Katara Cookbook

March 24, 2019 · Posted in Cookbook · Comment 

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Katara Cookbook
Image by Mar1l1ze

Image from page 658 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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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About This Book: Catalog Entry
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Text Appearing Before Image:
ith not a single discordant note to mar its simplebeauty. After the type of furniture has beenselected and the color scheme decidedupon, window hangings, couch covers,table and bureau scarfs and floorcoverings engage the bungalow^ ownersattention. For window curtains there is analmost unlimited variety to selectfrom. There are muslins and scrims,varying in price from ten to twenty-five cents a yard; a cheese cloth w^eavein creamy white, barred with stripesof various shades, such as pink, blue,green or yellow, costing twenty-fivecents a yard; linen taffeta, obtainablein almost every color, from naturalgray white to dark brown, mostly thesoft, dull shades; cretonnes, in numer-ous tasty patterns; coarse-meshednets in plain and fancy weaves; coloredMadras, and many other materials. Denims, canvases and burlaps,either in plain colors or printed infanciful designs, are suitable for couchcovers, and in addition there is aMocha canvas, fiftv inches wide, w7hich HOW TO FURNISH THE BUNGALOW 455

Text Appearing After Image:
Hand-Woven Rug costs fifty cents a yard, and is finelysuited for this purpose. There is alsoa heavy canvas of a mixed jute andlinen weave, which comes fifty incheswide at .25 a yard, in shades ofbrown, tan, blue, terra cotta and gray.It is admirable for couch co\^erings,and is also much employed for tableand bureau scarfs, and while it is oneof the more expensive materials, itpays in the long run to buy it, for itwears for many seasons and alwayslooks well. The next or fourth cut depicts achamber in a bungalow, located in avillage along the Merrimac River,and illustrates the use of muslin andcretonne as curtain hangings. Thewindows above the low, broad seatare shaded by simple white muslincurtains, while the seat space is definedby draperies of cretonne in shades ofNile green and pink, the flower patternmatching the design introduced in thenarrow molding which edges the plainwall surface. The effect produced ischarming, the colorings of the cre-tonne harmonizing perfectly with thege

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March 19, 2019 · Posted in Cookbook · Comment 

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Image by gomattolson
My Grandmother got her Betty Crocker cookbook as a wedding present.
She told me it’s how she learned to cook.
She showed me some of her favorite recipes.
The pages are worn.
The binding is falling apart.
She’s an amazing cook.
She makes the best cinnamon rolls of all time. Period.

Babycakes’ cookbook
Image by Keira Morgan
Read the blog post here.

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February 8, 2019 · Posted in Cookbook · Comment 

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Want Some Pie
Image by scubadive67
Punpkin cheese praline pie that I made…

Pumpkin Cheese Praline Pie:
Recipe courtesy of Better Homes & Gardens Herbs & Spices
Fourth printing, 1969
Betty Crocker’s New Cookbook

1 9-inch pie shell, unbaked
1 8-ounce package cream cheese, softened
3/4 cup brown sugar
1 teaspoon each, ground cinnamon and nutmeg
1/2 teaspoon each, ginger and salt
3 eggs
1 cup canned pumpkin
1 cup milk
1 teaspoon vanilla

Praline Topping:
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon stick butter, softened

Preheat oven to 375ยบ

Beat cream chees with brown sugar and spices, until smooth. Add eggs, 1 at a time, beating well after each.
Stir in pumpkin, milk and vanilla. This mixture will be very soupy!!! Pour into pie shell. Bake about 35-40 minutes.
While pie is baking, prepare praline topping. After 40 minutes, remove pie and sprinkle topping on pie. Bake for
an additional 10 minutes or until knife or toothpick inserted in center, comes out clean. Let pie cool to room temp. Chill.
Serve with whipped topping.

An excellent pie to make the day before.

Image by YoAmes
little potatoes to add to the soup

Food photography for cookbook

January 20, 2019 · Posted in Cookbook · Comment 

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Food photography for cookbook
Image by JenTravelsLife

Nice Cookbook photos

January 15, 2019 · Posted in Cookbook · Comment 

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2010-05-09 – Boston Cream Pie – 0009
Image by smiteme
Best Boston Cream Pie from Kris Holechek’s The 100 Best Vegan Baking Recipes cookbook (page 91). Very yummy, though we had a little trouble getting the cream filling to thicken up. For bonus points: top with some homemade strawberry sauce.

More vegan goodness at the nom! nom! nom! blog: nomnomnomblog.com

veganmofo iv, day 17: Cookies, muffins and cakes, oh my! The 100 Best Vegan Baking Recipes by Kris Holechek (2009) (Click through for a cookbook review!)

2012-03-29 – VJF Pizza Hummus – 0015
Image by smiteme
The Pizza Hummus from Lane Gold’s Vegan Junk Food. I used it to make an HLT – hummus, lettuce and tomato. The "meat" – Lightlife pepperoni – is in the dip!

Reviewed here. (Spoiler alert! It’s a five-star raver.)

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