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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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

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.

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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Text Appearing Before Image:
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

Note About Images
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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

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.

Olivia Making Fried Steak – FIAR
cookbook
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
cookbook
Image by SupportPDX

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

Cool Cookbook images

August 29, 2018 · Posted in Cookbook · Comment 

Check out these cookbook images:

CherriesInCrust2
cookbook
Image by YoAmes
cherry filling in the crust

Cookie? (365.262)
cookbook
Image by splityarn
The Husband and I bought a Kitchen Aid mixer for our 4th anniversary. Ever since it got here I’ve been cranking out chocolate chip cookies. (These are the Chewy Chocolate Chip cookies from the America’s Test Kitchen Family Cookbook

Kindergarten Cookbook

August 10, 2015 · Posted in Cookbook · Comment 

Check out these cookbook images:

Kindergarten Cookbook
cookbook
Image by sir chalky

Kindergarten Cookbook
cookbook
Image by sir chalky

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