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Cooking (Ham)

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• Cooking (Meat)
• Ham

• Cookery (Ham)
• Cooking with ham
• Ham -- Use in cooking

• Good tastes for good times. (Wm. Underwood Co., 1915), by Wm. Underwood Co (page images at HathiTrust)
• Mr. Ham goes to town (John Morrell & Co.], 1939), by Caroline B. King and John Morrell & Co (page images at HathiTrust)

Items below (if any) are from related and broader terms.

• The Ground Meat Cookbook (c1955), by Culinary Arts Institute, illust. by Selma Quateman (page images with commentary at meatbook.com)
• Stretching meat (General Mills, Inc., 1943), by inc General Mills (page images at HathiTrust)
• The hotel butcher, garde manger and carver; suggestions for the buying, handling, sale and service of meats, poultry and fish for hotels, restaurants, clubs and institutions, an expression of the practical experience of one who has spent thirty years in all branches of kitchen, pantry and storeroom work;also as steward and buyer. (Hotel Monthly Press, 1935), by Frank Rivers (page images at HathiTrust)
• Meats, poultry and game; how to buy, cook and carve, with a potpourri of recipes. (E.P. Dutton & company, 1920), by Edouard Panchard (page images at HathiTrust; US access only)
• Meats : composition and cooking (U.S. Dept. of Agriculture, 1896), by Charles Dayton Woods (page images at HathiTrust)
• Ways of using beef liver and hog liver (Extension Service, College of Agriculture, University of Wisconsin, 1935), by University of Wisconsin. Extension Service (page images at HathiTrust; US access only)
• Ways of using beef liver and hog liver (Extension Service, College of Agriculture, University of Wisconsin], 1934), by University of Wisconsin. Extension Service (page images at HathiTrust; US access only)
• Ways of using beef liver and hog liver (Extension Service, College of Agriculture, University of Wisconsin, 1939), by University of Wisconsin. Extension Service (page images at HathiTrust; US access only)
• Meat and meat foods : processing and preservation from meat plant to consumer (Ronald Press Co., 1949), by Lloyd Bryan Jensen (page images at HathiTrust)
• Meat for thrifty meals (U.S. Dept. of Agriculture, 1953), by United States. Bureau of Human Nutrition and Home Economics (page images at HathiTrust)
• Meatless and less-meat cookery (G. Routledge ;, 1918), by Matilda Lees-Dods (page images at HathiTrust; US access only)
• Complete cookbook for infra-red broiler and rotisserie. (M. Barrows, 1953), by Nedda C. Anders (page images at HathiTrust)
• My meat recipes : containing 103 prize winning recipes ... (National Live Stock and Meat Board, 1926), by National Live Stock and Meat Board (page images at HathiTrust)
• How to cook meat and poultry (G.P. Putnam, 1908), by Myrtle Reed, James B. Herndon, and Herndon/Vehling Collection (page images at HathiTrust)
• Ten lessons on meat, for use in schools. (National live stock and meat board, 1933), by National Live Stock and Meat Board. Department of home economics (page images at HathiTrust)
• Ten lessons on meat, for use in schools. (Chicago, 1939), by National Live Stock and Meat Board. Department of Home Economics (page images at HathiTrust)
• Meat (Pub. by the University of Illinois, under the direction of the War committee, 1918), by Lucile Wheeler (page images at HathiTrust)
• Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book (International book publishing co., 1914), by A. C. Hoff (page images at HathiTrust)
• A dozen dainty recipes for preparing War department canned meats (Govt. print. off., 1920), by Anna B. Scott and United States. War Dept (page images at HathiTrust)
• Education in economy (The author, 1917), by C. A. Spooler (page images at HathiTrust)
• Economy in the buying and preparation of meats (Wilson & co., 1917), by Eleanor Lee Wright and Wilson & Company (page images at HathiTrust)
• Economical use of meat in the home. (Govt. print. off., 1910), by Charles Ford Langworthy, Caroline Louisa Hunt, and 2d sess. United States. 61st Cong. (page images at HathiTrust)
• La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais ... (H. Desbordes, 1688), by Denis Papin (page images at HathiTrust)
