Nice Cookbook photos

October 26, 2018 · Posted in Cookbook · Comment 

Some cool cookbook images:

Gallery
cookbook
Image by Didriks

Image from page 169 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cookbook
Image by Internet Archive Book Images
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:
ering and ageing comesthe bottling. This is done in the sameconscientious manner at our own fac-tory. We are thus able to watch everystep of the process, and are thereforeassured that our oil reaches you in itsnative purity. Gone BelowBishop Peck of the Methodist Churchwas a large man, weighing over threehundred and fifty pounds. While ona tour, and stopping at the residenceof a presiding elder, the bishop turnedover in his bed, and the entire furni-ture collapsed, dropping him to thefloor with a tremendous thud. Thepresiding elder rushed upstairs, call-ing, What is the matter, bishop?Is there anything I can do for you?Nothing is the matter, answeredthe bishop; but, if I dont answer thecall for breakfast, tell your wife tolook for me in the cellar. Archie was on his first sea voyage.Pale, limp, and ready to die, he laygroaning in his bunk. Charlie, hesaid feebly, a fellow ought to be doosidthankful he isnt a camel. Why?asked Charlie. Because a camel hasgot seven stomachs, dont y know?

Text Appearing After Image:
DAINTY HOUSEKEEPERS PREFER DIXONS STOVE POLISH. Joseph Dixon Crucible Conpany,Jersey Gty, N. J When you write advertisers, please mention The Boston Cooking-School Magazine. xxiv Advertisements A good salad is the most gracious part of a good dinner,but a good salad is improved by BrowrisvilleWat er Or a ckers The Cracker that has Brownsville on it. Have them in the house. They are the most dainty, the most aristo-cratic and the most serviceable crackers you can get. They are goodto look at and good to eat. The famous old recipe by which Brownsville Water Crackers aremade, has been kept in one family for fifty-five years, and they are mak-ing these crackers to-day. v_ See if your grocer will not serve you regularly. CHATLAND & LENHARTBrownsville, Pa. S. S. Pierce Co., Boston. Park & Tilford, New York. Acker, Merrall & Condit Co., New York. The Joseph R. Peehles Sons Co., Cincinnati. Heo. K. Stevenson & Co., Pittsburg, Pa. Finley Acker Co., Philadelphia. C Jevne & C

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Smoothie Bowl Coloring Cookbook montage
cookbook
Image by mealmakeovermoms

Cook&Book (Woluwe-Saint-Lambert)

October 25, 2018 · Posted in Cookbook · Comment 

Check out these cookbook images:

Cook&Book (Woluwe-Saint-Lambert)
cookbook
Image by saigneurdeguerre
Europe Europa
Belgique België Belgium Belgien Belgica
Bruxelles Brussel Brussels Brüssel Bruxelas
Woluwe-Saint-Lambert – Sint-Lambrechts-Woluwe

Cook & Book

Place du Temps Libre 1, 1200 Woluwe-Saint-Lambert
cookandbook.be
02 761 26 00

Image from page 372 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cookbook
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:
When the cakeis hot the paper is easily removedand the cake is cut in regular-shapedpieces. Query 1414. — L. C, Swampscott, Mass.Recipe for Banburies. Banbury Tarts Chop fine one cup of stoned raisinsand one-fourth a pound of citron; addthe grated rind and juice of a lemon,one cup of sugar, one-fourth a teaspoon-ful of salt and an egg beaten light.Roll rich pastry into a sheet one-eighthof an inch thick, and cut into roundsbetween three and four inches in di-ameter. Put a little of the mixture oneach piece; moisten one-half the edgewith cold water and fold over the pas-try, pressing the dry edge upon themoistened edge very closely. Bakeabout fifteen or twenty minutes.Sometimes the filling is cooked in adouble boiler and used cold for fillingsmall, puff-paste, patty cases, Swed-ish rosettes, etc. The pastry shouldbe reheated and filled at time ofserving. Query 1415. — Miss L. F., Cleveland, O.:Several recipes, each, for puddings madewith canned peaches and pineapple. ADVERTISEMENTS

