an 1861 ed. of "Modern cookery for private families" by Eliza Action, "A woman's work is never done" George Vicaires' "Bibliographie Gastronomique" Alexandre Dumas (he of Count of Monte Cristo fame) on food , A copy of "Fancy ices" with the most magnificent cover illustration of a polar bear carrying a tray of sorbets.
My favourite at present is "The good housewife's jewel" by Thomas Dawson which will instruct you how to boil larks, plovers or purtenance, how to bake red deer, hares or porpoises (make sure to take off the skin), how to force a pig, smother a coney or bray gold. Also, and where would any houswife be without these, remedies for tissick, strangurie, for all manner of scabs, for sinews that be broken in two and even a fennel drink "for to make one slender"