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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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.

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Health's Improvement; or, Rules Comprising and Discovering the Nature, Method and Manner of Preparing all Sorts of Food used in this Nation. Written by that ever Famous Thomas Muffett, Doctor in Physick; Corrected and Enlarged by Christopher Bennet, Doctor in Physick, and Fellow of the Colledge of Physitions in London, 1655. (Small 4to.)

Larwood (Jacob) and Hotten (John Camden). The History of Signboards. Third Edition. London: John Camden Hotten, 1866. (5-1/2 x 6-1/2 in.) pp. 536.

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Ice-Cream and Cakes. A New Collection of Standard Fresh and Original Receipts for Household and Commercial Use, by an American. New York: Charles Scribner's Sons, 1883. (8vo) pp. 384.

I Go a-Marketing. By Henrietta Sowle ("Henriette"). Boston: Little, Brown & Co., 1900. (8vo) pp. 237.

Leaves from Our Tuscan Kitchen; or, How to Cook Vegetables. By Janet Ross. London: J. M. Dent & Co., 1899. (12mo) pp. 150.