Image from page 26 of “A book of country clouds and sunshine;” (1897)
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Image from page 26 of “A book of country clouds and sunshine;” (1897)
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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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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
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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’
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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
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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)
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Image from page 389 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
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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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Shad Roe Croquettes.Recipe given on Page i6j.
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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)
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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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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
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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.]’
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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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Image from page 40 of “The ideal cook book” (1902)
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Image from page 40 of “The ideal cook book” (1902)
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Identifier: idealcookbook00greg
Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Subjects:
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
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JELLY MOLD WITH GRAPES ma>Kin<j Ice G-eajn DELIGHTS FOR THE OLD AND YOUNG.Directions for the above are all contained within this book.
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Image from page 25 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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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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erformed. Qualitative Analysis Unknown substances are separatedinto their constituent elements. Nu- merous solutions and solid substancesare analyzed. Baking powders, milk,canned goods, etc., are tested foradulterations. Chemistry of the Household Household Chemistry teaches theprinciples of chemical science involvedin the various operations met by thehousewife in a days work about thehome. The School of Domestic Service The secretaries and instructors of thevarious departments of the associationlive on the third floor. The care ofthese rooms and the preparation ofmeals afford an occasion for mostefficient training in domestic service.At the head of this department is agraduate of the School of DomesticScience connected with the BostonYoung Womens Christian Association.Here young women are trained in theduties that pertain to the manage-ment of kitchen, dining-room, laundry,sitting-room and sleeping rooms. Asthese young women become proficientin the duties of a cook or waitress, etc.,
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Laboratory in Domestic Science Department A MODEL CLUBHOUSE FOR WOMEN opportunity is given them to test theircapacity, on occasion, in the homes ofwomen connected with the conductof the association, or in other homes,and thus habits of responsibility arequickly acquired. It is needless toadd, that graduates from this depart-ment command good pay and neednever go begging for work. The Refrigerator PlantAll of the kitchens in the buildingare furnished with refrigerators, cooledby the plant in the basement. Thisplant is also equipped with an icemachine. On the ground floor are the generalbusiness offices and reception roomsfor the boarding home. The socialcenter, in which girls clubs meet inthe reception room, is also located there.The library is a beautiful room.The woodwork is in dark Flemish oak.the floor-covering is of cork, and thefurniture is especially designed. Thesefeatures, together with the softly-shaded lights, combine to create anatmosphere of peace and repose. Baths a Featu
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Tailgate Book & Cook
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Tailgate Book & Cook
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Bonner Springs High School cheerleaders and football players visited the library for a special tailgate program for Preschool-age kids.
LazyTown
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You didn’t do the cooking by the book.
Image from page 140 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
Some cool cook books images:
Image from page 140 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
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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repare a thick custard by boiling a cupful of washedrice in slightly salted milk; cook until the rice is dry andtender, stirring in one well-beaten egg, a scant table-spoonful of sugar, a few drops of vanilla extract, andtwo tablespoonfuls of cream ; beat until light and pourinto shallow china cups, placing in the ice-box to be-come firm; when cold unmold and, with a sharp spoon,remove a portion of the rice from the center of each cup,filling the depressions with sliced preserved peaches anda little of the syrup; cover the top with powdered maca-roon crumbs, and after arranging on a baking sheet runinto a hot oven for about five minutes: serve with thickcream. Carrotina Rice Put one and one-quarter cup fuls of the best rice(picked but not washed) in covered stew-pan with twotablespoonfuls of butter, one-half of a tablespoonful ofpaprika (Hungarian pepper), and one teaspoonful ofsalt. Mix well. Place, covered, in hot oven for tenminutes, take out, add a good-sized carrot cut into cubes
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S o G
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Image from page 59 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)
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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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e 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 ? Next time at your easeSome time, any time, save now, if you pleaseOur clocks never strike; they drawl but one chime:Some other day ! Some other time !
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IN THE LAND OF NOWRIGHTAWAY Now the sun is low in the west, you see;And the dark creeps up to the By-and-bx treeSpeed away, good swallow, on swiftest wingAnd above that cockatoos screeching sing:Come home, little laggards, come home andstayIn your own fair land of Nowrightaivay,Where the clocks strike true, and faces shineWhen the school-bells ring out, Nine! nine! nine !The road is straight that brings you here,And after this we 11 call you dear Ycsrightaivay, Dear Justontimc,And forget the day you ran awayTo the dreary valley of Dilly-Dally— Poor little Goingtosomeday, And little Someothcrtime ! The clocks strike true, cAnd faces shineWhen the school-bells ring out, Nine I nine I nine I POEMS FOR CHILDREN OF ALL AGES 43
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