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Menus -- 20th century

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• 20th century

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• Menus -- United States -- 20th century
• Menus -- Uruguay -- 20th century

• Half hour dinners : for the busy woman and business woman ; dozens of dinners, hundred of recipes (Harian Publications, 1939), by Marjorie Abbott (page images at HathiTrust; US access only)
• Vest pocket calorie counter : dial away your fat! (The Health Builders, 1946) (page images at HathiTrust)
• Spanish foods of the Southwest (Distributed by the A.B.C. Co., 1937), by Margarita C. de Baca (page images at HathiTrust)
• Spanish recipes and menus (The Federation, 1927), by New Mexico Federation of Business and Professional Women's Clubs (page images at HathiTrust)
• California prune recipes, with menus ([San Francisco, Calif. : Prune growers of California, 1930), by Prune growers of California (page images at HathiTrust)
• Live food cook book and menus (National Diet and Health Association of America, 1930), by Paul Chappuis Bragg (page images at HathiTrust)
• Jello, America's most famous dessert (Jell-O Co., 1926), by Jell-O Company (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)
• The Housekeeper's handy book : a comprehensive cyclopedia of useful information and domestic science in the home (L. W. Walter Co., 1915) (page images at HathiTrust)
• Shichirin de dekiru Amerika ryōr (C. E. Tuttle Co., 1952), by George E Engler (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 : making a Franco-American culinary encyclopedia (Hotel Monthly Press, 1920), by Charles Ranhofer (page images at HathiTrust)
• Complimentary dinner to Samuel Thorburn Black : by the University Club of San Diego, California (University Club, 1910), by Edward L Hardy, Samuel T. 1846-1917 Black, and University Club of San Diego (page images at HathiTrust)
• Econo-meals : budget menus : delicious, thrifty, nutritious (Procter and Gamble Co., 1951), by Procter & Gamble Company (page images at HathiTrust)
• Gridiron Club : annual fall dinner MCMVI (Printed for the Gridiron Club by W.F. Roberts Co., 1906), by D.C.) Gridiron Club (Washington (page images at HathiTrust)
• Gridiron guide to Washington (The Club, 1906), by D.C.) Gridiron Club (Washington (page images at HathiTrust)
• The art of cooking and serving (Procter & Gamble, 1927), by Sarah Field Splint and Procter & Gamble Company (page images at HathiTrust)
• The wine cook book : being a selection of incomparable recipes from France, from the Far East, from the South and elsewhere, all of which owe their final excellence to the skillful use of wine in their preparation (Little, Brown, 1934), by Cora Brown, Bob Brown, and Rose Brown (page images at HathiTrust; US access only)

• Theater-Kabarett Fledermaus, 1, Kärntnerstrasse, Eckejohannesgasse (Kabarett Fledermaus, 1907), by Kabarett Fledermaus, Josef Franz Maria Hoffmann, and Wiener Werkstätte (page images at HathiTrust; US access only)

• Golden Lion Tavern, Bernardini & Provost, proprietors, November 24, 1921 ([s.n., 1921), by Golden Lion Tavern (page images at HathiTrust)

• Chinese cookbook (University of Hawaii Press, 1957), by Mary Li Sia (page images at HathiTrust)
• The Art and secrets of Chinese cookery (La Choy Food Products, Div. Beatrice Foods, 1957), by La Choy Food Products (page images at HathiTrust)

• Le damier. (Cercle Victor Hugo, 1905), by André Vasseur, Curnonsky, Charles Doury, and Cercle Victor Hugo (page images at HathiTrust; US access only)

• Chinese home cooking : recipes of Cantonese dishes (The Committee, 1948), by Henry Inn and Hawaii). Chinese Committee International Institute of the Young Women's Christian Association (Honolulu (page images at HathiTrust)

• Cocina yucateca (Compañia Tipográfica Yucateca, 1926), by Hortensia Rendón de García (page images at HathiTrust; US access only)
• Mexican cooking (Gebhardt Chili Powder Co., 1911), by Gebhardt Chili Powder Company (page images at HathiTrust)

• Japanese foods (tested recipes) (International Institute, Y.W.C.A., 1951), by Hui Manaolana Foundation (page images at HathiTrust)
• The Pals Club cook book : A collection of favorite menus ([Sacramento, 1945), by Sacramento Pals Club and Charles G. Johnson (page images at HathiTrust)
• Bismarck Cafe (Bismarck Cafe and Catering Co., 1908) (page images at HathiTrust)
• The convenience cookbook : 171 recipes & 26 menus featuring Pillsbury refrigerated foods (Pillsbury Co., 1950), by Pillsbury Company (page images at HathiTrust)
• Hawaiian party book : how to entertain the Hawaiian way (South Sea Sales, 1945), by Scotty Guletz (page images at HathiTrust)
• The American woman's meals without meat cook book (Published for Culinary Arts Institute, 1943), by Ruth Berolzheimer and Culinary Arts Institute (page images at HathiTrust)
• The Boston Cooking-School cook book (Little, Brown, 1922), by Fannie Merritt Farmer (page images at HathiTrust)
• Prudence Penny's cookbook (Prentice-Hall, 1939), by Alyce Hazeltine (page images at HathiTrust)
• Uncooked foods & how to use them : a treatise on how to get the highest form of animal energy from food, with recipes for preparation, healthful combinations and menus (The Health-Culture Co., 1904), by Eugene Christian, James C. Whitten, Mollie Griswold Christian, and James C. Whitten Collection on the History of Vegetarianism (Schlesinger Library) (page images at HathiTrust)
• The quick dinners for the woman in a hurry cook book : menus, recipes, marketing lists, time schedules, planning ahead (Published for Culinary Arts Institute, 1942), by Ruth Berolzheimer and Culinary Arts Institute (page images at HathiTrust; US access only)

• Thanksgiving dinner [menu] (Hotel del Coronado, 1953), by Calif.) Hotel del Coronado (Coronado (page images at HathiTrust; US access only)
• Golden Gate gourmet (Golden Gate Gourmet Company, 1958), by Roxana Dabney Robertson (page images at HathiTrust)
• How ten food editors serve California limas : a collection of favorite California lima recipes, with specimen menus to demonstrate their usefulness for almost every occasion (California Lima Bean Growers Association, 1933), by California Lima Bean Growers Association (page images at HathiTrust)
• Santa Monica Bay cook book; a collection of 225 carefully selected and tested receipts; together with household hints, household economy and things worth knowing. (Sunshine Society, 1910), by D. A. Casselmann and International Sunshine Society. Santa Monica Bay Branch (page images at HathiTrust)
• Fashions in foods in Beverly Hills (The Beverly Hills Citizen, 1931), by Will Rogers and Beverly Hills Woman's Club (page images at HathiTrust)

• El consultor culinario (A. Barreiro y Ramos, 1906), by Pascal (page images at HathiTrust; US access only)

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

• 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 Cook Book (Chicago: Hotel Monthly Press, c1919), by Victor Hirtzler (multiple formats with commentary at MSU)
• The New London Family Cook: or, Town and Country Housekeeper's Guide (London: Printed for J. Cundee, 1808), by Duncan Macdonald
  • page images at HathiTrust
  • multiple formats at archive.org
• 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 (multiple formats 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)
• Dental caries prevention service (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)
• Dental caries prevention service (University of Michigan, School of Dentistry, 1946), by Philip Jay, Adelia M. Beeuwkes, and University of Michigan. School of Dentistry (page images at HathiTrust)
• House and home : a complete housewife's guide (J. H. Moore & co., 1889), by Marion Harland (page images at HathiTrust)
• Efficiency in the household; a book for every woman (Doubleday, Page & company, 1915), by Thetta Quay Franks (page images at HathiTrust)
• Food for the young couple. (U. S. Govt. Print. Off., 1962), by United States. Agricultural Research Service. Consumer and Food Economics Research Divisions (page images at HathiTrust)
• The American home diet; an answer to the ever present question What shall we have for dinner (Mathews industries inc., 1927), by Elmer Verner McCollum and Nina Simmonds (page images at HathiTrust)
• Food conservation andthe art of home canning : a guide for the housewife (Health publishing co., 1917), by Mrs. Sherwood P. Snyder (page images at HathiTrust)
• What shall I eat? (Macmillan, 1933), by Edith M. Barber (page images at HathiTrust)
• Feeding the child from two to six (Macmillan, 1928), by Mary Frances Hartley Barnes (page images at HathiTrust)
