Cool Cook Books images

May 20, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

My books: Cookbooks
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Image by ali eminov

Image taken from page 14 of ‘Comments on Cook’s Log-H.M.S. Endeavour, 1770. With extracts, charts, and sketches. [On the “Corner” MS. of Cook’s journal’
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Image by The British Library
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Title: "Comments on Cook’s Log-H.M.S. Endeavour, 1770. With extracts, charts, and sketches. [On the “Corner” MS. of Cook’s journal"
Author: KING, Philip Gidley – M.L.C
Shelfmark: "British Library HMNTS 10492.i.18."
Page: 14
Place of Publishing: Sydney
Date of Publishing: 1892
Publisher: Charles Potter
Issuance: monographic
Identifier: 001968712

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Nice Cook Books photos

May 14, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 47 of ‘Études coloniales. La Guyane indépendante. [Text and illustrations.]’
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Title: "Études coloniales. La Guyane indépendante. [Text and illustrations.]"
Author: COOK, Auguste.
Shelfmark: "British Library HMNTS 10481.ee.23."
Page: 47
Place of Publishing: Bordeaux
Date of Publishing: 1889
Issuance: monographic
Identifier: 000772131

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Image from page 136 of “History of the Doles-Cook brigade of northern Virginia, C.S. A.; containing muster roles of each company of the Fourth, Twelfth, Twenty-first and Forty-fourth Georgia regiments, with a short sketch of the services of each member, a
cook books
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Identifier: historyofdolesco00thom
Title: History of the Doles-Cook brigade of northern Virginia, C.S. A.; containing muster roles of each company of the Fourth, Twelfth, Twenty-first and Forty-fourth Georgia regiments, with a short sketch of the services of each member, and a complete history of each regiment, by one of its own members
Year: 1903 (1900s)
Authors: Thomas, Henry W. (Henry Walter), b. 1842
Subjects: Georgia Infantry. Doles-Cook brigade Georgia Infantry. 4th Regiment Georgia Infantry. 12th Regiment Georgia Infantry. 21st Regiment Georgia Infantry. 44th Regiment Confederate States of America. Army. Georgia Infantry United States — History Civil War, 1861-1865 Regimental histories
Publisher: Atlanta, Ga. The Franklin printing and publishing company
Contributing Library: New York Public Library
Digitizing Sponsor: MSN

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gh who in his countrys cause had died. Died at his post: O record meet for such exalted souls,Who shall a fitter tribute ask for our beloved Doles ?His life was oer, mysterious fate denied him victory,But blessed him at last with glorious immortality. Let us raise a fair white tablet oer our honored chieftains breast,That shall tell in living words of him so early crowned and blest;Of deathless love and memory, fresh from our hearts aglow.And reverent passers-by shall say, Behold, they loved him so. There is no love like this, it fills his soldiers hearts to-day ;Its height and depth be naeasured not, it fadeth not away ;Twas born upon the battle-field where brave mens souls were tried,It burns in every w^arriors heart, whatever fate betide. And sweet shall be his slumber in his own sunny clime,For he sleeps in dear Old Georgia, where for all the coming timeHis flashing sword is sheathed, and with its wearer is laid down,And the laurel w^reath is but exchanofed for the immortal crown.

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J>AVID K. E. UINX Lieutenant-Colonel Fourth Georgia Regiment. THE NEW YORK PUBLIC LIBRARY. ASTOR, LENOX ANDTILDEN FOUNDATIONS. Fourth Regement Field and Staff Officers. 95 ROSTER OF FIELD AND STAFF OF THE FOURTHREGIMENT, GEORGIA VOLUNTEER INFANTRY,DOLES-COOK BRIGADE, ARMY NORTHERN VIR-GINIA, C. S. A. George Doles Colonel. John J. Matthews Lieutenant-Colonel. Charles L. Whitehead Major. Philip Cook Adjutant. H. K. Daniel Quartermaster. J. Brown Morgan Commissary. Thomas M. Nelson Surgeon. William H. Philpot Assistant Surgeon. William Flinn Chaplain. Philip Cook Colonel. William H. Willis Colonel. William F. Jordan Lieutenant-Colonel. Philip Cook Lieutenant-Colonel. D. R. E. Winn Lieutenant-Colonel. E. A. Nash Lieutenant-Colonel. William F. Jordan Major. D. R. S. Winn Major. William H. Willis Major. Robert S. Smith Major. E. A. Nash Major. Francis H. DeGraffenreid Major. Fletcher T. Snead Adjutant. Alexander J. Robert Adjutant. Howard Tinsley Quartermaster. Samuel McComb Commissary.

