Taste of Eastside 2011 – 91

December 12, 2018 · Posted in Cookbook · Comment 

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Taste of Eastside 2011 – 91
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Taste of Eastside 2011 – 6
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Image from page 179 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Text Appearing Before Image:
H. J. HEINZ COMPANYNew York Pittsburgh Chicago London Buy advertised goods — Do not accept substitutes THE BOSTON COOKING-SCHOOL MAGAZINE <5f 7£ ^ • yrr • * *■

Text Appearing After Image:
CTEII 4 GAMBLE CO. CINCINNATI THE STORY OF A STRAW HAT.

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December 11, 2018 · Posted in Cookbook · Comment 

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Image from page 352 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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About This Book: Catalog Entry
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CIPES 237 space between the pieces; let cookabout half an hour or until tender.Skim from the fat to soft paper, dredgelightly with salt and serve at once.The fat will bubble during the cooking,but the squash will absorb no fat. Squash Biscuit Scald one cup and a half of milk;soften half a cake of compressed yeastin the half cup of milk, cooled to alukewarm temperature. To the cupof milk add a cup of cooked-and-strained squash, half a cup of sugar,one teaspoonful of salt, one-fourth a thick; cut into rounds, and whendoubled in bulk bake about twenty-five minutes. When nearly bakedbrush the top of the biscuits withcornstarch paste, dredge with granu-lated sugar and return to the oven.The recipe will make about two dozenbiscuits. These are of soft, creamytexture and a golden color. They arerecommended for a change. To makethe paste, dilute two teaspoonfuls ofcornstarch with a little cold water,then pour on nearly a cup of boilingwater and stir until boiling. Letsimmer until ready to use.

Text Appearing After Image:
Plum Pudding, St. George. Hard and Liquid Sauces cup of melted shortening, the milk inwhich the yeast was mixed, and enoughbread flour to make a soft dough. Itwill take about five cups of flour.Knead the dough until smooth andelastic, adding as little flour as possible.Cover and let stand in a temperatureof about 60° Fah. till morning. If thedough be set to rise in a temperatureof about 70° Fah., and this temperaturebe retained for two or three hours, noharm will come to the dough if, lateron, the thermometer goes down to50° Fah. In the morning turn thedough upside down onto a boardlightly dredged with flour, and rollinto a sheet three-fourths an inch Plum Pudding, St. George Chop fine half a pound of kidneysuet (beef); add half a pound of seededraisins, one-fourth a pound of cleanedcurrants, one-fourth a pound of figs,cut in thin slices; one-fourth a poundof blanched almonds, chopped fine;half a pound of sugar, mixed with oneteaspoonful, each, of salt, cinnamonand mace, and half a

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betty crocker hostess cookbook
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Taste of Eastside 2011 – 158
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DNA recipes

December 10, 2018 · Posted in Cookbook · Comment 

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DNA recipes
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DNA model from cookbooks at The Tech

Vegetarian recipes cookbook – Chinese No-Chicken Sweetcorn Soup
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Image by wherefishsing
ART. FOOD.
F E A S T.
the art-filled seasonal cookbook that happens to be vegetarian

Art meets food.
Vegetarian meals for everyone.

A cookbook filled with seasonal recipes (140!!).
An original painting that accompanies every recipe.
Easy, tasty vegetarian food with common ingredients.

This food themed painting is from my forthcoming cookbook. It was inspired by a recipe and has been created to capture something of the essence of it’s dish. All the original artworks are available to own.

Find more details, all the recipes (free!) & purchase the cookbook (when complete) at:
www.wherefishsing.com/cookbook

All available artwork is in the Official Art Store

Image from page 796 of “American cookery” (1914)

December 9, 2018 · Posted in Cookbook · Comment 

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Image from page 796 of “American cookery” (1914)
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Identifier: americancookery19unse_4
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York [etc.] : Whitney Publications [etc.]
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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The Range that Makes Cooking Easy Coal, Wood and Gas Range large square oven below is heated by coal or wood. See the cooking surface when you want to rush things—five burnersfor gas and four covers for coal. The entire range is always availableas both coal and gas ovens can be operated at the same time, usingone for meats and the other for pastry. It Makes Cooking Easy. £*\^ Gold Medal m Glenwood Write to-day for handsome free booklet 151 that tells all about it, to Weir Stove Co., Taunton, Mass. Manufacturers of the Celebrated GlenwoodCoal, Wood and Gas Ranges, Heating; Stoves and Furnaces. Buy advertised Goods — Do not accept substitutes 797 .navi i^i\i v^-rviN 1VU1\ X

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Truffle – Stuffed Banana Cookies
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Image by yummysmellsca
Adapted from Mad Hungry Cravings by Lucinda Scala Quinn, I stuffed each sweet, fruity cookie (which I added oats to fo texture) with half a dark chocolate truffle instead of adding chocolate chips. The twist was a great unexpected treat for my banana loving dad!

Makes 10 large cookies
2 tbsp ground flaxseed
¼ cup warm water
¼ cup unsalted butter, softened
¼ cup shortening
1 tsp coarse sea salt
¼ cup sugar
½ cup brown sugar
1 ripe banana, mashed
1 tsp vanilla
1 cup spelt flour
½ tsp baking soda
¼ tsp nutmeg
5 dark chocolate truffle balls, halved

Whisk together the flaxseed and warm water, let stand 10 minutes.
In a large bowl, cream the butter, shortening, salt and sugars.
Add the flax mixture, banana and vanilla, beating well.
Add the flour, baking soda and nutmeg and mix well.
Cover and chill 1 hour
Preheat the oven to 375F and line two cookie sheets with parchment.
With half the dough, scoop 10 balls onto the cookie sheets.
Lightly press half a truffle into the centre of each cookie.
Top each truffle with remaining dough, spreading to cover the chocolate completely.
Bake 13-14 minutes.
Cool on the sheets at least 15 minutes.

20130425-FNS-RBN-6331

December 8, 2018 · Posted in Family Meals · Comment 

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20130425-FNS-RBN-6331
family meals
Image by USDAgov
Residents of the Five Sandoval Indian Pueblos in Bernalillo, NM are able to shop for food through the U.S. Department of Agriculture’s (USDA) Food Nutrition Service (FNS) Food Distribution Program on Indian Reservations (FDPIR). FDPIR is available for income-eligible American Indian and non-Indian households that reside on a reservation and households living in approved areas near a reservation with at least one person who is a member of a Federally recognized tribe, are eligible to participate according to their eligibility. Households are certified based on financial and household standards set by the Federal government, and must be recertified at least every 12 months. Elderly and disabled households may be certified for up to 24 months. USDA photo by Bob Nichols.

Mozzarella-Kugeln mit Rote Beete und Soße
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Image by marcoverch
📷 Stock Photos / Fotos Download 💾 Please leave a comment and add my picture to your favourites ⭐ Thanks and greetings from Cologne, Germany 🇩🇪

Top view of Gnocchi with pumpkin seeds in pepper sauce with ingredients
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📷 Stock Photos / Fotos Download 💾 Please leave a comment and add my picture to your favourites ⭐ Thanks and greetings from Cologne, Germany 🇩🇪

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