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• Fare, Bills of
• Bills of fare

• Fellows' Menu Maker: Suggestions For Selecting and Arranging Menus for Hotels and Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season (Chicago: Hotel Monthly, c1910), by Charles Fellows (page images at Cornell)
• For Luncheon and Supper Guests (Boston: Whitcomb and Barrows, 1923), by Alice Bradley (Gutenberg text and illustrated HTML)
• The Hotel St. Francis Cookbook (Chicago: Hotel Monthly Press, c1919), by Victor Hirtzler (multiple formats with commentary at MSU)
• Catering for Special Occasions: With Menus and Recipes (Philadelphia: D. McKay, c1911), by Fannie Merritt Farmer (multiple formats at archive.org)
• The Epicurean: A Complete Treatise of Analytican and Practical Studies on the Culinary Art (New York: C. Ranhofer, 1894), by Charles Ranhofer (HTML and page images with commentary at MSU)
• Foods That Will Win the War, and How to Cook Them (New York: World Syndicate Co., c1918), by C. Houston Goudiss and Alberta M. Goudiss (Gutenberg text and illustrated HTML)
• Vollständiges israelitisches Kochbuch... : nebst Observanzen für den jüdischen Haushalt ... / (Prag : Jakob B. Brandeis, 1903), by Marie Kauders (page images at HathiTrust; US access only)
• The American home diet : an answer to the ever present question : What shall we have for dinner / (Detroit, Frederick C. Mathews Co., 1920, c1923), by Elmer Verner McCollum and Nina Simmonds (page images at HathiTrust; US access only)
• Eat and be well, eat and get well. (New York, Knopf, 1919 [c1916]), by Eugene Christian (page images at HathiTrust)
• Stolovai︠a︡ kniga patrīarkha Filareta Nikiticha, 1723 g. (S.-Peterburg : Tip-īi︠a︡ M.M. Stasi︠u︡levicha, 1909), by S. Shemetov (page images at HathiTrust; US access only)
• Recipes and party plans; a cookbook for the hostess. (Nashville, Printed by Parthenon Press; distributed by Hearthside Press, New York, [c1958]), by Sadie Peck Le Sueur (page images at HathiTrust; US access only)
• The housewife's referee : a treatise on culinary and household subjects / (London : Hutchinson, 1898), by Mrs. De Salis (page images at HathiTrust; US access only)
• The home cook book / (Chicago : J. F. Waggoner, 1876), by Ill.) Home for the Friendless (Chicago (page images at HathiTrust)
• The modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery : adapted as well for the largest establishments as for the use of private families / (London ; New York : Macmillan, 1901), by Charles Elmé Francatelli (page images at HathiTrust)
• Le livre de cuisine : la cuisine de ménage et la grande cuisine / (Paris : Hachette, 1902), by Jules Gouffé (page images at HathiTrust; US access only)
• Breakfast, dinner and supper, or What to eat and how to prepare it : containing all the latest approved recipes ... including hygienic and scientific cooking, rules for dinner giving; use of the chafing dish, menu cards for all special occasions, cooking for invalids; valuable hints for economical housekeeping, etc .... / (Philadelphia : J.H. Moore, c1897), by Maud C. Cooke (page images at HathiTrust)
• The Pytchley book of refined cookery and bills of fare / (London : Chapman and Hall, 1889), by Major L ... (page images at HathiTrust; US access only)
• Breakfasts, luncheons and dinners at home : how to order, cook, and serve them / by Short. (London : Kerby & Endean, 1886), by Short, Short. Dinners at home, and Short. Breakfasts and luncheons at home (page images at HathiTrust; US access only)
• The oriental cook book; wholesome, dainty and economical dishes of the Orient, especially adapted to American tastes and methods of preparation / (New York : Sully & Kleinteich, 1913), by Ardashes Hagop Keoleian (page images at HathiTrust)
• The queen cook book : a careful compilation of recipes and practical information for cooking and other household requirements / (Cincinnati : W.H. Ferguson Co., c1895), by William Hart Boyd (page images at HathiTrust)
• Recipes and menus for fifty, (Boston, Whitcomb & Barrows, 1913), by Frances Lowe Smith (page images at HathiTrust; US access only)
• Easy meals / (Boston : Page Co., c1913), by Caroline French Benton (page images at HathiTrust)
• Everyday dinners / (New York : G.P. Putnam's Sons, 1911), by Olive Green (page images at HathiTrust)
• The art of dinner giving and usages of polite society / (New York : Union Square Printing Co., c1880), by George D. Carroll (page images at HathiTrust)
• The story of Crisco. (Cincinnati : Procter & Gamble Co., c1914), by Marion Harris Neil and Procter & Gamble Company (page images at HathiTrust)
• What to have for dinner : containing menus with the recipes necessary for their preparation / (New York : Dodge Pub. Co., c1905), by Fannie Merritt Farmer and Fannie Merritt Farmer (page images at HathiTrust)
• The Daily news cook book, being a reprint from The Chicago record cook book. Seasonable, inexpensive bills of fare for every day in the year, designed to furnish good living in appetizing variety, at an expense not to exceed $500 a year for a family of five ... 1,100 prize menus with recipes carefully indexed, the cream of 10,000 manuscripts contributed by the women of America to the Chicago record's daily contest for menus for a day. ([Chicago] Chicago Daily News Co., c1896), ed. by Mary Mott Chesbrough and Mary Mott Chesbrough (page images at HathiTrust)
• Cre-Fydd's family fare : the young housewife's daily assistant on all matters relating to cookery and housekeeping : containing bills of family fare for every day in the year, which include breakfast and dinner for a small family, and dinner for two servants : also twelve bills of fare for dinner parties, and two for evening entertainments, with the cost annexed : also diets for invalids, and a few things worth knowing / (London : Simpkin, Marshall, 1874), by active 19th century Cre-Fydd (page images at HathiTrust)
• Dainty dining : a few simple luncheons and a few not so simple; but with tried reciepts for each and all : with a post-script for dinners added by request / (Lewiston, Me. : The Reed Press, c1908), by Mary Alice Abbott Brown (page images at HathiTrust)
• Fifty-two Sunday dinners : a book of recipes, arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery / (Chicago : N. K. Fairbank Co., c1915), by Elizabeth O. Hiller (page images at HathiTrust)
• Wheatless and meatless menus and recipes / ([Boston? : s.n.], 1918), by Alice Bradley and Miss Farmer's School of Cookery (page images at HathiTrust)
• The majestic family cook-book, (New York, G.P. Putman's Sons, 1897), by Adolphe Gallier (page images at HathiTrust)
• Twelve talks on cooking & household technique / ([S.l. : s.n., ca. 1920]), by Alice Bradley and Miss Farmer's School of Cookery (page images at HathiTrust)
• For the bride : helpful hints, practical suggestions, and valuable records / (Chicago : Reuben H. Donnelley Corp., c1922), by Ida Bailey Allen (page images at HathiTrust)
• A treatise on food conservation and the art of canning, (Binghamton, N. Y., Health publishing co., [c1917]), by Mrs. Sherwood P. Snyder (page images at HathiTrust)
• Healthful cookery : a collection of choice recipes for preparing foods, with special reference to health / (Battle Creek, Mich. : Modern Medicine Pub. Co., c1904), by E. E. Kellogg and Battle Creek Sanitarium (page images at HathiTrust)
• What shall we have to eat? The question answered; or, A bill of fare for every day in the entire year with some receipts. (South Framingham, Mass., Lakeview press, 1893), by Clarence I. Burr (page images at HathiTrust)
• What to eat, how to serve it / (New York : Harper & Brothers, 1891), by Christine Terhune Herrick (page images at HathiTrust)
• How to cook vegetables / (Philadelphia : Burpee, 1891), by Sarah Tyson Heston Rorer (page images at HathiTrust)
• The table: how to buy food, how to cook it, and how to serve it. (New York, C. L. Webster & Company, 1889), by Alexander Filippini, James B. Herndon, and Herndon/Vehling Collection. fmo (page images at HathiTrust)
• Ladies' home cook book : a complete manual of household duties : [with] well tried recipes compiled from famous sources / ([Philadelphia?] : L.M. Palmer?, c1896), by Marion Harland and Julia McNair Wright (page images at HathiTrust)
• Breakfast, luncheons and dinners : how to plan them, how to serve them, how to behave at them : a book for school and home / (Boston : Boston Cooking-School Magazine Co., 1921), by Mary D. Chambers (page images at HathiTrust)
• Catering for two : comfort and economy for small households / (New York ; London : G.P. Putnam's sons, 1898), by Alice L. James (page images at HathiTrust; US access only)
• Helps for the hostess : including 43 original and inviting menus, over 100 new and tempting recipes ... (Camden, N.J. : J. Campbell Co., [c1916]), by N.J.) Joseph Campbell Company (Camden (page images at HathiTrust)
