Nice Cook Books photos

June 5, 2019 · Posted in Cook Books 

A few nice cook books images I found:

Image from page 62 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
cook books
Image by Internet Archive Book Images
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

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book

Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
Broiling a fish best retains its nourish-ing qualities; baking is next, while boiling retains the least—in fact,boiling is the least desirable way of cooking them. Small fish areusually fried; those of medium size broiled and baked, and the larg-est can be boiled. As the directions for fri/iiuj, hoUiiuj, siciriii;), Jn-oiliiu/ and bdk-iiig fish apply to nearly all kinds, we will give these methods quitefully, instead of describing the same method over and over again foreach different kind of fish. Anyone who masters the process, caneasily cook any fish adapted to that way of cooking. TO BOIL FISH. When boiling fish, to have the water bubble is worse thanuseless, as it cracks the skin. If fish is x^ut into cold waterat first, it, like meat, gets dry (see our article on the j)rin-ciples involved in cooking meat). A compromise is therefore made,and salt is added to the water (use about 1 oz. of salt to each quartof water); it is well also to add about 1 tablespoon of vinegar or FISH 51

Text Appearing After Image:
A FISH KETTLE. lemon juice to each 2 quarts of Avater, Vinegar or lemon juice arevaluable because albumen coagulates sooner when in contact with anacid, and they thus help to coagulate the surface albumen, and so re-tain the juices inside. Salt added to the water in which fish iscooked acts in 3 ways, as explained in the article on cooking meats.The old plan has beento put fish into coldwater at first, but // /s-much better to put itinto water as hot asthe skin will bearwithout breaking, andthis varies with eachkind of fish. Tobreak the skin is veryundesirable, becauseit not only makes an unsightly appearance but each crack makes an opening throughwhich the interior juices will escape. Any fish which is to be servedwithout the skin on, like sturgeon or halibut, is best if put into boil-ing water. Fish having a thick, tough skin, can be put into waterat the boiling point. Fish with delicate skins, like trout, mackerel,etc. should be i3ut into warm water—140° to 150°. If a fish kett

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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Image by ah_blake
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www.facebook.com/pages/Westgarth-Books-Cooks-Cafe/2214939…

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cook books
Image by sparkedheart


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