The Joy of Cooking has been reprinted many times.
I thought that I remembered seeing it published on the Internet and several of these links appear to go to parts of it.
http://www.google.com/search?client=googlet&q=free%20recipes%20from%20the%20Joy%20of%20Cooking%20Cookbook
This 1896 cookbook is better, it is one that i use and is where the basic recipe for yeast sweet rolls came from, the
one that I used duck eggs and fresh goat milk in.
http://www.google.com/search?client=googlet&q=free%20recipes%20%20from%20the%20Fannie%20Farmer%20Cookbook
There is a reason that us farmers use the older books, they call for basic ingredients, and not name brand products.
Then too, when you get into name brands, they are old, from being in the warehouse and have un-needed preseravites in them.
http://www.google.com/search?client=googlet&q=War%20time%20cook%20books
http://www.google.com/search?client=googlet&q=depression%20era%20recipes
My first husband, wanted rare steak, baked potatoes and a salad, I had never in my life cooked a piece of rare meat.
I still get hungry for beans, fried potatoes (in bacon drippings), fried greens and cornbread.
I failed Home Ec. in school, in my family you took 2 pieces of cloth, sewed them to gather and pretty soon you had clothes, in school, they spent hours, pinning pieces of paper to it and still had a skirt and waist band.
The teacher and I went round and round, I had been making gravy for every meal, for 7 or more people for years, she wanted me to measure it, into a double boiler and make a raw lump of flour and 'shortening' called "White Sauce".
I wanted to stir the lumps out, get it to bubbling and cooking, she wanted it gracefully stirred and and called a sauce.
Grandpa always laughed at my gravy, said I made a toofer, gravy and dumplings, after I took Home Ec.
The above war and depression recipes are the most useful to our needs, nothing in them and they taste good, if you add lots of herbs and flavorings.