The Boston Cooking-School Cook Book by Fannie Merritt Farmer is the oldest of the books shown here. This lovingly, kitchen stained edition was published in 1923. It's an invaluable reference resource and I often find recipes that have been edited out of newer editions. Just last fall it was my source for a Pickled Crab Apple recipe. The "put up" apple pickles have been enjoyed all winter.
SUNSET'S NEW KITCHEN CABINET COOK BOOK is a First Edition printed in September 1938. All recipes are from west of the Mississippi. It's entertaining to read, "beat the eggs furiously," and the illustrations charming.
THE BLENDER WAY TO BETTER COOKING is the newest book, published in 1965. Many recipes are calling out to be tried but the one that really speaks to me is for Lobster Bisque with lobster balls (like meat balls.) That's a definite for a dinner party gathering.
All of these books are from a time when calories weren't counted and microwaves weren't on the horizon. Maybe that's why I find such pleasure in browsing them....and they only cost $1 each at a local flea market.