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Products in Cookbooks, Nutrition |  | |  | Jams and Jellies
by May Byron
Over 500 old-time recipes for delicious jams, jellies, marmalades, preserves, and many other items. Probably the largest jam and jelly book in print.
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|  | Long Island Seafood Cookbook
by J. George Frederick, Jean Joyce
Noted gourmet and seafood authority presents more than 400 recipes covering chowders, clams, flounder, crab, and many more, including bouillabaisse, fish pies, and numerous tasty sauces.
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|  | Miss Beecher's Domestic Receipt-Book
by Catharine Beecher
1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, and much more.
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|  | Miss Leslie's Directions for Cookery
by Eliza Leslie
Most popular American cookbook of last century offers a window into the 19th-century American larder. Clearly and elegantly written with complete recipes and helpful hints and comments.
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|  | More Decorative Napkin Folding
by Lillian Oppenheimer, Natalie Epstein
Step-by-step drawings and easy-to-follow instructions explain how to make 22 beautiful folded designs — Rose, Turban, Double Vase, Silver Holder, and other decorative napkins. Introduction. Numbered diagrams.
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|  | Native Harvests: American Indian Wild Foods and Recipes
by E. Barrie Kavasch
From clambakes to wild strawberry bread, this practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. 147 illustrations.
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|  | Old-Fashioned Homemade Ice Cream: With 58 Original Recipes
by Thomas R. Quinn
Complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 mouthwatering ice cream recipes, plus recipes for toppings and sauces. Introduction. Illustrated throughout.
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|  | 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.
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|  | Original 1896 Boston Cooking-School Cook Book
by Fannie Merritt Farmer
A cookbook classic, with detailed methods for preparing everything from soup and salads, to meats, vegetables, and desserts. Will delight nostalgia lovers as well as today's homemakers.
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|  | Pennsylvania Dutch Cook Book
by J. George Frederick
An excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d'oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, spaetzle, and more.
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|  | The Physiology of Taste
by Jean Anthelme Brillat-Savarin
This 1825 classic on the joys of food and drink, written in a charming personal and anecdotal style, features witty meditations on the senses and a hundred other engaging topics. 41 illustrations.
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|  | The Picayune's Creole Cook Book
by The Picayune
Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.
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|  | The Plimoth Colony Cook Book
by Plymouth Antiquarian Society
Authentic collection of 17th- and 18th-century cooking lore and wisdom includes recipes for everything from the Old Colony Club Clam Muddle and Bubble and Squeak to Huckleberry Pancakes and Cranberry Drop Cakes.
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| | |  | Rose Recipes from Olden Times
by Eleanour Sinclair Rohde
83 original recipes for potpourris and pomanders, perfumes and sweet waters, conserves, sauce eglantine, rossoly, rose jelly, rose hip marmalade, rose hip tarts, pickled rosebuds, rose and fruit salad, and more.
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| |  | Russian Cookbook
by Kyra Petrovskaya
Treasury of easy-to-follow recipes for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, potato kotlety, pirozhki, blini, many more. Definition of terms.
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|  | The Settlement Cook Book 1903
by Mrs. Simon Kander, Mrs. Henry Schoenfeld
Back-to-basics book, filled with hundreds of hearty, simple recipes — everything from griddle cakes, shrimp Creole and mulligatawny soup to cheese fondue, oyster a la poulette, and a variety of ethnic dishes.
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|  | The Soufflé Cookbook
by Myra Waldo
"What a good book to own!" — Library Journal. A simple, down-to-earth approach to mastery of the soufflé, with recipes for 192 dessert and main-dish soufflés, including low-calorie and cold soufflés. Index.
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