Susan Anna Brown: ‘Mrs. Gilpin’s Frugalities; remnants, and 200 ways of using them.’ New York, 1883. 5s.
‘The Vegetist’s Dietary, and Manual of Vegetable Cookery.’ London, 1877. 6d.
Catherine Ryan: ‘Convalescent Cookery; a family handbook.’ London, 1881. 2s. 6d.
Lady Sarah Lindsay: ‘A Few Choice Recipes.’ London, 1883. 4s. 6d.
Susan Anna Brown: ‘The Book of 40 Puddings.’ New York, 1882. 2s. 6d.
Mrs. Matthew Clark: ‘366 Menus and 1200 Recipes of the Baron Brisse, in French and English.’ London, 1882. 5s.
Charles Elmé Francatelli: ‘The Modern Cook; a practical guide to the culinary art in all its branches; comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery, adapted as well for the largest establishments as for the use of private families.’ London, 1881. 12s.
Mrs. Henry Reeve: ‘Cookery and House-keeping; a manual of domestic economy for large and small families.’ London, 1882. 7s. 6d.
Jules Gouffé: ‘The Royal Cookery Book.’ London, 1880. 10s. 6d.
The Queen. London, weekly. 6d.