The Pleasures of the Table

Gastronomy from ancient days to modern times — the feasts of Greece and Rome, the great chefs and their schools, the literature of the table, and Ellwanger's own views on the aesthetics of dinner-giving.

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Health's Improvement; or, Rules Comprising and Dis: Cookery

Farley (John). THE LONDON ART OF COOKERY AND HOUSE- KEEPER'S COMPLETE ASSISTANT. On a New Plan made Plain and BIBLIOGRAPHY Easy to every Housekeeper, Cook, and Servant in the Kingdom, etc., etc. London: Printed for J. Scatcherd and J. Whitaker, 1790. (8vo) pp. 459.

THE MAJESTIC FAMILY CooK-BooK. By Adolph Gallier.

Containing 1300 Selected Recipes Simplified for the Use of Housekeepers. New York: G. P. Putnam's Sons, 1897. (8vo) pp. 419.

MRS. A. B. MARSHALL'S LARGE COOKERY BOOK OF EXTRA RECIPES. With 284 Illustrations. London: Simpkin, Marshall, Hamilton Kent & Co., 1894. Sixth thousand. (Tall 8vo) pp. 656.

Ellwanger (George H.). MEDITATIONS ON GOUT: With a Consideration of Its Cure Through the Use of Wine. New York: Dodd, Mead & Co., 1898. (5 x 6 in.) pp. xvi, 208.

MEMOIRS OF A STOMACH. Written by Himself, That All Who Eat May Read. With Notes Critical and Explanatory. By a Minister of the Interior. London: W. E. Painter, 1853. (54 x 6 in.) pp. 135.

Francatelli (Charles Elmé). THE MODERN COOK. A Practical Guide to the Culinary Art in All its Branches. Twenty-sixth Edition. Philadelphia: David McKay. (Tall 8vo) pp. 592. La Chapelle (Vincent). THE MODERN Cook. By Mr. Vincent La Chapelle, Chief Cook to the Right Hon. the Earl of Chesterfield. London: Printed for the Author, and sold by Nicolas Prevost, 1733. 3 vols. (8vo) pp. 328, 316, 307. MODERN METHOD OF REGULATING AND FORMING A TABLE EXPLAINED AND DISPLAYED. Containing a great Variety of Dinners laid out in the most elegant taste, finely represented on 152 large copper-plates with descriptions, also 12 elegant dinners for different seasons of the year, list of such particulars as are in season for the use of Ladies Housekeepers. London, 1750. (Folio.) MOTHER HUBBARD'S CUPBOARD. Receipts Collected by the Young Ladies' Society, First Baptist Church, Rochester, N. Y. Rochester: Scrantom, Wetmore & Co., 1895. (8vo) pp. 87. A NOBLE BOKE OF COOKRY (1467). Edited by Mrs. Alexander Napier. London: Elliot Stock, 1882. Hazlitt (W. Carew). OLD COOKERY BOOKS AND ANCIENT CUISINE. London: Elliot Stock, 1886. (4 x 64 in.) pp. 263. Walker (Thomas, M.D.). THE ORIGINAL. Fifth Edition. (Part II. THE ART OF ATTAINING HIGH HEALTH. THE ART OF DINING.) London: Henry Renshaw, 1875. (6 x 81 in.) Soyer (A.). THE PANTROPHEON; OR, HISTORY OF FOOD AND ITS PREPARATION FROM THE EARLIEST AGES OF THE WORLD. London: Simpkin, Marshall & Co., 1853. (6½ x 91 in.) pp. 474. MISS PARLOA'S KITCHEN COMPANION. A Guide for All who would be Good Housekeepers. By Maria Parloa. Twenty-first Edition. Boston: Dana, Estes & Co., 1887. (8vo) pp. 966. Marnette (M.). THE PERFECT COOK. Being the most exact Directions for the making of all kind of Pastes, etc., as also the Perfect English Cook, or right method of the whole Art of Cookery, with the true ordering of French, Spanish, and Italian Kickshaws, with A-la-mode Varieties for Persons of Honour. London: Printed for Obadiah Blagrave, 1686. (12mo.) PHILOSOPHER'S BANQUET (THE). Newly furnished and decked forth with much variety of many several Dishes, etc. By W. B. London, 1633. (12mo.) Hill (Janet McKenzie). PRACTICAL COOKING AND SERVING. A Compleat Manual of How to Select, Prepare, and Serve Food, with many Illustrations. New York: Doubleday, Page & Co., 1902. (8vo) pp. xiii, 712.

Cook (Ann). PROFESSED COOKERY. Third Edition. London, 1760. THE QUEEN'S CLOSET OPENED. Incomparable Secrets in Physick, Chyrurgery, Preserving and Canning, etc. London: Printed for Obadiah Blagrave, 1679. (12mo) pp. 190.

MRS. RORER'S PHILADELPHIA CooK-BooK. A Manual of Home Economics. Philadelphia: Arnold & Co. (8vo) pp. 581. ROUND THE TABLE: NOTES ON COOKERY AND PLAIN RECIPES. With a Selection of Bills of Fare for Every Month. By "The G. BIBLIOGRAPHY C." London: Horace Cox, 1873, 2nd edition. Philadelphia: J. B. Lippincott & Co., 1876, reprint. (5 x 7 in.) pp. 303. Gouffé (Jules). THE ROYAL COOKERY BOOK (LE LIVRE DE CUISINE). Translated and adapted for English use by Alphonse Gouffé, Head Pastry-cook to Her Majesty the Queen. Comprising Domestic and High-class Cookery; 16 full-page coloured plates and 161 woodcut illustrations. (Thick royal 8vo) 1883. Lamb (Patrick). ROYAL COOKERY; OR, THE COMPLEAT COURT- Cook. Containing the choicest Receipts in all the several Branches of Cookery, viz., for making of Soops, Bisques, Olios, Terrines, Surtouts, Ragoos, Forc'd-meats, Sauces, Pattys, Pies, Tarts, Tansies, etc., etc. Second Edition. London: E. Nutt, at the Middle Temple Gate, 1716. (8vo) pp. 302.

Cozzens (Frederic S.). THE SAYINGS OF DR. BUSHWHACKER AND OTHER LEARNED MEN. New York: A. Simpson & Co., 1867. (5 x 6 in.) pp. 213.

MRS. SEELY'S COOK-BOok. A Manual of French and American Cookery, etc., etc. By Mrs. L. Seely. New York and London: The Macmillan Co., 1902. (4to) pp. 432. SPON'S HOUSEHOLD MANUAL. A Treasury of Domestic Receipts and Guide for Home Management. London: E. & F. N. Spon. New York: Spon & Chamberlain, 1894. (Tall 8vo) pp. 1010.

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