Designed to aid those who cook meals for profit, Jessup Whitehead's 1893 book provided recipes for meals at diners, lunch counters, and hotels, and helped professional chefs with ideas and practical examples for use in their kitchens.

Suzy Tracy's 1897 work presents the recipes she used in her cooking classes in a clear and concise form.

J. Rosalie Benton, in this 1886 cookbook, sought to provide the home cook not only with a variety of tested recipes, but also with directions on how to cook.

This 1905 volume was compiled by the Ladies of the North End Club of Chicago, Illinois.

This 1833 text, the first of two volumes, contains straightforward descriptions of the properties of trees and fruits alongside accurate, beautifully drawn botanical images.