Cooking an artichoke: Trimming the leaves.

December 1, 2019 · Posted in Recipes · Comment 

Some cool recipes images:

Cooking an artichoke: Trimming the leaves.
recipes
Image by Thomas Cizauskas
Select a fresh artichoke. (The top leaves of a fresh artichoke will squeak a bit when pinched.)

Use a large, sharp knife and cut off the top third of the artichoke. Peel off the smallest bottom leaves, and use scissors to trim the sharp thorn tips off each of the remaining leaves. Use the knife to cut the stem off close to the bulb, making the cut as straight as possible so the artichoke can easily sit upright without tipping over.

Step 1. Trimming the leaves.
Step 2. Simmer upside-down
Step 3. Simmer right-side up.
Step 4. Eat the leaves.
Step 5. Preparing the choke.
Step 6. Removing the ‘hair.’
Step 87: Eating the choke.

Adapted from:
"How To Make (And Eat) A Perfect Steamed Artichoke"
Summer Tomato.

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

Cedar Plank Halibut
recipes
Image by healthiermi
Find the recipe here.

Big Sky Vegetarian Chili
recipes
Image by orionpozo
from Here’s What’s Cooking by Chugwater Chili Corporation

Image from page 452 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)

October 26, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 452 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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

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:
xt come the vegetables —Not too many; you can fixAll the way from three to sixViand-groaning tables.Then the entrees find a place(All titbits and meant to brace A waning appetite);These should be not more than three,Made daintily so as to be The epicures delight.Here a punch should come between, 1 reason,And game along with it (if in season).The pie and pudding, fruit and cake,And last some liquor. Now, whatllyou take? John Willy. Teacher:roo? Johnny, what is a kanga- Johnny: A kangaroo is a curvedstick of wood used by the Australiansas a weapon. When projected violentlyinto the air, it returns in the direction Buy advertised goods — do not accept substitutesxvi ADVERTISEMENTS California Products Buy Them Direct-Where They Grow WE PAY THE FREIGHT To any Railway Station in the United States Dried Fruit Assortment No. 118 lbs. Prunes, large size10 lbs. Peaches10 lbs. Apricots4 lbs. loose Muscat Raisins4 lbs. Seedless Muscat Raisins4 lbs. Seedless Sultana Raisins 50 lbs. Price, .00

Text Appearing After Image:
Canned Fruit Apricots, Peaches, Pears and Plums Large selected fruit put up in heavy cane syrup Orange-Sage Honey Soft Shell Walnuts and Almonds lip filial F£l Tit f*f* Every California Product which we sell and stand ready to refund your money if unsatisfactory. OUR REFERENCE:First National Bank, Col-ton, Calif. Write them.WE SHIPPED OURPRODUCTS Last Sea-son to Every State inthe Union, also Mexico Any Language Will Do for Us Schreiben Sie uns in DeutschSchrytons in het HollandschTils skriv os paa DanskSkrif pa SvenskSkriv paa NorskEcrivec nous en FrancaisScrivetezi ItalianoEscribanos v. en EspanolNapisu v CeskyPisi donasi po Polska WRITE FOR PRICELIST OF ALL AS-SORTMENTS ANDFULL PARTICULARS P R O M P TDELIVERY CALIFORNIA FRUIT PRODUCTS COMPANY AVENUE 18, COLTON, CALIFORNIA Buy advertised goods — do not accept substitutes THE BOSTON COOKING-SCHOOL MAGAZINE ExquisiteWinter and Delicious Ice-Crearrv quickly made witR Junket Tablets We send ten tablets to make ten quarts onreceipt of

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.

Apple-Chef Tim Cook: Angela Merkel ist “phänomenale Führungspersönlichkeit”
cook books
Image by marcoverch
✅ Marco Verch is a Professional Photographer and Speaker from Cologne. 👆 This image can be used under Creative Commons 2.0. Please link to the original photo and the license.

