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Image from page 352 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:
CIPES 237 space between the pieces; let cookabout half an hour or until tender.Skim from the fat to soft paper, dredgelightly with salt and serve at once.The fat will bubble during the cooking,but the squash will absorb no fat. Squash Biscuit Scald one cup and a half of milk;soften half a cake of compressed yeastin the half cup of milk, cooled to alukewarm temperature. To the cupof milk add a cup of cooked-and-strained squash, half a cup of sugar,one teaspoonful of salt, one-fourth a thick; cut into rounds, and whendoubled in bulk bake about twenty-five minutes. When nearly bakedbrush the top of the biscuits withcornstarch paste, dredge with granu-lated sugar and return to the oven.The recipe will make about two dozenbiscuits. These are of soft, creamytexture and a golden color. They arerecommended for a change. To makethe paste, dilute two teaspoonfuls ofcornstarch with a little cold water,then pour on nearly a cup of boilingwater and stir until boiling. Letsimmer until ready to use.
Text Appearing After Image:
Plum Pudding, St. George. Hard and Liquid Sauces cup of melted shortening, the milk inwhich the yeast was mixed, and enoughbread flour to make a soft dough. Itwill take about five cups of flour.Knead the dough until smooth andelastic, adding as little flour as possible.Cover and let stand in a temperatureof about 60° Fah. till morning. If thedough be set to rise in a temperatureof about 70° Fah., and this temperaturebe retained for two or three hours, noharm will come to the dough if, lateron, the thermometer goes down to50° Fah. In the morning turn thedough upside down onto a boardlightly dredged with flour, and rollinto a sheet three-fourths an inch Plum Pudding, St. George Chop fine half a pound of kidneysuet (beef); add half a pound of seededraisins, one-fourth a pound of cleanedcurrants, one-fourth a pound of figs,cut in thin slices; one-fourth a poundof blanched almonds, chopped fine;half a pound of sugar, mixed with oneteaspoonful, each, of salt, cinnamonand mace, and half a
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.
betty crocker hostess cookbook
Image by Noebie
Taste of Eastside 2011 – 158
Image by SupportPDX
Nice Cookbook photos
A few nice cookbook images I found:
L’Inquet
Image by jacme31
L’inquet c’est le nom occitan du marché au puces toulousain (samedi matin place Saint-Sernin). L’inquet c’est un crochet un hameçon, le crochet utilisé par les chiffoniers pour fouiller dans les poubelles ou celui utilisé pour "accrocher" le client.
The inquet is the Occitan name of the flea market Toulouse (Saturday morning Place Saint-Sernin). The inquet is a hook, the hook used by dressers to delve into the trash or the one used to "hang" the customer.
Premier Dev au Cafénol – First dev with Cafenol
Prise de vue : Canon Canonet QL 17 G-III
Film: Tmax 100
Révélateur : Caffenol-C-M / 13 mn 30 ( recette www.caffenol-cookbook.com/ )
Scanner : Reflecta Proscan 7200
Postraitement : Lightroom 4.2
30 Christmas Cookies Recipes eBook
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Free Download Your Great Collection of Dessert Recipes eBooks!
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30 Christmas Cookies Recipes
Just Imagine The Delight On Your Families Faces When You Serve Them A Big Plate Of These Delicious Homemade Christmas Cookies
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Cool Cookbook images
Some cool cookbook images:
cutting cake
Image by chotda
when making petit fours, it is easiest to bake the cake in square/rectangular pans, then cut the pieces down to size. i cut these squares down to 1 1/4"x1 1/4", and used a pound cake recipe (found here), because i like how sturdy the cake is, without being dry. it’s easier to cut the cake when it is completely cooled–refrigerated or frozen is even better.
Ayurvedic diet made simple
Image by PrityaBooks
An ayurvedic cookbook with simple, delicious & healthy vegetarian recipes: Sweet Platter | Soopa | Vegetable Medley | Healthy Lentils | Snacks | Indian Breads | Rice Bowl | Chutneys Salads | Beverages
pritya.com/books/sukham-ayu-ayurvedic-cookbook/
Cooking Bookshelf
Image by Chris_o_ramma
A shelf full of cookbooks
Nice Cookbook photos
Some cool cookbook images:
Chocolate Coconut Brownies
Image by valeehill
When looking for a new vegan baking recipe I have, to date, only looked through my baking recipe books totally neglecting the baking sections in what I consider a cookbook – 1,000 Vegan Recipes by Robin Robertson. Today, I’m trying two baking recipes from that book. (Also making cornbread muffins.) These brownies which are filled with coconut-y goodness from three sources: coconut milk, extract, and shredded (unsweetened and unsulfured). The baking aroma was heavenly and the taste is scrumptious! They are moist yet crumbly with little pockets of melted semi-sweet chocolate chips throughout. I am certain they would have been even more delectable had I fresher organic coconut milk and natural coconut extract. I was only able to locate artificial extract in our area and didn’t want to have to purchase the 3 bottle minimum to get the natural stuff from an online retailer. At this point I’m glad I "caved" and bought the fake stuff because these needed to be made! 🙂
Taste of Eastside 2011 – 162
Image by SupportPDX
Blogger Brunch with Smitten Kitchen
Image by abakedcreation
Blogged about here:
www.abakedcreation.com/2012/11/blogger-brunch-with-smitte…
Nice Cookbook photos
Some cool cookbook images:
Gallery
Image by Didriks
Image from page 169 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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
View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.
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
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.
Smoothie Bowl Coloring Cookbook montage
Image by mealmakeovermoms
