Mystery spot

June 30, 2019 · Posted in Family Meals · Comment 

Some cool family meals images:

Mystery spot
family meals
Image by joe.osowski

Early Christmas Dinner
family meals
Image by Martin Cathrae
Krista’s Mom, Aunt, Grandfather, Grandmother, and Krista herself. Not pictured, me & Krista’s Dad. The food was fantastic!

Cool Recipes images

June 29, 2019 · Posted in Recipes · Comment 

Check out these recipes images:

lentil soup
recipes
Image by maikopunk

wwiicake
recipes
Image by Tiffany Joyce
WWII Chocolate mayonnaise Cake

Ingredient set-up

June 28, 2019 · Posted in Recipes · Comment 

Some cool recipes images:

Ingredient set-up
recipes
Image by Thomas Cizauskas
Recipe for kale and brown rice (without the pig fat).

RICE
1) Separate kale from stems. Chop leaves coarsely. (Save stems to make vegetable stock.) Rinse, drain, and set aside.
2) Rinse 1cup brown rice. Drain.
3) Heat 1 tsp oil in soup pot. Add rice when hot. Stir constantly until fragrant.
4) Add 1 cup vegetable stock, 1 1/2 cups water. Add 1 strip kombu. Bring to a boil.Cover, remove from heat. Let rest for 5 minutes.
5) Return to low heat, covered. Cook for 45 minutes or until all water/stock is absorbed. Remove and discard kombu (or save for vegetable stock). Fluff. Set aside.

KALE
1)Place chopped kale and 1 cup vegetable stock in soup pot. Bring to boi, reduce heat to simmer. Cook for 5-10 minutes, depending upon desired tenderness and color. (Can be done while rice is cooking to save time.)
2) Strain stock from kale. (Save the stock!)
3) Toss with 1/4 cup red beans, 1- 2 TBSP Balsalmic vinegar, and, to taste: hot sauce, sea salt, fresh cracked black pepper. Serve over the rice.

See full set of photos: here.

***************
Photo by Yours For Good Fermentables.com.
May be reprinted only for non-commercial purposes.
Commercial use requires permission, as per Creative Commons.

64
recipes
Image by Nell Lewin

pachie de peste – www.papamond.ro
recipes
Image by Ovidiu Slavulete

Image from page 498 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)

June 27, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 498 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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:
Moulds for Making Starch Impressions into the mould, filling it to overflow;cover with paper, press the cover downover the paper, then pack in equalmeasures of salt and crushed ice. Letstand three hours. Silk Pudding Put two cups of water and a glassof jam or jelly in a double boiler; addthe juice of half a lemon and when hot

Text Appearing After Image:
Merry Widow Salad, Boston Style stir in half a cup of fine tapioca; letcook until the tapioca is transparent.Add a scant teaspoonful of salt andserve hot with cream and sugar. Fora more elaborate dish, just beforeserving fold in the whites of two 336 THE BOSTON COOKING-SCHOOL MAGAZINE eggs, beaten dry. Serve with creamor with a boiled custard made of the yolks. Apples Baked with Strawberry Jam Core sound apples, peel and set intoa baking dish; fill the cavities in thecenters with strawberry or other jam thickened remove from the fire anduse when cold. Confectioners Icing Sift two cups of confectioners sugar;add half a teaspoonful of vanilla toone-fourth a cup of hot water and useto stir the sugar to a paste. Not all

