1900s Cookery Books

    The Edwardian era in Britain and its colonies overlapped with the Progressive era in the United States.  Life for the middle and upper classes would change drastically after the Great War, and the period is often considered a last gasp of aristocratic decadence.  As you can see, big dinners are going out of style in favor of smaller luncheons and suppers.  I couldn't find nearly as many cookery books for this decade as for the 1910s and later, but I feel there's enough to warrant publishing the post.

    Miss Norton's book (under "Miscellaneous") is a fascinating glimpse into respectability politics of the fin de siècle African-American community, as well as a useful book of recipes.  The end of the volume covers etiquette, pedagogy, and Christian morality as topics of interest for parents, teachers, and young people.  I definitely recommend it if you want to get an idea of what middle- and upper-middle-class women of color were expected to know to run a household in the 1900s.

Baked goods and sandwiches
Cakes, meat pies, fruit tarts, breads, sandwiches.
    Fuller, Eva Greene. The Up-to-Date Sandwich Book. Chicago, IL: A. C. McClurg & Co., 1909.
    —. Ogilvie's Book for a Cook. Montreal, QC: The Ogilvie Flour Mills Company, 1905.
    —. The Sandwich Book. Osage, IA: The Woolverton Printing & Publishing Co., c.1900.

Cocktails and punches
Mixed drinks, home brewing, soda syrups.
    Knowles, Frederic Lawrence. The Cocktail Book: A Sideboard Manual for Gentlemen. London, UK: John Macqueen, 1902.
    Roundell, Julia Anne Elizabeth Tollemache. The Still-Room. New York, NY: John Lane, 1903.
    —. Bottoms Up: Ryan's Guide to Pleasant Drinking. New York, NY: Ryan's Liquor Shop, 1900.

Dinners
All dinners all the time; for big meals, not little suppers.
    De Rivaz, Eveleen. Little French Dinners. New York, NY: New Amsterdam Book Company, 1900.
    Rouge, Cordon. Emergency Dinners: The Amateur Cook's Manual. London, UK: Food and Cookery Pub. Agency, c.1900.
    —. 365 Dinner Dishes. Toronto, ON: Musson Book Co., 1903.

Ice cream, custards, and blancmanges
Custard is thickened with eggs; blancmange is thickened with starch.
    Metzgar, Charles Marine. Home-Made Ice Cream and Candy. Chicago, IL: The Metzgar Publishing Co., 1908.
    Miller, Val. Standard Recipes for Ice Cream Makers. Chicago, IL: Laird & Lee, 1909.
    Rorer, Sarah Tyson. Dainty Dishes for All the Year Round. Philadelphia, PA: North Brothers Manufacturing Co., 1903.
    Senn, Charles Herman. Ices and How to Make Them (3rd ed.). London, UK: Food and Cookery Publishing Agency, 1907.
    —. The Best Ice Cream. New York, NY: Borden Condensed Milk Co., c.1900.

Jellies, pickles, and chutneys
Includes marmalade, fruit preserves, Jell-O, relishes.
    Bradley, Edith, and May Crooke. The Book of Fruit Bottling. New York, NY: John Lane Company, 1907.
    Galway, Vere Monckton-Arundell. The Art of Conserving. London, UK: John & Ed. Lumpus, 1905.
    Wagner, Eduard. Recipes for the Preserving of Fruit, Vegetables and Meat. New York, NY: D. van Nostrand Co., 1908.
    —. Jell-O: The Dainty Dessert. LeRoy, NY: Genesee Pure Food Company, 1905.

Miscellaneous
Generic or mixed recipe books.
    Johnson, Helen Louise. The Enterprising Housekeeper (4th ed.). Philadelphia, PA: The Enterprise Manufacturing Co., 1902.
    Macaire, Mary L. Allen. Savouries and Sweets (30th ed.). London, UK: Crosby Lockwood & Son, 1906.
    Norton, H. Myra. Luncheons, Breakfasts, Simple Dinners and Carving. Nashville, TN: The Cumberland Press, 1905.
    Sanner, Mrs. W. R. Salads and Clever Hints. Streator, IL: The Lorain Printing Co., c.1908.
    Tuite, Eva. LEMCO Dishes for All Seasons. London, UK: Liebig Company, c.1905.
    —. Dainty Luncheons: How to Prepare Them. Osage, IA: The Woolverton Printing & Publishing Co., c.1900.
    —. Ten Minute Recipes. Osage, IA: The Woolverton Printing & Publishing Co., c.1905.

Sweets and confections
Hard candy, fudge, toffee, etc.
    Friedman, Jacob. Friedman's Common-Sense Candy Teacher. Chicago, IL: Jonas N. Bell, 1906.
    Manders, Beatrice. The Art of Sweet-Making (3rd ed.). London, UK: Confectionery and Cookery School, c.1909.
    Rigby, Will O. Rigby's Reliable Candy Teacher. Topeka, KS: W. O. Rigby, 1909.
    Southworth, May E., comp. One Hundred & One Candies. San Francisco, CA: Paul Elder and Company, 1906.

Themed recipes
Single ingredients, holidays, dietary restrictions.
    Green, Olive. One Thousand Simple Soups. New York, NY: G. P. Putnam's Sons, 1907.
    Henry, May, and Kate Halford. Dainty Dinners and Dishes for Jewish Families (2nd ed.). London, UK: Wertheimer, Lea & Co., 1907.
    Herrick, Christine Terhune. The Chafing-Dish Supper. New York, NY: Charles Scribner's Sons, 1906.
    Senn, Charles Herman. Luncheon and Dinner Sweets, Including the Art of Ice Making. London, UK: Ward, Lock & Co., c.1900.
    —. The Dessert Book. Osage, IA: The Woolverton Printing & Publishing Co., c.1900.