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The Breadmaker's Book of Cooking Lessons [microform]
by Anonymous
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Woman's Institute Library of Cookery; v.3
by Woman's Institute of Domestic Arts an
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The Modern Baker, Confectioner and Caterer
by John Kirkland
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Analysis and Cost of Ready-to-serve Foods
by F C (Frank Curtis) B 1884 Gephart
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A Little Book of Cookery
by Dora Luck
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Home Economics
by Maria 1843-1909 Parloa
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A Calendar of Dinners, With 615 Recipes
by Marion Harris Neil
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Observations on the Floating Ice Which is Found in High Northern and Southern Latitudes [microform]
by Bryan 1737-1820 Higgins
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The Menu Book (Le Livre Des Menus)
by Charles Herman 1862-1934 Senn
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Deadly Adulteration and Slow Poisoning
by University of Leeds Library
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Cooling Cups and Dainty Drinks
by William Terrington
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Round the Table
by Victor Chevalley De Rivaz
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This Famishing World
by Alfred Watterson 1879-1931 McCann
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Plasmon Cookery Book
by International Plasmon Limited
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Monthly Review of the Dairy and Food Division, Vol. 1, No. 3-4; 1
by Pennsylvania Dept of Agriculture D
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Cheese Pests and Their Control; B343
by E R (Elmer Ralph) 1882- de Ong
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War Cook Book
by Mary E Sweeney
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The Broadlands Cookery-book
by Kate Behnke
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Monthly Bulletin of the Pennsylvania Department of Agriculture, Diary and Food Division, Vol. 19; 19
by Pennsylvania Dept of Agriculture D
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Disinfection & Disinfectants
by Samuel 1863-1929 Rideal
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The Country Housewife and Lady's Director, in the Management of a House, and the Delights and Profits of a Farm
by Richard 1688-1732 Bradley
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What is It? = Le Voici
by Drew Romyn
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The General Receipt Book; or Oracle of Knowledge
by W P Chubb
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Cre-Fydd's Family Fare
by University of Leeds Library
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The New Family Receipt-book
by David -1813 N 87912539 Hughson
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The Dietary Computer
by Ellen H (Ellen Henrietta) Richards
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Desserts and Salads
by Gesine 1841-1904 Lemcke
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Nouvelle Cuisiniere Canadienne
by Anonymous
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The Domestic World
by Robert Kemp 1819-1882 Philp
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Domestic Art in Woman's Education
by Anna M (Anna Maria) B 1874 Cooley
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The Pudding and Pastry Book
by Elizabeth Douglas
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Massey and Son's Comprehensive Pudding Book
by Brothers Massey
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The Oliver-Sharpey Lectures on the Feeding of Nations
by Ernest Henry 1866-1927 Starling
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On the Digestive Ferments and the Preparation and Use of Artificially Digested Food Being the Lumleian Lectures for the Year 1880. Delivered Before the Royal College of Physicians
by William Roberts
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The Will Power
by J Milner Fothergill
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Monthly Bulletin of the Diary and Food Division, Vol. 6; 6
by Pennsylvania Dept of Agriculture D
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The Art of Cookery, Made Plain and Easy
by Hannah 1708-1770 Glasse
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Fifty-two Sunday Dinners
by Elizabeth O Hiller
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Figs or Pigs? Fruit or Brute? Shall We Eat Flesh?
by James Madison Allen
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The Ladies Home Journal December 1885-November 1887
by Meredith Corporation
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Handbook of Health and Nursing; a Complete Home-study Course Comprising
by American School of Home Economics
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Twenty Lessons in Domestic Science
by Marian Cole Fisher
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The Encyclopaedia of Practical Cookery
by Theodore Francis Garrett
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Home Comforts, or, Things Worth Knowing in Every Household
by Edwin T (Edwin Troxell) 1 Freedley
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Design for a City Hotel
by Clark Wesley 1885- Bullard
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Histories of New Food Fishes [microform]
by Philip Cox
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Warwick's Every-day Cookery [microform]
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Luncheons
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