Nice Cook Books photos

June 8, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 12 of ‘[Narrative of Captain James Cook’s voyages round the world; with an account of his life during the previous and intervening periods: also, an appendix, detailing the progress of the voyage after the death of Captain Cook. [By
cook books
Image by The British Library
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Title: "[Narrative of Captain James Cook’s voyages round the world; with an account of his life during the previous and intervening periods: also, an appendix, detailing the progress of the voyage after the death of Captain Cook. [By Andrew Kippis.]]"
Author: KIPPIS, Andrew.
Shelfmark: "British Library HMNTS 10024.b.5."
Page: 12
Place of Publishing: London
Date of Publishing: 1878
Edition: [Another edition.] A Narrative of the Voyages round the World performed by Captain James Cook; with an account of his life … With … illustrations reproduced inexact facsimile from drawings made during the voyage.
Issuance: monographic
Identifier: 001973739

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Image taken from page 5 of ‘Programmes and Time Tables of Cook’s Arrangements for Ober Ammergau … with extensions to all parts of Central Europe … for the season of 1880. With map’
cook books
Image by The British Library
View this map on the BL Georeferencer service.

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Title: "Programmes and Time Tables of Cook’s Arrangements for Ober Ammergau … with extensions to all parts of Central Europe … for the season of 1880. With map"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10107.ff.31."
Page: 5
Place of Publishing: London]
Date of Publishing: 1880
Issuance: monographic
Identifier: 000773277

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Image from page 319 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 Before Image:
Patent Charlotte Russe Moulds can be used not only in making charlotte russe, but for manyother dishes. You can use them for timbales.You can mould jellies in them. You can bakecakes in them. Wherever individual mouldsare called for, you can use these. The moulds we offer are made by a patentprocess. They have no seams, no joints, nosolder. They are as near perfection as can behad. They retail at from #3 to #3.50 a dozen. The TimbaleMoulds are madeof aluminum and are withoutseams. They can be used forcountless things: Timbales of chicken, ham,peas, corn, etc. Moulding indi-vidual fruit jellies. Mouldingmeats and salads in aspic jelly,isienne, fruit sponges, etc.

Text Appearing After Image:
THE BOSTON ADDRESS ALL ORDERS TO C00KING=SCH00L MAGAZINE, Boston,

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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.

Nice Cook Books photos

June 5, 2019 · Posted in Cook Books · Comment 

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

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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

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Westgarth Books & Cooks vegan cafe
cook books
Image by ah_blake
Noodle Mania & Super Green Curry

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

SA.CC.BookLaunch.26May2010-8985
cook books
Image by sparkedheart

Nice Cook Books photos

June 4, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Collection of cooking books
cook books
Image by egonwegh
Collection of antique cooking books, part of a special collection within the Glass Museum in Passau.

Image taken from page 9 of ‘[Cook’s Handbook for London. With two maps.]’
cook books
Image by The British Library
Image taken from:

Title: "[Cook’s Handbook for London. With two maps.]", "Guide Books. London"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10347.h.17."
Page: 9
Place of Publishing: London
Date of Publishing: 1887
Publisher: Thos. Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773406

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Cool Cook Books images

June 1, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image taken from page 109 of ‘Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps’
cook books
Image by The British Library
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Title: "Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps"
Author: APPLETON, Daniel – AND CO
Shelfmark: "British Library HMNTS 10408.c.1."
Page: 109
Place of Publishing: New York
Date of Publishing: 1876
Publisher: D. Appleton & Co.
Issuance: monographic
Identifier: 000100299

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Image from page 513 of “The standard domestic science cook book” (1908)
cook books
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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ng water—one ounce to one-half pint. Stir till thoroughly dissolved, thenstrain through muslin into a bottle and cork. Will keep for weeks.Thin starch, or a few lumps of sugar in water may also be used.The lace will need a good deal of care after being taken out of thestiffening medium. It should be pinned out, right side down, on aboard covered with clean white flannel. Take out the pins whendry, and without displacing the lace, press it with a cool iron. Thepinning-out process is very important. The article must be laidcarefully in its original shape and every little point must be openedout. Chiffon, after being stiffened, should be rolled in a clean clothto get rid of superfluous wet, and then iron with a moderately cooliron. A gheet of tissue paper, or a bit of old muslin, should alwaysbe at hand, to lay between the iron and such delicate fabrics as areunder treatment. Otherwise, it is not easy to avoid the track ofthe iron—and this of course, would spoil the work. •r IT w V

Text Appearing After Image:
THE practice of keeping a record of household expenses should commenditself to every housekeeper. It prevents waste and encourages thrift. Itdiscovers and stops needless extravagance. It is a necessity to those oaverage means, and a safeguard to the wealthy, because it results in anadjustment of the expenditures in direct proportion to the income. EXPENSE ACCOUNT, The first step in economy is to provide the means whereby anaccurate and regular account can be kept of all cash received andall cash paid, each item being charged to the proper account. Example: Form No. 1, on following page. Form No, 1 provides for the daily and weekly expenses—hasa column for every day in the week, and as many lines for thevarious kinds of expense as would be required in the averagehousehold. The plan is simple, yet comprehensive and requiresno special knowledge of bookkeeping. It is recommended thatall entries be made for the day at one time, and this can be doneat night or the following morning. It wi

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.

Cool Cook Books images

May 20, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

My books: Cookbooks
cook books
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’
cook books
Image by The British Library
Image taken from:

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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