Image taken from page 30 of ‘England Picturesque and Descriptive … With … illustrations’

August 23, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 30 of ‘England Picturesque and Descriptive … With … illustrations’
cook books
Image by The British Library
Image taken from:

Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 30
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 30)
Download the PDF for this book Image found on book scan 30 (NB not a pagenumber)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.

First Class In-flight Meal – Singapore Airlines
cook books
Image by Matt@PEK
Book The Cook

Suites and First Class – Flight from Singapore, Japanese Cuisine

Kyo-Kaiseki
– A traditional Japanese array of dishes presented in sequence, with ingredients and garnishes reflecting and changing with each season. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata (inclusive of Breakfast service and available only on flights with duration of 2 hours or more; some items are served at cabin temperature)

Champagne
– Krug Grande Cuvée

SQ856 SIN-HKG

Image taken from page 284 of ‘England Picturesque and Descriptive … With … illustrations’
cook books
Image by The British Library
Image taken from:

Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 284
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 284)
Download the PDF for this book Image found on book scan 284 (NB not a pagenumber)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.

Nice Cook Books photos

August 21, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 104 of “Domestic science, principles and application; a text-book for public schools” (1914)
cook books
Image by Internet Archive Book Images
Identifier: domesticsciencep00bail
Title: Domestic science, principles and application; a text-book for public schools
Year: 1914 (1910s)
Authors: Bailey, Pearl La Verne, 1884-
Subjects: Cookery Home economics cbk
Publisher: St. Paul, Minn., Webb Publishing Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book

Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
puffed up and delicately browned underneathplace pan in not oven to finish cooking the top. Theomelet is cooked if it is firm to the touch when pressed with the finger. Fold, and turn on a hot platter. Serve at once. {Basis for 2 girls, 1 egg.) To Fold an Omelet.—Hold the omelet pan by the handlewith the left hand. Crease the omelet slightly across thecenter at right angles to the handle of the pan. Slip thespatula under the edge of the omelet farthest from thehandle of the pan and, tipping the pan up, fold the omeletover half way towards the handle. With the right handinvert a hot plate over the pan, and with a quick movementturn the omelet out of the pan upon the plate. Garnishwith parsley and serve immediately. The success of anomelet of this kind depends upon the amount of air en-closed in the egg and the expansion of the air in cooking.2. Fancy Omelets A fancy omelet may be made by the addition of gratedcheese, minced ham, or other meat sprinkled over the top PROTEIN—EGGS 83

Text Appearing After Image:
Fi;;. 9. Folding an omelet. 84 DOMESTIC SCIENCE just before folding. Parsley, oysters, or vegetables finelycut may also be used. A sweet omelet is made by spreading soft jelly or pre-serves and powdered sugar over the top. 3. French Omelet 3 eggs }/2 tsp. salt 1 tbsp. hot water or milk 1 tbsp. butter Pepper Method.—Beat eggs slightly, add water and seasoning.Heat the omelet pan, melt the butter and let it run over thebottom and sides of the pan. Turn in the mixture, and cookslowly. When thick at one side, roll the mixture over tothe other side, like a jelly roll. When all is evenly cooked,roll out upon a hot plate. Garnish and serve. One egg is allowed to each person for any omelet. 4. Scrambled Eggs5 eggs ^ 3^ tsp. salt }/2 c. milk 3^ tsp. pepper 2 tbsp. butter Method.—Beat eggs slightly, add salt, pepper and milk.Melt butter in an omelet pan, turn in egg mixture and cookslowly, scraping from the bottom and sides of the panwhen the mixture first sets. Cook until creamy. Turnit up

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.

Image from page 58 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)

July 29, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 58 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)
cook books
Image by Internet Archive Book Images
Identifier: bookshelfforboys00univ9
Title: The Bookshelf for boys and girls Children’s Book of Fact and Fancy
Year: 1912 (1910s)
Authors: University Society, New York
Subjects: Children’s literature Children’s encyclopedias and dictionaries Literature Encyclopedias and dictionaries
Publisher: New York. : University Society
Contributing Library: Brigham Young University-Idaho, David O. McKay Library
Digitizing Sponsor: Brigham Young University-Idaho

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book

Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
their thumbs;Nine new knockers to our front door;Nine new neighbors that I never saw before;Nine times running I dreamt it all plain;With bread and cheese for supper I could dream it all again ! THE DREAM OF A GIRL WHO LIVEDAT SEVEN-OAKS By William Brighty Rands Seven sweet singing-birds up in a tree;Seven swift sailing ships white upon the sea;Seven bright weathercocks shining in the sun;Seven slim race-horses ready for a run;Seven gold butterflies, flitting overhead;Seven red roses blowing in a garden-bed;Seven white lilies, with honey-bees inside them;Seven round rainbows with clouds to divide them;Seven pretty little girls with sugar on their lips;Seven witty little boys whom everybody tips;Seven nice fathers, to call little maids joys;Seven nice mothers, to kiss the little boys;Seven nights running I dreamt it all plain;With bread and jam for supper I could dream it all again! 40 POEMS FOR CHILDREN OF ALL AGES 41 THE TWO COUNTRIES BY JANE MARSH PARKER IN THE VALLEY OF DILLY-DALLY

