Tailgate Book & Cook

March 17, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Tailgate Book & Cook
cook books
Image by bonnerlibrary
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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Image by bcsizemo
You didn’t do the cooking by the book.

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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Image from page 140 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)

March 5, 2019 · Posted in Cook Books · Comment 

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)
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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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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 !

Text Appearing After Image:
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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Logs @ Rarotonga, Cook Islands

February 14, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Logs @ Rarotonga, Cook Islands
cook books
Image by timparkinson

Image taken from page 107 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’
cook books
Image by The British Library
Image taken from:

Title: "[Old Touraine. The life and history of the famous châteaux of France.]"
Author: COOK, Theodore Andrea – Sir
Shelfmark: "British Library HMNTS 10169.eee.1."
Volume: 01
Page: 107
Place of Publishing: London
Date of Publishing: 1898
Publisher: Rivingtons
Edition: Third edition, revised.
Issuance: monographic
Identifier: 000773256

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Open the page in the British Library’s itemViewer (page image 107)
Download the PDF for this book Image found on book scan 107 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

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Image from page 71 of “Houston Civic Club cook book, 1906” (1906)
cook books
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Identifier: houstoncivicclub00unse
Title: Houston Civic Club cook book, 1906
Year: 1906 (1900s)
Authors:
Subjects: Cooking, American — Texas
Publisher: Houston, Tex. : V.Z. Crawford, 1906
Contributing Library: Houston Public Library
Digitizing Sponsor: LYRASIS Members and Sloan Foundation

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utter, mix with flour thor-oughly ; then add the water and roll out into pie paste. MRS. GEO. M. SEAMAN. LEMON PIE. The juice and the rind of one lemon, two eggs, eight heapingtablespoonsful of sugar, one small teacupful of milk, one tea-spoonful of corn starch; mix the corn starch with a little ofthe milk and put the remainder on the fire, and, when boiling,stir in the corn starch and boil one minute. Let this cool andthen add the yolks of the eggs, four heaping tablespoonsfulof sugar and the grated rind and juice of the lemon all wellbeaten together. Have a deep pie plate lined with paste andfill with the mixture; bake slowly; beat the whites of eggs toa stiff froth and gradually beat into them the remainder ofthe sugar. Cover the pie with this and brown slowly. MRS. SOPHIE WOLFF. LEMON PIE. Take one lemon, grate off the rind also grating the pulpand juice, a piece of butter the size of a lemon, one cupful DIAMON DS You have never had an opportunityto buy diamonds on such easy terms

Text Appearing After Image:
0.00 for this white andperfect DIAMOND,mounted in 14-caratTiffany; for cashand per week.

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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)
cook books
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
cook books
Image by juniorbird
Cooking from Rachael Ray’s Big Orange Book

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