• Food for the worker; the food values and cost of a series of menus and recies for seven weeks, (Boston : Whitcomb & Barrows, 1917), by Frances Stern and Gertrude T. Spitz (page images at HathiTrust; US access only)
• Mrs. Snow's practical cook book : for home and schools. (Denver, Colo. : Ludditt, c1903), by Mary B. Snow (page images at HathiTrust)
• The Chicago Herald cooking school : a professional cook's book for household use, consisting of a series of menus for every day meals and for private entertainments, with minute instructions for making every article named, originally published in the Chicago Daily Herald. (Chicago : The author, 1883), by Jessup Whitehead (page images at HathiTrust)
• Three hundred and sixty-six dinners, (New York, London, G. P. Putnam's sons, 1892), by Mary E. Nicol (page images at HathiTrust; US access only)
• Meatless and wheatless menus, (New York, A. A. Knopf, 1917), by Eugene Christian (page images at HathiTrust)
• Food for the young couple / (Washington, D.C. : U.S. Dept. of Agriculture, Agricultural Research Service, Consumer and Food Economics Institute, 1973), by Consumer and Food Economics Institute (U.S.) (page images at HathiTrust)
• Eat and be well, eat and get well / (New York : Knopf, c1916), by Eugene Christian (page images at HathiTrust)
• The Boston Cooking-School cook book : with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values / (Boston : Little, Brown, and Co., 1920, c1918), by Fannie Merritt Farmer (page images at HathiTrust)
• Menus for every day of the year / (Chicago, Ill. : Published for Culinary Arts Institute by Consolidated Book Publishers, Inc., 1951, [©1949]), by Edna L. Gaul, Ruth Berolzheimer, and Culinary Arts Institute (page images at HathiTrust; US access only)
• Meal magic with your Amana freezer : a delightful guide to easy, enjoyable freezer management. ([Amana, Iowa] : Amana Refrigeration, Inc., ©1955), by inc Amana Refrigeration (page images at HathiTrust; US access only)
• The new serve it buffet / (New York : M. Barrows, 1958), by Florence Brobeck (page images at HathiTrust; US access only)
• Ship steward's handbook, (New York, Cornell maritime press, 1942), by Otto Krey (page images at HathiTrust; US access only)
• Le livre de cuisine / (Paris : Librairie Hachette, 1884), by Jules Gouffé (page images at HathiTrust; US access only)
• The new Columbian White House cookery : containing toilet, medical, and cooking receipts, comprehending economical and practical information pertaining to the successful management of the home / (Chicago, Ill. : A.B. Kuhlman & Co., c1893), by Emma Frances Voris and Charles S. Sutphen (page images at HathiTrust)
• Planning meals for industrial workers ... Nutrition and food conservation branch. (Washington, D.C. : U.S. Govt. Print. Off., 1943), by United States. War Food Administration. Office of Distribution (page images at HathiTrust)
• Food for the young couple. ([Washington, U. S. Govt. Print. Off., 1962]), by United States. Agricultural Research Service. Consumer and Food Economics Research Divisions (page images at HathiTrust)
• Christmas menu. ([S.l.] : Northern Pacific Railroad, 1889), by Northern Pacific Railroad Company (page images at HathiTrust; US access only)
• Menu. ([St. Paul, 1917]), by Northern Pacific Railway Company (page images at HathiTrust)
• The modern housewife, or, Ménagère : comprising nearly one thousand receipts, for the economic and judicious preparation of every meal of the day : with those of the nursery and sick room, and minute directions for family management in all its branches : illustrated with engravings / (New York : D. Appleton, 1851), by Alexis Soyer and American housekeeper (page images at HathiTrust)
• The art of naming dishes on bills of fare, (New York, Culinary publishing co., 1920), by L. Schumacher (page images at HathiTrust)
• Money-saving main dishes : 150 tested recipes. (Washington, D.C. : Office for Food and Feed Conservation, U.S. Dept. of Agriculture, [1948]), by United States. Bureau of Human Nutrition and Home Economics and United States. Office for Food and Food Conservation (page images at HathiTrust)
• The Queen City in 1869 : city of Cincinnati : a summary of its attractions, advantages, institutions, and internal improvements : with a statement of its public charities / (Cincinnati : George E. Stevens & Co., 1869), by Geo. E. Stevens, Universalist General Convention, and Ohio) Burnet House (Hotel : Cincinnati (page images at HathiTrust)
• Le petit cuisinier moderne, ou, Les secrets de l'art culinaire ...suivi d'un dictionnaire de cuisine et de la table des planches / (Paris : Garnier fre res, 1890), by Gustave Garlin (page images at HathiTrust; US access only)
• Grosses Restaurations-Kochbuch : ein Hand- und Nachschlagebuch der modernen Restaurations-Ku che / (Frankfurt a.M. : Verlag des Internationalen Verbandes der Ko che, [1910]), by Internationaler Verband der Ko che (page images at HathiTrust; US access only)
• Balanced meals with recipes; food values, drying and cold pack canning, menus, with and without meat, box luncheons, (Chicago, [1917]), by Chicago Lake View Woman's Club (page images at HathiTrust)
• House and home : a complete housewife's guide / (Philadelphia : P. W. Ziegler, 1889), by Marion Harland (page images at HathiTrust)
• Practical housekeeping : a careful compilation of tried and approved recipes. (Minneapolis, Minn. : Buckeye Pub. Co., 1883, c1881), by Estelle Woods Wilcox (page images at HathiTrust)
• Dinners and luncheons : novel suggestions for social occasions / (Chicago : Brewer, Barse & Co., c1907), by Paul Pierce (page images at HathiTrust)
• Dental caries prevention service / ([Lansing] : Michigan Dept. of Health, Public Health Dentistry Section, 1950), by Philip Jay and Michigan. Dept. of Health. Public Health Dentistry Section (page images at HathiTrust)
• Household engineering : scientific management in the home / (Chicago : American School of Home Economics, 1920), by Christine Frederick and American School of Home Economics (page images at HathiTrust)
• Mrs. Rorer's every day menu book : giving a menu for every meal in the year : menus for weddings, dinners, receptions, and many other social functions : with illustrations of appropriate decorated tables / (Philadelphia : Arnold and Co., c1905), by S. T. Rorer (page images at HathiTrust)
• The successful housekeeper : a manual of universal application, especially adapted to the every day wants of American housewives : embracing several thousand thoroughly tested and approved recipes, care and culture of children, birds, and house plants, flower and window gardening, etc. : with many valuable hints on home decoration. (Harrisburg, Penn. : Pennsylvania Pub. Co., 1883, c1882), by M. W. Ellsworth (page images at HathiTrust)
• Bridge food for bridge fans / (Boston, Mass. : M. Barrows & company, c1932), by Della T. Lutes (page images at HathiTrust)
• Le menu quotidien : recueil des menus de déjeuners et dîners de famille pour chaque jour de l'année et jours de fêtes, menus de déjeuners et dîners de cérémonie, de repas de noces, de banquets, de déjeuners de chasse, de lunchs, soupers de réveillon, de buffet de bal : précédé d'une étude sur les menus, le service de la table et les mois gastronomiques / (Paris : M. Distel, [1903?]), by F. Barthélemy (page images at HathiTrust; US access only)
• Child Care Food Program cycle menus and recipes. ([Trenton, N.J.?] : U.S. Dept. of Agriculture, Food and Nutrition Service, Mid-Atlantic Region, Special Nutrition Programs, Child Care Food Program, [1988]), by Lucy Mao, United States. Food and Nutrition Service. Mid-Atlantic Region, and Child Care Food Program (U.S.) (page images at HathiTrust)
• Breakfasts, luncheons, and dinners : how to plan them, how to serve them, how to behave at them : a book for school and home / (Boston : Boston Cooking-School Magazine Co., 1926, c1920), by Mary D. Chambers (page images at HathiTrust)
• Woman's home receipt book / (Chicago, Ill. : W.S. Reeve Publishing Co., c1902), by Annie R. Gregory, A. Subject of carving Chabrison, and J.S. Reeves Publishing Company (page images at HathiTrust)
• The book of household management : comprising information for the mistress, housekeeper, cook, kitchen-maid, butler, footman, coachman, valet, upper and under house maids, lady's-maid, maid-of-all-work, laundry-maid, nurse and nurse-maid, monthly, wet, and sick nurses, etc. etc. : also, sanitary, medical, and legal memoranda : with a history of the origin, properties, and uses of all things connected with home life and comfort / (London : S.O. Beeton, 1866), by Mrs. Beeton (page images at HathiTrust)
• Table service / (Boston : Little, Brown, and Co., 1920, c1915), by Lucy Grace Allen (page images at HathiTrust)
