Pasta book cover

August 27, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Pasta book cover
cook books
Image by Javier Kohen
No, I’m not planning to write a book, but I thought this looked nice. See the Cooking set for the original pictures.

People have been asking if I just took the pictures. For the record, I took the pictures and also did considerable part of the cooking.

IMG_0633
cook books
Image by Divine Harvester

Image from page 58 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)

July 29, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 58 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)
cook books
Image by Internet Archive Book Images
Identifier: bookshelfforboys00univ9
Title: The Bookshelf for boys and girls Children’s Book of Fact and Fancy
Year: 1912 (1910s)
Authors: University Society, New York
Subjects: Children’s literature Children’s encyclopedias and dictionaries Literature Encyclopedias and dictionaries
Publisher: New York. : University Society
Contributing Library: Brigham Young University-Idaho, David O. McKay Library
Digitizing Sponsor: Brigham Young University-Idaho

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Text Appearing Before Image:
their thumbs;Nine new knockers to our front door;Nine new neighbors that I never saw before;Nine times running I dreamt it all plain;With bread and cheese for supper I could dream it all again ! THE DREAM OF A GIRL WHO LIVEDAT SEVEN-OAKS By William Brighty Rands Seven sweet singing-birds up in a tree;Seven swift sailing ships white upon the sea;Seven bright weathercocks shining in the sun;Seven slim race-horses ready for a run;Seven gold butterflies, flitting overhead;Seven red roses blowing in a garden-bed;Seven white lilies, with honey-bees inside them;Seven round rainbows with clouds to divide them;Seven pretty little girls with sugar on their lips;Seven witty little boys whom everybody tips;Seven nice fathers, to call little maids joys;Seven nice mothers, to kiss the little boys;Seven nights running I dreamt it all plain;With bread and jam for supper I could dream it all again! 40 POEMS FOR CHILDREN OF ALL AGES 41 THE TWO COUNTRIES BY JANE MARSH PARKER IN THE VALLEY OF DILLY-DALLY

Text Appearing After Image:
C^VC VWV^AVSVJVT/ Oar docks never strike; Tpey drawl but one chime Some other day ISome other time I Little Goingtosomcday, And little Somcothcrtimc, Were there in the valley of Dilly-Dally From seven till after nine.It s here with the bees we do as we please, Said little Somcotlicrtime.While here we stay We play and play— What else is half so fine? And then they were off to the By-and-by tree,Where the big cockatooAnd the little cuckooWere calling away with noisy ado :We dine some time; some time we dine !But oh, we are hungry as we can be!Our little boys said: And who can seeA sign when dinner ready will be ? Then the cockatoo winked at the little cuckooSome time, some time we 11 wait on you.This, boys, is the land of Weregoingto;It s a long way off from Nowrightaziuy,Where even the cooks are on time, they say. 42 POEMS FOR CHILDREN OF ALL AGES But this is the place for lads like you:You may take all day to button your shoe;You may take a year for nothing to do!What time is it, eh

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melbourne
cook books
Image by mk30
books for cooks

Image from page 47 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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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a cup of lemon juice and freeze; thenremove the beater and with a woodenpaddle beat in a cup of Italian mer-ingue. Take out one-half of thesherbet, flavor to taste with creme-de-menthe cordial andtint a delicategreen, with colorpaste. Serve thewhite and greenpunch, side by side,in the glasses. Green Peas, with Curried Rice water and let simmer until tender andthe water is reduced to barely enough tokeep the beans from burning. Mashthe beans and press them through asieve. Add one-fourth a cup of butter,a teaspoonful, or more, of salt, a dashof black pepper and, if needed, a littlecream. Beat until light and fluffy.

Text Appearing After Image:
Beets Stuffed with Cabbage-and-Nut Salad Set in place with pastry bag and startube. Lemon (White) Creme de Menthe(Green) PunchBoil a quart of water and two cupsof sugar fifteen minutes; when cool add Italian Meringue Boil one cup ofsugar and one-thirda cup of water un-til the syrup spinsa thread two inchesin length. Pour thesyrup in a fine thread onto the whitesof three eggs, beaten dry, set the dishover boiling water and beat two orthree minutes, then beat occasion-ally until cold. One cup of this me-ringue (not syrup) is added to eachquart of sherbet to be finished Crabflake SaladOver a pint of Crab-flakes sift a little saltand paprika; add fouror five tablespoonfulsof olive oil and turn thecrab meat over andover, that the oil may bemixed evenly throughit. Use wooden or sil-ver forks or spoons.Then add three table-spoonfuls of lemonjuice and turn the meatagain. Set aside in acool place until timefor serving, then dispose in heart leavesof lettuce; put half a teaspoonful ofmayonnaise

