Image taken from page 157 of ‘Volcanoes of North America, etc’

April 20, 2019 · Posted in Cook Books · Comment 

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Image taken from page 157 of ‘Volcanoes of North America, etc’
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Title: "Volcanoes of North America, etc"
Author: RUSSELL, Israel Cook.
Shelfmark: "British Library HMNTS 07107.i.5."
Page: 157
Place of Publishing: New York
Date of Publishing: 1897
Publisher: Macmillan Co.
Issuance: monographic
Identifier: 003193716

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Image from page 465 of “The standard domestic science cook book” (1908)
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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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CopyriBht, 1908, by Wm. H. Lee.

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TURKEY sinews are exceeding-ly tougfh, but if removedfrom the drumsticks before cooking, the meat will be asgood as that of the second joint, considered by some thebest part of fowl. Usually prepared for special occasions. Work the turkey leg at the joint, pressing the thumbinto the flesh, and at the same time give a rotary move-,ment to the joint. This should be done for two or threeminutes or until the joint loosens and the flesh becomessoft. Then with a sharp knife or pair of scissors make anincision about an inch long- just inside the leg from thejoint toward the body. Use a strong tool, something likea heavy skewer (iron or wooden pin), with which the sitiews(muscles) can be picked up one at a time and drawn out.Each leg contains eleven sinews. When all the sinews havebeen taken out, cut the leg at the joint and with a needleand thread draw the edges of the skin closely together. The fowl should not be put in water, nor at any timebe permitted to soak, because this would destroy

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Thick Cuts

April 8, 2019 · Posted in Cook Books · Comment 

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Thick Cuts
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Image by Didriks

Rachael Ray’s Meatballs
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Image by juniorbird
Cooking from Rachael Ray’s Big Orange Book

Cool Cook Books images

March 30, 2019 · Posted in Cook Books · Comment 

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Image from page 70 of “Larkin housewives’ cook book; good things to eat and how to prepare them;” (1915)
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Identifier: larkinhousewives00lark
Title: Larkin housewives’ cook book; good things to eat and how to prepare them;
Year: 1915 (1910s)
Authors: Larkin co. [from old catalog]
Subjects: Cookery, American cbk
Publisher: Buffalo, Chicago [etc.] Larkin co
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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uch as is used for oiling sewing-machines, fill with LarkinCooking Oil and keep for oiling waffle irons. Miss M. A. Kershner, Shoemakersville, Pa. Potato Pancake Pare and grate eight medium-sized potatoes, add one teaspoonsalt, one well-beaten egg, and four tablespoons Larkin BreadFlour or sufflcient flour to make a fairly thick batter. Mixwell, drop a spoonful at a time into a hot greased frying pan,cook slowly until a golden brown, turn and brown the otherside. Serve with butter. Will serve six people. Mrs. Chas. F. Schaefer, Indianapolis, Ind. German Pancake Sift one-fourth cup flour with one-fourth teaspoon salt andone-half teaspoon baking powder. Beat two eggs quite light,add to them two cups milk. Mix gradually with the flour,pour into hot buttered iron pan. Lift the edges with a spatulaso the batter may run underneath. If possible finish bakingin hot oven. Roll up and turn out on a hot platter. Servewith lemon and sugar, or maple syrup. Mrs. J. H. Westman, Strawberry Ridge, Pa,

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Image taken from page 113 of ‘[Cook’s Handbook for London. With two maps.]’
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Title: "[Cook’s Handbook for London. With two maps.]", "Guide Books. London"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10347.h.14."
Page: 113
Place of Publishing: London
Date of Publishing: 1882
Publisher: Thos. Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773402

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Image taken from page 463 of ‘England Picturesque and Descriptive … With … illustrations’

March 28, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 463 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: 463
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834

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Taste Canada Cooks the Books 2014
cook books
Image by LexnGer
Stratford Chefs School team cooked Malaysian Lobster Coconut Curry from Jason Lynch’s Straight from the Line: Recipes and Reflections from a Chef at Work at Taste Canada Cooks the Books 2014

Image from page 569 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
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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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em in astrong brine for 2 days, changing it once;then put them in cold water for 1 day;drain, and pour on boiling hot, a solutionof ^ vinegar and |- water; when cold, drainthem, put into jars, and cover with strongcider vinegar, boiling hot. Tie up whencold. They are sometimes filled, beforebeing put into the jars, with a stuffingmade of cabbage head, chopped fine, sea-soned with salt and white mustard^seed mixed in well; then sew up,put in jars, and cover with cold spiced vinegar. PICCALILLI.—Slice 1 package of- green tomatoes, add 2 cupssalt, cover with water and let stand 24 hours, then put into freshwater; squeeze out of this and add 12 green peppers, 6 onions, 1 headof cabbage, chop all very fine, cover with vinegar and scald; thendrain off, add 2 cui^s of molasses, 1 tables^TOon cloves, allspice, and 2oz. white mustard=seed, and cover with cold vinegar. GREEN TOMATO PICKLES.—Slice 1 peck of green tomatoesand let stand over night with a little salt si)rinkled between them; in

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SOUR PICKLES 539 the morning put them into weak vinegar and scald; remove the toma-toes and when cold put in jars. Take strong cider vinegar to cover,add 1 cup sugar, 4 green peppers, mustard and spice to taste, bringit to a boil, and pour over the tomatoes. RIPE TOMATO PICKLES.—Use the small yellow plum toma-toes; prick them with a coarse needle, pack in jars, and cover withhot cider vinegar, spiced or not as preferred. Cover close and keepin a cool place. PICKLED TURNIPS.—Wash them, but do not break the skinor the juice will escape; boil them, and when done, pare, cut in slices^ inch thick, and pour on spiced vinegar boiling hot. They are besteaten when new. PICKLED WALNUTS OR BUTTERNUTS.—Gather them whenyoung enough to be pierced readily with a pin; put them in strongbrine, and leave them 7 days, changing it every other day; then takethem out, wipe dry, and pierce them with a large needle in a numberof places; cover them for 8 hours, or over night, with cold water;then drain,

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Image taken from page 30 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’

March 27, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image taken from page 30 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’
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Image by The British Library
Image taken from:

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: 02
Page: 30
Place of Publishing: London
Date of Publishing: 1898
Publisher: Rivingtons
Edition: Third edition, revised.
Issuance: monographic
Identifier: 000773256

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Image taken from page 204 of ‘[Cook’s Tourist’s Handbook for Southern Italy. [With maps.]]’
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Title: "[Cook’s Tourist’s Handbook for Southern Italy. [With maps.]]", "Guide Books. Italy, Southern"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10136.bbb.38."
Page: 204
Place of Publishing: London
Date of Publishing: 1899
Publisher: Thomas Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773367

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