Filbert Torte with Rich Chocolate Frosting
A few nice cookbook images I found:
Filbert Torte with Rich Chocolate Frosting
Image by yummysmellsca
Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for a luxurious chocolate frosting with a secret, healthy ingredient – avocado! It’s like Nutella on steroids!
readwritecook.blogspot.ca/2013/07/the-four-season-farm-ga…
yummysmells.blogspot.ca/2013/05/hazelnut-torte.html
Luxuriously Healthy Chocolate Frosting
this smells weird
Image by Kyuni786
Vanilla Bean sniffs an old Cookery Book
@chefjodywilliams custom books available at Buvette #buvette #cookbook #custom #limited #woodblock
Image by ilovebuvette
Image from page 183 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
A few nice cookbook images I found:
Image from page 183 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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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Edinburgh from Calton Hill From Edinburgh to London By Mary H. Northend THE view of Edinburgh fromCalton Hill is always a favoritewith the tourist, who visits forthe first time the Athens of theNorth. It is even more well belovedby him who revisits Dunedin, theMaiden Town, as the Scottish Bardsloved to call their capital. Here is familiar, classic ground.Directly in front, in the middle dis-tance, looms Castle Rock, rising boldlyand abruptly from the town, and over-looking both the sea and the neigh-boring mountains. This is the oldestpart of the city, fortified long beforeauthentic history began. The most 115 116 THE BOSTON COOKING-SCHOOL MAGAZINE
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Monument to Sir Walter Scott interesting room in the castle is theapartment known as the CrownRoom, where the visitor may see thediscarded relics of Scotlands sover-eignty,— the splendid crown jewels,the scepter, the sword of state, thecrown of Scotland once worn byRobert Bruce. There is somethingprofoundly pathetic in these memorialsof Scottish royalty; the feeling is notlessened by remembering the fact thatScotland has never been conqueredwithin the memory of man. Herunion with England is simplyeconomic proposition. To the right of the picture, an the stately Gothic spire belongs to themonument erected in honor of SirWalter Scott. It is more than twohundred feet high, and is composed ofred sandstone. In its principal nichesstand figures which represent well-known characters in Scotts writings;while in the center, under a canopy,is a marble statue of Sir Walter him- self, with his favorite dog crouched byhis side. The city of Edinburgh consists oftwo towns, the Old and the New, pre
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Image from page 671 of “American cookery” (1914)
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Identifier: americancookery19unse_0
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York [etc.] : Whitney Publications [etc.]
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
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hings happened.Winter waned, and by the time thetrees were all in leaf again the entireaspect of the place had changed. Quaintlittle foot bridges and cobblestone pathsand steps adorned the bare surface ofthe earth; shrubbery and vines had beenplanted in the yard and along theAqueduct wall; while a beautiful kitchengarden of made-earth was alreadypromising a bountiful harvest. Butthe master stroke of the hoboes wasthe fountain that bubbled at the backdoor. Like all else, its origin was asmysteriously beautiful as if it had beenthe work of fairies rather than that oftwo simple, kindly hearted tramps.Perhaps the good fairies did help, atleast there lay the huge hollow rockwhich Nature had shaped for it centuriesbefore. This had been regarded as aneyesore until one of the tramps suggestedthat here was the basin for a fountain,and that only the addition of a cementedstone coping would be required. 667 668 AMERICAN COOKERY Now we must locate a spring nearby,cried Mrs. Dressier triumphantly.