• For luncheon and supper guests; ten menus, more than one hundred recipes, suitable for company luncheons, Sunday night suppers, afternoon parties, automobile picnics, evening spreads, and for tea rooms, lunch rooms, coffee shops, and motor inns, (Boston, Whitcomb & Barrows, 1922), by Alice Bradley (page images at HathiTrust)
• The menu maker; suggestions for selecting and arranging menus for hotels and restaurants, with object of changing from day to day to give continuous variety of foods in season ... (Chicago, The Hotel Monthly Press, [1910]), by Charles Fellows (page images at HathiTrust)
• Quantity cookery : menu planning and cookery for large numbers / (Boston : Little, Brown, and Co., [c1922]), by Lenore Richards and Nola Treat (page images at HathiTrust)
• Fifty lunches, (London, New York, E. Arnold, [1903?]), by A. R. Kenney-Herbert (page images at HathiTrust)
• The Hotel St. Francis cook book; (Chicago Ill. : The Hotel Monthly Press, [c1919]), by Victor Hirtzler and Calif.) Hotel St. Francis (San Francisco (page images at HathiTrust)
• Lessons in cooking through preparation of meals; a correspondence course prepared to teach the art of cooking in the home, through a series of graded menus, with directions for preparing the meals, as well as the separate recipes, (Chicago, American School of Home Economics, 1919), by Eva Roberta Robinson and Helen Gunn Hammel (page images at HathiTrust)
• What shall we eat? A manual for housekeepers. Comprising a bill of fare for breakfast, dinner, and tea, for every day in the year. With an appendix, containing recipes for pickles and sauces. (New York, G.P. Putnam & son, 1868) (page images at HathiTrust)
• Efficiency in the household; a book for every woman, (Garden City, N. Y., Doubleday, Page & company, 1915), by Thetta Quay Franks (page images at HathiTrust)
• Lessons in cooking through preparation of meals. (Chicago : American school of home economics, 1914), by Eva Roberta Robinson and Helen Gunn Hammel (page images at HathiTrust)
• The table: how to buy food, how to cook it, and how to serve it. (New York, The Merriam co., [c1895]), by Alexander Filipini (page images at HathiTrust)
• The menu book; 4th ed. of Practical gastronomy, a menu compiler and register of dishes ... (London, The Food and cookery publishing agency, 1908), by Charles Herman Senn (page images at HathiTrust)
• Feeding the family / (New York : The Macmillan Company, 1917), by Mary Swartz Rose (page images at HathiTrust)
• Feeding the family / (New York : Macmillan, 1919, c1916), by Mary Swartz Rose (page images at HathiTrust)
• Centennial buckeye cook book / (Marysville : J.H. Shearer & Son, 1876), by Ohio) Women of the First Congregational Church (Marysville (page images at HathiTrust)
• A calendar of dinners, with 615 recipes / (Cincinnati : Procter & Gamble Co., c1921), by Marion Harris Neil and Procter & Gamble Company. Story of Crisco. 1921 (page images at HathiTrust)
• A book of good dinners for my friend; or, "What to have for dinner." (New York city, Dodge Pub. Co., [c1914]), by Fannie Merritt Farmer and Fannie Merritt Farmer (page images at HathiTrust)
• House and home : a complete housewife's guide / (New York, N.Y. : Union Pub. House, c1889), by Marion Harland (page images at HathiTrust)
• Woman's World calendar cook book, ([Chicago, Woman's World Magazine Co., 1922]), by Ida Bailey Allen (page images at HathiTrust)
• Serving and waiting : modern methods of table preparation / (New York : F. A. Stokes company, [1905]), by Eleanor Marchant (page images at HathiTrust; US access only)
• Lessons in cooking through preparation of meals / (Chicago : American school of home economics, 1913), by Eva Roberta Robinson and Helen Gunn Hammel (page images at HathiTrust; US access only)
• The Franco-American cookery book; or, How to live well and wisely every day in the year ... (New York, G. P. Putnam's sons, 1907), by Felix J. Déliée (page images at HathiTrust)
• Food for thrifty families. ([Washington] : U.S. Dept. of Agriculture, Agricultural Research Service, 1976), by United States. Agricultural Research Service (page images at HathiTrust)
• A guide to the restaurants of Paris. (New York : R. M. McBride & company, 1929), by Thérèse Bonney and Louise Bonney (page images at HathiTrust; US access only)
• Das Diner : practische Anleitung zu dessen Service und Arrangement, nebst einer Sammlung hervorragender Menus / (Berlin : R. Mosse, 1893), by Robert Stutzenbacher (page images at HathiTrust; US access only)
• Family food plans and food costs; for nutritionists and other leaders who develop or use food plans. (Washington, U.S. Agricultural Research Service; For sale by the Supt. of Docs., U.S. Govt. Print. Off., 1962), by Eloise Cofer, Faith Clark, and Evelyn Grossman (page images at HathiTrust; US access only)
• "Aunt Babette's" cook book : foreign and domestic receipts for the household : a valuable collection of receipts and hints for the housewife, many of which are not to be found elsewhere / (Cincinnati ; Chicago : Bloch Pub. and Print. Co., 1890, c1889), by Aunt Babette, contrib. by Tillie P. Ettenheim (page images at HathiTrust)
• The new cyclopaedia of domestic economy and practical housekeeper : adapted to all classes of society and comprising subjects connected with the interests of every family, such as domestic education, houses, furniture, duties of mistress, duties of domestics, the storeroom, marketing, table and attendance, care and training of children, care of the sick, preparation of food for children and invalids, preservation of health, domestic medicine, the art of cookery, perfumery, the toilet, cosmetics, and five thousand practical receipts and maxims : from the best English, French, German, and American sources : illustrated with over two hundred engravings / (Norwich, Conn. : Henry Bill Pub. Co., 1872), by E. F. Ellet (page images at HathiTrust)
• The art of dinner giving and usages of polite society / (New York : Dempsey & Carroll, c1880), by George D. Carroll and Dempsey & Carroll (page images at HathiTrust)
• Eating vitamines; how to know and prepare the foods that supply these invisible life-guards, (New York and London, Funk & Wagnalls company, 1922), by Charles Houston Goudiss (page images at HathiTrust; US access only)
• The planning of meals / (Urbana : University of Illinois, 1915), by Isabel Bevier (page images at HathiTrust)
• The book of a thousand menus, (New York, N.Y., Grant publications, inc., 1927), by Lillian A. Sackman (page images at HathiTrust; US access only)
• The new Sealtest book of recipes and menus. ([New York city, Sealtest, c1940]), by Inc. Sealtest Laboratory Kitchen Sealtest (page images at HathiTrust; US access only)
• More Thoughts for food, a menu aid, (New York : Vanguard Press, [1943]) (page images at HathiTrust; US access only)
• Meal planning and table service in the American home / (Peoria, Ill. : The Manual Arts Press, c1923), by Beth Bailey McLean (page images at HathiTrust; US access only)
• Feeding the family, (New York, The Macmillan Company, 1921), by Mary Swartz Rose (page images at HathiTrust)
• A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families / (London : J. Murray, 1823), by Maria Eliza Ketelby Rundell (page images at HathiTrust)
• Mirror for dyspeptics : from the diary of a landlord / (Philadelphia : G.B. Zieber & Co., 1844), by J. M. Sanderson (page images at HathiTrust)
• Le cuisinier royal / (Paris : G. Barba, 1840), by A. Viard, M. Pierhugue, active 19th century Délan, and active 19th century Fouret (page images at HathiTrust)
• A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families / (London : Printed by S. Hamilton for J. Murray, 1813), by Maria Eliza Ketelby Rundell (page images at HathiTrust)
• A calendar of dinners with 615 recipes / (Cincinnati : Procter & Gamble, [1921]), by Marion Harris Neil (page images at HathiTrust)
• The queen cook book : a careful compilation of recipes and practical information for cooking and other household requirements / (Chicago : Fleming H. Revell Co., c1895), by William Hart Boyd (page images at HathiTrust)
• Mrs. Beeton's book of household management : a guide to cookery in all branches : daily duties, mistress & servant, hostess & guest, marketing, trussing & carving, menu making, home doctor, sick nursing, the nursery, home lawyer. (London : Ward, Locke & Co., 1915), by Mrs. Beeton (page images at HathiTrust)
• What to feed the family, (Austin, Tex., The University, [1921]), by Jet Corine Winters (page images at HathiTrust)
• Managing community meals / ([Madison, Wis.] : University of Wisconsin--Extension, 1968), by Mary E. Mennes and University of Wisconsin--Extension. Cooperative Extension Programs (page images at HathiTrust; US access only)
• Letters to a young housekeeper / (Boston : House Beautiful Pub. Co., 1918, c1917), by Jane Prince (page images at HathiTrust)
