Cool Cook Books images

March 7, 2019 · Posted in Cook Books 

A few nice cook books images I found:

Image from page 434 of “The book of woodcraft” (1912)
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Identifier: bookofwoodcraft00seto
Title: The book of woodcraft
Year: 1912 (1910s)
Authors: Seton, Ernest Thompson, 1860-1946
Subjects: Camping Outdoor life Natural history Indians of North America
Publisher: Garden City, N.Y., Doubleday, Page & company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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ix inches across. Sometimes it has no stem. It is afavorite for the table. It needs careful cleaning and longcooking. There is no poisonous species at all like it. Also, belonging to the Gilled or true mushroom family, arethe Ink-caps of the Genus Coprinus. They grow on dungpiles and rich ground. They spring up over night and per-ish in a day. In the last stage the gills turn into a blackfluid, yes, into ink. At one time this was used for ink, aquantity of the black stuff being boiled and strained for thepurpose. It is still a good scout dye for roots, quills, etc.The spores of Coprinus are black. It is strange that such poisonous looking thingsshould be good food.Yet all the authoritiesagree that the Ink-capsare safe, delicious, easilyidentified and easilycooked. There is no poi-sonous mushroom withblack spores at presentknown in North Amer-ica. Inky Coprinus (Co-prinus atramenlarius).This is the species illus-trated. The examplewas from the woods;Inky coprinus. often it is much more

Text Appearing After Image:
404 The Book of Woodcraft tall and graceful. The cap is one to three inches in diam-eter, grayish or grayish brown, sometimes tinged lead color. Stew or bake from twenty to thirty minutes after thor-ough washing, is the recognized mode of cooking it. Beefsteak Mushroom {Fistulina hepatica). This juicyred mushroom grows chiefly on the chestnut stumps.In color it varies from strawberry red to liver brown, notunlike raw meat, paler below. When wounded it bleeds.

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 376 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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be rubbedoff, and then both should be cut in small j)ieces. Vanilla sugar is prepared by cutting up the pods, puttingthem in a mortar with 10 or 12 times as much sugar, and i3oundingfine; then pass it through a fine sieve, pound again if necessary, andkeep in a bottle tightly corked. Or the beanscan be cut up, put in a jar, covered with thesugar, and covered tightly. Use the sugar asneeded, adding more as long as the beans fla-vor it. Syrup of vanilla is simple syrup flavoredwith essence of vanilla. The vanilla bean is the fruit of a plant (an orchid)indigenous to Mexico, Peru. Brazil, etc. The fruit is cyl- tonka bean. indrical in shape and is filled with small, black, oily seeds. Its odor is due to the presence of benzoic acid, and is so powerful that it issaid to intoxicate those who climb the trees to gather it. Vanilla is not suitablefor flavoring food for invalids because of its medicinal qualities. It is a ^entlestimulant and promotes digestion. The Mexican beans are the best.

Text Appearing After Image:
858 CAKE The tonka beans are the seeds of the Diptervs oOorata, whici is a native ofGuiana. The odor comes from a volatile oil which they contain. Rose Water.—This can be iDrepared by putting- a large pinch ofcarbonate of magnesia, and 4 drops of kissanlik otto of rose into 2pints of pure water; then filter through fine muslin or filter paper.If the otto is good it will make a fine rose water, and will keep in-definitely. Orange Flower Water.—This can be prepared the same way, using4 droias of oil of neroli Begarade, instead of the otto of rose. To Grate Lemon Peel.—Lemon peel gives a different flavor fromany extract. There is a right and wrong way to grate it. Theflavor comes from an essential oil found only in the yellow rind atthe surface. The white part underneath is bitter, contains no lemonflavor, will curdle milk or cream, and is objectionable. Thereforegrate a lemon carefully, aiming to remove all the yellow surface, hutno more. Begin at the end, turn the lemon round as

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.


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