Nice Cookbook photos

October 26, 2018 · Posted in Cookbook · Comment 

Some cool cookbook images:

Gallery
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Image from page 169 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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Identifier: bostoncookingsch19hill_4
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:
ering and ageing comesthe bottling. This is done in the sameconscientious manner at our own fac-tory. We are thus able to watch everystep of the process, and are thereforeassured that our oil reaches you in itsnative purity. Gone BelowBishop Peck of the Methodist Churchwas a large man, weighing over threehundred and fifty pounds. While ona tour, and stopping at the residenceof a presiding elder, the bishop turnedover in his bed, and the entire furni-ture collapsed, dropping him to thefloor with a tremendous thud. Thepresiding elder rushed upstairs, call-ing, What is the matter, bishop?Is there anything I can do for you?Nothing is the matter, answeredthe bishop; but, if I dont answer thecall for breakfast, tell your wife tolook for me in the cellar. Archie was on his first sea voyage.Pale, limp, and ready to die, he laygroaning in his bunk. Charlie, hesaid feebly, a fellow ought to be doosidthankful he isnt a camel. Why?asked Charlie. Because a camel hasgot seven stomachs, dont y know?

Text Appearing After Image:
DAINTY HOUSEKEEPERS PREFER DIXONS STOVE POLISH. Joseph Dixon Crucible Conpany,Jersey Gty, N. J When you write advertisers, please mention The Boston Cooking-School Magazine. xxiv Advertisements A good salad is the most gracious part of a good dinner,but a good salad is improved by BrowrisvilleWat er Or a ckers The Cracker that has Brownsville on it. Have them in the house. They are the most dainty, the most aristo-cratic and the most serviceable crackers you can get. They are goodto look at and good to eat. The famous old recipe by which Brownsville Water Crackers aremade, has been kept in one family for fifty-five years, and they are mak-ing these crackers to-day. v_ See if your grocer will not serve you regularly. CHATLAND & LENHARTBrownsville, Pa. S. S. Pierce Co., Boston. Park & Tilford, New York. Acker, Merrall & Condit Co., New York. The Joseph R. Peehles Sons Co., Cincinnati. Heo. K. Stevenson & Co., Pittsburg, Pa. Finley Acker Co., Philadelphia. C Jevne & C

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Smoothie Bowl Coloring Cookbook montage
cookbook
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Cook&Book (Woluwe-Saint-Lambert)

October 25, 2018 · Posted in Cookbook · Comment 

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Cook&Book (Woluwe-Saint-Lambert)
cookbook
Image by saigneurdeguerre
Europe Europa
Belgique België Belgium Belgien Belgica
Bruxelles Brussel Brussels Brüssel Bruxelas
Woluwe-Saint-Lambert – Sint-Lambrechts-Woluwe

Cook & Book

Place du Temps Libre 1, 1200 Woluwe-Saint-Lambert
cookandbook.be
02 761 26 00

Image from page 372 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cookbook
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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Text Appearing Before Image:
When the cakeis hot the paper is easily removedand the cake is cut in regular-shapedpieces. Query 1414. — L. C, Swampscott, Mass.Recipe for Banburies. Banbury Tarts Chop fine one cup of stoned raisinsand one-fourth a pound of citron; addthe grated rind and juice of a lemon,one cup of sugar, one-fourth a teaspoon-ful of salt and an egg beaten light.Roll rich pastry into a sheet one-eighthof an inch thick, and cut into roundsbetween three and four inches in di-ameter. Put a little of the mixture oneach piece; moisten one-half the edgewith cold water and fold over the pas-try, pressing the dry edge upon themoistened edge very closely. Bakeabout fifteen or twenty minutes.Sometimes the filling is cooked in adouble boiler and used cold for fillingsmall, puff-paste, patty cases, Swed-ish rosettes, etc. The pastry shouldbe reheated and filled at time ofserving. Query 1415. — Miss L. F., Cleveland, O.:Several recipes, each, for puddings madewith canned peaches and pineapple. ADVERTISEMENTS

Text Appearing After Image:
The Monarch Hub, Ebony Finish, with Gas Combi-nation . A Coal and Gas Range in one when so fitted TWO ol the Latest HUB RANGES The Cook stays longest where there is a HUBRANGE in the Kitchen. The Best Cooks gottheir training on HUB Ranges, at the Boston,New York, Providence, Hartford, New Haven,Springfield, Worcester and scores of other Cook-ing Schools. The hundreds of recipesin the Boston Cooking School CookBook were first worked out on theHub Range, which was used exclus-ively by Miss Farmer, the Author ofthat book. The Monarch Hub shown in the cutis the largest family range made—the best money can buy—no oneever regrets buying the best. Hasthe solidity of a Brick Set Range. Doors all open to the front, econ-omizing room in the Kitchen. Large Ash Pan runs on Roller Bear-ings and holds three days accumulation of ashes. THE MODEL HUB Ornamented Style, is preferredby many because of its richdesign. All the nickel trim-mings are detachable, and canbe removed while blacking therange

