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

April 20, 2019 · Posted in Cook Books 

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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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Image by Internet Archive Book Images
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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Text Appearing Before Image:
CopyriBht, 1908, by Wm. H. Lee.

Text Appearing After Image:
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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