Image from page 53 of “American cookery” (1914)

May 15, 2019 · Posted in Cookbook · Comment 

Check out these cookbook images:

Image from page 53 of “American cookery” (1914)
cookbook
Image by Internet Archive Book Images
Identifier: americancookery19unse_4
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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llon in Urns Coffee T T Potato Salad Cold Boiled Ham, Sliced Thin Unbuttered Rolls II Olives Pickles Sliced Ham Sandwiches Mayonnaise of IV Chopped Chicken Sandwiches Ice Cream Strawberries Cheese-and-Sliced Nut Sandwiches Cake Coffee Cocoa Coffee Four Course Banquets for Lodges, Boards of Tra ide, etc. i in (i) Halves of Grapefruit (i) Strawberry-and-Pineapple Cocktail (2) Turbans of Fresh Fish with Oysters (2) Fresh Fish Croquettes, Sauce Tartare Hot House Cucumbers Parker House Rolls (3) Planked Sirloin or Swiss Steak Olives Salted Nuts with Vegetables (3) Swiss Steak, (4) Fruit Cup Brown Mushroom Sauce Coffee Onions and PotatoesRomaine or Lettuce Salad II (4) Strawberry Ice Cream (1) Strawberries, Powdered Sugar (2) Creamed Fresh Fish in Ramekins IV Potato Diamonds with Peas (3) Broiled Lamb ChopsMacaroni (tomato, cheese) Salpicon of Fruit in Cups Lettuce and Cress, French Dressing Creai (4) Baked Alaska Ice Cream Jellied PhiladelphiaRelish, Jellied Coffee Baking Powder Biscuit 43

Text Appearing After Image:
Food Hints for June-July By Janet M. Hill DURING the summer months it iswell to plan for as many outdoormeals as possible. Easily trans-ported, light, wire frames, that may beset up over a wood fire, make possible thecooking in the open air of almost any-thing edible. For baking a few biscuits,a portable oven may be set on the frame,but the principal use made of the framewill be as a broiler for bacon, chops andfish, boiling vegetables, roasting corn,baking griddle-cakes and potatoes, andtoasting bread. To be sure, when goingaway for a week, or even a day, a basketof cooked food is always a welcome addi-tion to the supplies. But even if butone meal is to be eaten out of doors, thepleasure of that meal is much enhancedby preparing at least one hot dish besidethe pot of hot coffee. Brook trout,caught in the near-by stream, rolled inmeal and cooked in a frying pan in a littlehot bacon or salt-pork fat, will, withbread-and-butter sandwiches and hotcoffee, make a meal that puts the finish-

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.

“Dinner in the Beer Garden” & goodies (02)
cookbook
Image by cizauskas
I received my copy of Dinner in the Beer Garden (by Lucy Saunders) with a box full of ‘goodies’ (packed by Larry’s Market, of Milwaukee, Wisconsin). All the items are used in various recipes in the beer-with-food cookbook. (Full disclosure: I was a supporter of the book’s publishing, via Kickstarter.)

7 March 2014.

**************
Dinner in the Beer Garden
Saunders, Lucy. Milwaukee, WI: F&B Communications, LLC, 2014.
ISBN: 978-9-9769875-2-9

[See a close-up of the front cover: here.]

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"Fruits, vegetables, and beer, enjoyed outdoors in gardens and social spaces. This book isn’t about traditional biergarten fare. It’s a cookbook for people who like carrots and kale —as well as butter, fish, cheese, and chocolate! Profiles of gorgeous brewery gardens and juicy color photographs illustrate more than 100 recipes with beer pairings.

Lucy Saunders thinks of beer as food. She has chronicled American brewing since 1987, and her work has been featured in SAVEUR, USA TODAY, CHICAGO TRIBUNE, WASHINGTON POST, and more. Saunders teaches cooking with beer classes and tastings, at the Siebel Institute, as well as festivals, the Craft Brewers Conference, and has judged at the Brussels Beer Challenge. She organizes water conservation events at www.Conserve-GreatLakes.com, and lives in Milwaukee, WI."

