Authentic German Home Style Recipes book inscription
A few nice cook books images I found:
Authentic German Home Style Recipes book inscription
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An inscripton in the book Authentic German Home Style Recipes by its author, Gini Yongkrantz. Guten apetit means enjoy your meal in German.
Image taken from page 349 of ‘The Story of Captain Cook’s three Voyages round the World … With … illustrations’
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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: 349
Place of Publishing: London
Date of Publishing: 1870
Publisher: Cassell, Petter, & Galpin
Issuance: monographic
Identifier: 001897366
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Image taken from page 61 of ‘Comments on Cook’s Log-H.M.S. Endeavour, 1770. With extracts, charts, and sketches. [On the “Corner” MS. of Cook’s journal’
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Image taken from page 61 of ‘Comments on Cook’s Log-H.M.S. Endeavour, 1770. With extracts, charts, and sketches. [On the “Corner” MS. of Cook’s journal’
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Title: "Comments on Cook’s Log-H.M.S. Endeavour, 1770. With extracts, charts, and sketches. [On the “Corner” MS. of Cook’s journal"
Author: KING, Philip Gidley – M.L.C
Shelfmark: "British Library HMNTS 10492.i.18."
Page: 61
Place of Publishing: Sydney
Date of Publishing: 1892
Publisher: Charles Potter
Issuance: monographic
Identifier: 001968712
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Image taken from page 239 of ‘Captain Cook’s Original Voyages round the World … [The abridgment of G. W. Anderson.] Embellished with engravings, etc’
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Title: "Captain Cook’s Original Voyages round the World … [The abridgment of G. W. Anderson.] Embellished with engravings, etc", "Logs and Journals. Abridgments and Adaptations"
Author: COOK, James – the Circumnavigator
Contributor: ANDERSON, George William – Esq
Shelfmark: "British Library HMNTS 10496.w.6."
Page: 239
Place of Publishing: Woodbridge
Date of Publishing: 1815
Publisher: B. Smith
Issuance: monographic
Identifier: 000772706
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Image taken from page 363 of ‘England Picturesque and Descriptive … With … illustrations’
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Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 363
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834
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Nice Cook Books photos
A few nice cook books images I found:
Image from page 147 of “Biggle garden book; vegetables, small fruits and flowers for pleasure and profit” (1908)
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Identifier: bigglegardenbook00bigg_0
Title: Biggle garden book; vegetables, small fruits and flowers for pleasure and profit
Year: 1908 (1900s)
Authors: Biggle, Jacob
Subjects: Gardening Vegetable gardening
Publisher: Philadelphia, W. Atkinson Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress
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t of ginseng growing. Herbs.—These are of three kinds—pot herbs forflavoring, sweet herbs and medicinal herbs. It is agreat pity that herbs are now seldom raised in thehome garden. The use ofthem in medicine is perhapsnot so great in these dayswhen a doctor can be readilycalled, but in the old times nohousewife was without agoodly show of them in theyard, and she dried themcarefully for winter use. Norare herbs used nowadays somuch for flavoring in cook-ing; and, when they are de-sired, the pressed leaves arebought at the druggists. The home-grown article isfar better than money can buy. A hom.e with even.a small strip of land can find place for some of theseplants which are so valuable. Herbs delight in a rich, mellow soil. Put themin a corner by themselves where they will not inter-fere with plowing, etc. When once started, little ifany cultivation is needed except to keep out weeds.Sow seeds early in spring in shallow drills aboutIwo feet apart; when up a few inches thin out to
Text Appearing After Image:
PUTTING AWAY HERBS FORWINTER USE MISCELLANEOUS a foot or more apart. Herbs should be cut on adry day just before they come into full blossom,tied in bunches and hung up in the attic or spreadthinly on a floor where they can dry quickly. Ofcourse cuttings for daily use, green, may be madeat any time, but too severe cutting weakens the plants.Seedsmen sell plants, ready to set, of some of thebetter-known herbs. Many of the perennial kindsmay be propagated by dividing the roots—which isa good thing to do every few years; and, when doingso, discard the old, run-out part of each clump. Among the better-known perennial herbs are thefollowing: Balm, catnip, fennel, horehound, hyssop,lavender (not hardy too far north), sweet marjoram,pennyroyal, peppermint, rosemary, rue, sage, spear-mint, tansy, tarragon, thyme, winter savory, worm-wood. Anise, coriander, summer savory and sweetbasil are annuals. Caraway and dill are biennials.A winter mulch of straw or leaves is a good thingfor the perenn
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Image taken from page 286 of ‘[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]’
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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: 286
Place of Publishing: London & New York
Date of Publishing: 1852
Publisher: John Tallis & Co.
Issuance: monographic
Identifier: 000772649
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Image taken from page 114 of ‘[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]’
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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: 114
Place of Publishing: London & New York
Date of Publishing: 1852
Publisher: John Tallis & Co.
Issuance: monographic
Identifier: 000772649
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Image taken from page 31 of ‘Sir Felix Foy, Bart. A novel’
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Title: "Sir Felix Foy, Bart. A novel"
Author: COOK, Edward Dutton.
Shelfmark: "British Library HMNTS 12635.m.3."
Volume: 01
Page: 31
Place of Publishing: London
Date of Publishing: 1865
Publisher: Sampson Low, Son & Marston
Issuance: monographic
Identifier: 000772246
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Image taken from page 13 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.9."
Page: 13
Place of Publishing: London
Date of Publishing: 1877
Publisher: Thos. Cook & Son
Issuance: monographic
Identifier: 000773372
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Image from page 426 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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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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yeast,then stir in about threecups of flour. Enoughflour should be addedto make a thick batter.The mixture should bealmost stiff enough toknead. Cut throughand turn it over andover with a knife, then cover closelyand set aside with the bread dough.In the morning the mixture shouldbe doubled in bulk. Cut throughand through it, with a knife, andturn it over and over. Spread itsmoothly in a buttered pan (about 10by 5 inches) and when light (but notquite doubled in bulk) bake about halfan hour. Make a cooked paste with ateaspoonful of cornstarch and half acup of boiling water; spread the top ofthe cake with the paste, putting it ongenerously; sprinkle with a dozenblanched almonds, cut in thin slices,and dredge withthree tablespoonfulsof sugar, mixed witha teaspoonful of cin-namon, and returnto the oven grate,to melt the sugar andbrown the almonds.With care this maybe reheated. boiling water; add half a cup of sugarand stir occasionally until the liquidis cold; then add the juice of half a
Text Appearing After Image:
ced Figs in Sherry Wine Jelly lemon and half a cup of sherry wine.Cut three or four choice figs (from abag or basket) in thin slices. Set amould, holding rather less than a pint,in a pan of water and crushed ice.Dip the slices of fig in the gelatinemixture and set them on the bottomand against the chilled sides of themould. Put a few spoonfuls of theliquid into the mould and, when thisis nearly set, add slices of the fig,then more liquid, and more slices offig, as the liquid becomes thick, untilthe ingredients are used. When un-molded decorate with half a cup of Sliced Figs inSherry Wine Jelly Let one table-spoonful of granu-lated gelatine stand in one-fourth a cupof cold water until the water is absorbed,
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.
