Cool Cook Books images

July 1, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Caribian Pork Sandwiches
cook books
Image by OctopusHat
Sunday supper this week was two recipes out of my new cook book: "All About Braising: The Art of Uncomplicated Cooking": www.amazon.com/All-About-Braising-Uncomplicated-Cooking/d…

Fatafeat: عربي كل يوم cook book.
cook books
Image by Noora.S
Present from Youssef El-Deeb, follow him on twitter @Fatafeat !

Mom’s happy with the book, I’m happy that good food’s on the way!

Image from page 389 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)

June 26, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

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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Text Appearing Before Image:
Shad Roe Croquettes.Recipe given on Page i6j.

Text Appearing After Image:
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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Text Appearing Before Image:
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

Text Appearing After Image:
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.]’
cook books
Image by The British Library
Image taken from:

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 taken from page 130 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V

June 20, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 130 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V
cook books
Image by The British Library
Go to BL Georeferencer to view this overlaid onto a modern map.

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Title: "The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … Vol. II.)"
Author: PELHAM, Cavendish.
Shelfmark: "British Library HMNTS 10026.l.2."
Volume: 01
Page: 130
Place of Publishing: Liverpool
Date of Publishing: 1808
Issuance: monographic
Identifier: 002811257

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Open the page in the British Library’s itemViewer (page image 130)
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Foto 143
cook books
Image by siavogel
Rainy Sunday, studying on cooking.

Image from page 40 of “The ideal cook book” (1902)

June 18, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 40 of “The ideal cook book” (1902)
cook books
Image by Internet Archive Book Images
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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Text Appearing Before Image:
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.

Text Appearing After Image:

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Image from page 25 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:
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.,

Text Appearing After Image:
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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Cool Cook Books images

June 13, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Image from page 379 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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then add 3 quarts of light claret,• Rhine wine or Sauterne heated to boiling point; stir well. Add1 teaspoonful grated nutmeg or other flavoring, pour in % pintbrandy and i/^ pint white rum, stir briskly and fill the glasses atonce. 1252. QUICK PUNCH. Heat 1 pint claret to boiling point. Throw in with wine a fewcloves. When hot, ptjt 1 teaspoonful of white rum in each wine-glass (large size) and 1 tablespoonful of sugar. Fill up withhot wine and serve at once. Excellent remedy after exposure to cold,- or to bring aboutperspiration. 1253. NEW YEARS PUNCH. Boil up 31/^ pounds sugar in 1 pint water, skim. Stir in 1quart white wine (Sauterne). Boil up and take off fire. Covertight and let cool short time. Add % oz. each of vanilla andlemon essence, and 1 quart of arrac or white rum; mix well, bottleand cork tightly. To this punch essence, add 1 to 3 parts ofheated white wine and serve hot. If too strong, add 1 part boil-ing water, or make the proportion, 1 part essence and 3 partswine.

Text Appearing After Image:
Department 23. THE term candy| means confectionery made of sugar or molasses. Sugaris derived chiefly from the juice of the sugar-cane and the sugar-beet,and is composed of one-half hydrogen, one-fourth carbon and one-fourthoxygen. Sugar has a tendency to fatten, and therefore should be taken spar-ingly by persons who incline to corpulency. Candy should always be eatenin moderation, and avoided entirely in cases of kidney trouble. Pure, simpleihome-made confectionery is generally considered safe, while many of the man-ufactured candies are more or less adulterated or contain poisonous coloring. SUGAR. Cooked sugar having a tendency to crystallize, some ingredi-ent like glucose, cream of tartar, lemon juice or other acid mustbe added to prevent granulation, and a jarring or stirring afterthe sugar is dissolved must be carefully avoided. Any crystalsforming above the surface on the pan should be removed with awet brush or cloth, or the Whole panful of syrup, in certain cases,may crystal

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.

Image taken from page 236 of ‘Sir Felix Foy, Bart. A novel’
cook books
Image by The British Library
Image taken from:

Title: "Sir Felix Foy, Bart. A novel"
Author: COOK, Edward Dutton.
Shelfmark: "British Library HMNTS 12635.m.3."
Volume: 01
Page: 236
Place of Publishing: London
Date of Publishing: 1865
Publisher: Sampson Low, Son & Marston
Issuance: monographic
Identifier: 000772246

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