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PAINTING ON STAIRWAY If there is one we will find it!promised the hoboes. Twenty minutes later, as they laboredwith pick and axe in the flinty soil, aspring gushed forth out of the big rockjust above the fountain, from whichwater was easily piped down the hill-side. Today goldfish play hide-and-go-seek under water lily pads, and the waterstreams forth from the smiling mouthof a lovely little bronze cherub poisedon a mammoth turtle in the midst of thefountain. At last the tramps restedcontentedly from their labors. Soon afterwards there came a daywhen the bees and all living insectswere astir; flight after flight of birdspassed over the Hudson; young rabbitsscuttled from their burrows under therhododendrons, and a band of gypsiespassed Northward. There was wander-lust in the air. The tramps gazedwistfully after the gaudy van, and they,too, journeyed on. Shall we enter Aqua Rock from thehighway, climbing the stone stairwaywhich winds round several landings, up,x\p to the tiptop of the t
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Image from page 789 of “The Ladies’ home journal” (1889)
Some cool cookbook images:
Image from page 789 of “The Ladies’ home journal” (1889)
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Identifier: ladieshomejourna65janwyet
Title: The Ladies’ home journal
Year: 1889 (1880s)
Authors: Wyeth, N. C. (Newell Convers), 1882-1945
Subjects: Women’s periodicals Janice Bluestein Longone Culinary Archive
Publisher: Philadelphia : [s.n.]
Contributing Library: Internet Archive
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elf. The can openeris folded in to the wall when not working;there is even a rack for pan lids on the sideof the cabinet at the left for speed-up. Atthe food-preparation center by the refriger-ator, a narrow shelf above the work-countercanisters holds cookbooks and recipe file outof the way but leaves room on the counter forthe mixer. For the young five-to-nine wiveswho go to business from nine to five, themixer and the pressure saucepan are symbolsof their generation. My mother used to whipegg whites for angel cake with a wire whiskon a flowered china platter. It took a longtime and a lot of energy. The cook of thiskitchen turns on the beater, and while thewhites froth—not too dry—she sets the table,sets the oven timer and perhaps gets a chanceto set herself down. The young housekeepers on the Journalstaff do most of their marketing on Saturday,stocking up for the week. When its a ques-tion of money or space, they vote for a largerefrigerator even if it means a smaller range. £9
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C a
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Image from page 528 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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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Welchs Grape Juice It comes from the bottle as it comes from thegrowing grapes—pure, fresh and invigorating.Nothing is put in to preserve it or to heightenits color. Nothing gets in to affect its purity.Drinking it is like eating the choicest Concordgrapes. If your dealer doesnt keep Welchs, send .00 for trial dozen pints,express prepaid east of Omaha. Booklet of forty delicious ways ofusing Welchs Grape Juice free. Sample 3-oz. bottle by mail, 10c. The Welch Grape Juice Co., Westfield, N.Y.
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( PRACTICAL BINDERS for BOSTON COOKING-SCHOOL MAGAZINE We have had made a number of binders in green, red, and ecru buckram,appropriately lettered. They are neat, attractive, and practical. Each holds conveniently from oneto ten copies (a full year) of the magazine. As there is published in the last number (May) of each volume a completeindex, by preserving the magazines in a binder one will have at the end ofthe year a complete book on cooking and household science handy for ref-erence at all times. TO ANY present subscriber who sends us one new subscription at $ i wewill send, postpaid, as premium (as long as they last), one of thesebinders. Price 50c., postpaid. Address BOSTON COOKING-SCHOOL MAGAZINE372 Boylston Street, Boston, Mass. I Buy advertised goods — do not accept substitutes THE BOSTON COOKING-SCHOOL MAGAZINE «XRAY il Stove Polish: AskYourDealet,for it Trade-Mark SHINES EASIEST SHINES BRIGHTEST CANNOT EXPLODE LASTS LONGEST Free Sample, Address Dept. 23 LAMONT, CORLISS &a
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January 1: Our Cookbooks Are Friends
Image by sarahbest
Cool Cookbook images
Check out these cookbook images:
Image from page 319 of “American cookery” (1914)
Image by Internet Archive Book Images
Identifier: americancookery19unse_0
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York [etc.] : Whitney Publications [etc.]
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
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Buy advertised Goods — Do not accept substitutes.315 The Silver Lining When Love Relented With mood attuned to tender griefShe touched her harp with soulful zeal; Love loitered for an instant brief—Then turned upon his heel. She opened wide the garden gate; Within was bloom in rich array.Love yawned—hed risen rather late— And passed upon his way. With chastened heart she sought retreat,And turned to plain, domestic arts; Lo, Love returned with flying feet,Lured by her matchless tarts. Harriet Whitney Symonds.
