Image from page 796 of “American cookery” (1914)

December 9, 2018 · Posted in Cookbook 

Some cool cookbook images:

Image from page 796 of “American cookery” (1914)
Image by Internet Archive Book Images
Identifier: americancookery19unse_4
Title: American cookery
Year: 1914 (1910s)
Publisher: New York [etc.] : Whitney Publications [etc.]
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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About This Book: Catalog Entry
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Text Appearing Before Image:

Text Appearing After Image:
The Range that Makes Cooking Easy Coal, Wood and Gas Range large square oven below is heated by coal or wood. See the cooking surface when you want to rush things—five burnersfor gas and four covers for coal. The entire range is always availableas both coal and gas ovens can be operated at the same time, usingone for meats and the other for pastry. It Makes Cooking Easy. £*\^ Gold Medal m Glenwood Write to-day for handsome free booklet 151 that tells all about it, to Weir Stove Co., Taunton, Mass. Manufacturers of the Celebrated GlenwoodCoal, Wood and Gas Ranges, Heating; Stoves and Furnaces. Buy advertised Goods — Do not accept substitutes 797 .navi i^i\i v^-rviN 1VU1\ X

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.

Truffle – Stuffed Banana Cookies
Image by yummysmellsca
Adapted from Mad Hungry Cravings by Lucinda Scala Quinn, I stuffed each sweet, fruity cookie (which I added oats to fo texture) with half a dark chocolate truffle instead of adding chocolate chips. The twist was a great unexpected treat for my banana loving dad!

Makes 10 large cookies
2 tbsp ground flaxseed
¼ cup warm water
¼ cup unsalted butter, softened
¼ cup shortening
1 tsp coarse sea salt
¼ cup sugar
½ cup brown sugar
1 ripe banana, mashed
1 tsp vanilla
1 cup spelt flour
½ tsp baking soda
¼ tsp nutmeg
5 dark chocolate truffle balls, halved

Whisk together the flaxseed and warm water, let stand 10 minutes.
In a large bowl, cream the butter, shortening, salt and sugars.
Add the flax mixture, banana and vanilla, beating well.
Add the flour, baking soda and nutmeg and mix well.
Cover and chill 1 hour
Preheat the oven to 375F and line two cookie sheets with parchment.
With half the dough, scoop 10 balls onto the cookie sheets.
Lightly press half a truffle into the centre of each cookie.
Top each truffle with remaining dough, spreading to cover the chocolate completely.
Bake 13-14 minutes.
Cool on the sheets at least 15 minutes.

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