Nice Cook Books photos
A few nice cook books images I found:
Image from page 62 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
Image by Internet Archive Book Images
Identifier: smileyscookbooku00smil
Title: Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..
Year: 1895 (1890s)
Authors: Smiley, James Bethuel, [from old catalog] ed
Subjects: Cookery, American cbk
Publisher: Chicago, Smiley publishing company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
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Text Appearing Before Image:
Broiling a fish best retains its nourish-ing qualities; baking is next, while boiling retains the least—in fact,boiling is the least desirable way of cooking them. Small fish areusually fried; those of medium size broiled and baked, and the larg-est can be boiled. As the directions for fri/iiuj, hoUiiuj, siciriii;), Jn-oiliiu/ and bdk-iiig fish apply to nearly all kinds, we will give these methods quitefully, instead of describing the same method over and over again foreach different kind of fish. Anyone who masters the process, caneasily cook any fish adapted to that way of cooking. TO BOIL FISH. When boiling fish, to have the water bubble is worse thanuseless, as it cracks the skin. If fish is x^ut into cold waterat first, it, like meat, gets dry (see our article on the j)rin-ciples involved in cooking meat). A compromise is therefore made,and salt is added to the water (use about 1 oz. of salt to each quartof water); it is well also to add about 1 tablespoon of vinegar or FISH 51
Text Appearing After Image:
A FISH KETTLE. lemon juice to each 2 quarts of Avater, Vinegar or lemon juice arevaluable because albumen coagulates sooner when in contact with anacid, and they thus help to coagulate the surface albumen, and so re-tain the juices inside. Salt added to the water in which fish iscooked acts in 3 ways, as explained in the article on cooking meats.The old plan has beento put fish into coldwater at first, but // /s-much better to put itinto water as hot asthe skin will bearwithout breaking, andthis varies with eachkind of fish. Tobreak the skin is veryundesirable, becauseit not only makes an unsightly appearance but each crack makes an opening throughwhich the interior juices will escape. Any fish which is to be servedwithout the skin on, like sturgeon or halibut, is best if put into boil-ing water. Fish having a thick, tough skin, can be put into waterat the boiling point. Fish with delicate skins, like trout, mackerel,etc. should be i3ut into warm water—140° to 150°. If a fish kett
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
Westgarth Books & Cooks vegan cafe
Image by ah_blake
Noodle Mania & Super Green Curry
www.facebook.com/pages/Westgarth-Books-Cooks-Cafe/2214939…
SA.CC.BookLaunch.26May2010-8985
Image by sparkedheart
Nice Cook Books photos
Check out these cook books images:
Collection of cooking books
Image by egonwegh
Collection of antique cooking books, part of a special collection within the Glass Museum in Passau.
Image taken from page 9 of ‘[Cook’s Handbook for London. With two maps.]’
Image by The British Library
Image taken from:
Title: "[Cook’s Handbook for London. With two maps.]", "Guide Books. London"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10347.h.17."
Page: 9
Place of Publishing: London
Date of Publishing: 1887
Publisher: Thos. Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773406
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Download the PDF for this book (volume: 0) Image found on book scan 9 (NB not necessarily a page number)
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Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.
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Cool Barbecue Foods images
Check out these barbecue foods images:
4th of July Party at Sara’s and Steffen’s Place
Image by ReneS
20110520不老部落翹班趣019
Image by robinidv
IMG_2505
Image by shio
Cool Diet images
Some cool diet images:
90-second-keto-bread-cream-cheese
Image by Stephen Pearson
90 second low carb bread lowcarbalpha.com/90-second-microwave-keto-bread/
minimalist coffee
Image by Sean Garrett (blacktau)
in my head I wanted this coffee to have crema on the top but since I don’t possess an espresso machine thats not likely to happen. I may have to revisit this shot in future to get it exactly how I want it. A sunnier morning might have helped too.
001t Diet – Frank Oz – 13100
Image by TravelGrrrl
available as 12"x18" poster
All images are © copyright caren park, RealistAtLarge.blogspot.com. All Rights Reserved
Cool Cook Books images
Some cool cook books images:
Image taken from page 109 of ‘Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps’
Image by The British Library
View this map on the BL Georeferencer service.
Image taken from:
Title: "Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps"
Author: APPLETON, Daniel – AND CO
Shelfmark: "British Library HMNTS 10408.c.1."
Page: 109
Place of Publishing: New York
Date of Publishing: 1876
Publisher: D. Appleton & Co.
Issuance: monographic
Identifier: 000100299
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Download the PDF for this book (volume: 0) Image found on book scan 109 (NB not necessarily a page number)
Download the OCR-derived text for this volume: (plain text) or (json)
Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.
Order a higher quality version from here.
Image from page 513 of “The standard domestic science cook book” (1908)
Image by Internet Archive Book Images
Identifier: cu31924073879508
Title: The standard domestic science cook book
Year: 1908 (1900s)
Authors: Lee, William H. (William Henry), 1848-1913 Hansey, Jennie Adrienne, 1843-
Subjects: Cookery, American cbk
Publisher: Chicago, Laird & Lee
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN
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About This Book: Catalog Entry
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Text Appearing Before Image:
ng water—one ounce to one-half pint. Stir till thoroughly dissolved, thenstrain through muslin into a bottle and cork. Will keep for weeks.Thin starch, or a few lumps of sugar in water may also be used.The lace will need a good deal of care after being taken out of thestiffening medium. It should be pinned out, right side down, on aboard covered with clean white flannel. Take out the pins whendry, and without displacing the lace, press it with a cool iron. Thepinning-out process is very important. The article must be laidcarefully in its original shape and every little point must be openedout. Chiffon, after being stiffened, should be rolled in a clean clothto get rid of superfluous wet, and then iron with a moderately cooliron. A gheet of tissue paper, or a bit of old muslin, should alwaysbe at hand, to lay between the iron and such delicate fabrics as areunder treatment. Otherwise, it is not easy to avoid the track ofthe iron—and this of course, would spoil the work. •r IT w V
Text Appearing After Image:
THE practice of keeping a record of household expenses should commenditself to every housekeeper. It prevents waste and encourages thrift. Itdiscovers and stops needless extravagance. It is a necessity to those oaverage means, and a safeguard to the wealthy, because it results in anadjustment of the expenditures in direct proportion to the income. EXPENSE ACCOUNT, The first step in economy is to provide the means whereby anaccurate and regular account can be kept of all cash received andall cash paid, each item being charged to the proper account. Example: Form No. 1, on following page. Form No, 1 provides for the daily and weekly expenses—hasa column for every day in the week, and as many lines for thevarious kinds of expense as would be required in the averagehousehold. The plan is simple, yet comprehensive and requiresno special knowledge of bookkeeping. It is recommended thatall entries be made for the day at one time, and this can be doneat night or the following morning. It wi
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