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Cool Cook Books images

October 24, 2018 · Posted in Cook Books · Comment 

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Image taken from page 820 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V
cook books
Image by The British Library
Image taken from:

Title: "The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … Vol. II.)"
Author: PELHAM, Cavendish.
Shelfmark: "British Library HMNTS 10026.l.2."
Volume: 02
Page: 820
Place of Publishing: Liverpool
Date of Publishing: 1808
Issuance: monographic
Identifier: 002811257

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Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 820)
Download the PDF for this book Image found on book scan 820 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

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Image from page 356 of “The manufacture of pulp and paper : a textbook of modern pulp and paper mill practice” (1921)
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Identifier: manufactureofpul03join
Title: The manufacture of pulp and paper : a textbook of modern pulp and paper mill practice
Year: 1921 (1920s)
Authors: Joint Textbook Committee of the Paper Industry Stephenson, J. Newell
Subjects: Papermaking Wood-pulp
Publisher: New York : McGraw-Hill Book Company
Contributing Library: NCSU Libraries
Digitizing Sponsor: NCSU Libraries

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h is a repro-duction of an actual temperature chart of a days run when every-thing was working right. The chart was taken on an 8-ft. by30-ft. digester having injector circulation; it shows curves fortwo complete cooks and for parts of two others. The chart wasput on the recorder at 3:30 p.m., as indicated bjT the point a.Curve A, from a to c, shows how the temperature ran duringthe last part of the cook in progress when the chart was changed;curve B, from c to h, shows how it ran during an entire cook;curve C, from h to r, shows how it ran for another entire THE COOKING PROCESS IN A SODA MILL 39 cook; and curve D, from s to u, shows how it ran for the firsthalf of the fourth cook. The chart here shown is about one-third the actual size. Considering curve C, at point h, the straight line to point ishows that the temperature is falling fast from about 275°F.,on account of putting cold chips into the hot digester. From ito j, the temperature rises to about 170°, as a result of the hot

Text Appearing After Image:
Fig. 12. liquor, which has soon covered the thermometer bulb. Thedigester is put on (steaming begins) at point k, and the tempera-ture increases to 225° at I, when the curve mounts more slowlyfor about half an hour; it then rises rapidly to point m, whereits rise is again slowed down until point n is reached; from thispoint, the rise in temperature is slower until the cook is finished.A rapid rise in pressure (as shown by the pressure gauge at thecorresponding times) without a corresponding rise in temperature, 40 MANUFACTURE OF SODA PULP §5 would indicate a fictitious, or gas pressure, and the relief valveshould be opened to correct this. The digester is relieved at point o and again at p, preparatory toblowing. At point q, the digester is blown, and the temperaturerapidly falls to 250° at point r. Something may also be learned regarding how the digester isworking by putting one end of a wooden stick or iron rod on thehead of the digester and placing the ear close to the other end

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Nice Diet photos

October 23, 2018 · Posted in Diet · Comment 

Check out these diet images:

Nahaufnahme von Erdbeer-Smoothie im Löffel. Gesunde Nahrung
diet
Image by marcoverch
📷 Stock Photos / Fotos Download 💾 Please leave a comment and add my picture to your favourites ⭐ Thanks and greetings from Cologne, Germany 🇩🇪

Alkaline-Recipes-for-an-Alkaline-Diet-Oriental-Stir-Fry-with-Noodles
diet
Image by chrisharradine
Alkaline Diet Recipes,"Quantum Alkaline Cuisine" Try Delicious, Alkaline Main Courses Like This Oriental Vegetable Stir-Fry @ www.harradinehealth.com/alkalinerecipes.html

Recovery diet. #fuckingballsurgery

October 22, 2018 · Posted in Diet · Comment 

Some cool diet images:

Recovery diet. #fuckingballsurgery
diet
Image by jasonEscapist

Witchetty grub
diet
Image by CameliaTWU
Grubs are large, white wood-eating larvae of several moths and the most important insect food of the desert, a staple in the diets of Aboriginal women and children. The word witchetty comes from Adynyamathanha wityu, "hooked stick" and vartu, "grub". The grubs feed on tissues inside the roots of River Red Gum (Eucalyptus camaldulensis) and Black Wattle trees (common name for a number of species of Acacia).

The guide got the grub out of a Black Wattle and asked for a volunteer to taste it. Indigenous Australians eat grubs either raw or lightly cooked in hot ashes as a source of proteins. Apparently the raw witchetty grub tastes like almonds and cooked it taste like fried eggs. After a few minutes of debate and encouragement, a young New Zealander decided to try. She was instructed to hold the grub above her mouth and wait for the ‘paparazzi’ (those were us, see the picture below) to take pictures before she drops the grub into her mouth and eats it. She said it was chewy and tasted like egg.

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