Bibliography
THE CHEMISTRY OF COOKERY. By W. Mattieu Williams.
THE PERFECT WAY IN DIET. By Dr. Anna Kingsford.
FOODS. By Edward Smith.
FRUITS, AND HOW TO USE THEM. By Hester M. Poole.
EATING FOR STRENGTH. Dr. M.L. Holbrook.
FRUIT AND BREAD. By Gustav Schlickeyesen. Translated by Dr. M.L. Holbrook.
FOOD AND FEEDING. By Sir Henry Thompson.
MRS. LINCOLN’S BOSTON COOK BOOK. What to Do and What not to Do in Cooking.
JUST HOW. By Mrs. A.D.T. Whitney.
MRS. RORER’S PHILADELPHIA COOK BOOK.
PRACTICAL COOKING AND DINNER-GIVING. Mrs. Henderson.
IN THE KITCHEN. By Mrs. E.S. Miller.
GOOD LIVING. A Practical Cook Book for Town and Country. By Sara Van Buren Brugière.
FRENCH DISHES FOR AMERICAN TABLES. By Pierre Caron.
CUISINE CLASSIQUE. Urbain-Dubois.
CARÈME.
GOUFFÉ.
SOYER.
DIET FOR THE SICK. A Treatise on the Values of Foods, their Application to Special Conditions of Health and Disease, and on the Best Methods of their Preparation. By Mrs. Mary E. Henderson.
Cookery-Books at discretion.