Unique cookbook devoted exclusively to game makes it easy for hunters to prepare tantalizing soups, stews, casseroles, steaks, roasts, sauces, and more from dove, pigeon, duck, goose, partridge, woodcock, pheasant, quail, rabbit, venison, much more. 112 recipes for down-to-earth dishes to prepare in camp or at home. Introduction.
Old-Time New England Cookbook by Duncan MacDonald, Robb Sagendorph Over 300 wholesome, easy-to-prepare recipes: Nantucket scallop chowder, Boston baked beans, apple pan dowdy, Boston cream pie, many more. Recipes accompanied by charming observations on New England weather. Illustrated.
Spices and Herbs: Lore and Cookery by Elizabeth S. Hayes The romance and use of spices, herbs — 86 familiar, exotic plants illustrated, examined for legendary lore, current use. Also 73 recipes. "An adventurous exploration." — Richmond Times-Dispatch.
Secrets of New England Cooking by Ella Shannon Bowles, Dorothy S. Towle 800 "receipts" combine Early American cookery, Native American food, and continental influences: Vermont beef and kidney pie, oxbow Indian pudding, Down-East sour milk doughnuts, more.
The First Jewish-American Cookbook by Mrs. Esther Levy A remarkable culinary and historical document, this 1871 volume offers tasty, reasonably simple, and economical recipes, in addition to housekeeping advice, suggestions for daily menus, and a Jewish calendar.
A First Cookbook for Children by Evelyne Johnson, Christopher Santoro Helpful introduction includes a basic list of necessary ingredients and equipment, cooking hints, and sample menus. Total of 60 recipes: pizza, hamburgers, salads, cookies, cakes, macaroni and cheese, much more.