• The Star cook book / (Cincinnati : Methodist Book Concern Press, [1914]), by Ill.) Grace Methodist Episcopal Church (Pekin and Ill.). Star Society German Methodist Episcopal Church (Pekin (page images at HathiTrust)
• School breakfast menu planning guide : energize your day with breakfast. ([Washington] : Dept. of Agriculture, Food and Nutrition Service, [1978]), by United States Food and Nutrition Service (page images at HathiTrust)
• School breakfast menu planning guide : energize your day with breakfast. ([Washington] : U.S. Dept. of Agriculture, Food and Nutrition Service, [1976]), by United States Food and Nutrition Service (page images at HathiTrust)
• Les royal-diners : guide du gourmet, contenant des menus pour chaque saison, avec la manière de les préparer et des conseils sur le service de la table / (Paris : Ch. Noblet : E. Dentu, 1878), by Edouard Hélouis (page images at HathiTrust; US access only)
• Ideas for better eating : menus and recipes to make use of the dietary guidelines. ([Washington, D.C.?] : Science and Education Administration/Human Nutrition, U.S. Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O., [1981]), by United States. Science and Education Administration. Human Nutrition (page images at HathiTrust)
• Breakfasts, luncheons and dinners. (Boston : The Boston cooking-school magazine co., 1926), by Mary D. Chambers (page images at HathiTrust; US access only)
• For luncheon and supper guests ; ten menus, more than one hundred recipes, suitable for company luncheons, Sunday night suppers, afternoon parties, automobile picnics, evening spreads, and for tea rooms, lunch rooms, coffee shops, and motor inns / (Boston : M. Barrows, 1927), by Alice Bradley (page images at HathiTrust; US access only)
• Menus for day care centers for children. (Springfield, Ill., 1968), by Illinois. Bureau of Maternal and Children Health and Illinois. Dept. of Children and Family Services (page images at HathiTrust)
• Half hour dinners / (New York City : Harian Publications, 1939), by Marjorie Abbott (page images at HathiTrust; US access only)
• The normal diet; a simple statement of the fundamental principles of diet for the mutual use of physicians and patients, (St. Louis, The C. V. Mosby company, 1930), by W. D. Sansum (page images at HathiTrust)
• The normal diet; a simple statement of the fundamental principles of diet for the mutual use of physicians and patients, (St. Louis, The C.V. Mosby company, 1925), by W. D. Sansum (page images at HathiTrust)
• Small meals for company, for small or large groups. (New York, Hearthside Press, [1962]), by Elaine L. Ross (page images at HathiTrust; US access only)
• Menu planning guide for school food service / ([Washington] : Dept. of Agriculture, Food and Nutrition Service, Nutrition and Technical Services Division : for sale by the Supt. of Docs., U.S. Govt. Print. Off., [1980]), by United States. Food and Nutrition Service. Nutrition and Technical Services Division (page images at HathiTrust)
• Money-saving main dishes : 150 tested recipes / (Washington, D.C. : Office for Food and Feed Conservation, U.S. Dept. of Agriculture, 1948), by United States. Bureau of Human Nutrition and Home Economics and United States. Office for Food and Food Conservation (page images at HathiTrust)
• The London art of cookery, and housekeeper's complete assistant : on a new plan : made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom ... : to which is added, an appendix ... : embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / (London : Printed for J. Scatcherd and J. Whitaker ... B. Law ... and G. and T. Wilkie ..., 1787), by John Farley (page images at HathiTrust)
• The new London family cook : or, Town and country housekeeper's guide. (London : Albion Press : Printed for James Cundee, [1808]), by Duncan Macdonald (page images at HathiTrust)
• Table etiquette, menus and much besides, (Boston, Boston Cooking-School Magazine, 1929), by Mary Davoren Molony Chambers (page images at HathiTrust)
• The American home diet; an answer to the ever present question What shall we have for dinner, (Detroit, Mathews industries inc., [1927]), by Elmer Verner McCollum and Nina Simmonds (page images at HathiTrust)
• Food for the young child / (Ames, Iowa : Collegiate Press, 1934), by Miriam Elizabeth. dn Lowenberg (page images at HathiTrust)
• Menu planning guide for school food service / (Washington, D.C. : U.S. Dept. of Agriculture, Food and Nutrition Service : For sale by the Supt. of Docs., U.S. G.P.O., 1983 (1984 printing)-), by United States Food and Nutrition Service (page images at HathiTrust)
• Children's menus and recipes. ([Cleveland] Western Reserve university nursery schools, [c1934]), by Western Reserve University. Nursery schools and Dorothy M. Eisele (page images at HathiTrust)
• Menus and recipes for lunches at school / (Washington, D.C. : U.S. Dept. of Agriculture, 1936), by Rowena Schmidt Carpenter, Helen Nebeker Hann, and Fanny Walker Yeatman (page images at HathiTrust)
• Dental caries prevention service / ([Ann Arbor] : University of Michigan, School of Dentistry, 1946), by Philip Jay, Adelia M. Beeuwkes, and University of Michigan. School of Dentistry (page images at HathiTrust)
• National capital code of etiquette / ([Washington, D.C.] : A.N. Jenkins, c1920), by Edward S. Green (page images at HathiTrust)
• "Dame Curtsey's" book of novel entertainments for every day in the year / (Chicago : A.C. McClurg & Co., 1921, c1907), by Ellye Howell Glover (page images at HathiTrust)
• The Guild cook book : a test with a text / ([Sussex, N.J. : The Church, 1921]), by N.J.). Ladies' Guild First Presbyterian Church (Sussex (page images at HathiTrust)
• Maids' and matrons' cook book : 600 choice and tested recipes / (Saint Joseph, Mo. : Printed by Nelson-Hanne Print. Co., 1921), by Kan.). Maids and Matrons First Christian Church (Colby (page images at HathiTrust)
• Eating for health and efficiency / (New York : Lowrey-Marden Corp., 1921, c1917), by Rasmus Larssen Alsaker and Frank E. Morrison (page images at HathiTrust)
• Choice recipes : contributed by the Women's Society of the Fairmount Presbyterian Church. (Cleveland Heights, Ohio : The Society, 1922), by M.P. Reynolds, P.A. Hoeret, W.E. Coffin, C.A. Blake, and Ohio). Women's Society Fairmount Presbyterian Church (Cleveland Heights (page images at HathiTrust)
• The Old Mission cook book / ([Traverse City, Mich. : Ebner Bros.], 1922), by Mary E. Sweeny and Mich.). Ladies' Aid Society Congregational Church (Old Mission (page images at HathiTrust)
• Woman's Club cook book / (Nashville, Tenn. : Williams Print. Co., 1922), by Roy F. Williams and Woman's Club of Nashville (page images at HathiTrust)
• Eat and be well, (New York, A. A. Knopf, 1916), by Eugene Christian (page images at HathiTrust)
• Kitchen strategy, (Springfield, Ill., Thomas, [1952]), by Leona M. Bayer (page images at HathiTrust)
• Nutrition with Sense, (New York, M. Barrows and company incorporated, [1944]), by Eleanora Sense (page images at HathiTrust)
• Efficiency in the household; a book for every woman, (Garden City, N.Y., Doubleday, Page & Company, 1915), by Thetta Quay Franks (page images at HathiTrust)
• Meal planning and table service in the American home / (Peoria, Ill. : Manual Arts Press, c1924), by Beth Bailey McLean (page images at HathiTrust)
• Deutsche speisekarte. Verdeutschung der in der küche und im gasthofswesen gebräuchlichen entbehrlichen fremdwörter. Mit einer ausführlichen einleitung über das fremdwort-anwesen in der küchen und gasthofsprache. Als beilage verkleinerte nachbildung einer tischkarte des deutschen kaisers. (Berlin, F. Berggold, 1900), by Hermann Dunger and Ernst Lössnitzer (page images at HathiTrust; US access only)
• Daily living; a manual designed to simplify the work of the housekeeper; being a practical cook book adapted to families of moderate and small means, introducing food principles, marketing, cooking and serving ... furnishing menus and recipes for 365 consecutive days, (Boston, H.P. Hood & Sons, [c1908]), by Nellie Elizabeth Ewart (page images at HathiTrust)
• Ten shillings a head per week for house books / (London : A. Constable, 1899), by Mrs. C. S. Peel (page images at HathiTrust)
• Attractive menus, ([Bay City, Mich., Printed by A.E. Ripley], c1916), by Harriet Warner (page images at HathiTrust)
• Little dinners; how to serve them with elegance and economy, (London, K. Paul, Trench, Trübner & Co., Ltd., 1902), by Mary Hooper (page images at HathiTrust)
• Little French dinners [microform] / (New York : New Amsterdam Book Co., 1900), by Eveleen De Rivaz (page images at HathiTrust)
• The table: how to buy food, how to cook it and how to serve it--Supplement to The table. (New York, C. L. Webster & company, 1890), by Alexander Filippini (page images at HathiTrust)