Image from page 966 of “The Wisconsin blue book” (1889)
cook books
Image by Internet Archive Book Images
Identifier: wisconsinblueboo00wisc_0
Title: The Wisconsin blue book
Year: 1889 (1880s)
Authors: Wisconsin. Office of the Secretary of State. Legislative manual of the State of Wisconsin Wisconsin. Bureau of Labor and Industrial Statistics. Blue book of the State of Wisconsin Industrial Commission of Wisconsin Wisconsin. State Printing Board Wisconsin. Legislature. Legislative Reference Library Wisconsin. Legislature. Legislative Reference Bureau Wisconsin. Blue book of the State of Wisconsin
Subjects:
Publisher: Madison
Contributing Library: Allen County Public Library Genealogy Center
Digitizing Sponsor: Internet Archive

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:
hile the husband goes to the N.i aal Home. A,I this class in the Cottages which have beei r two | \ husband and wife. They then have the benefit of a home of th * tho labor of cooking is dispensed with, and all, except the ■Ick, eat el a WMnffHHl M te> Ihfll -..« & •*•pltal building for the siek, of whom there are necessarily always a large number. The Grand Army of the Republic has thus far e\|>–:-, led – .mil grounds. ,000, contributions of its members and of the \ * given for cottages by benevolent cltttens, not members of r. > G LB The current expenses of the institution are bOHM by a tH at | appropriation of 00 a wtvafor each inmate. Up to January 1, 1^.. thh sum was $ .07i. The present number ofInmate is 81. The pressure for accommodations is great, many apj-i .cations, being OOW-Stat rly delayed for laoll Of room. The leoatton is on the shores of one of the chain of lakes, and Is unsurpaf s senerj.

Text Appearing After Image:
STATE MILITIA, 463 WISCONSIN NATIONAL GUARD. COMMANDER IX CHIEF AXD STAFF. Ojflce. Rank. Name. v Residence. Commander in Chief Governor William D. Hoard Fort Atkinson.. Adjutant General Brigadier General. George W. Burohard.. Fort Atkinson. Quartermaster General Brigadier General. Michael Griffin Eau Claira. Surgeon General Brigadier General. Henry Palmer Janesville. Assistant Inspector General… Colonel Charles King Milwaukee. Acting Inspector Rifle Practice Colonel Theodore W. Goldin… Janesville. Acting Judge Adv. General. . Colonel Isaac II. Wing Bayfield. Acting Engineer in Chief Colonel David W. Curtis. Fort Atkinson Military Secretary Colonel Henry Casson Yiroqua. Aid de Camp Colonel Jesse Stone Water-town. Aid de Camp Colonel Frederick Becker Manitowoc. Aid de Camp Colonel James A. Cole Madison. Aid de Camp Colonel George W. Peck Milwaukee. Assistant Adjutant General… Major Frederick L. Phillips.. Fox Lake. Asst. Quartermaster General.. Major John W. Curran Sparta. REGIMEN

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.

Image from page 498 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)

June 27, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 498 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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

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:
Moulds for Making Starch Impressions into the mould, filling it to overflow;cover with paper, press the cover downover the paper, then pack in equalmeasures of salt and crushed ice. Letstand three hours. Silk Pudding Put two cups of water and a glassof jam or jelly in a double boiler; addthe juice of half a lemon and when hot

Text Appearing After Image:
Merry Widow Salad, Boston Style stir in half a cup of fine tapioca; letcook until the tapioca is transparent.Add a scant teaspoonful of salt andserve hot with cream and sugar. Fora more elaborate dish, just beforeserving fold in the whites of two 336 THE BOSTON COOKING-SCHOOL MAGAZINE eggs, beaten dry. Serve with creamor with a boiled custard made of the yolks. Apples Baked with Strawberry Jam Core sound apples, peel and set intoa baking dish; fill the cavities in thecenters with strawberry or other jam thickened remove from the fire anduse when cold. Confectioners Icing Sift two cups of confectioners sugar;add half a teaspoonful of vanilla toone-fourth a cup of hot water and useto stir the sugar to a paste. Not all

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.