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Image from page 196 of “What to do for Uncle Sam; a first book of citizenship” (1918)

July 19, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 196 of “What to do for Uncle Sam; a first book of citizenship” (1918)
cook books
Image by Internet Archive Book Images
Identifier: whattodoforuncle00bail
Title: What to do for Uncle Sam; a first book of citizenship
Year: 1918 (1910s)
Authors: Bailey, Carolyn Sherwin, 1875-1961
Subjects: Citizenship
Publisher: Chicago, A. Flanagan company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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AMP FIRE GIRL, WEAVING HER SYMBOL, THE DUCK,REPRESENTING- THE STRONG SWIMMER stands as a leader in her community, and who iscalled The Guardian of the Fire. As soon asthe group is formed, the Guardian writes to theCamp Fire Headquarters in New York City foran application blank. On being appointed, theGuardian receives a certificate for herself and acharter for the group, and they start out workingfor their honors. In addition to the daily workthe girls have weekly meetings, and a Council Fireonce a month for the awarding of honors and con-ferring of ranks. IN HIS JUNIOR SERVICE 193 Would the boys and girls of your class in schoollike to work together for Uncle Sam? You can dothis by joining the Junior Eed Cross. Perhaps yourentire school can enroll as an auxiliary of yourhome towns chapter of the American Eed Cross.Through the town chapter you can be part of theState Division. Your Junior Eed Cross Chapter can help UncleSam in three ways. It can study geography harder than it ever did

Text Appearing After Image:
Courtesy, Irving- Park School, Chicago HELPING UNCLE SAM IN WAR TIME BY PACKING COMFORTKITS FOR HIS SOLDIERS 194 WHAT TO DO FOR UNCLE SAM before, learning about foreign nations, boundarylines, the quaintness and beauty of the countriesin Europe, their customs, and dress. Find out,too, in what parts of America the Red Cross hasstood for help in time of need. You will findamong such places Johnston, where there was agreat flood, San Francisco during the terrible fire,and Halifax at the time of the explosion. The next work of your Chapter will be doingsomething for your city or town that the adultChapter to which your teacher or mother belongstells you needs to be done. Your cooking class canstudy wheat substitutes,—bran, whole wheat, corn,and Oat meal, and graham flour. With the help ofthe cooking teacher this class can learn how to-make victory bread of several kinds, and make thisbread in their own homes, which is a very patrioticway of doing ones bit for Uncle Sam. Perhapsthe boys

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Image from page 94 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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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Text Appearing After Image:
Fifth Season Mrs. Hills Summer Glasses in Cookery at TOPO PINO, South Chatham, New Hampshire HE firstMorninsf, Class will begin work WednesdayJuly 8, with the following lesson: Falls on Province Brook (1) Methods of preparing the dishes are discussed on the shady veranda. (2) The preparation of the dishes: Cream-of-Corn Soup, St. Germain. Egg Timbales, Bread Sauce. Roast Ribs of Beef, Franconia Potatoes. Macaroni au Gratin. Rich Corn Meal Muffins. Entire Wheat Bread. Fig or Prune Whip, Boiled Custard. Sponge Cake. Lettuce Salad, French Dressing. (3) Serving the Dinner. A DVANCED Class begins work Thursday Morning, July 9, preparing■**- following dishes; the Chicken-and-Tomato Bouillon. Halibut Steak, Baked with Mushrooms, Hollandaise Sauce.Potatoes Maitre dHotel.Cucumber Salad. Lady Finger Rolls. Chicken Cutlets, Parker House Style. Custard Renversee. Lemon Queens, Boiled Frosting. Strawberry Bombe Glace. The classes are for teachers of Cookery, Caterers, Managers of Tea Rooms, Matr

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Image taken from page 8 of ‘[Cook’s Tourist’s Handbook for Northern Italy.]’
cook books
Image by The British Library
View this map on the BL Georeferencer service.

Image taken from:

Title: "[Cook’s Tourist’s Handbook for Northern Italy.]", "Guide Books. Italy, Northern"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10136.bb.13."
Page: 8
Place of Publishing: London
Date of Publishing: 1899
Publisher: Thomas Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773358

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Image from page 26 of “A book of country clouds and sunshine;” (1897)

