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CrazyCurry08
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Cook’s Book Club, Serving Crazy with Curry, Tandoori Rock Cod with Hearts of Palm Salad
Image taken from page 45 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: 45
Place of Publishing: Sydney
Date of Publishing: 1892
Publisher: Charles Potter
Issuance: monographic
Identifier: 001968712
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SA.CC.BookLaunch.26May2010-8983
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Nice Cook Books photos
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Image from page 243 of “Daily living; a manual designed to simplify the work of the housekeeper; being a practical cook book adapted to families of moderate and small means, introducing food principles, marketing, cooking and serving … furnishing menus
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Identifier: dailylivingmanua00ewar
Title: Daily living; a manual designed to simplify the work of the housekeeper; being a practical cook book adapted to families of moderate and small means, introducing food principles, marketing, cooking and serving … furnishing menus and recipes for 365 consecutive days
Year: 1908 (1900s)
Authors: Ewart, Nellie Elizabeth, 1870-
Subjects: Cookery, American Menus cbk
Publisher: Boston, H.P. Hood & Sons
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
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Text Appearing Before Image:
Beef juice extracted from the broiled meat con-tains the nourishing properties of the meat. The several gruels are used with different results. 215 2i6 DAILY LIVING Oatmeal gruel is slightly laxative, and may be used innearly all cases. The wheat gruels are astringent, and Indian gruel, onaccount of the fat contained, is not given in fevers. All food which contains starch should have long, slowcooking to swell and burst the starch grain, which ren-ders it more digestible. Bread is better served toasted for the invalid, as duringthe process the starch changes into the first stage ofdigestion, the same as the action of the saliva on thefood, which is often lacking with the invalid. Starchy food should be used with caution where a con-centrated diet is required, as it adds bulk to the food. It has been said that a good sick room cook will savethe digestion half its work. Nourishing food is a valuable aid to the physician inthe recovery of the invalid, and should be studied inevery home.
Text Appearing After Image:
UJ ZUJ O CO < u. Q o O I O CO lij II- CD Z HOODS MILK 217 March I BreaRfast Oat Cereal Reheated Beans Toasted Brown Bread Coffee LuncKeon or Supper French Fruit Salad Bread and Butter Harrison Cake Tea Dinner Cold Roast Beef Spaghetti with Tomato Sauce Prune Souffle March 2 BreaKfast Oat Cereal Creamed Codfish Toasted Bread Coffee L-uncKeon or Supper Clam Bisque Hot Biscuit Stewed Prunes Harrison Cake Dinner Beef Croquettes French Fried Potatoes Banana Pudding Boiled Custard March 3 BreaKfast Indian Meal Mush Bread Omelet Graham Muffins Coffee LtincKeon or Supper Macaroni with Cheese Harrison Cake Sliced Oranges Boiled Custard Dinner Carni Con Chili Georgian Sweet Potatoes Dressed LettuceBaked Bananas Bread and Butter 2i8 DAILY LIVING March 4 BreaKfast Fried Mush Maple Syrup Baked Apples Coffee LUncKeon or Supper Black Bean Soup Crisp Crackers Canned Peaches Bread and Butter Dinner Baked Haddock Hollandaise Sauce Boiled Potatoes Frozen Rice Pudding March 5 BreaKfast Oat Cereal Milk
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Inakaya Onions
Image by ChrisGoldNY
Thanks to About.com for featuring this pic
americanfood.about.com/b/2009/03/16/chef-tony-gives-worst…
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Image taken from page 820 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
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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: 02
Page: 820
Place of Publishing: Liverpool
Date of Publishing: 1808
Issuance: monographic
Identifier: 002811257
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Image from page 356 of “The manufacture of pulp and paper : a textbook of modern pulp and paper mill practice” (1921)
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Identifier: manufactureofpul03join
Title: The manufacture of pulp and paper : a textbook of modern pulp and paper mill practice
Year: 1921 (1920s)
Authors: Joint Textbook Committee of the Paper Industry Stephenson, J. Newell
Subjects: Papermaking Wood-pulp
Publisher: New York : McGraw-Hill Book Company
Contributing Library: NCSU Libraries
Digitizing Sponsor: NCSU Libraries