Image from page 103 of “One hundred and one famous poems, with a prose supplement” (1922)
cook books
Image by Internet Archive Book Images
Identifier: onehundredonefam02cook
Title: One hundred and one famous poems, with a prose supplement
Year: 1922 (1920s)
Authors: Cook, Roy Jay, 1873- [from old catalog] comp
Subjects: English poetry American poetry
Publisher: Chicago, R. J. Cook
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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:
he solemn brood of care Plod on, and each one as before shall chase His favorite phantom; yet all these shall leave Their mirth and their employments, and shall come And make their bed with thee. As the long train Of ages glides away, the sons of men— The youth in lifes green spring, and he who goes In the full strength of years, matron and maid, And the sweet babe, and the gray-headed man— Shall one by one be gathered to thy side, By those, who in their turn shall follow them. So live that when thy summons comes to joinThe innumerable caravan that movesTo that mysterious realm, where each shall takeHis chamber in the silent halls of death,Thou go not, like the quarry-slave at night,Scourged to his dungeon, but, sustained and soothedBy an unfaltering trust, approach thy graveLike one who wraps the drapery of his couchAbout him, and lies down to pleasant dreams. By special permission ofD. Appleton & Company. Page Ninety-three ($ Jts ^jlnnbxzb ztxt& ©ns ^ctmtxvcs Ift&tms

Text Appearing After Image:
The Childrens Hot Henry Wadsworth Longfellow (Bom February 27, 1807; Died March1882) Between the dark and the daylight,When the light is beginning to lower. Comes a pause in the days occupationsThat is known as the Childrens Hour. I hear in the chamber above me The patter of little feet,The sound of a door that is opened, And voices soft and sweet. From my study I see in the lamplight,Descending the broad hall stair, Grave Alice and laughing Allegra,And Edith with golden hair. A whisper, and then a silence; Yet I know by their merry eyes,They are plotting and planning together To take me by surprise. A sudden rush from the stairway,A sudden raid from the hall! By three doors left unguardedThey enter my castle wall! They climb up into my turret, Oer the arms and back of my chair: If I try to escape, they surround me;They seem to be everywhere. They almost devour me with kisses,Their arms about me entwine, Till I think of the Bishop of BingenIn his Mouse-Tower on the Rhine. Page Ninety-

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.

Image from page 709 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)

December 14, 2018 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 709 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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

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:
ANTITANNIC INFUSERMade of Fine White Earthenware. 50c, by Mail 60c. F. A. WALKER & CO., Importers 83-85 Cornhill, Boston, Mass. PIEDMONTRED CEDAR u HIGH BOY brings Cedar wood to its highest andmost perfect usefulness. Mice andinsects shun red cedar, and it is proofagainst dust and dampness, making itthe ideal material for all clothing re-ceptacles. This High Boy is solidly builtand heavily bound with bradded copperbands, containing four spaciousdraw-ers. Sold at low factory prices, andshipped with the pri vilt-ge of examina-tion, WITHOUT COST TO YOU. We also manufacture Red Cedar Chestsin numerous styles and sizes;TreasureChests, B<:d Boom Chests, Under-the-Bed Chests, Skirt Chests, and Shirt-waist Chests, all beautifully finishedin dull natural shellac, rubbed, waxedand polished; also Gum and CypressI with the finf-st qualityof Japanese matting, trimmed with rattan.Write at once for our complete Free Catalog. Piedmont Red Cedar Chest Co.^epua, states* n, c

Text Appearing After Image:
up from town, and its really going tobe a grand affair. Dont be horrid,Lena; Ill be in at five and help you getready, and Ill do your hair up for youthat new way thats so becoming toyou. No; Im going to stay at hometo-day, said Lena crossly. Imgoing to finish the last bit of mycrochet edging and then Im going togive Jonahs fur a good brushing; helooks disreputable. Poor thing! Iveneglected him shamefully of late, andIm not going out so much any moreeither, so there! But, Lena, Abbie reiterated, theyreally need you; they need you dread-fully. Mrs. Tubbs has had her blackgrenadine all made over for the occa-sion; and Mercedes is going to wearher new rose-pink China silk. Andyou know a misty, moisty eveningwould take all the gloss out of it, letalone the pouring rain weve beenhaving all day; and Mercedes says— If Mercedes Tubbs is afraid of thewet, she may stay at home for all me,grumbled Lena. Im sure my graypongee looks bad enough by this time,and where am I to get another? IfMrs. Tu

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.

