Image from page 53 of “American cookery” (1914)
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Image from page 53 of “American cookery” (1914)
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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-
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“Dinner in the Beer Garden” & goodies (02)
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.]
**************
"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."
**************
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 taken from page 7 of ‘England Picturesque and Descriptive … With … illustrations’
A few nice cook books images I found:
Image taken from page 7 of ‘England Picturesque and Descriptive … With … illustrations’
Image by The British Library
Image taken from:
Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 7
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834
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Image taken from page 259 of ‘The Hand-book to Arizona: its resources, history … and scenery. … Illustrated. Accompanied with a new map of the territory’
Image by The British Library
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Title: "The Hand-book to Arizona: its resources, history … and scenery. … Illustrated. Accompanied with a new map of the territory"
Author: HINTON, Richard Josiah.
Shelfmark: "British Library HMNTS 10408.bb.41.", "British Library DSC MFE/33/21019 *1*"
Page: 259
Place of Publishing: San Francisco
Date of Publishing: 1878
Publisher: App. ci. Payot, Upham & Co.
Issuance: monographic
Identifier: 001689786
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Image from page 242 of “American cookery” (1914)
Some cool cookbook images:
Image from page 242 of “American cookery” (1914)
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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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
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
Image by renaissancechambara
Image taken from page 157 of ‘Volcanoes of North America, etc’
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Image taken from page 157 of ‘Volcanoes of North America, etc’
Image by The British Library
View this map on the BL Georeferencer service.
Image taken from:
Title: "Volcanoes of North America, etc"
Author: RUSSELL, Israel Cook.
Shelfmark: "British Library HMNTS 07107.i.5."
Page: 157
Place of Publishing: New York
Date of Publishing: 1897
Publisher: Macmillan Co.
Issuance: monographic
Identifier: 003193716
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Open the page in the British Library’s itemViewer (page image 157)
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Image from page 465 of “The standard domestic science cook book” (1908)
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Identifier: cu31924073879508
Title: The standard domestic science cook book
Year: 1908 (1900s)
Authors: Lee, William H. (William Henry), 1848-1913 Hansey, Jennie Adrienne, 1843-
Subjects: Cookery, American cbk
Publisher: Chicago, Laird & Lee
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN
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CopyriBht, 1908, by Wm. H. Lee.
Text Appearing After Image:
TURKEY sinews are exceeding-ly tougfh, but if removedfrom the drumsticks before cooking, the meat will be asgood as that of the second joint, considered by some thebest part of fowl. Usually prepared for special occasions. Work the turkey leg at the joint, pressing the thumbinto the flesh, and at the same time give a rotary move-,ment to the joint. This should be done for two or threeminutes or until the joint loosens and the flesh becomessoft. Then with a sharp knife or pair of scissors make anincision about an inch long- just inside the leg from thejoint toward the body. Use a strong tool, something likea heavy skewer (iron or wooden pin), with which the sitiews(muscles) can be picked up one at a time and drawn out.Each leg contains eleven sinews. When all the sinews havebeen taken out, cut the leg at the joint and with a needleand thread draw the edges of the skin closely together. The fowl should not be put in water, nor at any timebe permitted to soak, because this would destroy
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Image taken from page 463 of ‘England Picturesque and Descriptive … With … illustrations’
A few nice cook books images I found:
Image taken from page 463 of ‘England Picturesque and Descriptive … With … illustrations’
Image by The British Library
Image taken from:
Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 463
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 463)
Download the PDF for this book Image found on book scan 463 (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.
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Taste Canada Cooks the Books 2014
Image by LexnGer
Stratford Chefs School team cooked Malaysian Lobster Coconut Curry from Jason Lynch’s Straight from the Line: Recipes and Reflections from a Chef at Work at Taste Canada Cooks the Books 2014
Image from page 569 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
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Identifier: smileyscookbooku00smil
Title: Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..
Year: 1895 (1890s)
Authors: Smiley, James Bethuel, [from old catalog] ed
Subjects: Cookery, American cbk
Publisher: Chicago, Smiley publishing company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
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em in astrong brine for 2 days, changing it once;then put them in cold water for 1 day;drain, and pour on boiling hot, a solutionof ^ vinegar and |- water; when cold, drainthem, put into jars, and cover with strongcider vinegar, boiling hot. Tie up whencold. They are sometimes filled, beforebeing put into the jars, with a stuffingmade of cabbage head, chopped fine, sea-soned with salt and white mustard^seed mixed in well; then sew up,put in jars, and cover with cold spiced vinegar. PICCALILLI.—Slice 1 package of- green tomatoes, add 2 cupssalt, cover with water and let stand 24 hours, then put into freshwater; squeeze out of this and add 12 green peppers, 6 onions, 1 headof cabbage, chop all very fine, cover with vinegar and scald; thendrain off, add 2 cui^s of molasses, 1 tables^TOon cloves, allspice, and 2oz. white mustard=seed, and cover with cold vinegar. GREEN TOMATO PICKLES.—Slice 1 peck of green tomatoesand let stand over night with a little salt si)rinkled between them; in
Text Appearing After Image:
SOUR PICKLES 539 the morning put them into weak vinegar and scald; remove the toma-toes and when cold put in jars. Take strong cider vinegar to cover,add 1 cup sugar, 4 green peppers, mustard and spice to taste, bringit to a boil, and pour over the tomatoes. RIPE TOMATO PICKLES.—Use the small yellow plum toma-toes; prick them with a coarse needle, pack in jars, and cover withhot cider vinegar, spiced or not as preferred. Cover close and keepin a cool place. PICKLED TURNIPS.—Wash them, but do not break the skinor the juice will escape; boil them, and when done, pare, cut in slices^ inch thick, and pour on spiced vinegar boiling hot. They are besteaten when new. PICKLED WALNUTS OR BUTTERNUTS.—Gather them whenyoung enough to be pierced readily with a pin; put them in strongbrine, and leave them 7 days, changing it every other day; then takethem out, wipe dry, and pierce them with a large needle in a numberof places; cover them for 8 hours, or over night, with cold water;then drain,
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