• The American home diet : an answer to the ever present question : What shall we have for dinner (Frederick C. Mathews Co., 1920), by Elmer Verner McCollum and Nina Simmonds (page images at HathiTrust)
• The normal diet; a simple statement of the fundamental principles of diet for the mutual use of physicians and patients (The C. V. Mosby company, 1930), by W. D. Sansum (page images at HathiTrust)
• Eat and grow thin : the Mahdah menus. (E. P. Dutton & company, 1920), by Vance Thompson (page images at HathiTrust)
• The dinner kitchen cook book, including report for 1928-1929 of the Smith College community kitchen (Smith College, 1930), by Ethel Puffer Howes, Doris M. Sanborn, and Smith College Community Kitchen (page images at HathiTrust)
• Planning Navy meals. (U.S. Govt. Print. Off., 1959), by United States. Navy Department. Bureau of Supplies and Accounts (page images at HathiTrust)
• Meals for many (New York state college of agriculture at Cornell university, 1942), by Katharine Wyckoff Harris and Marion Aurelia Wood (page images at HathiTrust; US access only)
• A book of menus with recipes (G.P. Putnam's, 1936), by Della Lutes (page images at HathiTrust)
• Bridge food for bridge fans (M. Barrows & company, 1932), by Della T. Lutes (page images at HathiTrust)
• Eating vitamines; how to know and prepare the foods that supply these invisible life-guards (Funk & Wagnalls company, 1922), by Charles Houston Goudiss (page images at HathiTrust; US access only)
• National capital code of etiquette (A.N. Jenkins, 1920), by Edward S. Green (page images at HathiTrust)
• Bridge refreshments (Cornhill Pub. Co., 1929), by Laura A. Kirkman (page images at HathiTrust; US access only)
• Letters to a young housekeeper (House Beautiful Pub. Co., 1918), by Jane Prince (page images at HathiTrust)
• Parties on a shoestring. (G. W. Stewart, 1941), by Marni Wood (page images at HathiTrust; US access only)
• Table etiquette, menus and much besides (Boston Cooking-School Magazine, 1929), by Mary Davoren Molony Chambers (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 Cooking-School Magazine Co., 1926), by Mary D. Chambers (page images at HathiTrust)
• When you entertain : what to do, and how (Coca-Cola Company, 1932), by Ida Bailey Allen (page images at HathiTrust; US access only)
• Household engineering : scientific management in the home (American School of Home Economics, 1920), by Christine Frederick and American School of Home Economics (page images at HathiTrust)
• Book of novel entertainments for every day in the year (A.C. McClurg & Co., 1921), by Ellye Howell Glover (page images at HathiTrust)
• Queen cookbook (Fleming H. Revell Co., 1895), by William Hart Boyd (page images at HathiTrust)
• Household management (Ward, Locke & Co., 1915), by Mrs. Beeton (page images at HathiTrust)
• Practical housekeeper (Henry Bill Pub. Co., 1872), by E. F. Ellet (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. (Pennsylvania Pub. Co., 1883), by M. W. Ellsworth (page images at HathiTrust)
• Dictionnaire de cuisine (Alphonse Lemerre, Éditeur ..., 1882), by Alexandre Dumas, J. Vuillemot, Elizabeth Robins Pennell Collection (Library of Congress), and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Quantity recipes : from Meals for many (New York State College of Home Economics, Cornell University, 1950), by Marion Aurelia Wood, Katharine Wyckoff Harris, New York State College of Agriculture. Extension Service, and New York State College of Home Economics (page images at HathiTrust)
• Cooking in parchment paper (Walton book company, 1930), by Nicolas Soyer and Corinne B. Lowe (page images at HathiTrust)
• Cook and be cool, a book for hot-weather housekeeping (Houghton Mifflin company, 1928), by Marie Harrison (page images at HathiTrust; US access only)
• The greater American cook book (Pub. for Culinary art institute by Consolidated book publishers, inc. Chicago, 1940), by Ruth Berolzheimer, Lillie S. Lustig, Edna L. Gaul, and Mary Lawton Wright (page images at HathiTrust)
• New York Woman's Exchange presents Dining for moderns (Published by and for the benefit of the New York Exchange for Woman's Work, 1940), by G. Edgar Hackney, Ann R. Silver, Peter Greig, and New York Exchange for Woman's Work (page images at HathiTrust; US access only)
• Home receipt book (W.S. Reeve Publishing Co., 1902), by Annie R. Gregory, A. Chabrison, and J.S. Reeves Publishing Company (page images at HathiTrust)
• Large quantity recipes (Burgess publishing company, 1932), by Alice Marguerite Burgoin (page images at HathiTrust; US access only)
• Meal planning and table service in the American home (Manual Arts Press, 1924), by Beth Bailey McLean (page images at HathiTrust)
• Feeding the family (The Macmillan Company, 1921), by Mary Swartz Rose (page images at HathiTrust)
• Eating vitamines; how to know and prepare the foods that supply these invisible life-guards (Funk & Wagnalls Company, 1923), by C. Houston Goudiss (page images at HathiTrust; US access only)
• Eating vitamines; how to know and prepare the foods that supply these invisible life-guards, with two hundred tested recipes and menus for use in the home (Funk & Wagnalls company, 1927), by C. Houston Goudiss (page images at HathiTrust; US access only)
• 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. (F. Berggold, 1900), by Hermann Dunger and Ernst Lössnitzer (page images at HathiTrust; US access only)
• Efficiency in the household; a book for every woman (Doubleday, Page & Company, 1915), by Thetta Quay Franks (page images at HathiTrust)
• Recipes and menus for fifty (Whitcomb & Barrows, 1913), by Frances Lowe Smith (page images at HathiTrust; US access only)
• Food for the worker; the food values and cost of a series of menus and recies for seven weeks (Whitcomb & Barrows, 1917), by Frances Stern and Gertrude T. Spitz (page images at HathiTrust; US access only)
• Recipes and menus for fifty : as used in the School of Domestic Science of the Boston Young Women's Christian Association (M. Barrows & Co., 1937), by Frances Lowe Smith (page images at HathiTrust)
• Reducing menus for the hostess of to-day; Jack Sprat spreads (D. Appleton and company, 1925), by Edna Tipton (page images at HathiTrust; US access only)
• 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 (The Dahls, 1941), by Joseph Oliver Dahl (page images at HathiTrust)
• Table setting and service for mistress and maid (M. Barrows & company, 1928), by Della Lutes (page images at HathiTrust; US access only)
• Food for the young child (Collegiate Press, 1934), by Miriam Elizabeth Lowenberg (page images at HathiTrust)
• Children's menus and recipes. (Western Reserve university nursery schools, 1934), by Western Reserve University. Nursery schools and Dorothy M. Eisele (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." (B. Humphries, inc., 1944), by Alice Bradley and Winefred B. Loggans (page images at HathiTrust)
• Kitchen strategy (Thomas, 1952), by Leona M. Bayer (page images at HathiTrust)
• Nutrition with Sense (M. Barrows and company incorporated, 1944), by Eleanora Sense (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. (G.P. Putnam & son, 1868) (page images at HathiTrust)
• Mrs. Beeton's book of household management (S.O. Beeton, 1866), by Mrs. Beeton (page images at HathiTrust)
• The normal diet; a simple statement of the fundamental principles of diet for the mutual use of physicians and patients (The C.V. Mosby company, 1925), by W. D. Sansum (page images at HathiTrust)
• The Boston Cooking-School cook book (Boston : Little, Brown, and Company, 1920., 1920), by Fannie Merritt Farmer and Mass.) Boston Cooking School (Boston (page images at HathiTrust)
• Ideas for better eating : menus and recipes to make use of the dietary guidelines. (Science and Education Administration/Human Nutrition, U.S. Dept. of Agriculture :, 1981), by United States. Science and Education Administration. Human Nutrition (page images at HathiTrust)
• Food for thrifty families. (U.S. Dept. of Agriculture, Agricultural Research Service, 1976), by United States. Agricultural Research Service (page images at HathiTrust)
• Child Care Food Program cycle menus and recipes. (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)
• Half hour dinners : for the busy woman and business woman ; dozens of dinners, hundred of recipes (Harian Publications, 1939), by Marjorie Abbott (page images at HathiTrust; US access only)
• What to feed the family (The University, 1921), by Jet Corine Winters (page images at HathiTrust)
• Foods that will win the war, and how to cook them (World syndicate company, 1918), by C. Houston Goudiss and Alberta M. Goudiss (page images at HathiTrust)