• House and home : a complete housewife's guide / (Philadelphia, Pa. : J. H. Moore & co., [1889]), by Marion Harland (page images at HathiTrust)
• Food for young children in group care / (Washington, [D.C.] : U.S. G.P.O., 1942), by Miriam Elizabeth Lowenberg and United States Children's Bureau (page images at HathiTrust)
• How to plan meals in war time, with economical menus and suggestions for marketing, (New York City, Teachers College, Columbia University, 1917), by Mary Swartz Rose (page images at HathiTrust)
• The dinner kitchen cook book, including report for 1928-1929 of the Smith College community kitchen, (Northampton, Mass., Smith College, [1930]), by Ethel Puffer Howes, Doris M. Sanborn, and Smith College Community Kitchen (page images at HathiTrust)
• Recipes and menus for fifty : as used in the School of Domestic Science of the Boston Young Women's Christian Association / (New York : M. Barrows & Co., 1937), by Frances Lowe Smith (page images at HathiTrust)
• World's fair menu and recipe book; a collection of the most famous menus exhibited at the Panama-Pacific International Exposition, (San Francisco, The Lehner and Sefert Publishing co., 1915), by Joseph Charles Lehner and Calif.) Panama-Pacific International Exposition (1915 : San Francisco (page images at HathiTrust)
• McGill University, Faculty of Medicine, Monday evening, December 18, 1882, undergraduates' annual dinner, at the Windsor Hotel [electronic resource]. ([Montreal? : s.n., 1882?]), by McGill University. Faculty of Medicine (page images at HathiTrust)
• The Citizen's banquet to His Worship Mayor MacLean at the Dougall House, Vancouver, B.C., Saturday evening, December 31st, '87 at 9 o'clock [electronic resource]. ([Vancouver? : s.n., 1887]) (page images at HathiTrust)
• Second annual dinner of the Board of Trade of the city of Toronto, Friday, Jan. 4th, 1889, at the Horticultural Gardens, Toronto [electronic resource]. ([S.l. : s.n., 1889?]), by Toronto (Ont.). Board of Trade (page images at HathiTrust)
• Shakespeare Club Montreal, second annual dinner [electronic resource] : April 23rd, 1884. ([Montreal? : s.n., 1884?]), by Quebec) Shakespeare Club (Montréal (page images at HathiTrust)
• The Baconian Club, London, Canada [electronic resource] : second annual dinner (at Hawthorn's) Thursday, 22nd April, 1886. ([London, Ont.? : s.n., 1886?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club, London, Canada [electronic resource] : fourth annual dinner at "The Grigg", Friday 11th May, 1888. ([London, Ont.? : s.n., 1888?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club, London, Canada [electronic resource] : seventh annual dinner at "The Grigg", Friday, 1st May, 1891. ([London, Ont.? : s.n., 1890?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club, London, Canada [electronic resource] : fifth annual dinner at "The Grigg", Friday, 17th May, 1889. ([London, Ont.? : s.n., 1889?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club [electronic resource] : ninth annual banquet, Friday, May 5th, 1893, Tecumseh House, London. ([London, Ont.? : s.n., 1893?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club [electronic resource] : tenth annual banquet, Friday, May 11, 1894, Grigg House, London. ([London, Ont.? : s.n., 1894?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club [electronic resource] : eleventh annual banquet, Grigg House, London, Ont., on Friday, May 3rd, 1895. ([London, Ont.? : s.n., 1895?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club [electronic resource] : twelfth annual banquet at the Grigg House, London, Ont., Friday evening, May 1st, 1896. ([London, Ont.? : s.n., 1896?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club [electronic resource] : first annual dinner, London, May 8th, 1885. ([London, Ont.? : s.n., 1885?]), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club [electronic resource] : eighth annual banquet, Friday, 20th May, 1892, Grigg House, London, Canada. ([London, Ont.? : s.n., 1892?]), by Baconian Club of London (page images at HathiTrust)
• Battleford Column, grand reunion [electronic resource] : Friday, March 28th, 1890, Lieut. Col. Otter, chairman. (Toronto : Rolph, Smith, [1890?]), by W. D. Otter (page images at HathiTrust)
• The Baconian Club, London, Canada [electronic resource] : sixth annual dinner at "The Grigg", Friday, 9th May, 1890. ([London, Ont.? : s.n., 1890?]), by Baconian Club of London (page images at HathiTrust)
• Catering for two : comfort and economy for small households / (New York ; London : G. P. Putnam's Sons, 1898), by Alice L. James and Knickerbocker Press (page images at HathiTrust; US access only)
• Eat and grow thin : the Mahdah menus. (New York : E. P. Dutton & company, [1920]), by Vance Thompson (page images at HathiTrust)
• Notes on a cellar-book, (London, Macmillan and Co., limited, 1921), by George Saintsbury (page images at HathiTrust)
• Mrs. Rorer's every day menu book, giving a menu for every meal in the year; menus for weddings, dinners, receptions, and many other social functions; with illustrations of appropriate decorated tables. (Philadelphia, Arnold and Company, [c1905]), by Sarah Tyson Heston Rorer (page images at HathiTrust)
• Fifty-two Sunday dinners, a book of recipes, arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery, (Chicago, New York [etc.] The N. K. Fairbank company, c1915), by Elizabeth O Mrs Hiller (page images at HathiTrust)
• Recipes and menus for fifty / (Boston : Whitcomb & Barrows, 1915), by Frances Lowe Smith (page images at HathiTrust)
• The young cook's assistant, and housekeeper's guide : in the various branches of modern domestic cookery, and in every variety of confectionary most useful to families : to which is added, bills of fare for every month throughout the year / (London : Simpkin, Marshall, 1841), by P. Masters (page images at HathiTrust)
• The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes : illustrated with numerous engravings and correct and minute plans how kitchens of every size, from the kitchen of a royal palace to that of the humble cottage, are to be constructed and furnished / (London : Simpkin, Marshall, & Co., 1847), by Alexis Soyer (page images at HathiTrust)
• What shall I eat? / (New York : Macmillan, 1933), by Edith M. Barber (page images at HathiTrust)
• Buckeye cookery : with hints on practical housekeeping. (Minneapolis, Minn. : Buckeye Pub. Co., 1885, c1880), by Estelle Woods Wilcox and Estelle Woods Wilcox (page images at HathiTrust)
• Le calendrier gastronomique pour l'année 1867 : les 365 menus du baron Brisse : un menu par jour. (Paris : Bureaux de la Liberté, 1867), by Léon Brisse (page images at HathiTrust)
• Cooking in parchment paper, (New York, Walton book company, [c1930]), by Nicolas Soyer and Corinne B. What to eat and when Lowe (page images at HathiTrust)
• The greater American cook book, (New York, Pub. for Culinary art institute by Consolidated book publishers, inc. Chicago, 1940), ed. by Ruth Berolzheimer, Lillie S. Lustig, Edna L. Gaul, and Mary Lawton Wright (page images at HathiTrust)
• Quantity recipes : from Meals for many / (Ithaca : New York State College of Home Economics, Cornell University, [195-]), by Marion Aurelia Wood, Katharine Wyckoff Harris, New York State College of Agriculture. Extension Service Extension bulletin no. 477, and New York State College of Home Economics (page images at HathiTrust)
• Cooking for one. (Battle Creek, Mich. : Dietetic Service, V.A. Medical Center, 1985), by Mich.). Dietetic Service Veterans Administration Medical Center (Battle Creek (page images at HathiTrust)
• Complete cookbook for infra-red broiler and rotisserie. (New York, M. Barrows, [1953]), by Nedda C. Anders (page images at HathiTrust)
• The menu book (Le livre des menus); a menu compiler and register of dishes. (London, Ward, Lock, [1922]), by Charles Herman Senn (page images at HathiTrust)
• Nutrition simplified; scientific meal planning made easy. Prepared in conformity with the United States government's official nutrition program, "The basic seven." (Boston, B. Humphries, inc., [1944]), by Alice Bradley and Winefred B. Loggans (page images at HathiTrust)
• St. Francis cook book / (San Francisco, Calif. : [s.n.], 1915), by Calif.) St. Francis Technical School (San Francisco (page images at HathiTrust; US access only)
• Mexican cooking : the flavor of the 20th century : that real Mexican tang (Oakdale, Calif. : Gebhardt Chili Powder Co., [ca. 1911?]), by Gebhardt Chili Powder Company (page images at HathiTrust)
• El consultor culinario / (Montevideo [Uruguay] : A. Barreiro y Ramos, 1906), by Pascal (page images at HathiTrust; US access only)
• Conseils et recettes : utiles à l'usage des familles et des ménages (Leeds : Goodall, Backhouse, 1884) (page images at HathiTrust; US access only)