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Image from page 103 of “One hundred and one famous poems, with a prose supplement” (1922)
cook books
Image by Internet Archive Book Images
Identifier: onehundredonefam02cook
Title: One hundred and one famous poems, with a prose supplement
Year: 1922 (1920s)
Authors: Cook, Roy Jay, 1873- [from old catalog] comp
Subjects: English poetry American poetry
Publisher: Chicago, R. J. Cook
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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Text Appearing Before Image:
he solemn brood of care Plod on, and each one as before shall chase His favorite phantom; yet all these shall leave Their mirth and their employments, and shall come And make their bed with thee. As the long train Of ages glides away, the sons of men— The youth in lifes green spring, and he who goes In the full strength of years, matron and maid, And the sweet babe, and the gray-headed man— Shall one by one be gathered to thy side, By those, who in their turn shall follow them. So live that when thy summons comes to joinThe innumerable caravan that movesTo that mysterious realm, where each shall takeHis chamber in the silent halls of death,Thou go not, like the quarry-slave at night,Scourged to his dungeon, but, sustained and soothedBy an unfaltering trust, approach thy graveLike one who wraps the drapery of his couchAbout him, and lies down to pleasant dreams. By special permission ofD. Appleton & Company. Page Ninety-three ($ Jts ^jlnnbxzb ztxt& ©ns ^ctmtxvcs Ift&tms

Text Appearing After Image:
The Childrens Hot Henry Wadsworth Longfellow (Bom February 27, 1807; Died March1882) Between the dark and the daylight,When the light is beginning to lower. Comes a pause in the days occupationsThat is known as the Childrens Hour. I hear in the chamber above me The patter of little feet,The sound of a door that is opened, And voices soft and sweet. From my study I see in the lamplight,Descending the broad hall stair, Grave Alice and laughing Allegra,And Edith with golden hair. A whisper, and then a silence; Yet I know by their merry eyes,They are plotting and planning together To take me by surprise. A sudden rush from the stairway,A sudden raid from the hall! By three doors left unguardedThey enter my castle wall! They climb up into my turret, Oer the arms and back of my chair: If I try to escape, they surround me;They seem to be everywhere. They almost devour me with kisses,Their arms about me entwine, Till I think of the Bishop of BingenIn his Mouse-Tower on the Rhine. Page Ninety-

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Image from page 389 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)

June 26, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image from page 389 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
cook books
Image by Internet Archive Book Images
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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Text Appearing Before Image:
Shad Roe Croquettes.Recipe given on Page i6j.

Text Appearing After Image:
Lentils, Garnished with Cress and Celery Hearts. A Sala( Dressing may be added if liked.Directions for Cook in <j the Lentils on Page 320.

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Image from page 42 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
Image by Internet Archive Book Images
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:
Plain Coffee Cake. See page 27. bowl toward the body. When wellblended, continue the beating, addingeggs, one at a time, until seven in allhave been added (three besides thosefirst used). When the ball of sponge islight, remove from the water with askimmer, and place in the centre of theegg mixture. Fold the egg mixtureover the sponge, and continue thefolding until the two are thoroughlyblended. Then set aside in a tempera- size. Dip each piece into fritter batter,to cover each separate floweret. Thendrop them into deep fat, and let cookto a delicate brown. Serve at once,sprinkled with powdered sugar. Fritter Batter for Above Sift three-fourths a cup of flour, a teaspoonful of powdered sugar, and half a teaspoonful of salt. Beat one egg without separating the white and

Text Appearing After Image:
Elderberry Blossom Fritters, Vienna Style. ture of about 700, to become doubledin bulk. Cut down, and when againlight, but not doubled in bulk, set onice to remain about twelve hours, whenit is ready to use. yolk. Add half a cup of milk, and verygradually beat the liquid into the dryingredients. When about half the milkhas been added, beat the mixture verythoroughly. Then continue adding the 3° The Boston Cooking-School Magazine an hour milk. Let the batter standor longer, before using. Strawberries with CrustsStamp out slices of stale sponge cakeinto semicircular pieces, and spread

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Image taken from page 95 of ‘[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]’
cook books
Image by The British Library
Image taken from:

Title: "[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]", "Logs and Journals. Collected Editions"
Author: COOK, James – the Circumnavigator
Shelfmark: "British Library HMNTS 10003.d.9."
Volume: 01
Page: 95
Place of Publishing: London & New York
Date of Publishing: 1852
Publisher: John Tallis & Co.
Issuance: monographic
Identifier: 000772649

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 95)
Download the PDF for this book Image found on book scan 95 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

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