• Managing community meals (University of Wisconsin--Extension, 1968), by Mary E. Mennes and University of Wisconsin--Extension. Cooperative Extension Programs (page images at HathiTrust; US access only)
• The Hotel St. Francis cook book (The Hotel Monthly Press, 1919), by Victor Hirtzler (page images at HathiTrust; US access only)
• Food for the traveler : what to eat and why (R. S. Kitchner, 1916), by Dora C. C. L. Roper (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 (M. & Barrows, 1913), by Frances Lowe Smith (page images at HathiTrust)
• The book of menus, 1876 (London : Grant & Co., 1876., 1876), by Blanchard Jerrold (page images at HathiTrust)
• 366 menus and 1200 recipes of the Baron Brisse, in French and English (S. Low, Marston, Searle, & Rivington, 1882), by Léon Brisse and Edith Matthew Clark (page images at HathiTrust)
• Bills of fare in English and French for every day in the year. (S.W. Lord, in the 1900s), by Frances L. Tupper (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 (H.P. Hood & Sons, 1908), by Nellie Elizabeth Ewart (page images at HathiTrust)
• Catering for special occasions, with menus & recipes (D. McKay, 1911), by Fannie Merritt Farmer (page images at HathiTrust)
• The table: how to buy food, how to cook it, and how to serve it. (The Baker & Taylor co., 1895), by Alexander Filippini (page images at HathiTrust)
• Little French dinners (New Amsterdam Book Co., 1900), by Eveleen De Rivaz (page images at HathiTrust)
• 52 Sunday dinners (N. K. Fairbank Co., 1915), by Elizabeth O. Hiller and Sophie D. Coe (page images at HathiTrust)
• Ten shillings a head per week for house books (A. Constable, 1899), by Mrs. C. S. Peel (page images at HathiTrust)
• Sunday suppers; being fifty-four chafing-dish recipes, old and new (Duffield & Company, 1912), by Alice Laidlaw Williams (page images at HathiTrust)
• Little dinners; how to serve them with elegance and economy (K. Paul, Trench, Trübner & Co., Ltd., 1902), by Mary Hooper (page images at HathiTrust)
• The helping hand cook book; with a menu for every day in the year, together with numerous recipes (Moffat, Yard and company, 1912), by Marion Harland and Christine Terhune Herrick (page images at HathiTrust)
• Healthful cookery : a collection of choice recipes for preparing foods, with special reference to health (Modern Medicine Pub. Co., 1904), by E. E. Kellogg, James C. Whitten, Battle Creek Sanitarium, and James C. Whitten Collection on the History of Vegetarianism (Schlesinger Library) (page images at HathiTrust)
• Attractive menus (Printed by A.E. Ripley], 1916), by Harriet Warner (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 (The Lehner and Sefert Publishing co., 1915), by Joseph Charles Lehner and Calif.) Panama-Pacific International Exposition (1915 : San Francisco (page images at HathiTrust)
• 366 dinners (G. P. Putnam's sons, 1892), by Mary E. Nicol (page images at HathiTrust)
• What to eat, how to serve it (Harper & Brothers, 1891), by Christine Terhune Herrick (page images at HathiTrust)
• The majestic family cook-book (G.P. Putman's Sons, 1897), by Adolphe Gallier (page images at HathiTrust)
• The Rose Cross Aid cook book 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" (Printed at "Beverly Hall" for the Kansas City, Mo., Chapter of the Rose Cross Aid, 1917), by Clara Witt, Rose Cross Aid. Kansas City (Mo.) Chapter, and Rose Cross Aid (page images at HathiTrust)
• The Odd Volume menu : Willis's Rooms, Friday, 3rd February, 1888. (s.n., 1888), by Sette of Odd Volumes (Book club) (page images at HathiTrust)
• 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)
• Eating for health and efficiency (Lowrey-Marden Corp., 1921), by Rasmus Larssen Alsaker and Frank E. Morrison (page images at HathiTrust)
• Meal planning and table service in the American home (The Manual Arts Press, 1936), by Nemadji Beth Bailey (page images at HathiTrust)
• Get rid of that fat (Sears, 1928), by Samuel George Blythe (page images at HathiTrust)
• Recipes and menus for restaurant profits (The Dahls, 1940), by Alice Easton (page images at HathiTrust)
• The table: how to buy food, how to cook it and how to serve it--Supplement to The table. (C. L. Webster & company, 1890), by Alexander Filippini (page images at HathiTrust)
• Right food : the right remedy (Brentano's, 1923), by Charles C. Froude (page images at HathiTrust)
• Choice recipes : contributed by the Women's Society of the Fairmount Presbyterian Church. (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)
• Old Mission Congregational Church cook book (Ebner Bros.], 1922), by Mary E. Sweeny and Mich.). Ladies' Aid Society Congregational Church (Old Mission (page images at HathiTrust)
• Complete cookbook for infra-red broiler and rotisserie. (M. Barrows, 1953), by Nedda C. Anders (page images at HathiTrust)
• What to cook for company, for lovers of good cookery (Iowa State College Press, 1952), by Lenore Sullivan (page images at HathiTrust)
• The thrifty food plan--sample meals for a month (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. (Manual Arts Press, 1948), by Ella Liner Lambert (page images at HathiTrust)
• Formal dinners (Houghton Mifflin company, 1940), by Julia Papin Gooding (page images at HathiTrust)
• The successful hostess. (Burgess Pub. Co., 1949), by Beth Tartan (page images at HathiTrust)
• Parties for pennies (M. Barrows & company, inc., 1942), by Nancy Webb (page images at HathiTrust)
• What to cook for company, for lovers of good cookery. (Iowa State University Press, 1962), by Lenore Sullivan (page images at HathiTrust)
• General Mills institutional cook book and menu planner. ([Minneapolis], 1961), by inc General Mills (page images at HathiTrust)
• Star cookbook (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)
• Serve it buffet (M. Barrows and Company, 1944), by Florence Brobeck (page images at HathiTrust)
• Elsie De Wolfe's recipes for successful dining (D. Appleton-Century, 1934), by Elsie De Wolfe (page images at HathiTrust)
• Mrs. Allen on cooking, menus, service; 2500 recipes (Doubleday, Page, 1924), by Ida Bailey Allen (page images at HathiTrust)
• Gourmet cookery for a low-fat diet (Prentic-Hall, 1956), by Elise Cavanna and James Welton (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], 1942), by Marion Goerz Ulmer (page images at HathiTrust)
• Why die (E. Christian, 1928), by Eugene Christian (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 (The Boston cooking-school magazine co., 1920), by Mary D. Chambers (page images at HathiTrust)
• Chef Wyman's daily health menus (Wyman Food Service, 1927), by Arthur Leslie Wyman, Ragland D. C. (Dallas Case), and W. D. Sansum (page images at HathiTrust)
• Modernistic recipe-menu book of the DeBoth homemakers' cooking school ([s.n.], 1929), by Jessie Marie De Both (page images at HathiTrust)
• Dinners and luncheons : novel suggestions for social occasions (Barse & Hopkins, 1907), by Paul Pierce (page images at HathiTrust)
• The American hostess cook book. (Halcyon House, 1949), by Ida Lee Dunne (page images at HathiTrust)
• The fifty two Sunday dinners : being a selection of tested and balanced menus ... (the Company, 1927) (page images at HathiTrust)
• Meals tested, tasted, and approved (Good Housekeeping, 1931), by Good Housekeeping Institute (New York, N.Y.) (page images at HathiTrust)
• Delectable dinners; menus with recipes (E.P. Dutton & company, inc., 1939), by Anna Josephine Murphy Peterson and Nena Wilson Badenoch (page images at HathiTrust)
• Recipes and menus for restaurant profits (Dahl, 1949), by Alice Easton (page images at HathiTrust; US access only)
• How to entertain at home (The Priscilla Pub. Co., 1927), by Priscilla Publishing Co. (page images at HathiTrust)
• Guild cookbook (The Church, 1921), by N.J.). Ladies' Guild First Presbyterian Church (Sussex (page images at HathiTrust)
• Eat and grow thin: the Mahdah menus; with a preface (E. P. Dutton & company, 1916), by Vance Thompson (page images at HathiTrust)
• Maids' and matrons' cookbook (Printed by Nelson-Hanne Print. Co., 1921), by Kan.). Maids and Matrons First Christian Church (Colby (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. (Lakeview press, 1893), by Clarence I. Burr (page images at HathiTrust)
• Breakfasts, luncheons and dinners (The Boston cooking-school magazine co., 1920), by Mary Davoren Chambers (page images at HathiTrust)
• The Franco-American cookery book; or, How to live well and wisely every day in the year ... (G. P. Putnam's sons, 1844), by Felix J. Déliée (page images at HathiTrust)
• What my children love to eat; how to prepare the menus (L. A. Noble, 1915), by Elizabeth Colson (page images at HathiTrust)
