Beeton — Beeton, Isabella. Mrs. Beeton’s Book of Household Management.
                    London: S. O. Beeton, 1861.
Boston Cooking-School — Farmer, Fannie Merritt. The Boston
                    Cooking-School Cook Book. Boston: Little, Brown, 1896.
White House — Gillette, F. L., and Hugo Ziemann. The White House Cook
                                Book. Chicago: Werner, 1887.
Century — Ronald, Mary. The Century Cook Book. New York: The Century
    Co., 1895.
Buckeye — Buckeye Publishing Co. The Buckeye Cook Book. Minneapolis:
    Buckeye Publishing Co., 1877.
Intl (Filippini) — Filippini, Alessandro. The International Cook Book.
    New York: Charles Scribner’s Sons, 1906.
Delmonico — Ranhofer, Charles. The Epicurean; or, Delmonico’s Cook Book.
    New York: Charles Scribner’s Sons, 1894.
St. Francis — Hirtzler, Victor. The Hotel St. Francis Cook Book. San
    Francisco: John Henry Nash, 1919.
Harland — Harland, Marion. Marion Harland’s Complete Cook Book. New
    York: Scribner, Armstrong & Co., 1873.
Rorer — Rorer, Sarah Tyson. Mrs. Rorer’s New Cook Book. Philadelphia:
    Arnold & Co., 1902.
Cook’s Oracle — Kitchiner, William. The Cook’s Oracle. London: A.
    Constable & Co., 1830.
Modern Cook (Francatelli) — Francatelli, Charles Elmé. The Modern Cook.
    London: Richard Bentley, 1846.
Modern Cookery — Acton, Eliza. Modern Cookery in All Its Branches.
    London: Longman, Brown, Green, and Longmans, 1845.
London Art (1811) — The London Art of Cookery. London: J. Taylor, 1811.
Cookery Reformed — Smith, William Verral. Cookery Reformed; or, The
    Lady’s Assistant. London: 1755.
Professed Cook — Clermont, B. The Professed Cook. London: 1776.
Household Discoveries — The New Household Discoveries. London: 1790.