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Image taken from page 317 of ‘The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc’
cook books
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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: 317
Place of Publishing: London
Date of Publishing: 1819
Publisher: Thomas Kelly
Issuance: monographic
Identifier: 000772054

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Cool Cook Books images

March 30, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Image from page 70 of “Larkin housewives’ cook book; good things to eat and how to prepare them;” (1915)
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Identifier: larkinhousewives00lark
Title: Larkin housewives’ cook book; good things to eat and how to prepare them;
Year: 1915 (1910s)
Authors: Larkin co. [from old catalog]
Subjects: Cookery, American cbk
Publisher: Buffalo, Chicago [etc.] Larkin co
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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uch as is used for oiling sewing-machines, fill with LarkinCooking Oil and keep for oiling waffle irons. Miss M. A. Kershner, Shoemakersville, Pa. Potato Pancake Pare and grate eight medium-sized potatoes, add one teaspoonsalt, one well-beaten egg, and four tablespoons Larkin BreadFlour or sufflcient flour to make a fairly thick batter. Mixwell, drop a spoonful at a time into a hot greased frying pan,cook slowly until a golden brown, turn and brown the otherside. Serve with butter. Will serve six people. Mrs. Chas. F. Schaefer, Indianapolis, Ind. German Pancake Sift one-fourth cup flour with one-fourth teaspoon salt andone-half teaspoon baking powder. Beat two eggs quite light,add to them two cups milk. Mix gradually with the flour,pour into hot buttered iron pan. Lift the edges with a spatulaso the batter may run underneath. If possible finish bakingin hot oven. Roll up and turn out on a hot platter. Servewith lemon and sugar, or maple syrup. Mrs. J. H. Westman, Strawberry Ridge, Pa,

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Image taken from page 113 of ‘[Cook’s Handbook for London. With two maps.]’
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Title: "[Cook’s Handbook for London. With two maps.]", "Guide Books. London"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10347.h.14."
Page: 113
Place of Publishing: London
Date of Publishing: 1882
Publisher: Thos. Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773402

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Cool Cook Books images

March 7, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image from page 434 of “The book of woodcraft” (1912)
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Identifier: bookofwoodcraft00seto
Title: The book of woodcraft
Year: 1912 (1910s)
Authors: Seton, Ernest Thompson, 1860-1946
Subjects: Camping Outdoor life Natural history Indians of North America
Publisher: Garden City, N.Y., Doubleday, Page & company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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ix inches across. Sometimes it has no stem. It is afavorite for the table. It needs careful cleaning and longcooking. There is no poisonous species at all like it. Also, belonging to the Gilled or true mushroom family, arethe Ink-caps of the Genus Coprinus. They grow on dungpiles and rich ground. They spring up over night and per-ish in a day. In the last stage the gills turn into a blackfluid, yes, into ink. At one time this was used for ink, aquantity of the black stuff being boiled and strained for thepurpose. It is still a good scout dye for roots, quills, etc.The spores of Coprinus are black. It is strange that such poisonous looking thingsshould be good food.Yet all the authoritiesagree that the Ink-capsare safe, delicious, easilyidentified and easilycooked. There is no poi-sonous mushroom withblack spores at presentknown in North Amer-ica. Inky Coprinus (Co-prinus atramenlarius).This is the species illus-trated. The examplewas from the woods;Inky coprinus. often it is much more

Text Appearing After Image:
404 The Book of Woodcraft tall and graceful. The cap is one to three inches in diam-eter, grayish or grayish brown, sometimes tinged lead color. Stew or bake from twenty to thirty minutes after thor-ough washing, is the recognized mode of cooking it. Beefsteak Mushroom {Fistulina hepatica). This juicyred mushroom grows chiefly on the chestnut stumps.In color it varies from strawberry red to liver brown, notunlike raw meat, paler below. When wounded it bleeds.