• What to eat, how to serve it (Harper & Brothers, 1891), by Christine Terhune Herrick and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• What to serve at parties (McCall's magazine, 1922), by Lilian Miranda Gunn (page images at HathiTrust)
• Proteus club cook book (The G. A. Miller printing company, 1900), by Des Moines Proteus club (page images at HathiTrust)
• Hospitality : recipes and entertainment hints for all occasions (The Penn Pub. Co., 1922), by Mary M. Wright (page images at HathiTrust)
• Dates and dainty dishes. (Ketterlinus co., printers], 1912), by Margaret Frances Tomes (page images at HathiTrust)
• The principles of menu making (The University, 1917), by Anna Euretta Richardson (page images at HathiTrust)
• What to get for breakfast : with more than one hundred different breakfasts, and full directions for each (J.H. Earle, 1882), by M. Tarbox Colbrath (page images at HathiTrust)
• Three hundred and sixty-six dinners (G. P. Putnam's sons, 1892), by Mary E. Nicol (page images at HathiTrust)
• Low-cost meals for high-cost times ... (The New housekeeping department, The Ladies' home journal, 1917) (page images at HathiTrust)
• The art of naming dishes on bills of fare (Culinary publishing co., 1920), by L. Schumacher and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Lessons in food values and economical menus (Printed by B. B. Nichols], 1917), by Alice Bradley (page images at HathiTrust)
• Attractive menus (Printed by A. E. Ripley], 1916), by Harriet Warner (page images at HathiTrust)
• How to plan meals in war time, with economical menus and suggestions for marketing. (Teachers college, Columbia university, 1917), by Mary Swartz Rose, Irma A. Latzer, and Mary G. McCormick (page images at HathiTrust)
• A bill of fare for every day in the year ... (The Bryant printing company, 1892), by Beatrice Wilde Bryant (page images at HathiTrust)
• A treatise on food conservation and the art of canning (Health publishing co., 1917), by Mrs. Sherwood P. Snyder (page images at HathiTrust)
• Lessons in cooking through preparation of meals (American school of home economics, 1912), by Eva Roberta Robinson and Helen Gunn Hammel (page images at HathiTrust)
• Proper nutrition ([The author, 1922), by Joseph Peter Mols (page images at HathiTrust)
• Good dinners for every day in the year (A.B. Clark & Company, 1886), by Helen Campbell (page images at HathiTrust)
• The "newlywed" menu suggestions. (Menu publishing co., 1914), by Lucien McDowell Garrard (page images at HathiTrust)
• Feeding the family (The Macmillan company, 1916), by Mary Swartz Rose (page images at HathiTrust)
• In Bridget's vacation. (J. R. Osgood & co., 1885), by Susan Anna Brown (page images at HathiTrust)
• How to live on 3 meals a day (F. E. Morrison, 1917), by Rasmus Larssen Alsaker (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. (T. F. Eagan's printing house, 1884), by Peter Gerard (page images at HathiTrust)
• Applied domestic science. (Press of E. A. Wright], 1909), by Cheyney Pennsylvania. State teachers college (page images at HathiTrust)
• The Chicago Record cook book. ([Chicago, 1896), by Mary Mott Chesbrough (page images at HathiTrust)
• The Chicago herald cooking school. ([The authors], 1883), by Jessup Whitehead (page images at HathiTrust)
• Tested menus and recipes based on a low cost dietary (Extension department, University of Rochester and Mechanics institute, 1917), by Annie L. Weeks (page images at HathiTrust)
• Dainty dining (The Reed press, 1908), by Mary Alice Brown (page images at HathiTrust)
• Meal planning made easy. (University of Wisconsin--Extension, 1974), by University of Wisconsin--Extension. Cooperative Extension Programs (page images at HathiTrust; US access only)
• 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 (Capelle et Renand, 1808), by Alexandre-Balthazar-Laurent Grimod de La Reynière and Julia Child (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 (Didot, 1822), by M. A. Carême, Narcissa G. Chamberlain, and Samuel Chamberlain (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 ... (Printed for Longman, Rees, Orme, Brown and Green, 1827), by Lady (page images at HathiTrust)
• Menu planning guide for school food service (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)
• Menu planning guide for school food service (U.S. Dept. of Agriculture, Food and Nutrition Service :, 1983), by United States Food and Nutrition Service (page images at HathiTrust)
• Menus and recipes for lunches at school (U.S. Dept. of Agriculture, 1936), by Rowena Schmidt Carpenter, Helen Nebeker Hann, and Fanny Walker Yeatman (page images at HathiTrust)
• Das Diner : practische Anleitung zu dessen Service und Arrangement, nebst einer Sammlung hervorragender Menus (R. Mosse, 1893), by Robert Stutzenbacher (page images at HathiTrust)
• Eat and grow thin : the Mahdah menus (E.P. Dutton & Co., 1914), by Vance Thompson and Warshaw Collection of Business Americana (page images at HathiTrust)
• Das Menu. (Klindworth, 1888), by Ernst von Malortie (page images at HathiTrust)
• The menu book (Le livre des menus); a menu compiler and register of dishes. (Ward, Lock, 1922), by Charles Herman Senn (page images at HathiTrust)
• How the modern hostess serves wine; a practical handbook with menus, recipes and table settings ... (The Epicurean press, inc., 1934), by Blake Ozias and George W. Brandt (page images at HathiTrust)
• A book of good dinners for my friend; or, "What to have for dinner." (Dodge Pub. Co., 1914), by Fannie Merritt Farmer (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 (J. O. Dahl, 1939), by J. O. Dahl (page images at HathiTrust; US access only)
• Cocina yucateca (Compañia Tipográfica Yucateca, 1926), by Hortensia Rendón de García (page images at HathiTrust; US access only)
• Co-op 25th anniversary menu book (Consumers Cooperative of Berkeley, Inc., 1962), by Consumers Cooperative of Berkeley (page images at HathiTrust)
• Chinese cookbook (University of Hawaii Press, 1957), by Mary Li Sia (page images at HathiTrust)
• Spanish recipes and menus (The Federation, 1927), by New Mexico Federation of Business and Professional Women's Clubs (page images at HathiTrust)
• When you entertain (Wilson & Co., 1932), by Eleanor Lee Wright and Wilson & Company (page images at HathiTrust)
• The crowd comes to our house (The Alvin Corporation, 1930), by Grace Higgins (page images at HathiTrust)
• St. Francis cook book ([s.n.], 1915), by Calif.) St. Francis Technical School (San Francisco (page images at HathiTrust; US access only)
• Mexican cooking (Gebhardt Chili Powder Co., 1911), by Gebhardt Chili Powder Company (page images at HathiTrust)
• El consultor culinario (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 (Goodall, Backhouse, 1884) (page images at HathiTrust)
• Econo-meals : budget menus : delicious, thrifty, nutritious (Procter and Gamble Co., 1951), by Procter & Gamble Company (page images at HathiTrust)
• Food efficiency; or, The best food for the least money (International Letter Club, 1920), by Mary M. Gillis (page images at HathiTrust)
• 52 Sunday dinners : tasty economical meals for the American home : what to buy, how to fix it, serving hints, using left-overs (Household Science Institute, 1941), by Chester Kay Hayes and Household Science Institute (page images at HathiTrust)
• Food and life; common-sense diet for the fat and the lean, the sick and the well, the old and the young. (Smith, 1917), by Nile Cann Smith (page images at HathiTrust; US access only)
• Die Küche im Krankenhaus, deren Anlage, Einrichtung und Betrieb. (F. Enke, 1908), by Wilhelm Sternberg (page images at HathiTrust; US access only)
• 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 ... (Cauchois' Coffee Company, 1915), by New York Cauchois' Coffee Company (page images at HathiTrust)
• Catering for two : comfort and economy for small households (G. P. Putnam's Sons, 1898), by Alice L. James and Knickerbocker Press (page images at HathiTrust)
• Cooking for one. (Dietetic Service, V.A. Medical Center, 1985), by Mich.). Dietetic Service Veterans Administration Medical Center (Battle Creek (page images at HathiTrust)
• Money saving main dishes. (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)
• Quick meals (Texas Agricultural Extension Service, Texas A & M College System, 1959), by Marie Tribble and Texas Agricultural Extension Service (page images at HathiTrust; US access only)
• 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 (The N. K. Fairbank company, 1915), by Elizabeth O Mrs Hiller (page images at HathiTrust)
