by Anna Lindlahr and Henry Lindlahr MD

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The Lindlahrs, Henry and Anna, wrote extensively of the merits of a vegetarian diet, and are considered to be the authors of “one of the cornerstone texts of American naturopathic medicine.” While science has shown that some of their findings in this work are false, many have been shown to be helpful in improving health, such as access to sunlight and fresh air, and a plant-based diet. This work contains a variety of recipes for creating vegetarian meals.

Henry devoted himself to Naturopathic approaches after being diagnosed with diabetes during a time for which there was no cure. After reading Louis Kuhne’s book, The New Science of Healing, and traveling to Europe to try different medical treatments, Lindlahr found ways to control his diabetes. To spread awarenness of natural medicine, the Lindlahrs created a magazine called “Nature Cure” and founded the Lindlahr College of Natural Therapeutics.

by Thomas J. Murrey

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Practical Carving gives information on how to carve, prepare and dress up a wide variety of meats, like lamb, beef, veal and game. Thomas J. Murrey was an expert chef and offers his skilled advice for old and new cooks.

Thomas Jefferson Murrey was born in Worchester, Massachusetts as Thomas Murray, but after a publishing error of his books changed his name to ‘Murrey’ he adopted to the new spelling. During his lifetime, he was considered a master of fancy foods, working at high quality hotels in New York City, and later the manager of the restaurant in the House of Representatives. His hobbies of botany and fishing complimented his talent in cooking. He also was a reporter for the New York Sun, and Hotel and Restaurant. Sadly, he took his life in 1900 while at his home in New York City.

by Emma P. Ewing

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Emma Pike Ewing was born on a farm in Broome County, New York. After marrying, she felt there was a lack of information on domestic affairs, especially cooking. This prompted Ewing to write her first book, Cooking and Castle-Building, released in 1880. That same year she started her own cooking school in Chicago and took on a professorship at the Iowa Agricultural College, which she held until 1887. She left it to teach at Purdue University, but she then started a school of household science in Kansas City. In 1898, she founded the Model Home School of Household Economics. While teaching, she wrote various works, such as Soup and Soup Making (1882), Salad and Salad Making (1884), the book, Cookery Manuals (1890), The Art of Cookery (1896), and Text-Book of Cookery, (1897).

This new edition is dedicated to Judy Rich Lauder, convivial cook and gracious hostess.

by Mary J. Lincoln

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Mary Johnson Bailey Lincoln was born on July 8, 1844 in South Attleboro, Massachusetts. At the mere age of seven, her father died. She was able to attend school, graduating in 1864 from the Wheaton Female Seminary, now today known as Wheaton College. She married and became a housewife, but due to her husband’s failing health, she began teaching at the Boston Cooking School in the Spring of 1879. At first she declined the position, not thinking she was qualified, but after some instruction she took on the role and it grew immensely with her. Aside from organizing and teaching a variety of classes, she wrote Mrs. Lincoln’s Boston Cook Book: What to Do and What Not to Do in Cooking. Her cook book was highly detailed and considered scientific for including information on chemistry and food composition. It set the standard for cook books.

The Peerless Cook Book, first published in 1886, was her second published book. She also wrote a textbook for cooking, Boston School Kitchen Textbook: Lessons in Cooking for the Use of Classes in Public and Industrial Schools, which was published the following year. She thoroughly enjoyed teaching and writing, and published several articles in various magazines, she taught at Lasell Seminary, was a member of the New England Woman’s Press Association, served as editor and advisor on various publications and much more, including owning her own company, Mrs. Lincoln’s Baking Powder Company of Boston. Her work can be found under the name, Mrs. D.A. Lincoln, until 1894 when her husband, David A. Lincoln, passed away. Afterwards, she went by Mary J. Lincoln. She passed away on December 2, 1921.

This edition is dedicated to Elizabeth Helm in hopes she finds it handy.

by The Ladies Aid of the Brockton Hospital

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The Ladies Aid of the Brockton Hospital wrote this work in hopes of improving cuisine in the area, as well as raising financial aid for The Brockton Hospital which was a privately managed, public institution. The cook book features a variety of recipes for the average home, including for preparing bread, breakfast, meat, salads, pies and relishes. There is a chapter for recipes intended for those who are ill as well. In addition to providing a variety of easy to prepare omelets, cookies, jellies and more, the cookbook offers an interesting look at life, particularly consumer goods, of the 1910s.

Brockton Hospital was founded in 1896, and is known for featuring a school of nursing. It closed during the Great Depression, but reopened due to World War II. The hospital is now known as Signature Healthcare Brockton Hospital, located in Brockton, Massachusetts.