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h is a repro-duction of an actual temperature chart of a days run when every-thing was working right. The chart was taken on an 8-ft. by30-ft. digester having injector circulation; it shows curves fortwo complete cooks and for parts of two others. The chart wasput on the recorder at 3:30 p.m., as indicated bjT the point a.Curve A, from a to c, shows how the temperature ran duringthe last part of the cook in progress when the chart was changed;curve B, from c to h, shows how it ran during an entire cook;curve C, from h to r, shows how it ran for another entire THE COOKING PROCESS IN A SODA MILL 39 cook; and curve D, from s to u, shows how it ran for the firsthalf of the fourth cook. The chart here shown is about one-third the actual size. Considering curve C, at point h, the straight line to point ishows that the temperature is falling fast from about 275°F.,on account of putting cold chips into the hot digester. From ito j, the temperature rises to about 170°, as a result of the hot
Text Appearing After Image:
Fig. 12. liquor, which has soon covered the thermometer bulb. Thedigester is put on (steaming begins) at point k, and the tempera-ture increases to 225° at I, when the curve mounts more slowlyfor about half an hour; it then rises rapidly to point m, whereits rise is again slowed down until point n is reached; from thispoint, the rise in temperature is slower until the cook is finished.A rapid rise in pressure (as shown by the pressure gauge at thecorresponding times) without a corresponding rise in temperature, 40 MANUFACTURE OF SODA PULP §5 would indicate a fictitious, or gas pressure, and the relief valveshould be opened to correct this. The digester is relieved at point o and again at p, preparatory toblowing. At point q, the digester is blown, and the temperaturerapidly falls to 250° at point r. Something may also be learned regarding how the digester isworking by putting one end of a wooden stick or iron rod on thehead of the digester and placing the ear close to the other end
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Military Cook Book 1918 pages 50 and 51
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A selection from the Manual of Military Cooking and Dietary 1918 generously donated by Lady Moira Bannister to the Great War Archive:
www.oucs.ox.ac.uk/ww1lit/
Cutting the Dough at Fairmount Bagel Bakery, Montreal
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Image taken from page 88 of ‘England Picturesque and Descriptive … With … illustrations’
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Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 88
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834
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Image from page 20 of “Peking and the overland route” (1917)
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Identifier: pekingoverlandro00thom
Title: Peking and the overland route
Year: 1917 (1910s)
Authors: Thomas Cook Ltd
Subjects: Beijing (China) — Guidebooks
Publisher: Shanghai : Thos. Cook
Contributing Library: University of California Libraries
Digitizing Sponsor: MSN
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e vastmajority, the -Manehus, the Mon-gols, few in number, tl^e so-calledChinese Moslems, of Turkishoiigin but mixed descent, thesmall Moslem colony whose mem-bers were brought as hostagesfrom Kashgar and Hi and whoclaim descent from the Prophet Mohammed, and the Russo Chinese whose ancestors were soldiers captured on the Amur and ])rought to Peking, and who intermarried with the Chinese. Other minor strains are traceable but unimportant.The Chinese of the North, are by no means of the pure stock of the race of Han. Whole nations of Tartars ha\ e been lost among them, absorb-ed and Chinacized, and that at a time when the Chinese were not so numerous and the Tartars were iniuimerable. Just as the Southern Chinese are so much aboriginee that no one of them can say to what extent he is Chinese, s«) the northerners are so mu(;li Tartar that the Chinese in them is little more than a leaven. There was a time when it was the practice of the early Chinese Kmperors to bring in whole armies of
Text Appearing After Image:
Mongolian Oflicer 10 captured Huns, Turks, and others and use them to plantcolonies, together with the native Chinese, on the northernmarches of the empire. Then the Toba, the Kitan, theJu-chen, the Mongols, and the Manchus, each in their turnmoved bodily into China and became for the most partChhiese. The present ra])id absorption of the Manchusis an object lesson in the race-building of the past in thenorth. The Manchus, or at least those who still have thedistinctive physical characteristics of their race, aredistinguishable to a close and familiar observer, but tothe casual visitor they are as much Chinese as any otherblue-gowned celestial he chances to meet. The women,however, still wear a garb and a head-dress which aredistincti\e. and may be recognized at any time. Unlikethe Chinese women they wear long gowns, like the Chinesemen. They dress their hair in a high knot at the backupon which is mounted a satin-covered board whichstands up cross-wise and ends m prominent wings—an
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