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Breakfast, Dinner, and Tea: Viewed Classically, Poeti: Complete

THE COMPLETE FAMILY PIECE. A very Choice Collection of Receipts in Cookery. Seventh Edition. London, 1744. (8vo.) Smith (E.). THE COMPLETE HOUSEWIFE; OR, ACCOMPLISHED GENTLEWOMAN'S COMPANION. Being a Collection of upwards of Seven Hundred of the Most Approved Receipts in Cookery, Pastry, Confectionary, etc., etc. The Seventeenth Edition, with Additions. London: Printed for J. Buckland, etc., 1766. (8vo) pp. 364.

THE COMPLETE SERVANT-MAID. London, 1682. (12mo.) THE CooK-BooK. By "Oscar" of the Waldorf (Oscar Tschirky, Maître d'Hôtel, the Waldorf). Chicago and New York: The Werner Co., 1896. (Large 4to) pp. 907.

Reeve (Mrs. Henry). COOKERY AND HOUSEKEEPING. A Manual of Domestic Economy for Large and Small Families. Fourth Edition. London and New York: Longmans, Green & Co., 1888. (8vo) pp. 540.

Kitchener (Dr. Wm.). THE COOK'S ORACLE. Fourth Edition. London, 1822. (4½ x 7½ in.) pp. xviii, 545.

Athenæus. THE DEIPNOSOPHISTS; OR, BANQUET OF THE LEARNED OF ATHENÆUS. Literally Translated by C. D. Yonge, B.A. 3 vols. London: Henry C. Bohn, 1854. (5x7 in.) Child (Theodore). DELICATE FEASTING. New York: Harper & Brothers, 1890. (5+ x64 in.) pp. 214.

Newnham-Davis (Lieut.-Col.). DINNERS AND DINERS:

WHERE AND HOW TO DINE IN LONDON. A New Enlarged and Revised Edition. London: Grant Richards, 1901. (5 x 7 in.) pp. 376.

Harland (Marion). THE DINNER YEAR-BOOK. New York:

Charles Scribner's Sons, 1878. (8vo) pp. 713..

DOMESTIC COOKERY (A NEW SYSTEM OF), FORMED UPON PRINCIPLES OF ECONOMY. By a Lady. A New Edition, Corrected. London: John Murray, 1814. (4 x 7 in.) pp. xxx, 352. EARLY ENGLISH MEALS AND MANNERS. London: The Early English Text Society, 1868. (5 x 8 in.) Hoy (Albert Harris, M.D.). EATING AND DRINKING: THE ALKALINITY OF THE BLOOD. The Test of Food and Drink in Health and Disease. Chicago: A. C. McClurg & Co., 1896. (5 x 8 in.) pp. 304.

EGG COOKERY: ONE HUNDRED AND FIFTY WAYS OF COOKING AND SERVING EGGS. By Alfred Suzanne, Twenty-eight Years Chef to the Earl of Wilton, now Chef to the Duke of Bedford. Second Edition. London: Newton & Eskell, 1887. (12mo) pp. 97.

THE ENCYCLOPÆDIA OF PRACTICAL COOKERY. A Complete Dictionary of all pertaining to the Art of Cookery and Table Service, Illustrated with Coloured Plates and Engravings by Harold Furness, George Cruikshank, W. Munn Andrew, and others. Edited by Thomas Francis Garrett, etc., etc., etc. London: L. Upcott Gill. Philadelphia: Hudson Importing Co. 8 vols. (Large 4to) pp. 1898.

Markham (G.). THE ENGLISH HOUSEWIFE. Containing the Inward and Outward Vertues which ought to be in a Compleat BIBLIOGRAPHY Woman, etc., etc. Eighth Edition. London: George Sawbridge, 1675. (6x7 in.) pp. 188.

AN ENGLISHMAN IN PARIS. Notes and Recollections. Two vols. in one. New York: D. Appleton & Co. (Town and Country Library). (12mo) pp. 478.

THE EPICUREAN. A Complete Treatise of Analytical and Practical Studies on the Culinary Art. By Charles Ranhofer, Chef of Delmonico's. Illustrated with 800 Plates. New York: Charles Ranhofer, 1894. (Large 4to) pp. 1183.

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Raffald (Elizabeth). THE EXPERIENCED ENGLISH HOUSE- For the Use and Ease of Ladies, Housekeepers, and Cooks, etc. Wrote purely from Practice, etc. The Third Edition. London: R. Baldwin, 1773. (8vo) pp. 366.

THE EXPERT WAITRESS. A Manual for the Pantry, Kitchen, and Dining-room. By Anne Frances Springsteed. New York and London: Harper & Bros., 1902. (12mo) pp. 131.

Pennell (Elizabeth Robins). THE FEASTS OF AUTOLYCUS: THE DIARY OF A GREEDY WOMAN. London: John Lane. New York: The Merriam Co., 1896. (5 x 7 in.) pp. 264.

FIFTY DINNERS. By A. Kenney Herbert ("Wyvern"). London and New York: Edward Arnold, 1895. (12mo) pp. 188. FOOD AND FEEDING. By Sir Henry Thompson, Bart. Tenth Edition. London and New York: Frederick Warne & Co., 1899. (8vo) pp. 312.

FOOD MATERIALS AND THEIR ADULTERATIONS. By Ellen H.

Richards. New Edition. Boston: Home Science Publishing Co., 1898. (Small 4to) pp. 183.

GASTRONOMY AS A FINE ART. A Translation of the Physiologie du Goût of Brillat-Savarin. By R. E. Anderson, M.A. London: Chatto & Windus, 1877. (51 x 74 in.) pp. xxxvii, 280. Dawson (Thos.). THE GOOD HUSWIUVE'S JEWELL. In two Parts. London, 1596-7. (16mo.) Brugière (Sarah Van Buren). GOOD LIVING. A Practical Cookery-book for Town and County. Second Edition. New York: G. P. Putnam's Sons, 1890. (8vo) pp. 606.

A HANDBOOK OF GASTRONOMY. New and Complete Translation of Brillat-Savarin's Physiologie du Goût. With 52 Original Etchings by A. Lalauze; Preface by Charles Monselet. London: John C. Nimmo. New York: J. W. Bouton, 1884. (Tall 8vo) pp. 516.

Blot (Pierre). HAND-BOOK OF PRACTICAL COOKERY. For Ladies and Professional Cooks. New York: D. Appleton & Co., 1888. (5x7 in.) pp. 478.