Formation of NOMs
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Formation of NOMs
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Also known as cooking?
Image from page 132 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
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Identifier: purefoodcookbook00madd
Title: The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook
Year: 1914 (1910s)
Authors: Maddocks, Mildred, ed Wiley, Harvey Washington, 1844-1930
Subjects: Cookery, American cbk
Publisher: New York, Hearst’s international library co.
Contributing Library: New York Public Library
Digitizing Sponsor: MSN
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Hulled Corn with Crisp Bacon Curls.Recipe on Page 555.
Text Appearing After Image:
A Chafing Dish and Alcohol Lamp. The Casserole is an Attractive Novelty.
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Cool Recipes images
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tuscan kale and cannelini
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adapted from food52.com/recipes/26185-slow-cooked-tuscan-kale-with-pan…
this was amazing but more hands-on time than I like for a relatively simple dish. I can see why people like kale, but it’s a lot of work! the white beans were an excellent addition.
remove spines from kale and blanch in salted boiling water for 2 min. crisp bacon in a large pan, then remove. add olive oil to pan, and toast rosemary and pepper flakes on high, then lower heat and add onion and garlic. once onions are brown, add wrung out and chopped kale and cook for about half an hour, stirring occasionally. add beans and bacon toward the end, top with egg.
oh, and I almost forgot: toast the breadcrumbs (I used panko) and add those.
Grate!
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First, you grate some cheese.
dine before death
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dine before death
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Dinner with bests on christmas evening can only be summed up with expressions of love.
Rosetta’s Kitchen
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Family Favorite
Club sandwich
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Happy Quarter Century Birthday, Kuya.
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Happy Quarter Century Birthday, Kuya.
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Dim Sum
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only white people in the place
Logs @ Rarotonga, Cook Islands
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Logs @ Rarotonga, Cook Islands
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Image taken from page 107 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’
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Title: "[Old Touraine. The life and history of the famous châteaux of France.]"
Author: COOK, Theodore Andrea – Sir
Shelfmark: "British Library HMNTS 10169.eee.1."
Volume: 01
Page: 107
Place of Publishing: London
Date of Publishing: 1898
Publisher: Rivingtons
Edition: Third edition, revised.
Issuance: monographic
Identifier: 000773256
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Image from page 71 of “Houston Civic Club cook book, 1906” (1906)
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Identifier: houstoncivicclub00unse
Title: Houston Civic Club cook book, 1906
Year: 1906 (1900s)
Authors:
Subjects: Cooking, American — Texas
Publisher: Houston, Tex. : V.Z. Crawford, 1906
Contributing Library: Houston Public Library
Digitizing Sponsor: LYRASIS Members and Sloan Foundation
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utter, mix with flour thor-oughly ; then add the water and roll out into pie paste. MRS. GEO. M. SEAMAN. LEMON PIE. The juice and the rind of one lemon, two eggs, eight heapingtablespoonsful of sugar, one small teacupful of milk, one tea-spoonful of corn starch; mix the corn starch with a little ofthe milk and put the remainder on the fire, and, when boiling,stir in the corn starch and boil one minute. Let this cool andthen add the yolks of the eggs, four heaping tablespoonsfulof sugar and the grated rind and juice of the lemon all wellbeaten together. Have a deep pie plate lined with paste andfill with the mixture; bake slowly; beat the whites of eggs toa stiff froth and gradually beat into them the remainder ofthe sugar. Cover the pie with this and brown slowly. MRS. SOPHIE WOLFF. LEMON PIE. Take one lemon, grate off the rind also grating the pulpand juice, a piece of butter the size of a lemon, one cupful DIAMON DS You have never had an opportunityto buy diamonds on such easy terms
Text Appearing After Image:
0.00 for this white andperfect DIAMOND,mounted in 14-caratTiffany; for cashand per week.
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