook Book

The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry

The Complete Book of Cheese

The Complete Distiller Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...