My oldest is one my Grandmother brought back from India with her. She was a missionary there from 1926 through 1946.
It's called "The Landour Community Centre Cook Book", first published in Landour 1930. I have the second edition published in Mussoorie, U.P. India 1938.
Although I don't handle it much (old binding), it's interesting reading, having been made up of recipes from the Missionaries and some ladies they had contact with in India. You can tell it was made with their location in mind... one of the tips read "In the hills, use less sugar in baking"; and some of the ingredients I've never heard of!!
For interest, here are two:
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Kofta Karmaunder (Meat section)
"Grind 2 or 3 pice worth of Bhune Chane ki Dal. (Roast dal of gram) and mix with one seer minced mutton for ten minutes, then mix with 1/2 masala and make into small balls. Masala, 2 chattack cocoanut, 4 chattack almonds, one pice worth of white llaechi (cardamom), 1 piece green ginger, a little garlic, 1 chattack kaskas, 1 or 2 pieces cinnamon, 1 or 2 green peppers, a little kotmir also fine cut.
Cook 1/4 seer gbi on mild fire. Put in finely sliced onions till brown. Put in last 1/2 of masala till reddish. Put in meat balls lightly. Cover dish till balls are dried, then stir slowly and add water to make gravy. Leave on fire now for about ten minutes. Serve with boiled rice." [sic]
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Gulab Jamans (Candies section)
1 seer kova
1 chhattak ghee
1 1/2 pao flour
Rub all together well. Make into balls and put half a batasa in the center of the ball. Fry in hot ghee. Then drop into a thick hot syrup." - Mrs. Shah
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HUH??