The Dinner Year-Book

"The Dinner Year-Book" by Marion Harland is a book about American cooking. The book is dedicated to American recipes, kitchen tools, cleaning etiquette, and the right use of utensils. The author's aim was to write out, for seven days of four weeks in each month, a menu adapted, in all things, to the average American market; giving meats, fish, vegetables, and fruits in their season.
Excerpt:
"Celery Salad.
2 bunches of celery.
1 tablespoonful of salad oil.
4 tablespoonfuls of vinegar.
1 small teaspoonful fine sugar.
Pepper and salt to taste.
Wash and scrape the celery, lay in ice-cold water until dinner-time, when cut into inch-lengths, season, tossing all well up together, and serve in a salad bowl."