• Le calendrier gastronomique pour l'année 1867 : les 365 menus du baron Brisse : un menu par jour. (Bureaux de la Liberté, 1867), by baron Brisse and Julia Child (page images at HathiTrust)
• Masters' young cook's assistant (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., Stationers' Hall Court and sold by John Ollivier, Pall-Mall, 1847., 1847), by Alexis Soyer, John Ollivier, C. and J. Adlard, and Marshall and Co Simpkin (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. (C. Ranhofer, 1912), by Charles Ranhofer (page images at HathiTrust)
• Notes on a cellar-book (Macmillan and Co., limited, 1921), by George Saintsbury (page images at HathiTrust)
• The Swedish, French, American cook book (Mrs. Ericsson Hammond, 1918), by Maria Mathilda Hammond (page images at HathiTrust; US access only)
• Recipes and menus for fifty (Whitcomb & Barrows, 1915), by Frances Lowe Smith (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. (Arnold and Company, 1905), by Sarah Tyson Heston Rorer (page images at HathiTrust)
• The planning of meals (University of Illinois, 1915), by Isabel Bevier (page images at HathiTrust)
• Serving and waiting : modern methods of table preparation (F. A. Stokes company, 1905), by Eleanor Marchant (page images at HathiTrust; US access only)
• Lessons in cooking through preparation of meals (American school of home economics, 1913), by Eva Roberta Robinson and Helen Gunn Hammel (page images at HathiTrust; US access only)
• Feeding the family (The Macmillan Company, 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 ... (G. P. Putnam's sons, 1907), by Felix J. Déliée (page images at HathiTrust)
• Gancel's ready reference of menu terms ... (J Gancel, 1910), by J. Gancel (page images at HathiTrust)
• Eat and be well (A. A. Knopf, 1916), by Eugene Christian (page images at HathiTrust)
• For the bride : helpful hints, practical suggestions, and valuable records (Reuben H. Donnelley Corp., 1922), by Ida Bailey Allen (page images at HathiTrust)
• Twelve talks on cooking and household technique (s.n., 1920), by Alice Bradley and Miss Farmer's School of Cookery (page images at HathiTrust)
• New dinners for all occasions : with instructions for formal and informal dinner service (P.F. Volland Co., 1920), by Elizabeth O. Hiller and P.F. Volland Company (page images at HathiTrust)
• Right food; the right remedy (E. Malmquist, 1921), by Charles C. Froude (page images at HathiTrust)
• The art of naming dishes on bills of fare (Culinary publishing co., 1920), by L. Schumacher (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 (Ch. Noblet :, 1878), by Edouard Hélouis (page images at HathiTrust)
• A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families (Printed by S. Hamilton for J. Murray, 1813), by Maria Eliza Ketelby Rundell (page images at HathiTrust)
• A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families (J. Murray, 1823), by Maria Eliza Ketelby Rundell (page images at HathiTrust)
• Northwestern cook book (R.B. Ogden, publisher, 1875), by Iowa) Westminster Presbyterian Church (Keokuk (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. (Porter & Coates, 1875), by Sara T. Paul (page images at HathiTrust)
• Practical cookbook (Committee of Ladies of First Presbyterian Church, 1875), by Pa.) First Presbyterian Church (Meadville (page images at HathiTrust)
• Kitchen cabinet (Published for the author, 1876), by William Archdeacon (page images at HathiTrust)
• Prairie City cookbook (Moore & Langen, Printers and Book Binders, 1891), by Maria Parloa and Ind.) Centenary Methodist Episcopal Church (Terre Haute (page images at HathiTrust)
• Art of dinner giving (Dempsey & Carroll, 1880), by George D. Carroll and Dempsey & Carroll (page images at HathiTrust)
• Diary of a landlord (G.B. Zieber & Co., 1844), by J. M. Sanderson (page images at HathiTrust)
• Soyer's modern housewife (D. Appleton, 1851), by Alexis Soyer and American housekeeper (page images at HathiTrust)
• Le cuisinier royal (G. Barba, 1840), by A. Viard, M. Pierhugue, active 19th century Délan, and active 19th century Fouret (page images at HathiTrust)
• Economical cook and frugal housewife (William Tegg and Co., 1853), by Mary Holland (page images at HathiTrust)
• Choice receipts : selected from the best manuscript authorities. (Worthington, Dustin & Co., 1872) (page images at HathiTrust)
• Reliable cookbook (D.H. Gildersleeve & Co., printers, 1878), by Willie Silleck and New York Industrial School and Home for Destitute Children (Brooklyn (page images at HathiTrust)
• Short's breakfasts & luncheons (Kerby & Endean, 1880), by Short (page images at HathiTrust)
• Nonpareil cook book (Jansen, McClurg & Co., 1882), by Adèle Gignoux Matthiessen (page images at HathiTrust)
• Buckeye cookery : with hints on practical housekeeping. (Buckeye Pub. Co., 1885), by Estelle Woods Wilcox (page images at HathiTrust)
• Le livre de cuisine (Librairie Hachette, 1884), by Jules Gouffé and Hugh Robert Hughes (page images at HathiTrust)
• Cook book (Bloch Pub. and Print. Co., 1890), by Aunt Babette and Tillie P. Ettenheim (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 (R.S. Peale, 1891), by F. L. Gillette and Hugo Ziemann (page images at HathiTrust)
• Just how : a key to the cook-books (Houghton, Mifflin and Company, 1892), by A. D. T. Whitney (page images at HathiTrust)
• Friends' cookbook (Laning Print. Co., 1895), by Ohio) Ladies' Aid Society of the Friends' Church (Wilmington (page images at HathiTrust)
• 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 (A.B. Kuhlman & Co., 1893), by Emma Frances Voris and Charles S. Sutphen (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 (Verlag von J. Kauffmann, 1896), by Rebekka Wolf (page images at HathiTrust)
• Cooking hints (Home Topics Pub. Co., 1899), by Marion Harland (page images at HathiTrust)
• Guide for nut cookery : together with a brief history of nuts and their food values (Joseph Lambert & Co., 1899), by Almeda Lambert (page images at HathiTrust)
• Woman's favorite cookbook (Monarch Book Co., 1902), by Annie R. Gregory and Monarch Book Company (page images at HathiTrust)
• The little dinner (Charles Scribner's Sons, 1902), by Christine Terhune Herrick (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 (M. Distel, 1903), by F. Barthélemy (page images at HathiTrust; US access only)
• Stolovai︠a︡ kniga patrīarkha Filareta Nikiticha, 1723 g. Vypusk vtoroĭ (Tip-īi︠a︡ M.M. Stasi︠u︡levicha, 1909), by S. Shemetov (page images at HathiTrust; US access only)
• Cincinnati city, Ohio (George E. Stevens & Co., 1869), by Geo. E. Stevens, Universalist General Convention, and Ohio) Burnet House (Hotel : Cincinnati (page images at HathiTrust)
• Table service (Little, Brown, and Co., 1920), by Lucy Grace Allen (page images at HathiTrust)
• Practical housekeeping : a careful compilation of tried and approved recipes. (Buckeye Pub. Co., 1883), by Estelle Woods Wilcox (page images at HathiTrust)
• Buckeye cook book (J.H. Shearer & Son, 1876), by Ohio) Women of the First Congregational Church (Marysville (page images at HathiTrust)
• Catering for two : comfort and economy for small households (G.P. Putnam's sons, 1898), by Alice L. James, Knickerbocker Press, and G.P. Putnam's Sons (page images at HathiTrust)
• Dinners and luncheons : novel suggestions for social occasions (Brewer, Barse & Co., 1907), by Paul Pierce (page images at HathiTrust)
• McGill University, Faculty of Medicine, Monday evening, December 18, 1882, undergraduates' annual dinner, at the Windsor Hotel (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 (s.n., 1887) (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 (s.n., 1893) (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 (s.n., 1897) (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 (s.n., 1889), by Toronto (Ont.). Board of Trade (page images at HathiTrust)
• Staff dinner, 1894, Toronto Daily Mail (s.n., 1894), by Toronto Daily Mail (page images at HathiTrust)
• First annual dinner of the employees of the Mail Printing Company at Webb's Jany. 21, 1899. (s.n., 1899) (page images at HathiTrust; US access only)
• G.S. McConkey, 27 and 29 King St. West, Toronto, Can. (s.n., 1800) (page images at HathiTrust)
• The Stephenson dinner Toronto, 26th August, 1853, wine list .. (s.n., 1853) (page images at HathiTrust)
• Centennial Dining Hall, 86 Prince Wm. Street E.J. Byrne, proprietor. (s.n., in the 19th century), by Centennial Dining Hall (page images at HathiTrust; US access only)
• Shakespeare Club Montreal, second annual dinner April 23rd, 1884. (s.n., 1884), by Quebec) Shakespeare Club (Montréal (page images at HathiTrust)
• Thursday evening, September 21st, 1899 (s.n., 1899), by Quebec) St. James' Club (Montréal (page images at HathiTrust; US access only)