• Mary Sia's Chinese cookbook (Honolulu : University of Hawaii Press, 1957), by Mary Li Sia (page images at HathiTrust)
• Spanish recipes and menus / (Albuquerque, N.M. : The Federation, 1927), by New Mexico Federation of Business and Professional Women's Clubs (page images at HathiTrust)
• Co-op 25th anniversary menu book (Berkeley, Calif. : Consumers Cooperative of Berkeley, Inc., c1962), by Consumers Cooperative of Berkeley (page images at HathiTrust)
• When you entertain / (Chicago, Ill. : Wilson & Co., 1932), by Eleanor Lee Wright and Wilson & Company (page images at HathiTrust)
• The crowd comes to our house / ([Providence, R.I.] : The Alvin Corporation, c1930), by Grace Higgins (page images at HathiTrust)
• Econo-meals : budget menus : delicious, thrifty, nutritious ([Cincinnati, Ohio] : Procter and Gamble Co., c1951), by Procter & Gamble Company (page images at HathiTrust)
• Parties for pennies, (New York, M. Barrows & company, inc., [1942]), by Nancy Webb (page images at HathiTrust)
• Gourmet cookery for a low-fat diet, (Englewood Cliffs, N. J., Prentic-Hall, [c1956]), by Elise Cavanna and James Welton (page images at HathiTrust)
• Delectable dinners; menus with recipes, (New York, E.P. Dutton & company, inc., 1939), by Anna Josephine Peterson and Nena Frances Badenoch (page images at HathiTrust)
• Dinners and luncheons : novel suggestions for social occasions / (New York : Barse & Hopkins, c1907), by Paul Pierce (page images at HathiTrust)
• Manuel des amphitryons : contenant un traité de la dissection des viandes à table, la nomenclature des menus les plus nouveaux pour chaque saison, et des élémens de politesse gourmande : ouvrage indispensable à tous ceux qui sont jaloux de faire bonne chère, et de la faire faire aux autres / (Paris : Chez Capelle et Renand, 1808), by Alexandre-Balthazar-Laurent Grimod de La Reynière (page images at HathiTrust)
• Le maitre d'hotel français : ... ouvrage contenant un traité des menus servis a Paris, a Saint-Pétersburg, a Londres et a Vienne / (Paris : Didot, 1822), by M. A. Carême (page images at HathiTrust)
• Domestic economy, and cookery : for rich and poor; containing an account of the best English, Scotch, French, Oriental, and other foreign dishes; preparations of broths and milks for consumption; receipts for sea-faring men, travellers, and children's food : together with estimates and comparisons of dinners and dishes ... / (London : Printed for Longman, Rees, Orme, Brown and Green, 1827), by Lady (page images at HathiTrust)
• Fellows' menu maker : suggestions for selecting and arranging menus for hotels and restaurants, with object of changing from day to day to give a variety of foods in season / (Chicago : Hotel Monthly, ©1910), by Charles Fellows (page images at HathiTrust)
• Sunday suppers; being fifty-four chafing-dish recipes, old and new, (New York, Duffield & Company, 1912), by Alice Laidlaw Williams (page images at HathiTrust)
• Das Menu. (Hannover, Klindworth, 1888), by Ernst von Malortie (page images at HathiTrust; US access only)
• How the modern hostess serves wine; a practical handbook with menus, recipes and table settings ... (New York city, The Epicurean press, inc., c1934), by Blake Ozias and George W. Brandt (page images at HathiTrust)
• Eat and grow thin : the Mahdah menus / (New York : E.P. Dutton & Co., 1917, c1914), by Vance Thompson and Warshaw Collection of Business Americana (page images at HathiTrust)
• Serve it buffet, (New York, N.Y., M. Barrows and Company, [c1944]), by Florence Brobeck (page images at HathiTrust)
• Feeding four on a dollar a day; a Denver family experiment in feeding adequate food to a family of four on a dollar a day for a month, with tested menus and prized recipes, ([Denver], c1942), by Marion Goerz Ulmer (page images at HathiTrust)
• A book of menus with recipes, (New York, G.P. Putnam's, [c1936]), by Della Lutes (page images at HathiTrust)
• Menu making for professionals in quantity cookery; a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms, resorts, camps, cafeterias, hospitals and institutions, (Stamford, Conn., The Dahls, [1941]), by Joseph Oliver Dahl (page images at HathiTrust)
• Why die, (New York, N. Y., E. Christian, [c1928]), by Eugene Christian (page images at HathiTrust)
• What to cook for company, for lovers of good cookery. (Ames, Iowa State University Press, [c1962]), by Lenore Sullivan (page images at HathiTrust)
• Breakfasts, luncheons and dinners, how to plan them, how to serve them, how to behave at them, how to behave at them; a book for school and home, (Boston, The Boston cooking-school magazine co., 1920), by Mary D. Chambers (page images at HathiTrust)
• Modernistic recipe-menu book of the DeBoth homemakers' cooking school / (Chicago, Ill. : [s.n.], 1929), by Jessie Marie De Both (page images at HathiTrust)
• Chef Wyman's daily health menus / (Los Angeles, Calif. : Wyman Food Service, c1927), by Arthur Leslie Wyman, 1884- Intelligent balance of food Ragland D. C. (Dallas Case), and W. D. Sansum (page images at HathiTrust)
• Elsie De Wolfe's recipes for successful dining, (New York, D. Appleton-Century, 1934), by Elsie De Wolfe (page images at HathiTrust)
• Menu-planning guide for school lunches, based on WFA requirements for type A and type B lunches. (Washington, D. C. : War Food Administration, Office of Distribution, 1944), by United States. War Food Administration. Office of Distribution (page images at HathiTrust)
• Planning Navy meals. (Washington, U.S. Govt. Print. Off., 1958 [i.e. 1959]), by United States. Navy Dept. Bureau of Supplies and Accounts (page images at HathiTrust)
• Eat and grow thin: the Mahdah menus; with a preface, (New York, E. P. Dutton & company, [1916]), by Vance Thompson (page images at HathiTrust)
• Cook book of the Northwest / (Keokuk, Iowa : R.B. Ogden, publisher, 1875), by Iowa) Westminster Presbyterian Church (Keokuk (page images at HathiTrust)
• The complete economical cook and frugal housewife : an entirely new system of domestic cookery : containing approved directions for purchasing, preserving, and cooking : also, trussing and carving, preparing soups, gravies, sauces, made dishes, potting, pickling, &c. : with directions for pastry and confectionery : likewise the art of making British wines, brewing, baking, &c. / (London : William Tegg and Co., 1853), by Mary Holland (page images at HathiTrust)
• Friends' cook book : a publication / (Norwalk, Ohio : Laning Print. Co., 1895), by Ohio). Ladies Aid Society Friends Church (Wilmington (page images at HathiTrust)
• Kochbuch für israelitische Frauen : enthaltend die verschiedensten Koch- und Backarten, mit einer vollständigen Speisekarte sowie einer genauen Anweisung zur Einrichtung und Führung einer religiös-jüdischen Haushaltung / (Frankfurt a.M. : Verlag von J. Kauffmann, 1896), by Rebekka Wolf (page images at HathiTrust; US access only)
• The new American cook book : containing thousands of recipes, practical suggestions and methods for the household contributed by celebrated chefs and more than two hundred experienced housekeepers, who are recognized authorities in the culinary art, and covering every branch of cookery : with special directions for serving at table, also preserving, pickling, candy-making, etc. : presenting the most healthful, palatable, economical and approved use of the foods of the twentieth century. (Springfield, Ohio : Mast, Crowell & Kirkpatrick, c1897), contrib. by Alice Hoyt, J. T Hoyt, and Crowell & Kirkpatrick Mast (page images at HathiTrust)
• The little dinner / (New York : Charles Scribner's Sons, 1902, c1892), by Christine Terhune Herrick (page images at HathiTrust)
• New dinners for all occasions : with instructions for formal and informal dinner service / (Joliet, Ill. : P.F. Volland Co., [ca. 1920]), by Elizabeth O. Hiller and P.F. Volland Company (page images at HathiTrust)
• The book of menus, 1876, (London, Grant, 1876), by Blanchard Jerrold (page images at HathiTrust)
• The fifty two Sunday dinners : being a selection of tested and balanced menus ... / (Chicago : the Company, c1927) (page images at HathiTrust)
• The American hostess cook book. (Garden City, N.Y., Halcyon House, [1949, c1948]), by Ida Lee Fisher Dunne (page images at HathiTrust)
• Good housekeeping's book of meals, tested, tasted, and approved : favorite recipes and menus from our kitchens to yours / (New York : Good Housekeeping, 1931), by Good Housekeeping Institute (New York, N.Y.) (page images at HathiTrust)
• The epicurean. A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes ... etc., and a selection of interesting bills of fare of Delmonico's, from 1862 to 1894. (New York, C. Ranhofer, 1900), by Charles Ranhofer (page images at HathiTrust)
• Recipes and menus for restaurant profits, (Stamford, Conn., The Dahls, c1940), by Alice Easton (page images at HathiTrust)
