1. Boston Dartmouth Women’s Club. Favorite Dartmouth Recipes. Edited by Mrs. Ralph H. Field. Drawings by Ada Heimbach (Mrs. Norman Logan). [Boston], [between 1960 and 1969]. D.C. History TX 715 .D37
The women of Boston Dartmouth Women’s Club “have long felt, modestly, among themselves, that much of the excellence that is Dartmouth is largely due to the fact that the wives and mothers of Dartmouth men are superb cooks.”
2. Dods, Matilda Lees. Handbook of Practical Cookery. London: Eyre & Spottiswoode, 1906. Miniature 66
For such a small, some may even say impractical, book, the Handbook of Practical Cookery manages to include recipes for almost every course as well as a philosophy of cookery.
3. Beebe, Ruth Anne. Sallets, Humbles and Shrewsbery Cakes: a collection of Elizabethan recipes. Foreword by William Ingram. Boston: D. R. Godine, 1976. Presses G555be
Containing “solid sustenance for inquisitive minds, sumptuous recipes for adventurous and imaginative cooks and woodcuts to delight the eye,” Sallets, Humbles and Shrewsbery Cakes reproduces Elizebethan recipes and transcribes them for the modern chef.
4. Tuck-Thayer Wives Club, Dartmouth College. The Tuck-Thayer Wives Club Cook Book. [Hanover, N.H.], [1967]. D.C. History TX715 .T83
The original Dartmouth Wives Association, the club provided an outlet for the wives of grad students to connect with each other and participate in academic life at Dartmouth. To the women who contributed the recipes, the book represents “a personal remembrance of wonderful days in Hanover.”
5. Pigeons in Jelly. Bradford, Vt.: Nan Jesse, 1979. Presses J487p
“Pilfered from a new system of domestic cookery written by a lady.”
6. Greene, Ellin. Clever Cooks; a concoction of stories, charms, recipes and riddles. Illustrated by Trina Schart Hyman. New York: Lothrop, Lee & Shepard Co., 1973. Illus H997gr
“Start with a basic collection of clever cooks, stir in a few recipes, sprinkle in some riddles and a charm or two, and you end up with a most delightful concoction,” or, a fun book meant to help kids explore the world of food.
7. A Lady. The New Domestic Cookery. Derby: Thomas Richardson, [between 1830 and 1839]. Rare TX 717 .L34 1830z
Written by an unnamed woman, The New Domestic Cookery offers “complete instructions for cooking every description of viands with cheapness and elegance.”
8. Mattimore, Jean and Clarke. Cooking by the Clock; step by step preparation of meals. Illustrated by Teresa Kilham. New York: Farrar, Straus, 1948. Alumni M434c
“For the bride who has a job it will be a treasure,” Cooking by the Clock aims to provide a comprehensive, step by step guide to help women prepare complete meals for their families.
9. J. M. Ornes. Alaska Reindeer Meat: a collection of the choicest recipes for its preparation. 1922. Vilhjalmur Stefansson correspondence. MSS-242 Box 20
According to explorer Roald Amundsen there is “no better meat on the market. It is tender, juicy and of delicate flavor.” Alaska Reindeer Meat provides a variety of recipes for those interested in trying reindeer for themselves.
10. The Red Door Wurst Cookbook: how to cook and enjoy our fine sausages. Hanover, N.H.: Red Door, [between 1970 and 1979]. D.C. History TX749 .R43
Though The Red Door no longer exists in Hanover, its collection of sausage recipes, meant to help customers bring their products to their full potential, remains offering an insight into the town’s atmosphere in the 1970’s.
11. The ABC of Herb and Spice Cookery. Decorations by Ruth McCrea. Mount Vernon, N.Y.: Peter Pauper Press, 1957. Presses P4414abc
Offering an alphabet full of recipes, this cookbook promises that, “if your dishes seem too common, you can change them in a trice, with a dash of kitchen magic: just a bit of herb and spice!”