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Dinner in The Beer Garden is available for purchase via
* email at beergardenbook at gmail dot com
* toll-free phone on 800-760-5998.

An ecommerce site to follow soon.
More details on Facebook: DinnerInTheBeerGarden.

***************
Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.

Image from page 242 of “American cookery” (1914)

April 29, 2019 · Posted in Cookbook · Comment 

Some cool cookbook images:

Image from page 242 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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About This Book: Catalog Entry
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Text Appearing Before Image:
Add nomilk Use-^water and^et BcTOr-p^cakes

Text Appearing After Image:
Tasty, Economical, Wholesome Malted Buttermilk in powder form is added toTeco flour at the mill. It takes the place ofmilk, and is an exclusive feature that gives TecoPancakes their decidedly distinctive flavor.Not a d.op of milk is added to make the deli- cious Teco Pancakes. Dont spend a cent formilk—and yet have unusually good pancakes.You just add zvater to Teco buttermilk griddlecake flours—then bake. Have 6 pancakes for acent—60 from a package. TECO Self-Rising Pancake andBuckwheat Flours Meets the Governments, Dr. Wileys,and the Westfield Pure Food Standards Some folks say they are crazy about pancakes,but often have trouble in getting good ones.But, once they try the Teco kind—how theylike em! Teco cakes are so delicious, andtender, and enticingly brown! They fairly meltaway—theyre bringing back the popularity pan-cakes had in grandmas day.When she churned, the buttermilk was saved andadded to her flour, to make pancakes. Thosewere the kind!—nobody ever got enough.

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Roasting red bell peppers
cookbook
Image by Vincent Ma
I’ve seen this done enough times on TV and in cookbooks that I wanted to try it.

The result was awesome!

Sichuan cookbook
cookbook
Image by renaissancechambara

Image from page 459 of “American cookery” (1914)

January 10, 2019 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Image from page 459 of “American cookery” (1914)
cookbook
Image by Internet Archive Book Images
Identifier: americancookery19unse_4
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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About This Book: Catalog Entry
View All Images: All Images From Book

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Text Appearing Before Image:
Buy advertised Goods — Do not accept substitutes 457 The Silver Lining Extremists There was once a young maiden named Rose,Fond of Fashions extreme furbelows; And a new silhouette Though she knew silly, yetShe would straightway adopt if she chose. So by freaks which old Dame Fashion hath,Rose would sometimes seem thin as a lath, In some style like the willow; Then again, like a pillow,She would look as she walked down^the path. When it came to the waist-line, ah, me!You could never tell where hers might be; For one day it would soar, And the next it would lower,From perhaps F in alt to low G. And no wonder it was, I suppose,At the Opera, then, all the beaus Who regard with esteem, Girls who wear the extreme,At the sight of Miss Rose, rose in rows! —Blanche Elizabeth Wade.

Text Appearing After Image:
THERE need never be any if about it.Your cakes and everything else youbake always taste perfect when the ovenhas had the right temperature. And todayyou can make sure that your oven does havethe right temperature — every time! By theTaylor Oven Thermometer. TAYLOR HOME SET The Taylor Oven Thermometer (.00)tells the exact heat of the oven in figures.The Taylor Candy Thermometer (.50) tellsthe exact heat in boiling. The Taylor SugarMeter (.00) tells the exact thickness ofsyrups. Taylor Instrument Companies ROCHESTER, N. Y. Write for the TaylorRecipe Books — three ofthem. If your dealercant supply the Tay-lor Home Set, or willnot order for you,mail .50 (price ofcomplete set) direct,to us with dealersname, and it will besent you prepaid.(Prices in Canadaand far West propor-tionately higher.) AA9

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Image from page 601 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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en thoughhe be close at hand. The seine boat is now hauled upalongside and towed from a small boom,which prevents it chafing against thevessel. The crew below, all in oilskinsnow, are lying at ease, some catchinga few minutes sleep, others playingcards or looking on; and so it is for anhour or more, when from aloft theskipper shouts, Keep her off!Promptly the helmsman obeys, andour course veers slightly. He seessomething, remarks our friend, byway of information. Then suddenlyfrom the skipper, this time in a roar,Haul up the staysail, give her theballoon and gasoline, full speed anddrive her! Instantly the crew scramble on deck,the cards flying in all directions, andin a rush the orders are executed.One hurries up the rigging to assist theskipper in watching the fish, still somedistance away. The pulsations of thepowerful motor can be felt, and theroar of the laboring machinery comesfrom the engine-room below. Thevessel is tearing through the waternow, a broad belt of foam rushing by,

