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This 1897 cook book provides a variety of salad and dressing recipes.

Mary Eaton's 1823 work is a comprehensive collection of recipes and information covering all aspects of domestic economy.

Catherine Owen's 1881 work is not a recipe book, per se, but rather an attempt to help readers understand food. The recipes she does provide were written like a literary work, rather than a listing of ingredients and directions.

Mary Mann, the wife of Horace Mann and one of the famed Peabody sisters, published this 1858 cook book to show how to prepare foods which are healthful, nutritious, and luscious to the Christian appetite.

This 1846 work is an American adaptation of an English work. James Sanderson, proprietor and chef of the Franklin House Hotel on Chestnut Street in Philadelphia, took the original English work and appended his own recipes and adaptations.

R. Douglas Bailey's 1907 work is an in-depth handbook on brewer's analysis.

Kinne and Cooley's 1914 volume is a companion to an earlier work on foods and household management. This volume deals with the house itself, how to organize, sanitize, decorate and furnish it, alongside directions for sewing and dressmaking.

J. Rosalie Benton, in this 1886 cookbook, sought to provide the home cook not only with a variety of tested recipes, but also with directions on how to cook.

This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.

This 1836 work aims to provide home cooks with recipes that are full of Yankee economy and taste.

Anne Buckland's 1893 work provides a cross-cultural history of food and cookery, as well as recipes from popular cookery books of the 18th and 19th centuries.

This 1860 work by Cyrus Redding gives an historical overview of wines and wine making, and provides a description of the wines available from various countries, at the time of the book's publication.

A product of English colonialism in India, this 1885 cookbook by "Wyvern" (Arthur Kenney-Herbert) was designed to aid English housewives in India to create English meals in their own homes.

This 1890 work by Mary Abel was the Lomb Prize Essay from the American Public Health Association.

Alexis Soyer's 1850 volume was a best-seller in its time. Aimed at women of the aspiring middle class, it was not simple a book of recipes, but rather a cookbook designed as an epistolary novel.

This 1898 work contains the objectives and directions for living advocated by Edmund Shaftesbury through his Ralstonism movement.

This 1905 volume was compiled by the Ladies of the North End Club of Chicago, Illinois.

Lond and Morton's 1885 work provided information specific to dairyman, including chapters on "dairy statistics, on the food and choice and treatment of the cow, on milk, butter, cheese, and general management."

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.