• The University dinner, Windsor Hotel, May 1st, 1883 (s.n., 1883) (page images at HathiTrust)
• Brunswick Club third annual dinner Tecumseh House (s.n., 1881) (page images at HathiTrust)
• Baconian Club banquet, menu Tecumseh House, May 11th, 1900. (s.n., 1900), by Baconian Club of London (page images at HathiTrust)
• Baconian Club, menu Grigg House, Friday, May 27, 1898, London, Canada. (s.n., 1898), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club, London, Canada second annual dinner (at Hawthorn's) Thursday, 22nd April, 1886. (s.n., 1886), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club, London, Canada fourth annual dinner at "The Grigg", Friday 11th May, 1888. (s.n., 1888), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club, London, Canada seventh annual dinner at "The Grigg", Friday, 1st May, 1891. (s.n., 1891), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club, London, Canada fifth annual dinner at "The Grigg", Friday, 17th May, 1889. (s.n., 1889), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club ninth annual banquet, Friday, May 5th, 1893, Tecumseh House, London. (s.n., 1893), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club tenth annual banquet, Friday, May 11, 1894, Grigg House, London. (s.n., 1894), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club eleventh annual banquet, Grigg House, London, Ont., on Friday, May 3rd, 1895. (s.n., 1895), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club twelfth annual banquet at the Grigg House, London, Ont., Friday evening, May 1st, 1896. (s.n., 1896), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club first annual dinner, London, May 8th, 1885. (s.n., 1885), by Baconian Club of London (page images at HathiTrust)
• The Baconian Club eighth annual banquet, Friday, 20th May, 1892, Grigg House, London, Canada. (s.n., 1892), by Baconian Club of London (page images at HathiTrust)
• Battleford Column, grand reunion Friday, March 28th, 1890, Lieut. Col. Otter, chairman. (Rolph, Smith, 1890), by W. D. Otter (page images at HathiTrust)
• Dîner du 26 mai, 1865 (s.n., 1865) (page images at HathiTrust)
• Breakfast the Tecumseh, London, Ont., Chas. W. Davis, proprietor, Tuesday, December 13th, 1898 .. (s.n., 1898) (page images at HathiTrust)
• The Baconian Club, London, Canada sixth annual dinner at "The Grigg", Friday, 9th May, 1890. (s.n., 1890), by Baconian Club of London (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 (s.n., 1876) (page images at HathiTrust)
• Eat and be well, eat and get well (Knopf, 1916), by Eugene Christian (page images at HathiTrust)
• Meatless and wheatless menus (A. A. Knopf, 1917), by Eugene Christian (page images at HathiTrust)
• How to cook vegetables (Burpee, 1891), by S. T. Rorer (page images at HathiTrust)
• Practical Cook book. (Ludditt, 1903), by Mary B. Snow (page images at HathiTrust)
• The table: how to buy food, how to cook it, and how to serve it. (C. L. Webster & Company, 1889), by Alexander Filippini, James B. Herndon, and Herndon/Vehling Collection (page images at HathiTrust)
• Helps for the hostess : including 43 original and inviting menus, over 100 new and tempting recipes ... (J. Campbell Co., 1916), by Schlesinger Library pamphlet digitization project and N.J.) Joseph Campbell Company (Camden (page images at HathiTrust)
• Bills of fare for all seasons (L.M. Palmer?, 1896), by Julia McNair Wright and Marion Harland (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 Cooking-School Magazine Co., 1921), by Mary D. Chambers (page images at HathiTrust)
• Whitehead's family cook book (The author, 1883), by Jessup Whitehead (page images at HathiTrust)
• Eat and be well, eat and get well. (Knopf, 1919), by Eugene Christian (page images at HathiTrust)
• Vollständiges israelitisches Kochbuch... : nebst Observanzen für den jüdischen Haushalt ... (Jakob B. Brandeis, 1903), by Marie Kauders (page images at HathiTrust; US access only)
• Young housewife's daily assistant (Simpkin, Marshall, 1874), by active 19th century Cre-Fydd (page images at HathiTrust)
• The Franco-American cookery book; or, How to live well and wisely every day in the year. (G.P. Putnam's sons, 1884), by Felix J. Déliée (page images at HathiTrust)
• What to have for dinner : containing menus with the recipes necessary for their preparation (Dodge Pub. Co., 1905), by Fannie Merritt Farmer and Boston Library (page images at HathiTrust)
• Le livre de cuisine : la cuisine de ménage et la grande cuisine (Hachette, 1902), by Jules Gouffé (page images at HathiTrust; US access only)
• The housewife's referee : a treatise on culinary and household subjects (Hutchinson, 1898), by Mrs. De Salis (page images at HathiTrust)
• 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 .... (J.H. Moore, 1897), by Maud C. Cooke (page images at HathiTrust)
• The Pytchley book of refined cookery and bills of fare (Chapman and Hall, 1889), by Major L ..., James B. Herndon, and Herndon/Vehling Collection (page images at HathiTrust)
• Breakfasts, luncheons and dinners at home : how to order, cook, and serve them / by Short. (Kerby & Endean, 1886), by Short (page images at HathiTrust)
• Tried, tested, proved. (J. F. Waggoner, 1876), by Ill.) Home for the Friendless (Chicago (page images at HathiTrust)
• Philadelphia cook book : a manual of home economies (Philadelphia : George H. Buchanan and Company, 1886., 1886), by S. T. Rorer, Sophie D. Coe, and George H. Buchanan and Company (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 Daily News Co., 1896), by Mary Mott Chesbrough (page images at HathiTrust)
• The oriental cook book; wholesome, dainty and economical dishes of the Orient, especially adapted to American tastes and methods of preparation (Sully & Kleinteich, 1913), by Ardashes H. 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., 1895), by William Hart Boyd and W.H. Ferguson Company (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 (Macmillan, 1901), by Charles Elmé Francatelli (page images at HathiTrust)
• Mrs. Beeton's book of household management (London ; New York : Ward, Lock, & Co., 1888., 1888), by Mrs. Beeton (page images at HathiTrust)
• Everyday dinners (G.P. Putnam's Sons, 1911), by Olive Green (page images at HathiTrust)
• The art of dinner giving and usages of polite society (Union Square Printing Co., 1880), by George D. Carroll and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Lady of the manor (The Reed Press, 1908), by Mary Alice Abbott Brown and N.H.) Mansfield Public Library (Temple (page images at HathiTrust)
• Calendar of dinners with 615 recipes (Procter & Gamble Co., 1914), by Marion Harris Neil and Procter & Gamble Company (page images at HathiTrust)
• Easy meals (Page Co., 1913), by Caroline French Benton (page images at HathiTrust)
• Wheatless and meatless menus and recipes (s.n.], 1918), by Alice Bradley and Miss Farmer's School of Cookery (page images at HathiTrust)
• Les programmes illustrés des théâtres et des cafés-concerts, menus, cartes d'invitation, petites estampes, etc. (Librairie Nilsson, P. Lamm, successeur, 1897), by Ernest Maindron (page images at HathiTrust)
• How to plan meals in war time, with economical menus and suggestions for marketing (Teachers College, Columbia University, 1917), by Mary Swartz Rose (page images at HathiTrust)
• A calendar of dinners, with 615 recipes (Procter & Gamble Co., 1915), by Marion Harris Neil and Procter & Gamble Company (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 (Garnier fre res, 1890), by Gustave Garlin (page images at HathiTrust)
• Grosses Restaurations-Kochbuch : ein Hand- und Nachschlagebuch der modernen Restaurations-Ku che (Verlag des Internationalen Verbandes der Ko che, 1910), by Internationaler Verband der Ko che (page images at HathiTrust; US access only)
• Lessons in cooking through preparation of meals. (American school of home economics, 1914), by Eva Roberta Robinson and Helen Gunn Hammel (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 (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 ... (The Hotel Monthly Press, 1910), by Charles Fellows (page images at HathiTrust)
• Quantity cookery : menu planning and cookery for large numbers (Little, Brown, and Co., 1922), by Lenore Richards and Nola Treat (page images at HathiTrust)
• Fifty lunches (E. Arnold, 1903), by A. R. Kenney-Herbert (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 (American School of Home Economics, 1919), 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. (The Merriam co., 1895), by Alexander Filipini (page images at HathiTrust)