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The Hussy My husband thinks my hand-paintedchina so lovely that he says he wantsto take it with him when, he dies. No doubt it will stand anotherfiring. Popular Lies. Yes, sir, my wife and I have livedtogether thirty years and have never hada cross word. My summer vacation cost me exactlyfour dollars and sixty cents a day.Anyone who spends more than that is abase plutocrat. I make a rule to pay all my bills 316 regularly in cash on the first day of everymonth. Then theres no question. If I thought there was any doubtabout my making your daughter happy,sir, I should be the last man in the worldto ask her to marry me. But, my dear, this is only my secondcigar today. Yes, sir. Ten thousand miles inthat car of mine, and my total bill forrepairs is eighteen cents. So you dont believe in college educa-tion? No, sir. After graduation Inearly starved to death practising law.But you look prosperous now. Yes,sir. I went into vaudeville and made afortune balancing a barrel on my feetwhile standi
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Image from page 90 of “American cookery” (1914)
Image by Internet Archive Book Images
Identifier: americancookery19unse_0
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York [etc.] : Whitney Publications [etc.]
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
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A A/ev^ Kinc/ o/Fif-elesT Cooker Send No Money—Try It 10 Days Free
Text Appearing After Image:
Why Be a Slave to Cookiig? Heres anew kind of maid, with no wagesto pay. Cooks your meals fromSoup to Dessert while you areaway enjoying yourself. Cantbum or scorch the food. Gives allthe time you want for leisure,social pleasures, sewing, reading,shopping or resting. Cuts Fuel Bills60% to 80% Saves 257c on Meat Bills by making cheaper cutstaste better than ex-pensive cuts do now.Thousands of satis-fied users. A Large Complete Outfit of Wear-Ever Aluminum CookingUtensils Free Write for big illustrated free book explaining everything.Learn how you can use the Perfection—the new kindof fireless cooker—ten days in your own kitchen with-out paying a cent in advance, and how a few cents aday is all you need pay if you keep it. Special Direct-from-Factory Price quoted to all who write at once. Just say Send your freebook, on a postal, and our wonderful message of freedomfrom cooking drudgery will reach you by return post. Writethis minute. Address JOHNSTON SLOCUM CO.. 225 State St., Car
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Olivia Making Fried Steak – FIAR
Image by Pictures by Ann
This is for one of the stories in the Five in a Row series. The cookbook had a variety of recipes to bring the book to live through food.
Washington DC – National Museum of American History: Bon Appétit! Julia Child’s Kitchen at the Smithsonian
Check out these cookbook images:
Washington DC – National Museum of American History: Bon Appétit! Julia Child’s Kitchen at the Smithsonian
Image by wallyg
When Julia Child moved back to her home state of California in 2001, she donated the kitchen from her Cambridge, Massachusetts, home to the Museum. Bon Appétit! Julia Child’s Kitchen at the Smithsonian, an ongoing exhibitio, features the actual kitchen, including the cabinets, appliances, cookbooks, kitchen table, and hundreds of utensils and gadgets. The exhibition gives visitors a peek into the working kitchen of one of the world’s best-known cooks, and explores how her influence as an author and host of several television series changed the way America cooks.
The National Museum of American History (NMAH), administered by the Smithsonian Institute, collects, preserves and displays American heritage in the areas of social, political, cultural, scientific and military history. The museum, which first opened in 1964 as the Museum of History and Technology, is located on the National Mall in one of the last structures designed by McKim, Mead & White. It was renamed in 1980, and closed for a 2-year, million renovation by Skidmore, Owings & Merrill LLP from 2006 to 2008.
The Smithsonian Institution, an educational and research institute and associated museum complex, administered and funded by the government of the United States and by funds from its endowment, contributions, and profits from its shops and its magazines, was established in 1846. Although concentrated in Washington DC, its collection of over 136 million items is spread through 19 museums, a zoo, and nine research centers from New York to Panama.
Image from page 584 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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
View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
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Note About Images
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