• Meat--the headliner (Cooperative Extension Programs, 1975), by Mary E. Mennes, Alice Kempden, University of Wisconsin. Cooperative Extension Programs, and University of Wisconsin--Madison. Dept. of Agricultural Journalism (page images at HathiTrust; US access only)
• Meat and meat cookery (The National Live Stock and Meat Board, 1942), by National Cooperative Meat Investigations. Committee on Preparation Factors (page images at HathiTrust; US access only)
• Economical use of meat in the home (U.S. Dept. of Agriculture, 1910), by C. F. Langworthy and Caroline Louisa Hunt (page images at HathiTrust)
• Sunkist, the meat maker (Sunkist Growers Institutional Division, 1960), by inc Sunkist Growers (page images at HathiTrust)
• Easy meat recipes (National Live Stock and Meat Board, Dept. of Home Economics, 1946), by National Live Stock and Meat Board. Dept. of Home Economics (page images at HathiTrust)
• Meat recipes and menus (National Live Stock and Meat Board, 1931), by National Live Stock and Meat Board (page images at HathiTrust)
• Meat in the meal for health defense (National Live Stock and Meat Board, Dept. of Home Economics, 1942), by National Live Stock and Meat Board. Dept. of Home Economics (page images at HathiTrust)
• Home makers' prize recipes : 36 B-V contest recipes (Wilson & Co., 1943), by George Rector and Wilson & Company (page images at HathiTrust)
• Prize winning recipes (Remar Baking Co., 1953), by Remar Baking Co (page images at HathiTrust)
• Roasts and entrees of the world famous chefs, United States, Canada, Europe; the roast and entree book, from the International cooking library (International publishing co., 1914), by A. C. Hoff (page images at HathiTrust)
• Brooklyn Eagle government cook book. Fish, eggs and fruit. Principles of nutrition and nutritive value of foods ([Brookln Daily Eagle], 1912), by Maria Parloa, C. F. Langworthy, W. O. Atwater, and United States. Dept. of Agriculture (page images at HathiTrust)
• Meat for thrifty meals (U.S. Dept. of Agriculture, 1942), by Lucy M. Alexander and Fanny Walker Yeatman (page images at HathiTrust)
• Canned chopped meat or canned luncheon meat. (U.S. Dept. of Agriculture, Consumer and Marketing Service, Agricultural Research Service, 1969) (page images at HathiTrust)
• The status of meats : as interpreted from projective meal situations (Louisiana State University and Agricultural and Mechanical College, Agricultural Experiment Station, 1962), by Betty L. Woods and Ganata Jo Nettles (page images at HathiTrust; US access only)
• Defrosting and cooking frozen meat : the effect of method of defrosting and of the manner and temperature of cooking upon weight loss and palatability (Agricultural Experiment Station, Iowa State College, 1952), by Belle Lowe (page images at HathiTrust; US access only)
• Cooking and canning meats (Agricultural Experiment Station, North Dakota Agricultural College, 1934), by Esther Latzke (page images at HathiTrust; US access only)
• The effect of temperature and time of cooking on the tenderness of roasts (Texas Agricultural Experiment Station, 1937), by Sylvia Cover and Texas Agricultural Experiment Station (page images at HathiTrust)
• Meet your meats (Montana Agricultural Experiment Station, Montana State College, 1958), by Bertha Clow (page images at HathiTrust; US access only)
• Hotel meat cooking. (J. Whitehead, 1901), by Jessup Whitehead (page images at HathiTrust)
• Savory prize recipe book for the "Savory" Roaster. (Republic Metalware Co., 1922), by Inc Savory and Republic Metalware Co (page images at HathiTrust)
• Meat cookery (Wilson & Co., 1921), by Eleanor Witte Wright and Ill.) Wilson & Co. (Chicago (page images at HathiTrust)
• A chemical study of meats, their digestibility, and the losses and changes involved in cooking (1900), by Horace C. Porter (page images at HathiTrust; US access only)
• A precise method of roasting beef (University press, 1907), by Elizabeth Cade Sprague and H. S. Grindley (page images at HathiTrust)
• Ninety-nine practical methods of utilizing boiled beef (J. Ireland, 1893), by pseud Babet (page images at HathiTrust)
• American meat cooking (J. Whitehead & Co., 1901), by Jessup Whitehead and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Savoury pastry : savoury dish and raised pies, pork pies, patties, vol-au-vents, mincemeats and pies, and miscellaneous savoury pastries (Office of the "Baker and Confectioner,", 1900), by Fredk. T. Vine (page images at HathiTrust; US access only)
