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THE ART OF COOKERY MADE PLAIN AND EASY;
Excelling any Thing of the Kind ever yet published.
By Mrs. Glasse
(1st American edition 1805, Alexandria, Virginia)
(First published in England in 1747)
MISS LESLIE'S DIRECTIONS FOR COOKERY
By Eliza Leslie
(1851 edition, Philadelphia; First published in 1837)
MODERN COOKERY FOR PRIVATE FAMILIES
By Eliza Acton (1845)
MISS BEECHER'S DOMESTIC RECEIPT-BOOK
Catharine E. Beecher
(Third Edition, 1858, New York; First published in 1846)
A PLAIN COOKERY BOOK FOR THE WORKING CLASSES
By Charles Elme Francatelli
Late Maitre d'Hotel and Chief Cook to Her Gracious Majesty Queen Victoria (London, 1861)
MRS. LINCOLN'S BOSTON COOK BOOK
Mrs. D.A. Lincoln (1884)
(Boston Cooking School Cook Book, before Fannie Farmer took over as Director of the School)
LA CUISINE CREOLE
By Lafcadio Hearn (1885)
(Thought to be one of the first Creole cookbooks)
THE JAMAICA COOKERY BOOK
By Caroline Sullivan (Kingston, Jamaica, 1893)
(Thought to be the first cookbook on Jamaican cookery)
THE BOSTON COOKING-SCHOOL COOK BOOK
By Fannie Merritt Farmer (Boston, 1896)
THE WAY TO A MAN'S HEART
Under the Auspices of "The Settlement"
499 Fifth Street, Milwaukee, Wis. (1903 ed.)
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