Text Appearing After Image:
Dumping the Fish on Deck seemingly afire with its phosphorescentglow. Get in the boat, again roarsthe skipper hoarsely, already halfwaydown the rigging. Into the boattumble twelve powerful men, promptly in their places all. Over the rail goesthe skipper, the boat is released andshoots into the inky blackness, closelyfollowed by a dory with two oarsmen,pulling for might and main; and nowwe see the fish, that is, we see some-thing. It looks as though there werea tremendous fire beneath the watersome distance off, and the glow shoneupward toward the surface, much as adistant conflagration illumines the sky.Thems mackerel, a raft of em,volunteers the cook, who has the wheel.The wind has died out and only themuffled beat of the motor is audible.Occasionally a sharp command from themasthead man, and the vessel swingsaround as we slide off in another di-rection. Time slips by, and an houris gone before suddenly a bright flashlights up our boat a quarter mile away.Promptly we glide down towar

Note About Images
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Image from page 796 of “American cookery” (1914)

December 9, 2018 · Posted in Cookbook · Comment 

Some cool cookbook images:

Image from page 796 of “American cookery” (1914)
cookbook
Image by Internet Archive Book Images
Identifier: americancookery19unse_4
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

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book

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Text Appearing Before Image:

Text Appearing After Image:
The Range that Makes Cooking Easy Coal, Wood and Gas Range large square oven below is heated by coal or wood. See the cooking surface when you want to rush things—five burnersfor gas and four covers for coal. The entire range is always availableas both coal and gas ovens can be operated at the same time, usingone for meats and the other for pastry. It Makes Cooking Easy. £*\^ Gold Medal m Glenwood Write to-day for handsome free booklet 151 that tells all about it, to Weir Stove Co., Taunton, Mass. Manufacturers of the Celebrated GlenwoodCoal, Wood and Gas Ranges, Heating; Stoves and Furnaces. Buy advertised Goods — Do not accept substitutes 797 .navi i^i\i v^-rviN 1VU1\ X

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Truffle – Stuffed Banana Cookies
cookbook
Image by yummysmellsca
Adapted from Mad Hungry Cravings by Lucinda Scala Quinn, I stuffed each sweet, fruity cookie (which I added oats to fo texture) with half a dark chocolate truffle instead of adding chocolate chips. The twist was a great unexpected treat for my banana loving dad!

Makes 10 large cookies
2 tbsp ground flaxseed
¼ cup warm water
¼ cup unsalted butter, softened
¼ cup shortening
1 tsp coarse sea salt
¼ cup sugar
½ cup brown sugar
1 ripe banana, mashed
1 tsp vanilla
1 cup spelt flour
½ tsp baking soda
¼ tsp nutmeg
5 dark chocolate truffle balls, halved

Whisk together the flaxseed and warm water, let stand 10 minutes.
In a large bowl, cream the butter, shortening, salt and sugars.
Add the flax mixture, banana and vanilla, beating well.
Add the flour, baking soda and nutmeg and mix well.
Cover and chill 1 hour
Preheat the oven to 375F and line two cookie sheets with parchment.
With half the dough, scoop 10 balls onto the cookie sheets.
Lightly press half a truffle into the centre of each cookie.
Top each truffle with remaining dough, spreading to cover the chocolate completely.
Bake 13-14 minutes.
Cool on the sheets at least 15 minutes.

Cookery books

July 12, 2012 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Cookery books
cook books
Image by Daniel Matthew

Cooks, Books and Corks
cook books
Image by arloguthrie
Our final night was spent at Cooks, Books and Corks, a private cooking lesson and dinner with wine pairings at the beautiful home of two chefs.

newberry book fair book
cook books
Image by kthread

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