| A. B. Z. of our own Nutrition | Horace Fletcher |
| A Cook Book for Nurses | Sarah C. Hill |
| Bacteria Yeasts and Molds in the Home | H. W. Conn |
| Boston Cook Book | Mary J. Lincoln |
| Boston Cooking School Cook Book | Fannie M. Farmer |
| Canning and Preserving | S. T. Rorer |
| Century Cook Book | Mary Ronald |
| Cereals in America | T. F. Hunt |
| Chemistry of Cookery | Mattieu Williams |
| Chemistry and Economy of Food | Atwater |
| Cost of Food | Richards |
| Cost of Living | Richards |
| Dainty Breakfasts | Phyllis Browne |
| Dietetic Value of Bread | Goodfellow |
| Elements of the Theory and Practice of Cookery | Williams & Fisher |
| Fish as Food | U. S. Department of Agriculture |
| Food and its Functions | James Knight |
| Foods and their Adulterations | Wiley |
| Food and the Principles of Dietetics | R. Hutchison |
| Food Products of the World | Mary E. Green, M.D. |
| Handbook of Invalid Cooking | Mary A. Boland |
| Home Science Cook Book | Anna Barrows and Mary J. Lincoln |
| Hostess of To-day | L. H. Larned |
| How to Cook for the Sick and Convalescent | H. V. Sachse |
| I Go A-marketing | “Henrietta” |
| Luncheons | Mary Ronald |
| Made Over Dishes | Mrs. Rorer |
| Marion Harland’s Complete Cook Book | Marion Harland |
| Practical Cooking and Serving | Janet McK. Hill |
| Salads, Sandwiches, and Chafing Dish Dainties | Janet McK. Hill |
| Vegetarian Cookery | A. G. Payne |
| Young Housekeeper | Maria Parloa |