Specific Ingredients

Dressed Game and Poultry à la Mode

The Manufacture of Chocolate and other Cacao Preparations

A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

Rice Papers

The Oyster: Where, How and When to Find, Breed, Cook and Eat It

Vaughan's Vegetable Cook Book

Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

The Art of Home Candy Making, with Illustrations

Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer

Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea

The Crown Maple Guide to Maple Syrup

Dairying Exemplified

Leaves from Our Tuscan Kitchen

Quesadillas

Spices, Their Histories: Valuable Information for Grocers

Culinary Herbs: Their Cultivation Harvesting Curing and Uses

Let's Cook Meat: Recipes You'll Like

Seasoning Suggestions

Candy-Making Revolutionized: Confectionery from Vegetables