• The menu book; 4th ed. of Practical gastronomy, a menu compiler and register of dishes ... (The Food and cookery publishing agency, 1908), by Charles Herman Senn (page images at HathiTrust)
• Feeding the family (Macmillan, 1919), by Mary Swartz Rose (page images at HathiTrust)
• A calendar of dinners, with 615 recipes (Procter & Gamble Co., 1921), by Marion Harris Neil and Procter & Gamble Company (page images at HathiTrust)
• House and home : a complete housewife's guide (Union Pub. House, 1889), by Marion Harland (page images at HathiTrust)
• Calendar cook book (Woman's World Magazine Co., 1922), by Ida Bailey Allen (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. (C. Ranhofer, 1900), by Charles Ranhofer (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 (R. Ranhofer, 1916), by Charles Ranhofer (page images at HathiTrust)
• Five cent meals ... (American School of Home Economics, 1914), by American School of Home Economics (page images at HathiTrust)
• 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)
• Menus and recipes [prepared for the] Workshop for School-Lunch Personnel, School of Home Economics, Ohio University, June 14-16, 1950. (Center for Educational Service, College of Education, Ohio University, 1950), by Rubye Mitchell Macauley and Workshop for School-Lunch Personnel (1950 : Ohio University) (page images at HathiTrust; US access only)
• What to eat and how to cook it; recipes and menus (G.P. Putnam's sons, 1940), by Marie Wade Thomas (page images at HathiTrust; US access only)
• All-in-one oven meals. (M. Barrows, 1952), by Ruth Bean (page images at HathiTrust; US access only)
• Large quantity recipes (Burgess, 1935), by Alice Marguerite Burgoin (page images at HathiTrust; US access only)
• Home budgets-- for victory (Illinois Development Council, 1942), by Christine Ryman Pensinger, Illinois Development Council, and Illinois. Bureau of Home Economics (page images at HathiTrust; US access only)
• Mrs. Allen on cooking, menus, service : 2500 recipes (Doubleday, Doran, 1929), by Ida Bailey Allen (page images at HathiTrust)
• The discriminating hostess; a book of menus and tested recipes (The Fowle printing company, 1939), by Ella Liner Lambert (page images at HathiTrust; US access only)
• The official menu book of the Hay system (Hay system publications, 1940), by Esther L. Smith and William Howard Hay (page images at HathiTrust; US access only)
• Menus for every occasion. (Frederick A. Stokes company, 1927), by Edna Sibley Tipton (page images at HathiTrust)
• A guide to the restaurants of Paris. (R. M. McBride & company, 1929), by Thérèse Bonney and Louise Bonney (page images at HathiTrust; US access only)
• Banquets (Broadman press, 1937), by Margaret Alene Harris (page images at HathiTrust; US access only)
• The successful hostess. (Burgess Pub. Co., 1951), by Beth Tartan (page images at HathiTrust; US access only)
• 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 (J. O. Dahl, 1945), by J. O. Dahl (page images at HathiTrust; US access only)
• Charlotte Turgeon's Summer cookbook / Charlotte Turgeon. (Crowell, 1961), by Charlotte Turgeon (page images at HathiTrust; US access only)
• Meal planning. (Frigidaire Corp., 1933), by Frigidaire Corporation (page images at HathiTrust; US access only)
• Table setting and service for mistress and maid (M. Barrows & company, 1934), by Della Thompson Lutes (page images at HathiTrust; US access only)
• A calendar of dinners : with 615 recipes (Procter & Gamble, 1923), by Marion Harris Neil (page images at HathiTrust)
• Weigh yourself daily. (Continental Scale Works, 1925), by James M. Booher (page images at HathiTrust)
• Menu-planning guide for school lunches, based on WFA requirements for type A and type B lunches. (War Food Administration, Office of Distribution, 1944), by United States. War Food Administration. Office of Distribution (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 (Hotel Monthly, 1910), by Charles Fellows (page images at HathiTrust)
• Magic half hour dinners. (Harian Publications, 1953), by Anita Abbott (page images at HathiTrust; US access only)
• The week-end cookbook (Coward-McCann, 1957), by Mary Merrill and Mildred Falk Loew (page images at HathiTrust; US access only)
• The young homemaker's cookbook, with a supplement giving household helps and hints (washing, ironing, stains, etc.) (Murray & Gee, 1948), by Esther S. Schifferman (page images at HathiTrust; US access only)
• American menu maker restaurant recipes. (American Menu Maker, 1934), by G. L. Wenzel (page images at HathiTrust; US access only)
• Ideas for refreshment rooms; hotel, restaurant, lunch room, tea room, coffee chop, cafeteria, dining car, industrial plant, school, club, soda fountain; a ready reference to catering methods, covering a wide range ofpractice. (The Hotel monthly Press, 1923) (page images at HathiTrust)
• Meal planning and table service : for the American home without servants (C.A. Bennett Co., 1955), by Beth Bailey McLean (page images at HathiTrust; US access only)
• Food for young children in group care (U.S. G.P.O., 1942), by Miriam Elizabeth Lowenberg and United States Children's Bureau (page images at HathiTrust)
• Small meals for company, for small or large groups. (Hearthside Press, 1962), by Elaine L. Ross (page images at HathiTrust; US access only)
• How to appeal to a man's appetites : recipes, cookery, and related pleasures (Gramercy Pub. Co., 1962), by Toby Stein (page images at HathiTrust; US access only)
• Fats in your diet. (Standard Brands, Inc., 1963) (page images at HathiTrust; US access only)
• Money saving main dishes (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)
• Breakfasts, luncheons and dinners. (The Boston cooking-school magazine co., 1926), by Mary D. Chambers (page images at HathiTrust)
• Food for the young couple (U.S. Dept. of Agriculture, Agricultural Research Service, Consumer and Food Economics Research Division, 1971), by United States. Agricultural Research Service. Consumer and Food Economics Research Division (page images at HathiTrust)
• Food for the young couple (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)
• Family food plans and food costs; for nutritionists and other leaders who develop or use food plans. (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)
• The Pan-American diet book (Printed for G. W. Remsburg by the Nazarene Publishing House, 1930), by George Washington Remsburg (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 (M. Barrows, 1927), by Alice Bradley (page images at HathiTrust)
• House and home : a complete housewife's guide (P. W. Ziegler, 1889), by Marion Harland (page images at HathiTrust)
• More Thoughts for food, a menu aid (Vanguard Press, 1943) (page images at HathiTrust; US access only)
• The book of a thousand menus (Grant publications, inc., 1927), by Lillian A. Sackman (page images at HathiTrust)
• Story of Crisco (Procter & Gamble, 1921), by Marion Harris Neil (page images at HathiTrust)
• The new Sealtest book of recipes and menus. (Sealtest, 1940), by Inc. Sealtest Laboratory Kitchen Sealtest (page images at HathiTrust; US access only)
• Meal planning and table service in the American home (The Manual Arts Press, 1923), by Beth Bailey McLean (page images at HathiTrust)
• Beginning menu planning. : A course for school food service personnel. Workbook ([California State Dept. of Education], 1967), by California. Food Service Office and California. State Department of Education (page images at HathiTrust; US access only)
• Christmas menu. (Northern Pacific Railroad, 1889), by Northern Pacific Railroad Company (page images at HathiTrust)
• Menu. ([St. Paul, 1917), by Northern Pacific Railway Company (page images at HathiTrust)
• Planning meals for industrial workers ... Nutrition and food conservation branch. (U.S. Govt. Print. Off., 1943), by United States. War Food Administration. Office of Distribution (page images at HathiTrust)
• Ship steward's handbook (Cornell maritime press, 1942), by Otto Krey (page images at HathiTrust; US access only)
• Meal magic with your Amana freezer : a delightful guide to easy, enjoyable freezer management. (Amana Refrigeration, Inc., 1955), by inc Amana Refrigeration (page images at HathiTrust; US access only)
• Menus for every day of the year (Published for Culinary Arts Institute by Consolidated Book Publishers, Inc., 1951), by Edna L. Gaul, Ruth Berolzheimer, and Culinary Arts Institute (page images at HathiTrust; US access only)
• All American foods : a 4-H learn to cook project, member's manual. (Florida Cooperative Extension Service, University of Florida, Institute of Food and Agricultural Sciences, 1975), by Frances Cook, University of Florida. Institute of Food and Agricultural Sciences, and Florida Cooperative Extension Service (page images at HathiTrust; US access only)
