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Charlotte Mason's 1787 cookbook is a comprehensive source of late eighteenth-century English recipes and contains some of the earliest recipes for sandwiches.

With hints on "physical well being," including curing women's headaches and posture, Miss Neill's 1889 work is much more than a basic cookbook. This work provides hints and recipes for wholesome meals created on limited means.

Created by the Ladies' Aid Society of the Central Baptist Church (Los Angeles, Calif.), this early twentieth-century volume provides recipes that were contributed by the Society's members, showcasing the types of food they were creating in their own homes.

Deshler Welch, in his 1896 work, provides men, who he believes love to meddle in cookery, with the information and skills necessary to create their own chafing dish meals.

The essays in this 1902 volume provide a history of wine and winemaking from Antiquity to the early twentieth-century, including the wines of Europe, Africa, the Far East, and America.

Mary Smith's 1887 work provides recipes which will neither ""awaken the appetite of the reformed"" nor ""cultivate a taste for intoxicating drink in the young.""

Mary Elizabeth Hall's 1912 book gives instruction on creating delicious, wholesome candy from vegetable ingredients such as beets, tomatoes, sweet potatoes, and carrots. These beautiful and delicious candies will be a treat to adult and child alike.

This 1904 dessert cookbook was developed by the Price Flavoring Extract Company.

The recipes in this volume were compiled by the members of the Junior League of Montgomery (Alabama).

James Mew and John Ashton's 1892 work presents a history of beverages created and consumed around the world.

William Todd's 1922 work is a practical volume on wine for the amateur. It was designed to provide basic knowledge to allow the average consumer to buy, serve, store, and enjoy wine correctly. The volume also includes a glossary of commonly used wine terms.

This late-nineteeth century English text provides as history of and recipes for ""cups""--or mixed drinks/punches.

Written by A Boston Housekeeper, this is ""a complete Culinary Encyclopedia: Comprehending all valuable receipts for cooking meat, fish, and fowl, and composing every kind of soup, gravy, pastry preserves, essences, &c.with numerous original receipts, and a complete system of Confectionery."" Considered an important work for anyone interested in American culinary history. Originally published in 1832.

This 1887 book is ""a revised and enlarged edition of Buckeye Cookery and Practical Housekeeping,"" which has reached a sale of over ONE HUNDRED THOUSAND copies since its publication, three years ago. The first edition was published for a benevolent object, and necessarily had many purely local features. Since then the book has been four times revised and enlarged, and all its local features dropped, and with them now disappears that part of the title which identified the book with the state where it originated."" (Publishers Note)

A practical cookbook for the frugal homemaker. Four hundred recipes for delicious dishes with no wasting of food.

In this 1913 volume, Sarah Rorer, the most famous cooking teacher of her time, presents recipes using Snowdrift Shortening.

Designed for the pastry-chef feeding fifty people or more, Jessup Whitehead's 1894 work is a comprehensive source of recipes that would be most needed in a professional setting.

Philip Muskett published this 1893 cookbook to put forth recipes that are in accordancce with the products naturally available in Australia in order to elevate Australian cuisine and keep people from living in opposition to their environment.

This 1881 work is a comprehensive reference for cookery and household management.

This 1910 work provides insight into how to use food to live a longer, healthier life.

Emmet Rixford's 1883 work is designed to provide practical, accessible advice on wine-making for the average person.

William Brannt's 1914 work provides detailed information on the methods by which vinegar is made, while providing accessible recipes for vinegar and other methods of food preservation.

The essays in Theodore Child's 1890 work ""Delicate Feasting"" is an early example of ""gastronomic criticism."" Coming at a time when the art of dining was receiving new attention in America, Child's work, ""a sort of higher hand-book of the kitchen and dining room,"" suggests ways in which gastronomy can be elevated in America.

The recipes contained within this 1902 volume were compiled by the members of the St. Mary's Guild, Mill Valley, California.

Mary Cornelius, in her 1871 work, attempts to provide new housewives with a comprehensive source of information on all aspects of domestic science in order to make their duties easier. While not replacing long experience, she hopes that her experience will furnish readers with an aid to their domestic concerns.

The recipes in this 1921 volume were compiled from the members of the Ladies' Aid Society of the Pilgrim Evangelical Lutheran Church in Chicago, Illinois.

Eleanor Parkinson's 1846 work is a comprehensive source for information and recipes in all aspects of baking, dessert-making and confectionery.