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Image from page 376 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
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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

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be rubbedoff, and then both should be cut in small j)ieces. Vanilla sugar is prepared by cutting up the pods, puttingthem in a mortar with 10 or 12 times as much sugar, and i3oundingfine; then pass it through a fine sieve, pound again if necessary, andkeep in a bottle tightly corked. Or the beanscan be cut up, put in a jar, covered with thesugar, and covered tightly. Use the sugar asneeded, adding more as long as the beans fla-vor it. Syrup of vanilla is simple syrup flavoredwith essence of vanilla. The vanilla bean is the fruit of a plant (an orchid)indigenous to Mexico, Peru. Brazil, etc. The fruit is cyl- tonka bean. indrical in shape and is filled with small, black, oily seeds. Its odor is due to the presence of benzoic acid, and is so powerful that it issaid to intoxicate those who climb the trees to gather it. Vanilla is not suitablefor flavoring food for invalids because of its medicinal qualities. It is a ^entlestimulant and promotes digestion. The Mexican beans are the best.

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858 CAKE The tonka beans are the seeds of the Diptervs oOorata, whici is a native ofGuiana. The odor comes from a volatile oil which they contain. Rose Water.—This can be iDrepared by putting- a large pinch ofcarbonate of magnesia, and 4 drops of kissanlik otto of rose into 2pints of pure water; then filter through fine muslin or filter paper.If the otto is good it will make a fine rose water, and will keep in-definitely. Orange Flower Water.—This can be prepared the same way, using4 droias of oil of neroli Begarade, instead of the otto of rose. To Grate Lemon Peel.—Lemon peel gives a different flavor fromany extract. There is a right and wrong way to grate it. Theflavor comes from an essential oil found only in the yellow rind atthe surface. The white part underneath is bitter, contains no lemonflavor, will curdle milk or cream, and is objectionable. Thereforegrate a lemon carefully, aiming to remove all the yellow surface, hutno more. Begin at the end, turn the lemon round as

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Cool Cook Books images

February 13, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image from page 192 of “The olive fairy book” (1907)
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Image by Internet Archive Book Images
Identifier: olivefairybook00lang
Title: The olive fairy book
Year: 1907 (1900s)
Authors: Lang, Andrew, 1844-1912 Ford, H. J. (Henry Justice), 1860-1941, ill
Subjects: Fairy tales Folklore
Publisher: London New York : Longmans, Green
Contributing Library: New York Public Library
Digitizing Sponsor: MSN

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ing a flock of geese. Good day ! said the princess ; can you tell me ifthis is the castle of the Green Knight ? Yes, that it is, answered the goose-girl, for I amdriving his geese. But the Green Knight is very ill, andthey say that unless he can be cured within three dayshe will surely die. At this news the princess grew as white as death. Theground seemed to spin round, and she closed her handtight on a bush that was standing beside her. By-and-by, with a great effort, she recovered herself and said tothe goose-girl: Would you like to have a fine silk dress to wear ? The goose-girls eyes glistened. Yes, that I would ! answered she. Then take off your dress and give it to me, and I willgive you mine, said the princess. The girl could scarcely believe her ears, but theprincess was already unfastening her beautiful silk dress,and taking off her silk stockings and pretty red shoes ;and the goose-girl lost no time in slipping out of herrough linen skirt and tunic. Then the princess put on

Text Appearing After Image:
M 2 THE GEE EN KNIGHT 165 the others rags and let down her hair, and went to thekitchen to ask for a place. Do you want a kitchen-maid ? she said. Yes, we do, answered the cook, who was too busyto ask the new-comer many questions. The following day, after a good nights rest, theprincess set about her new duties. The other servantswere speaking of their master, and saying to each otherhow ill he was, and that unless he could be cured withinthree days he would surely die. The princess thought of the snakes, and the birdsadvice, and lifting her head from the pots and pans shewas scouring, she said : I know how to make a soup thathas such a wonderful power that whoever tastes it issure to be cured, whatever his illness may be. As thedoctors cannot cure your master shall I try ? At first they all laughed at her. What! a scullion cure the knight when the bestphysicians in the kingdom have failed ? But at last, just because all the physicians had failed,they decided that it would do no harm

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Rachael Ray’s Meatballs
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Image by juniorbird
Cooking from Rachael Ray’s Big Orange Book

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