Text Appearing After Image:
The Monarch Hub, Ebony Finish, with Gas Combi-nation . A Coal and Gas Range in one when so fitted TWO ol the Latest HUB RANGES The Cook stays longest where there is a HUBRANGE in the Kitchen. The Best Cooks gottheir training on HUB Ranges, at the Boston,New York, Providence, Hartford, New Haven,Springfield, Worcester and scores of other Cook-ing Schools. The hundreds of recipesin the Boston Cooking School CookBook were first worked out on theHub Range, which was used exclus-ively by Miss Farmer, the Author ofthat book. The Monarch Hub shown in the cutis the largest family range made—the best money can buy—no oneever regrets buying the best. Hasthe solidity of a Brick Set Range. Doors all open to the front, econ-omizing room in the Kitchen. Large Ash Pan runs on Roller Bear-ings and holds three days accumulation of ashes. THE MODEL HUB Ornamented Style, is preferredby many because of its richdesign. All the nickel trim-mings are detachable, and canbe removed while blacking therange

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Cool Cookbook images

October 20, 2018 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Image from page 347 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cookbook
Image by Internet Archive Book Images
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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About This Book: Catalog Entry
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Text Appearing Before Image:
r in half a cup ormore of grated cheese, sage or Par-mesan, and one cup of mild Americanfactory cheese, cut in tiny cubes. Mixthoroughly, adding more salt andpaprika, if needed, then spread in but-tered cutlet moulds or shape with the the cutlets, and fry in deep fat. Servefor luncheon or supper, with bread andbutter and with or without a green salad. Apples Baked withAlmonds Dessert for Luncheon orDinner Core and pare sixtart apples. Let sim-mer in a cup and ahalf, each, of sugarand water, boiled toa syrup until tender.Turn the apples often,and watch carefully, tokeep them whole. Alittle lemon juice willimprove the flavor ofsome apples, or, if the cut side ofa lemon be rubbed over the applesas they are peeled, it will keep themwhite during the cooking. Set thetender apples in an au gratin dish,and press into them blanched almonds,split in halves. Dredge the apples andnuts with sugar, and set into the ovento become delicately browned. Servehot with jelly and whipped cream, oneor both.

Text Appearing After Image:
Apples Baked with Almonds hands into cutlets. If moulds are Nesselrode Pudding used, remove the mixture while it is Shell and blanch, at the same time, still warm. Kgg-and-bread crumb enough French or common chestnuts Seasonable Recipes 243 to fill a cup. Cook these until tenderin boiling water, then drain, mash,and, finally, pre s through a fine sieve.Blanch half a cup of almonds. Chopfine, then pound them in a mortar.Select three-fourths a cup of mixedfruit,—candied cherries, pineapple,ginger, citron, raisins and currants.Boil the raisins and currants in waterto cover until tender, drain, add theother fruit, cut in pieces, and pour overthe whole two or three tablespoonfulsof sherry wine and one-fourth a tea-spoonful of vanilla extract. Boil onecup of sugar and one-fourth a cup ofwater to a syrup. Let cool slightly,and pour in a fine stream on the yolksof three eggs, beaten light. Stir andcook over hot water until the mixturethickens a little, then beat until cold.Add one cup of cr

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Chef Lynn Crawford
cookbook
Image by N A I T
Food Network celebrity chef and celebrated cookbook author Lynn Crawford has been named NAIT’s 2014 Hokanson Chef in Residence.

The chef in residence program, now in its sixth year, provides students in the School of Hospitality and Culinary Arts with a rare opportunity to learn firsthand from the best chefs in North America.

Cool Cookbook images

September 21, 2018 · Posted in Cookbook · Comment 

Check out these cookbook images:

Image from page 319 of “American cookery” (1914)
cookbook
Image by Internet Archive Book Images
Identifier: americancookery19unse_0
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York [etc.] : Whitney Publications [etc.]
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Buy advertised Goods — Do not accept substitutes.315 The Silver Lining When Love Relented With mood attuned to tender griefShe touched her harp with soulful zeal; Love loitered for an instant brief—Then turned upon his heel. She opened wide the garden gate; Within was bloom in rich array.Love yawned—hed risen rather late— And passed upon his way. With chastened heart she sought retreat,And turned to plain, domestic arts; Lo, Love returned with flying feet,Lured by her matchless tarts. Harriet Whitney Symonds.

