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Collection of cooking books
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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.]’
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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.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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Image taken from page 109 of ‘Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps’
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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)
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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
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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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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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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
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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’
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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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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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