• Meats and game (Horace Cox, 1902), by S. Beaty-Pownall (page images at HathiTrust; US access only)
• A new digester or engine for softning bones : containing the description of its make and use in these particulars : viz, cookery, voyages at sea, confectionary, making of drinks, chymistry, and dying. With an account of the price a good big engine will cost, and of the profit it will afford ([Mallinckrodt Chemical Works], 1966), by Denis Papin (page images at HathiTrust; US access only)
• More meat for your money. (The Dahls, 1946), by Alice Easton (page images at HathiTrust; US access only)
• Family-favorite meat cook book. (Bartholomew House, 1958), by Demetria Taylor (page images at HathiTrust; US access only)
• Grind-O-Matic (Rival Manufacturing Co. ;, 1959), by Rival Manufacturing Company (page images at HathiTrust; US access only)
• Meat dishes at low cost (U.S. Dept. of Agriculture, 1934), by United States. Bureau of Home Economics. Foods and Nutrition Division (page images at HathiTrust)
• Ten lessons on meat, for use in schools. (Chicago, 1950), by National Live Stock and Meat Board. Department of Home Economics (page images at HathiTrust; US access only)
• Ways to cook rabbit (U.S. Dept. of Agriculture :, 1953), by Mary T. Swickard and Alice M. Harkin (page images at HathiTrust)
• Making the most of the meat allowance (University of Illinois, College of Agriculture, Extension Service in Agriculture and Home Economics, 1943), by H. H. Mitchell and Gladys M. Kinsman (page images at HathiTrust; US access only)
• Ten lessons on meat : for use in schools (The Board, 1927), by Katherine Golden Bitting Collection on Gastronomy (Library of Congress) and National Live Stock and Meat Board. Dept. of Home Economics (page images at HathiTrust)
• Ten lessons on meat : for use in high schools (The Board, 1926), by Katherine Golden Bitting Collection on Gastronomy (Library of Congress) and National Live Stock and Meat Board. Dept. of Home Economics (page images at HathiTrust)
• The housewife's meat guide (L. Funk, 1928), by Levi Funk (page images at HathiTrust)
• Fresh meat study guide (Armour and Co., 1956), by Marie Gifford and Armour and Company (page images at HathiTrust; US access only)
• Your new meat cook book : a fine selection of modern and practical recipes for beef, veal, pork, lamb, variety meats, left-over meats, sausages, pastries, etc. : valuable information about meat : meat cuts and their cooking methods : attractive menu ideas (National Live Stock and Meat board, Home Economics Department, 1947), by National Live Stock and Meat Board. Department of Home Economics (page images at HathiTrust; US access only)
• The art of cookery, made plain and easy : which far exceeds any thing of the kind ever yet published ... (Printed for the author, and sold at Mrs. Ashburn's, a china shop, the corner of Fleet-Ditch, 1747), by Hannah Glasse and Mrs Ashburn (page images at HathiTrust)
• Peppered beef (Agricultural Experiment Station, Division of Animal Science, University of Wyoming, 1969), by John A. Jacobs and Wyoming Agricultural Experiment Station (page images at HathiTrust; US access only)
• Cooking meat in quantity. (National live stock and meat board, Dept. of home economics, 1946), by National Live Stock and Meat Board. Dept. of Home Economics (page images at HathiTrust; US access only)
• The burger cook book; 200 recipes for the all-American favorite and other ground meat dishes. (Rand, McNally, 1961), by Ruth Ellen Church (page images at HathiTrust; US access only)
• Canned chopped meat or canned luncheon meat : a good choice for the thrifty family. (United States Government Printing Office, 1971), by United States Food and Nutrition Service, United States. Agricultural Research Service, and United States Department of Agriculture (page images at HathiTrust)
• Meat recipes for the family 'chef'. (National Live Stock and Meat Board, Home Economics Department, 1952), by National Live Stock and Meat Board. Dept. of Home Economics (page images at HathiTrust; US access only)
• Let's Cook Meat: Recipes You'll Like, by National Live Stock and Meat Board (Gutenberg ebook)
• La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais. (in French), by Denis Papin (Gutenberg ebook)

More items available under broader and related terms at left.