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Image taken from page 217 of ‘Old Touraine. The life and history of the famous châteaux of France’
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Title: "Old Touraine. The life and history of the famous châteaux of France"
Author: COOK, Theodore Andrea – Sir
Shelfmark: "British Library HMNTS 10174.g.26."
Volume: 02
Page: 217
Place of Publishing: London
Date of Publishing: 1892
Publisher: Percival & Co.
Issuance: monographic
Identifier: 000773254
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“Facts must be faced. Vegetables simply don’t taste as good as most other things do.” ―Peg Bracken
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“Facts must be faced. Vegetables simply don’t taste as good as most other things do.” ―Peg Bracken, The Compleat I Hate to Cook Book
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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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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
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betty crocker hostess cookbook
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Ayurvedic diet made simple
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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/
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Mais egalement vernissage de la nouvelle exposition temporaire…
Et nous retrouverons les activites ‘classiques’ telles que le barbecue , les demonstrations (en forge et orfevrerie), l’exposition des productions de nos stagiaires actuels et anciens, une coulee de bronze…
Le Musee bruxellois de l’industrie et du travail, installe A? Molenbeek-Saint-Jean (Bruxelles) dans un quartier au passe fortement marque par la??industrialisation, propose une approche originale de la??histoire du travail en Region de Bruxelles-Capitale.
Cour de l’ancienne fonderie
Les bA?timents, recemment restaures, sont l’ancien siA?ge da??une importante fonderie, la Compagnie des Bronzes de Bruxelles.
Le Musee de La Fonderie conserve da??importantes collections de machines et da??outillages et da??importantes archives sur differents supports. Il ne presente pas da??expositions permanentes, mais des expositions temporaires.
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Toronto is pretty great. Nice city, nice people, lots of good food and drink. Little chilly, however.
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Image by miguel_discart_photos
Cette annee comme chaque annee, nous ferons la fete a LA FONDERIE pour terminer en beaute les stages organises en partenariat avec Feu et Fer ! asbl.
Mais egalement vernissage de la nouvelle exposition temporaire…
Et nous retrouverons les activites ‘classiques’ telles que le barbecue , les demonstrations (en forge et orfevrerie), l’exposition des productions de nos stagiaires actuels et anciens, une coulee de bronze…
Le Musee bruxellois de l’industrie et du travail, installe A? Molenbeek-Saint-Jean (Bruxelles) dans un quartier au passe fortement marque par la??industrialisation, propose une approche originale de la??histoire du travail en Region de Bruxelles-Capitale.
Cour de l’ancienne fonderie
Les bA?timents, recemment restaures, sont l’ancien siA?ge da??une importante fonderie, la Compagnie des Bronzes de Bruxelles.
Le Musee de La Fonderie conserve da??importantes collections de machines et da??outillages et da??importantes archives sur differents supports. Il ne presente pas da??expositions permanentes, mais des expositions temporaires.
Il est la??emanation de La Fonderie – Centre da??Histoire A?conomique et Sociale de la Region Bruxelloise, qui propose un centre de documentation et de recherche, des publications, ainsi que des parcours decouvertes urbains et portuaires de la??histoire industrielle de Bruxelles.
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