• What to cook for company, for lovers of good cookery (Ames, Iowa State College Press, [c1952]), by Lenore Sullivan (page images at HathiTrust)
• The thrifty food plan--sample meals for a month / (Hyattsville, Md. : Consumer and Food Econmics Institute, Agricultural Research Service, U.S. Dept. of Agriculture, 1975), by Cynthia Cromwell Junker, Bernice McGeary, and Consumer and Food Economics Institute (U.S.) (page images at HathiTrust)
• Menus and recipes for the discriminating hostess. (Peoria, Ill., Manual Arts Press, [1948]), by Ella Liner Lambert (page images at HathiTrust)
• Formal dinners, (Boston, Houghton Mifflin company, 1940), by Julia Papin Gooding (page images at HathiTrust)
• The successful hostess. (Minneapolis, Burgess Pub. Co., [1949]), by Elizabeth Stuart Hedgecock (page images at HathiTrust)
• General Mills institutional cook book and menu planner. ([Minneapolis], c1961), by inc General Mills (page images at HathiTrust)
• Meal planning and table service in the American home (Peoria, Ill., The Manual Arts Press, [c1936]), by Nemadji Beth Bailey (page images at HathiTrust)
• Five cent meals ... (Chicago, Ill. : American School of Home Economics, 1914), by American School of Home Economics (page images at HathiTrust)
• The epicurean : a complete treatise of analytical and practical studies on the culinary art : including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's, from 1862 to 1894 : making a Franco-American culinary encyclopedia / (New York : R. Ranhofer, 1916), by Charles Ranhofer (page images at HathiTrust)
• Right food : the right remedy / (New York, Brentano's, [c1923]), by Charles C. Froude (page images at HathiTrust)
• The London art of cookery and domestic housekeepers' complete assistant : uniting the principles of elegance, taste, and economy : and adapted to the use of servants, and families of every description ... / (London : Printed for Scatcherd and Letterman ..., 1811), by John Farley (page images at HathiTrust)
• The table: how to buy food, how to cook it, and how to serve it. (New York, The Baker & Taylor co., [c1895]), by Alexander Filippini (page images at HathiTrust)
• Catering for special occasions, with menus & recipes, (Philadelphia, D. McKay, [c1911]), by Fannie Merritt Farmer (page images at HathiTrust)
• Foods that will win the war, and how to cook them, (New York, World syndicate company, [c1918]), by C. Houston Goudiss and Alberta M. Goudiss (page images at HathiTrust)
• Recipes and menus for fifty, as used in the School of Domestic Science of the Boston Young Women's Christian Association, (Boston, M. & Barrows, 1934, 1913), by Frances Lowe Smith (page images at HathiTrust)
• The helping hand cook book; with a menu for every day in the year, together with numerous recipes, (New York, Moffat, Yard and company, 1912), by Marion Harland and Christine Terhune Herrick (page images at HathiTrust)
• The Rose Cross Aid cook book [microform] : containing instructions in the art of cooking and the correct combination of foods : taught by the Rose Cross Aid School while in session at "Beverly Hall" / (Quakertown, Pa. : Printed at "Beverly Hall" for the Kansas City, Mo., Chapter of the Rose Cross Aid, c1917), by Clara Witt, Rose Cross Aid. Kansas City (Mo.) Chapter, and Rose Cross Aid (page images at HathiTrust)
• Bills of fare in English and French for every day in the year. (London, S.W. Lord, [190-?]), by Frances L. Tupper (page images at HathiTrust; US access only)
• 366 menus and 1200 recipes of the Baron Brisse, in French and English; (London, S. Low, Marston, Searle, & Rivington, 1882), by Léon Brisse and Edith Matthew. trl Clark (page images at HathiTrust; US access only)
• The practical cook book / (Meadville, Penn'a : Committee of Ladies of First Presbyterian Church, 1875), by Pa.) First Presbyterian Church (Meadville (page images at HathiTrust)
• Breakfasts and luncheons at home / (London : Kerby & Endean, 1880), by Short (page images at HathiTrust; US access only)
• Archdeacon's kitchen cabinet : a book of receipts for the manufacture of pickles, preserves, jellies, syrups, sauces, ketchups, vinegars, and canning of all kinds of fruit, vegetables, meats, fish, etc. etc., and other receipts of valuable improvements in house-keeping, cooking, the laundry, the toilet, the sick room, dietetic rules, family medicines, etc., many of which have never been made public, compiled from and actual experience of over thirty years : with many choice and reliable selections from the highest known authorities on a great variety of subjects, carefully compiled, with a copious index conveniently arranged for domestic and public use / (Chicago : Published for the author, 1876), by William Archdeacon (page images at HathiTrust)
• Guide for nut cookery : together with a brief history of nuts and their food values / (Battle Creek, Mich. : Joseph Lambert & Co., 1899, c1898), by Almeda Lambert (page images at HathiTrust)
• Nonpareil practical cook book / (Chicago : Jansen, McClurg & Co., 1882), by Adèle Gignoux Matthiessen (page images at HathiTrust)
• Three hundred and sixty-six dinners / (New York : G.P. Putnam's Sons, 1892), by Mary E. Nicol (page images at HathiTrust)
• Bits of common sense series. (New York : Home Topics Pub. Co., c1899), by Marion Harland (page images at HathiTrust)
• Reliable cook book / (New York : D.H. Gildersleeve & Co., printers, 1878), by Willie Silleck and New York Industrial School and Home for Destitute Children (Brooklyn (page images at HathiTrust)
• Just how : a key to the cook-books / (Boston : Houghton, Mifflin and Company, 1892, c1878), by A. D. T. Whitney (page images at HathiTrust)
• Das "Weisse Haus" Kochbuch : Recepte zum Gebrauch beim Kochen, bei der Toilette und im Haushalt ... : das Ganze enthaltend eine reichhaltige Encyclopädie nützlicher Belehrung für das Houswesen / (Chicago : R.S. Peale, 1891), by F. L. Gillette and Hugo Ziemann (page images at HathiTrust)
• Prairie City cook book : a collection of five hundred tested recipes for the preparation of daily and occasional dishes recommended by experienced housekeepers / (Terre Haute, Ind. : Moore & Langen, Printers and Book Binders, 1891), by Maria Parloa and Ind.) Centenary Methodist Episcopal Church (Terre Haute (page images at HathiTrust)
• Woman's favorite cook book / (Chicago : Monarch Book Co., c1902), by Annie R. Gregory and Monarch Book Company (page images at HathiTrust)
• Cookery from experience : a practical guide for housekeepers in the preparation of every day meals, containing more than one thousand domestic recipes, mostly tested by personal experience, with suggestions for meals, lists of meats and vegetables in season, etc. / (Philadelphia : Porter & Coates, c1875), by Sara T. Paul (page images at HathiTrust)
• Choice receipts : selected from the best manuscript authorities. (Hartford, Conn. : Worthington, Dustin & Co., 1872) (page images at HathiTrust)
• Gancel's ready reference of menu terms ... (New York, J Gancel, [c1910]), by J. Gancel (page images at HathiTrust)
• Cauchois' caterer's companion; contains over two thousand English definitions of French culinary terms, usually found on bills of fare, and over 100 banquet, reception and private dinner menus according to season ... (New York, Cauchois' Coffee Company, [c1915]), by New York Cauchois' Coffee Company (page images at HathiTrust)
• 52 illustrated Sunday dinners : complete with menus, recipes, hints on serving and practical uses of left-overs / (Chicago, Ill. : Household Science Institute, c1941), by Chester Kay Hayes and Household Science Institute (page images at HathiTrust)
• Die Küche im Krankenhaus, deren Anlage, Einrichtung und Betrieb. (Stuttgart, F. Enke, 1908), by Wilhelm Sternberg (page images at HathiTrust; US access only)
• The epicurean. A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes ... etc., and a selection of interesting bills of fare of Delmonico's, from 1862 to 1894. (New York, C. Ranhofer, 1912), by Charles Ranhofer (page images at HathiTrust)
• A calendar of dinners, with 615 recipes / (Cincinnati : Procter & Gamble Co., c1915), by Marion Harris Neil and Procter & Gamble Company. Story of Crisco. 1915 (page images at HathiTrust)
• Les programmes illustrés des théâtres et des cafés-concerts, menus, cartes d'invitation, petites estampes, etc. (Paris, Librairie Nilsson, P. Lamm, successeur, [1897]), by Ernest Maindron (page images at HathiTrust; US access only)
• Food for the traveler : what to eat and why / by Dora C. C. L. Roper. (Oakland, Calif. : R. S. Kitchner, c1916), by Dora C. C. L. Roper (page images at HathiTrust)
• Get rid of that fat, by Samuel G. Blythe; with dietaries and calorie tables. (New York, Sears, [c1928]), by Samuel George Blythe (page images at HathiTrust)
• Breakfasts, luncheons and dinners, (Boston, The Boston cooking-school magazine co., 1920), by Mary Davoren Chambers (page images at HathiTrust)
