The Pleasures of the Table / An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

by George H. Ellwanger

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Murrey (Thomas J.). The Book of Entrées. New York: White, Stokes & Allen, 1886. (4-1/4 x 6 in.)

Farmer (Fannie Merritt). The Boston Cooking-School Cook Book. By Fannie Merritt Farmer, Principal of the Boston Cooking School. Boston: Little, Brown & Co., 1896. (8vo) pp. xxx, 567.

Breakfast, Dinner, and Tea: Viewed Classically, Poetically and Practically. New York: D. Appleton & Co., 1869. (6 x 7-1/2 in.) pp. 351.

Breakfasts, Luncheons and Dinners at Home. How to Order, Cook, and Serve Them. By Short. Sixth Edition. London: Kerby & Endean, 1886. (8vo) pp. 204.

Cassell's Dictionary of Cookery. With Numerous Engravings and Coloured Plates, Containing About 9000 Recipes. London, Paris, and New York: Cassell, Petter & Galpin. n. d. (Large 8vo) pp. xcvi, 1178.

Ronald (Mary). The Century Cook-book. New York: The Century Co., 1895. (8vo) pp. 587.

The Chafing-dish Supper. By Christine Terhune Herrick. New York: Charles Scribner's Sons, 1899. (12mo) pp. 112.

A Closet for Ladies and Gentlemen; or, The Art of Preserving, Conserving and Candying. With the Manner how to make Diverse Kindes of Syrupes, and All Kinde of Banquetting Stuffes, etc. London: Printed for Arthur Johnson, 1618. (16mo) pp. 190.