• The new serve it buffet (M. Barrows, 1958), by Florence Brobeck (page images at HathiTrust; US access only)
• Recipes and party plans; a cookbook for the hostess. (Printed by Parthenon Press; distributed by Hearthside Press, New York, 1958), by Sadie Peck Le Sueur (page images at HathiTrust; US access only)
• Beginning menu planning : a course for school food service personnel [workbook] (California State Dept. of Education, 1967), by California. Division of Public School Administration and California. State Department of Education (page images at HathiTrust; US access only)
• Good eating : meeting nutritional needs for aged persons in residential care homes : prepared especially for homes with 50 residents or less. (s.n.], 1971), by California. Department of Social Welfare (page images at HathiTrust; US access only)
• Food for thrifty families. (Dept. of Agriculture, Agricultural Research Service, 1977), by United States. Agricultural Research Service (page images at HathiTrust)
• Food for beauty (I. Washburn, 1938), by Helena Rubinstein (page images at HathiTrust; US access only)
• Large quantity recipes (Burgess Publishing Company, 1944), by Alice Marguerite Burgoin (page images at HathiTrust; US access only)
• Men in aprons. "If he could only cook." (M.S. Mill Co., 1944), by Lawrence A. Keating (page images at HathiTrust; US access only)
• Cook it in a casserole (New York : M. Barrows and Company, Inc., [1955], 1955), by Florence Brobeck (page images at HathiTrust; US access only)
• Good home counsel. (San Francisco, California : Good Home Counsel Publishers, 1923., 1923) (page images at HathiTrust)
• Petit cuisinier moderne (Paris : Garnier frères, libraires-éditeurs, 6, rue des Saints-Pères, 6, 1889., 1889), by Gustave Garlin, Imprimerie Chaix, and Garnier frères (page images at HathiTrust)
• How to cook better meals easier with your Westinghouse electric range : instructions, recipes, menus. (Westinghouse Electric & Manufacturing Co., 1940), by Westinghouse Electric & Manufacturing Company (page images at HathiTrust; US access only)
• Letters to a young housekeeper (New York : Charles Scribner's Sons, 1893., 1893), by Marie Hansen Taylor and Charles Scribner's Sons (page images at HathiTrust)
• What's for dinner? Meal planning cookbook ([New York], 1963), by Grace Marjorie White (page images at HathiTrust; US access only)
• Maître d'hôtel français (Paris : De L'imprimerie de Firmin Didot, imprimeur du roi et de l'Institut, rue Jacob, no 24, MDCCCXXIII [1823], 1823), by M. A. Carême, Jean-Charles-Michel Barreau, Auguste Hibon, and Firmin-Didot (Firm) (page images at HathiTrust)
• Food values (The School, 1917), by Alice Bradley (page images at HathiTrust)
• Right food; the right remedy (Brentano's, 1926), by Charles C. Froude (page images at HathiTrust)
• Practical gastronomy : French menus, or the complete menu compiler and register of dishes (Spottiswoode, 1903), by Charles Herman Senn and Elizabeth Robins Pennell Collection (Library of Congress) (page images at HathiTrust; US access only)
• Morning, noon, and night cookbook. (Sage Books, 1963), by Gerald G. Ramsey (page images at HathiTrust; US access only)
• Doncaster recipes collection : MSG 1230. (1780), by McGill University. Department of Rare Books and Special Collections (page images at HathiTrust)
• Table setting riddles (1805), by Eliza Smithson (page images at HathiTrust)
• La cuisine classique : études pratiques, raisonnées et démonstratives de l'école française appliquée au service à la Russe (Paris : E. Dentu, éditeur, Palais-Royal, 1872., 1872), by Urbain Dubois and Emile Bernard (page images at HathiTrust)
• Bill of fare for a dinner. (1860), by Margaret Chapman (page images at HathiTrust)
• Supper : Wednesday February First, 1893 (1893) (page images at HathiTrust)
• The successful hostess. (Minneapolis : Burgess Pub. Co., [1953], 1953), by Beth Tartan (page images at HathiTrust; US access only)
• Modern cook book for the busy woman (Cleveland, Ohio ; New York : World Syndicate Pub. Co., [1932], 1932), by Mabel Claire (page images at HathiTrust; US access only)
• English housewifery : exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; and how to prepare various sorts of soups, made-dishes, pasties, pickles, cakes, creams, jellies, made wines, &c. : with cuts for the orderly placing the dishes and courses; also bills of fare for every month in the year; and an alphabetical index to the whole : a book necessary for mistresses of families, higher and lower women servants, and confined to things useful, substantial, and splendid, and calculated for the preservation of health, and upon the measures of frugality, being the result of thirty years practice and experience (Leeds : Printed by Thomas Wright, for W. Fawdington; and sold by Scatcherd and Whitaker, Ave-Mary Lane; William Bent, Pater-noster-row, London; and by most booksellers in Great Britain, 1785., 1785), by Elizabeth Moxon, William Bent, W. Fawdington, Thomas Wright, and Scatcherd and Whitaker (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 Cooking-School Magazine Co., 1926), by Mary D. Chambers (page images at HathiTrust)
• The food guide to glorious health, with recipes ; a complete, scientifically accurate guide to correct eating to assist in the attainment of glorious health, simply, pleasurably, and assuredly within the scope of the field of Natural Dietetics. ([Milwaukee] : [publisher not identified], [1940], 1940), by Eugene Adolph Bergholz (page images at HathiTrust; US access only)
• Menus for every day of the year (Published for Culinary Arts Institute by Consolidated Book Publishers, Inc., 1941), by Ruth Berolzheimer, Edna L. Gaul, and Culinary Arts Institute (page images at HathiTrust; US access only)
• Cuisine de tous les pays : études cosmopolites avec 392 dessins composés pour la démonstration dont trois planches gravées hors texte (Paris : à la Librairie E. Dentu, au Palais-Royal et dans toutes les grandes librairies, 1872., 1872), by Urbain Dubois, E. Dentu, and Julia Child (page images at HathiTrust)
• The Hotel St. Francis cook book (Chicago : John Willy, Inc., [between 1950 and 1962?], 1950), by Victor Hirtzler (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. (J. Willy, 1920), by Charles Ranhofer (page images at HathiTrust)
• The Franco-American cookery book; or, How to live well and wisely every day in the year, containing over 2,000 recipes (G.P. Putnam's Sons, 1902), by Felix J. Déliée and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Les 366 menus du Baron Brisse, avec 1,200 recettes et un calendrier nutritif, augmentés de la manière de servir une grande table y compris l'ordre dans lequel doivent être présentés les mets et les vins. (E. Donnaud, 1870), by baron Brisse (page images at HathiTrust)
• P.T.A. interpretations of food; nutrition, efficiency, happiness (Printed by Walter W. Brown publishing company, 1928), by National Congress of Parents and Teachers. Georgia Branch and Carrie B. Miller (page images at HathiTrust)
• The outlet cook book for the busy woman ... (Greenberg, 1932), by Mabel Claire (page images at HathiTrust; US access only)
• Memories and menus (Vantage Press, 1959), by Mary Wood Canfield (page images at HathiTrust; US access only)
• Menu making for professionals in quantity cookery : a reference book for food executives in hotels, restaurants, clubs, schools, soda fountains, luncheonettes, tea rooms, coffee shops, resorts, camps, cafeterias, hospitals, and institutions (Dahl, 1957), by J. O. Dahl (page images at HathiTrust; US access only)
• The hospitality cookbook; favorite recipes from ministers' wives. (Dutton, 1960), by Elizabeth Bonnell McCuaig (page images at HathiTrust; US access only)
• Food buying guide for child care centers (United States Government Printing Office, 1974), by Amelia Cazier, Olive M. Batcher, United States Department of Agriculture, United States. Agricultural Research Service, and United States Food and Nutrition Service (page images at HathiTrust)
• The discriminating hostess (Manual Arts Press, 1939), by Ella Liner Lambert (page images at HathiTrust; US access only)
• Good Housekeeping's book of menus, recipes, and household discoveries (Good Housekeeping, 1925), by Good Housekeeping Institute (New York, N.Y.) (page images at HathiTrust)
• The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It., by Alexander Filippini (Gutenberg ebook)
• 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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