• What my children love to eat; how to prepare the menus, (New York, L. A. Noble, c1915), by Elizabeth Colson (page images at HathiTrust)
• Proteus club cook book; ([Des Moines] The G. A. Miller printing company, [c1900]), by Des Moines Proteus club (page images at HathiTrust)
• The art of naming dishes on bills of fare, by L. Schumacher ... (New York, Culinary publishing co., 1920), by L. Schumacher (page images at HathiTrust)
• Attractive menus, ([Bay City, Mich., Printed by A. E. Ripley], c1916), by Harriet Warner (page images at HathiTrust)
• What to eat, how to serve it / by Christine Terhune Herrick. (New York : Harper & Brothers, 1891), by Christine Terhune Herrick (page images at HathiTrust)
• Low-cost meals for high-cost times ... (Philadelphia, The New housekeeping department, The Ladies' home journal, c1917) (page images at HathiTrust)
• Lessons in food values and economical menus, ([Boston, Printed by B. B. Nichols], 1917), by Alice Bradley (page images at HathiTrust)
• How to plan meals in war time, with economical menus and suggestions for marketing. By Mary Swartz Rose ... with the cooperation of Mary G. McCormick, Irma A. Latzer, and the students in one of the emergency courses offered by the Dept. of nutrition, Teachers college, May 14-26, 1917. (New York city, Teachers college, Columbia university, 1917), by Mary Swartz Rose (page images at HathiTrust)
• The Franco-American cookery book; or, How to live well and wisely every day in the year ... (New York, G. P. Putnam's sons, 1844), by Felix J. Déliée (page images at HathiTrust)
• What to get for breakfast : with more than one hundred different breakfasts, and full directions for each / by M. Tarbox Colbrath. (Boston : J.H. Earle, 1882), by M. Tarbox Colbrath (page images at HathiTrust)
• Lessons in cooking through preparation of meals, (Chicago, American school of home economics, 1912), by Eva Roberta Robinson (page images at HathiTrust)
• Hospitality : recipes and entertainment hints for all occasions / by Mary M. Wright. (Philadelphia : The Penn Pub. Co., c1922), by Mary M. Wright (page images at HathiTrust)
• Dates and dainty dishes. ([Philadelphia, Ketterlinus co., printers], c1912), by Margaret Frances] Tomes (page images at HathiTrust)
• A bill of fare for every day in the year ... (Florence, Mass., The Bryant printing company, c1892), by Beatrice Wilde] Bryant (page images at HathiTrust)
• Proper nutrition, by J. P. Mols. (Buffalo, N.Y. [The author, 1922]), by Joseph Peter Mols (page images at HathiTrust)
• The "newlywed" menu suggestions. (Philadelphia, Pa., Menu publishing co., c1914), by Lucien McDowell] Garrard (page images at HathiTrust)
• Feeding the family, by Mary Swartz Rose. (New York, The Macmillan company, 1916), by Mary Swartz Rose (page images at HathiTrust)
• In Bridget's vacation. (Boston, J. R. Osgood & co., 1885), by Susan Anna Brown (page images at HathiTrust)
• Three meals a day; a diary for the kitchen, giving for every day of the year, according to seasons, a bill of fare for breakfast, dinner and supper. (New York, T. F. Eagan's printing house, 1884), by Peter] Gerard (page images at HathiTrust)
• Applied domestic science. ([Philadelphia, Press of E. A. Wright], c1909), by Cheyney] Pennsylvania. State teachers college (page images at HathiTrust)
• The Chicago Record cook book. ([Chicago, 1896]), by Chicago Record (page images at HathiTrust)
• Three hundred and sixty-six dinners, (New York, London, G. P. Putnam's sons, 1892), by Mary E.] Nicol (page images at HathiTrust; US access only)
• The Chicago herald cooking school. (Chicago [The authors], 1883), by Jessup Whitehead (page images at HathiTrust)
• Tested menus and recipes based on a low cost dietary, ([Rochester, N.Y.] Extension department, University of Rochester and Mechanics institute, 1917), by Annie L. Weeks (page images at HathiTrust)
• Dainty dining, (Lewiston, Me., The Reed press, c1908), by Mary Alice Brown (page images at HathiTrust)
• Good dinners for every day in the year, by Helen Campbell ... (Boston, A.B. Clark & Company, 1886), by Helen Campbell (page images at HathiTrust)
• The principles of menu making, by Anna E. Richardson. (Austin, Tex., The University, [1917]), by Anna Euretta Richardson (page images at HathiTrust)
• Food efficiency; or, The best food for the least money, by Mary M. Gillis. (Jersey City, N.J. International Letter Club, [1920]), by Mary M. Gillis (page images at HathiTrust)
• What to serve at parties, (New York, N.Y., McCall's magazine, [c1922]), by Lilian M. Gunn (page images at HathiTrust)
• A treatise on food conservation and the art of canning, (Binghamton, N.Y., Health publishing co., [c1917]), by Mrs. Sherwood P. Snyder (page images at HathiTrust)
• How to live on 3 meals a day, (New York, F. E. Morrison, 1917), by Rasmus Larssen Alsaker (page images at HathiTrust)
• Right food; the right remedy, (Astoria, N.Y., E. Malmquist, 1921), by Charles C. Froude (page images at HathiTrust)
• Opera / (In Venetia : Appresso Michele Tramezzino, MDCLXX [1570]), by Bartolomeo Scappi (page images at HathiTrust)
• Complimentary banquet to the Most Wor. the Grand Master of the Grand Lodge, A.F. & A.M. of Canada at the Tecumseh House, London, Nov. 2, 1876 [electronic resource]. ([London, Ont. : s.n., 1876) (page images at HathiTrust; US access only)
• Dîner du 26 mai, 1865 [ressource électronique]. ([S.l. : s.n., 1865?]) (page images at HathiTrust)
• Diner offert à Son Excellence le ministre des affaires étrangères et à Madame Develle par les agents de la Grande-Bretagne et des Etats-Unis près de tribunal d'arbitrage [ressource électronique]. ([S.l. : s.n., 1893?]) (page images at HathiTrust; US access only)
• Thursday evening, September 21st, 1899 [electronic resource]. ([S.l. : s.n., 1899?]), by Quebec) St. James' Club (Montréal (page images at HathiTrust; US access only)
• Brunswick Club third annual dinner Tecumseh House [electronic resource]. ([S.l. : s.n., 1881?]) (page images at HathiTrust; US access only)
• First annual dinner of the employees of the Mail Printing Company [electronic resource] : at Webb's Jany. 21, 1899. ([S.l. : s.n., 1899?]) (page images at HathiTrust; US access only)
• Centennial Dining Hall, 86 Prince Wm. Street [electronic resource] : E.J. Byrne, proprietor. ([S.l. : s.n., 18--?]), by Centennial Dining Hall (page images at HathiTrust; US access only)
• G.S. McConkey, 27 and 29 King St. West, Toronto, Can. [electronic resource]. ([Toronto? : s.n., 18--?]) (page images at HathiTrust)
• The Stephenson dinner [electronic resource] : Toronto, 26th August, 1853, wine list .. ([Toronto? : s.n., 1853?]) (page images at HathiTrust)
• Complimentary banquet tendered to Rt. Hon. Sir Wilfred [sic] Laurier, P.C., K.C.M.G. by the Board of Trade of the city of Toronto, Oct. 6th, 1897 [electronic resource]. ([S.l. : s.n., 1897?]) (page images at HathiTrust; US access only)
• Baconian Club, menu [electronic resource] : Grigg House, Friday, May 27, 1898, London, Canada. ([London, Ont.? : s.n., 1898?]), by Baconian Club of London (page images at HathiTrust; US access only)
• Staff dinner, 1894, Toronto Daily Mail [electronic resource]. ([S.l. : s.n., 1894?]), by Toronto Daily Mail (page images at HathiTrust; US access only)
• Baconian Club banquet, menu [electronic resource] : Tecumseh House, May 11th, 1900. ([London, Ont.? : s.n., 1900?]), by Baconian Club of London (page images at HathiTrust; US access only)
• Breakfast [electronic resource] : the Tecumseh, London, Ont., Chas. W. Davis, proprietor, Tuesday, December 13th, 1898 .. ([S.l. : s.n., 1898?]) (page images at HathiTrust; US access only)
• The University dinner, Windsor Hotel, May 1st, 1883 [electronic resource]. ([S.l. : s.n., 1883?]) (page images at HathiTrust; US access only)
• What to Eat, How to Serve it, by Christine Terhune Herrick (Gutenberg ebook)
• The Hotel St. Francis Cook Book, by Victor Hirtzler (Gutenberg ebook)
• Quantity Cookery: Menu Planning and Cooking for Large Numbers, by Lenore Richards and Nola Treat (Gutenberg ebook)
• Dinners and Luncheons: Novel Suggestions for Social Occasions, by Paul Pierce (Gutenberg ebook)
• Fifty-Two Sunday Dinners: A Book of Recipes, by Elizabeth O. Hiller (Gutenberg ebook)
• Food for the Traveler: What to Eat and Why, by Dora C. C. L. Roper (Gutenberg ebook)
• The frugal housewife, or Complete woman cook. Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are prefixed various bills of fare, for dinners and suppers in every month of the year; and a copious index to the whole. / By Susannah Carter, of Clerkenwell. ([Boston] : London. Printed for F. Newbery, at the corner of St. Paul's Church-Yard. Boston: re-printed and sold by Edes and Gill, in QueenStreet., [1772]), by Susannah Carter and Paul Revere (HTML at Evans TCP)

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