July 14, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 26 of “A book of country clouds and sunshine;” (1897)
cook books
Image by Internet Archive Book Images
Identifier: bookofcountryclo00john
Title: A book of country clouds and sunshine;
Year: 1897 (1890s)
Authors: Johnson, Clifton, 1865-1940
Subjects: New England — Social life and customs
Publisher: Boston, Lee and Shepard
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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Text Appearing Before Image:
stgales will blow through anything. In large houses, with the stoverooms on the southside, keeping warm isless difficult. Prob-ably much of thetime a country sit-ting-room is toowarm, rather thantoo cold. The inhab-itants feel obliged tohave a contrast withthe frost outside, andin many farmhousesthe air in the littlesitting-room is keptfairly baked. Theinmates would thinkthemselves seriouslychilly in a coal-firetemperature of sev-enty degrees. A wood fire in a sheet-iron stove sends out a trulyblistering heat if it is attended to ; but if continuous attentionis not given, it fluctuates. It may amount to about the sameas being cooked in an oven one half-hour ; and inside of thenext half-hour the fire goes down till the cold creeps in at thecracks, and you begin to shiver. That reminds you to putsome wood in the stove, and set the cooking process in opera-tion again. The New England winter is felt most in those households wherethe stock of sawed wood is allowed to run low, and the women

Text Appearing After Image:
I. WINTKR LIFE « -,-, IN NEW ENGLAND folks are obliged to resort to constant appeal to the men to getenough to keep the fires going, or are compelled to saw it them-selves. Take a real country town right through, and there are agood many farmers who do not keep up their wood supply as theyshould, and some of them are short of wood the year around.This state of affairs is called by the more forehanded neighbors shiftlessness. Sometimes there is not only a lack of sawedwood, but the whole woodpile is allowed to get depleted almost tothe last stick. The farmer is then obliged to resort to the woodsfor a new supply ; and the housewife has to burn green wood,which is her especial detestation. She can only make the bestof it ; and that best is to always keep a supply of green sticksunder the stove or in the o\en drying, while they await theirturn to become a part of the fire. The drying wood gives theroom a peculiar and not unpleasant odor. Winter woik is not so arduous or long continued a

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Image taken from page 566 of ‘The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc’
cook books
Image by The British Library
Image taken from:

Title: "The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc"
Author: COOK, Andrew George.
Shelfmark: "British Library HMNTS 794.i.35.", "British Library HMNTS 07822.dd.19."
Volume: 01
Page: 566
Place of Publishing: London
Date of Publishing: 1819
Publisher: Thomas Kelly
Issuance: monographic
Identifier: 000772054

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Cooked-DeliciousEasyChickenP132
cook books
Image by SpirosK photography
Chicken with caramel tomato sauce.

The infamous sauce is actually
Honey
Mustard
Ketchup

Too yummy!!!

Image from page 389 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)

June 26, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image from page 389 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
cook books
Image by Internet Archive Book Images
Identifier: purefoodcookbook00madd
Title: The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook
Year: 1914 (1910s)
Authors: Maddocks, Mildred, ed Wiley, Harvey Washington, 1844-1930
Subjects: Cookery, American cbk
Publisher: New York, Hearst’s international library co.
Contributing Library: New York Public Library
Digitizing Sponsor: MSN

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Text Appearing Before Image:
Shad Roe Croquettes.Recipe given on Page i6j.

Text Appearing After Image:
Lentils, Garnished with Cress and Celery Hearts. A Sala( Dressing may be added if liked.Directions for Cook in <j the Lentils on Page 320.

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Image from page 42 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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

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Text Appearing Before Image:
Plain Coffee Cake. See page 27. bowl toward the body. When wellblended, continue the beating, addingeggs, one at a time, until seven in allhave been added (three besides thosefirst used). When the ball of sponge islight, remove from the water with askimmer, and place in the centre of theegg mixture. Fold the egg mixtureover the sponge, and continue thefolding until the two are thoroughlyblended. Then set aside in a tempera- size. Dip each piece into fritter batter,to cover each separate floweret. Thendrop them into deep fat, and let cookto a delicate brown. Serve at once,sprinkled with powdered sugar. Fritter Batter for Above Sift three-fourths a cup of flour, a teaspoonful of powdered sugar, and half a teaspoonful of salt. Beat one egg without separating the white and

Text Appearing After Image:
Elderberry Blossom Fritters, Vienna Style. ture of about 700, to become doubledin bulk. Cut down, and when againlight, but not doubled in bulk, set onice to remain about twelve hours, whenit is ready to use. yolk. Add half a cup of milk, and verygradually beat the liquid into the dryingredients. When about half the milkhas been added, beat the mixture verythoroughly. Then continue adding the 3° The Boston Cooking-School Magazine an hour milk. Let the batter standor longer, before using. Strawberries with CrustsStamp out slices of stale sponge cakeinto semicircular pieces, and spread

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Image taken from page 95 of ‘[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]’
cook books
Image by The British Library
Image taken from:

Title: "[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]", "Logs and Journals. Collected Editions"
Author: COOK, James – the Circumnavigator
Shelfmark: "British Library HMNTS 10003.d.9."
Volume: 01
Page: 95
Place of Publishing: London & New York
Date of Publishing: 1852
Publisher: John Tallis & Co.
Issuance: monographic
Identifier: 000772649

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