Image taken from page 660 of ‘[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]’
cook books
Image by The British Library
Image taken from:

Title: "[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]", "Logs and Journals. Collected Editions"
Author: COOK, James – the Circumnavigator
Shelfmark: "British Library HMNTS 10003.d.9."
Volume: 01
Page: 660
Place of Publishing: London & New York
Date of Publishing: 1852
Publisher: John Tallis & Co.
Issuance: monographic
Identifier: 000772649

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 660)
Download the PDF for this book Image found on book scan 660 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.

Order a higher quality version from here.

Image taken from page 566 of ‘The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc’
cook books
Image by The British Library
Image taken from:

Title: "The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc"
Author: COOK, Andrew George.
Shelfmark: "British Library HMNTS 794.i.35.", "British Library HMNTS 07822.dd.19."
Volume: 01
Page: 566
Place of Publishing: London
Date of Publishing: 1819
Publisher: Thomas Kelly
Issuance: monographic
Identifier: 000772054

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 566)
Download the PDF for this book Image found on book scan 566 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.

Order a higher quality version from here.

Image from page 657 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)

December 5, 2018 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Image from page 657 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

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:
Another View of same Room 454 THE BOSTON COOKIXG-SCHOOL MAGAZINE

Text Appearing After Image:
Chamber in Bungalow gether it is a fine example of a simple,inexpensive living-room, and one wellworthy of imitation. The two illustrations that followshow the dining-room of the samebungalow. The walls are hung insilver-white Japanese grass cloth edgedat the top with a narrow whitemolding, and the woodwork is alsopainted white. A high-back settleis built into the wall at one side of thefireplace, and above it extends a narrowshelf, which adjoins the mantel shelfat one end, and on both are displayedsome rare old pewter pieces of whichware the owner of the bungalow has avery fine collection. A few^ prints adornthe walls, and a large arts and crafts rug,in shades of green and white, partiallycovers the hardwrood polished floor.The dining-table, side table and long,low buffet are of the arts and craftstype, painted white, and the Windsordining-chairs are stained to correspondand cushioned in dark green plush. There is nothing pretentious aboutthis dining-room; it is just a com-fortable,

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.

The Cheese Lover’s Cookbook & Guide
cookbook
Image by artizone
Everything you need to know about cheese: History, nutrition, buying, storing and serving tips plus cheese and wine pairings, cheese courses, cheese charts, etc. and over 150 mouth-watering recipes using cheeses of all types and varieties.

Image from page 324 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

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:
ot, that even aprofessional cleaner would not guarantee to put it in first-class condition. We make this extract from her letter: I made a warm suds of Ivory Soap and washed it (the plume) in that untilit was as clean and white as it ever was. Then I rinsed every particle of soap . i out. After that I tied the plume in an open window by a few of the little feathersat the end, so that the wind could keep it in motion all the time it was drying.When the plume was thoroughly dry, it was as beautifully clean and fluffy as thebest professional cleaner could have made it. Since then I have bought somewhite plumes and tips for almost nothing, because they were horribly soiled,and with warm water and Ivory Soap I have put them in first-class condition. Another proof—if proof were needed—of the fact that for everypurpose that involves the use of a better-than-ordinary soap,Ivory Soap is unequalled. Ivory Soap – 9942foo Per Cent. Pure. Buy advertised goods — do not accept substitutesxxxii

Text Appearing After Image:
Ring out a slowly dying cause,And ancient forms of party strife;Ring in the nobler modes of life, With sweeter manners, purer laws. Ring in the valiant man and free,The larger heart, the kindlier hand;Ring out the darkness of the land, Ring in the Christ that is to he. —Tennyson

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.

Next Page »