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The recipes in this 1890 volume are designed to allow women to provide their husbands with filling, nutritious meals at the smallest possible cost.

This 1933 volume contains "Recipes included for favorite regional and foreign dishes peculiar to the West."

John Farley, formerly principal cook at the London Tavern, designed his 1811 work to be a complete source of recipes and cooking information for housewives and domestic servants.

This work " is the plainest, simplest, and most perfect guide to self-education in the kitchen that has yet appeared. In this respect it represents a very marked advance in an important domestic art hitherto much neglected." (From Preface)

Mary Ronald's 1898, The Century Cook Book "contains directions for cooking in its various branches, from the simplest forms to high-class dishes and ornamental pieces."

Mrs. Knight's 1864 volume is a collection of recipes compiled from friends and family for foods that are delicious but can be created without great expense.

Linda Larned's 1899 work provides directions on how to serve both formal and informal meals and provides recipes for dishes appropriate to both types of entertaining.

Mrs. Lincoln's 1914 work aimed neither to be a complete cookbook, nor to provide new recipes for elaborate dishes, but rather to be a study of food and an explanation of the general principles of cookery.

Eliza Leslie is best known for this work, originally published in 1837, which was the most popular cookbook in America at the time. This version, published in 1853, is the cookbook's forty-ninth edition.

Olive Green was the pseudonym used by popular American author Myrtle Reed for the cookbooks she published. This 1908 work is her comprehensive collection of fish recipes.

Hannah Peterson's 1870 cook book is designed to be a complete source of recipes and information for the inexperienced cook, a book that she can use to start her household and continue to use as she raises her family.

Designed to aid those who cook meals for profit, Jessup Whitehead's 1893 book provided recipes for meals at diners, lunch counters, and hotels, and helped professional chefs with ideas and practical examples for use in their kitchens.

Lady Barker was a successful journalist, poet, and author. In this hugely popular 1886 work, she provided readers of the day with a concise, yet complete, guide to the fundamental principles of food preparation and household management.

Elizabeth Putnam's 1850 volume is designed to provide assistance to the young housekeeper through easy-to-follow recipes and advice.

This 1909 volume contains traditional Virginia family recipes preserved and compiled by Jane Hamilton's great-niece, Charlotte Mason Poindexter.

Elizabeth Lea's 1859 work aimed to help young housekeepers with the necessary practical information needed to fulfill everyday household duties

Created originally on the suggestion of Dr. Pulte to accompany his Domestic Physician, this 1888 volume of recipes by Mary Pulte is designed to be a practical guide to the preparation of food for both the well and the sick.

Known predominantly for her reform writings, which addressed the causes of temperance, labor, suffrage, abolition, and spiritualism, Frances Green, like her contemporary Catherine Beecher, ventured into the domestic realm with the publication of this 1837 work.

Eliza Leslie's 1854 work is designed as a sequel to her earlier book, Directions for Cookery. This volume contains a large number of southern recipes, many taken from African-American women, as well as recipes coming from French and Indian sources.

Upton Sinclair, one of America's foremost writers, addresses the cultivation of the mind and the body in this 1922 volume. Sinclair's goal was to tell the reader how to live, how to find health, happiness and success, and how to develop fully both the mind and the body.

Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.

Published in 1868 by renowned cooking teacher Pierre Blot, this book is a masterwork of French cookery. Blot came to America as a refugee from Napoleonic France, and in 1865, he opened, arguably, the first French cooking school in America.

The recipes that are contained in this 1908 cookbook by Miss Parloa were, for the most part, created specifically for this work.

First published in 1892, this is a collection of classic cocktail recipes. "Only William" provides the amateur and professional mixologist with recipes for mixed drinks and punches, as well as advice and history on beers, wines and other non-alcoholic beverages

Mrs. Wakefield's 1881 work is a deceptively simple work of staple recipes for the home cook. Designed to utilize more common ingredients, this work allows the cook to create inexpensive, yet still elegant meals.

Part of the "When Mother Lets Us..." series of children's books, this 1908 work by Constance Johnson provides recipes and instructions for cooking along with children.

William Hamilton Gibson's beautifully illustrated 1895 work is an early guide to common edible mushrooms. The book contains over eighty illustrations. Gibson was an American painter and naturalist whose interest in flowers and insects led him, eventually, to edible mushrooms.

Frederick Nutt is most commonly known as one of the leading confectioners in Georgian England. His expertise extended to gourmet cookery as a whole. This work is a fascinating look at the gourmet foods of the Georgian era.