Text Appearing After Image:
The Hussy My husband thinks my hand-paintedchina so lovely that he says he wantsto take it with him when, he dies. No doubt it will stand anotherfiring. Popular Lies. Yes, sir, my wife and I have livedtogether thirty years and have never hada cross word. My summer vacation cost me exactlyfour dollars and sixty cents a day.Anyone who spends more than that is abase plutocrat. I make a rule to pay all my bills 316 regularly in cash on the first day of everymonth. Then theres no question. If I thought there was any doubtabout my making your daughter happy,sir, I should be the last man in the worldto ask her to marry me. But, my dear, this is only my secondcigar today. Yes, sir. Ten thousand miles inthat car of mine, and my total bill forrepairs is eighteen cents. So you dont believe in college educa-tion? No, sir. After graduation Inearly starved to death practising law.But you look prosperous now. Yes,sir. I went into vaudeville and made afortune balancing a barrel on my feetwhile standi

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Image from page 90 of “American cookery” (1914)
cookbook
Image by Internet Archive Book Images
Identifier: americancookery19unse_0
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York [etc.] : Whitney Publications [etc.]
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Text Appearing Before Image:
A A/ev^ Kinc/ o/Fif-elesT Cooker Send No Money—Try It 10 Days Free

Text Appearing After Image:
Why Be a Slave to Cookiig? Heres anew kind of maid, with no wagesto pay. Cooks your meals fromSoup to Dessert while you areaway enjoying yourself. Cantbum or scorch the food. Gives allthe time you want for leisure,social pleasures, sewing, reading,shopping or resting. Cuts Fuel Bills60% to 80% Saves 257c on Meat Bills by making cheaper cutstaste better than ex-pensive cuts do now.Thousands of satis-fied users. A Large Complete Outfit of Wear-Ever Aluminum CookingUtensils Free Write for big illustrated free book explaining everything.Learn how you can use the Perfection—the new kindof fireless cooker—ten days in your own kitchen with-out paying a cent in advance, and how a few cents aday is all you need pay if you keep it. Special Direct-from-Factory Price quoted to all who write at once. Just say Send your freebook, on a postal, and our wonderful message of freedomfrom cooking drudgery will reach you by return post. Writethis minute. Address JOHNSTON SLOCUM CO.. 225 State St., Car

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Olivia Making Fried Steak – FIAR
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Image by Pictures by Ann
This is for one of the stories in the Five in a Row series. The cookbook had a variety of recipes to bring the book to live through food.

Nice Cookbook photos

September 9, 2018 · Posted in Cookbook · Comment 

Some cool cookbook images:

o hai ima supertasty cupcake! pleez don eatz me!
cookbook
Image by alliecooper
I used the chocolate cupcake recipe found in the Scharffenberger Essence of Chocolate cookbook. I was very impressed — probably the best chocolate cupcake I’ve made so far. Although I’m usually not a huge fan of buttercream, I decided that since it was going to be for mini-cupcakes it’d be okay. I added about 2 teaspoons (maybe a touch more) of chai tea spice powder and a pinch of cinnamon and was very pleased with the results. The decor was just punched out fondant with those metal ball things. (ew for taste but very pretty and fun!)

The cupcake recipe:
1 cup all-purpose flour
1/2 unsweetened cocoa powder
10 Tb (5 oz) unsalted butter at room temp.
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg
3/4 cup whole milk

stir flour and cocoa powder and set aside. in mixer blend butter, sugar, baking powder, baking soda, and salt for about 5 minutes or until pale and fluffy. add egg and blend until incorporated. add flour mixture and milk alternately. fill muffin cups 2/3 full and bake 15-20 min. at 350 degrees.

The chai spice buttercream recipe can be found here: cupcakeblog.com/index.php/2006/05/chocolate-chai-spice-cu…
but instead of making a spice mix I used the kashmiri chai tea mix from malabar trading. www.malabartradingco.com GREAT STUFF.

Taste of Eastside 2011 – 127
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Image by SupportPDX

cookbook illustration
cookbook
Image by Daniel Flower
Illustration i did for a college cookbook project

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