Text Appearing After Image:
C^VC VWV^AVSVJVT/ Oar docks never strike; Tpey drawl but one chime Some other day ISome other time I Little Goingtosomcday, And little Somcothcrtimc, Were there in the valley of Dilly-Dally From seven till after nine.It s here with the bees we do as we please, Said little Somcotlicrtime.While here we stay We play and play— What else is half so fine? And then they were off to the By-and-by tree,Where the big cockatooAnd the little cuckooWere calling away with noisy ado :We dine some time; some time we dine !But oh, we are hungry as we can be!Our little boys said: And who can seeA sign when dinner ready will be ? Then the cockatoo winked at the little cuckooSome time, some time we 11 wait on you.This, boys, is the land of Weregoingto;It s a long way off from Nowrightaziuy,Where even the cooks are on time, they say. 42 POEMS FOR CHILDREN OF ALL AGES But this is the place for lads like you:You may take all day to button your shoe;You may take a year for nothing to do!What time is it, eh

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.

melbourne
cook books
Image by mk30
books for cooks

Image from page 47 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

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book

Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
a cup of lemon juice and freeze; thenremove the beater and with a woodenpaddle beat in a cup of Italian mer-ingue. Take out one-half of thesherbet, flavor to taste with creme-de-menthe cordial andtint a delicategreen, with colorpaste. Serve thewhite and greenpunch, side by side,in the glasses. Green Peas, with Curried Rice water and let simmer until tender andthe water is reduced to barely enough tokeep the beans from burning. Mashthe beans and press them through asieve. Add one-fourth a cup of butter,a teaspoonful, or more, of salt, a dashof black pepper and, if needed, a littlecream. Beat until light and fluffy.

Text Appearing After Image:
Beets Stuffed with Cabbage-and-Nut Salad Set in place with pastry bag and startube. Lemon (White) Creme de Menthe(Green) PunchBoil a quart of water and two cupsof sugar fifteen minutes; when cool add Italian Meringue Boil one cup ofsugar and one-thirda cup of water un-til the syrup spinsa thread two inchesin length. Pour thesyrup in a fine thread onto the whitesof three eggs, beaten dry, set the dishover boiling water and beat two orthree minutes, then beat occasion-ally until cold. One cup of this me-ringue (not syrup) is added to eachquart of sherbet to be finished Crabflake SaladOver a pint of Crab-flakes sift a little saltand paprika; add fouror five tablespoonfulsof olive oil and turn thecrab meat over andover, that the oil may bemixed evenly throughit. Use wooden or sil-ver forks or spoons.Then add three table-spoonfuls of lemonjuice and turn the meatagain. Set aside in acool place until timefor serving, then dispose in heart leavesof lettuce; put half a teaspoonful ofmayonnaise

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.

Cool Cook Books images

July 24, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Image taken from page 174 of ‘The Story of Captain Cook’s three Voyages round the World … With … illustrations’
cook books
Image by The British Library
Image taken from:

Title: "The Story of Captain Cook’s three Voyages round the World … With … illustrations"
Author: JONES, M.
Shelfmark: "British Library HMNTS 10026.c.24."
Page: 174
Place of Publishing: London
Date of Publishing: 1870
Publisher: Cassell, Petter, & Galpin
Issuance: monographic
Identifier: 001897366

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 174)
Download the PDF for this book Image found on book scan 174 (NB not a pagenumber)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.

Cook with Jamie
cook books
Image by Travelin’ Librarian

Image taken from page 454 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

July 20, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image taken from page 454 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: 454
Place of Publishing: Liverpool
Date of Publishing: 1808
Issuance: monographic
Identifier: 002811257

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 454)
Download the PDF for this book Image found on book scan 454 (NB not a pagenumber)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.

Bud @ Rarotonga, Cook Islands
cook books
Image by timparkinson

dorrance_a-d716_088
cook books
Image by Schlesinger Library, RIAS, Harvard University
Description: Susie G. Larned Dorrance Recipe Book. Manuscript recipes.

Repository: Schlesinger Library on the History of Women in America.

Collection: Susie G. Larned Dorrance Recipe Book

Call Number: A/D716

Catalog Record: id.lib.harvard.edu/aleph/001925901/catalog

Questions? Ask a Schlesinger Librarian

Next Page »