Image from page 183 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)

October 10, 2018 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Image from page 183 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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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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Edinburgh from Calton Hill From Edinburgh to London By Mary H. Northend THE view of Edinburgh fromCalton Hill is always a favoritewith the tourist, who visits forthe first time the Athens of theNorth. It is even more well belovedby him who revisits Dunedin, theMaiden Town, as the Scottish Bardsloved to call their capital. Here is familiar, classic ground.Directly in front, in the middle dis-tance, looms Castle Rock, rising boldlyand abruptly from the town, and over-looking both the sea and the neigh-boring mountains. This is the oldestpart of the city, fortified long beforeauthentic history began. The most 115 116 THE BOSTON COOKING-SCHOOL MAGAZINE

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Monument to Sir Walter Scott interesting room in the castle is theapartment known as the CrownRoom, where the visitor may see thediscarded relics of Scotlands sover-eignty,— the splendid crown jewels,the scepter, the sword of state, thecrown of Scotland once worn byRobert Bruce. There is somethingprofoundly pathetic in these memorialsof Scottish royalty; the feeling is notlessened by remembering the fact thatScotland has never been conqueredwithin the memory of man. Herunion with England is simplyeconomic proposition. To the right of the picture, an the stately Gothic spire belongs to themonument erected in honor of SirWalter Scott. It is more than twohundred feet high, and is composed ofred sandstone. In its principal nichesstand figures which represent well-known characters in Scotts writings;while in the center, under a canopy,is a marble statue of Sir Walter him- self, with his favorite dog crouched byhis side. The city of Edinburgh consists oftwo towns, the Old and the New, pre

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Image from page 671 of “American cookery” (1914)
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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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hings happened.Winter waned, and by the time thetrees were all in leaf again the entireaspect of the place had changed. Quaintlittle foot bridges and cobblestone pathsand steps adorned the bare surface ofthe earth; shrubbery and vines had beenplanted in the yard and along theAqueduct wall; while a beautiful kitchengarden of made-earth was alreadypromising a bountiful harvest. Butthe master stroke of the hoboes wasthe fountain that bubbled at the backdoor. Like all else, its origin was asmysteriously beautiful as if it had beenthe work of fairies rather than that oftwo simple, kindly hearted tramps.Perhaps the good fairies did help, atleast there lay the huge hollow rockwhich Nature had shaped for it centuriesbefore. This had been regarded as aneyesore until one of the tramps suggestedthat here was the basin for a fountain,and that only the addition of a cementedstone coping would be required. 667 668 AMERICAN COOKERY Now we must locate a spring nearby,cried Mrs. Dressier triumphantly.

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PAINTING ON STAIRWAY If there is one we will find it!promised the hoboes. Twenty minutes later, as they laboredwith pick and axe in the flinty soil, aspring gushed forth out of the big rockjust above the fountain, from whichwater was easily piped down the hill-side. Today goldfish play hide-and-go-seek under water lily pads, and the waterstreams forth from the smiling mouthof a lovely little bronze cherub poisedon a mammoth turtle in the midst of thefountain. At last the tramps restedcontentedly from their labors. Soon afterwards there came a daywhen the bees and all living insectswere astir; flight after flight of birdspassed over the Hudson; young rabbitsscuttled from their burrows under therhododendrons, and a band of gypsiespassed Northward. There was wander-lust in the air. The tramps gazedwistfully after the gaudy van, and they,too, journeyed on. Shall we enter Aqua Rock from thehighway, climbing the stone stairwaywhich winds round several landings, up,x\p to the tiptop of the t

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Image from page 42 of “Memoirs of the Bernice Pauahi Bishop Museum” (1918)

October 2, 2018 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 42 of “Memoirs of the Bernice Pauahi Bishop Museum” (1918)
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Identifier: memoirsofbernice00v7bern
Title: Memoirs of the Bernice Pauahi Bishop Museum
Year: 1918 (1910s)
Authors: Bernice Pauahi Bishop Museum (Honolulu)
Subjects:
Publisher: Honolulu : Bishop Museum Press
Contributing Library: Brigham Young University Hawaii, Joseph F. Smith Library
Digitizing Sponsor: Consortium of Church Libraries and Archives

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orical matters, he can at least appeal to thebest authority we have, Fornander.1 It is not necessary to go back beyond the descendant of the renowned Kualii,2Kamakahelei who was Queen (Moi) of Kauai when Cook arrived at Waimea in January,1778. Her first husband was Kaneoneo who was killed on Oahu about 1785-6, and whoseshin-bone forms the kumu of a famous kahili handle in the Bishop Museum (No. 24).With Kaneoneo Kamakahelei had two daughters, one of whom Kapuaamohu became oneof the wives of Kaumualii and grandmother of the late Queen Kapiolani. At the timeof Cooks visit Kamakahelei had another husband the celebrated Keaokulani youngerbrother of Kahekili, Moi of Maui. With Keaokulani Kamakahelei had a son Kaumualii.The father was killed at the battle of Kukiiahu, Oahu, November, 1794, two years afterthe visit of Vancouver who noticed the young prince as about fourteen years old (he was ■The Polynesian Race, II, 297. aB. P. B. M. Memoirs, IV, 28, 369. Ml MOIKS IU-11,.1 MlM l m \ .., \

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THE REIS CAPE. AHUULA OF KAUMUALII. 31 probably several years older). On the death of his mother, a date not recorded butprobably soon after the death of Kaeoknlani, Kanmnalii became Moi of Kauai. All the accounts of this prince picture him as an intelligent and worthy sover-eign. Quoting Alexander: From his personal qualities, both of mind and body, hewas the bean ideal of a Hawaiian chief, and was universally beloved by his subjectsand by foreigners. He was the only Hawaiian who had learned to read and write theEnglish language to any extent. And again (I.e., p. 175), At Kanmualiis urgentrequest Messrs. Whitney and Rnggles went to reside at Waimea, Kanai. No chief gaveChristianity so cordial a reception, or made such rapid improvement as Kanmnalii.His wife Kapuli or Deborah as afterwards christened, exercised great influence overhis mind. (Jarvis, Chap. VII.) In 1 Ski Kanmnalii was persuaded to visit Kamehameha on Oahn to considerthe political position of Kanai which alone remained

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My 4 little wabbits
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Image by Lindsay_Silveira
Sweet memories of my wittle babies.. now skipping about in a kiddie school. Miss u guys..

Image from page 789 of “The Ladies’ home journal” (1889)

September 23, 2018 · Posted in Cookbook · Comment 

Some cool cookbook images:

Image from page 789 of “The Ladies’ home journal” (1889)
cookbook
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Identifier: ladieshomejourna65janwyet
Title: The Ladies’ home journal
Year: 1889 (1880s)
Authors: Wyeth, N. C. (Newell Convers), 1882-1945
Subjects: Women’s periodicals Janice Bluestein Longone Culinary Archive
Publisher: Philadelphia : [s.n.]
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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elf. The can openeris folded in to the wall when not working;there is even a rack for pan lids on the sideof the cabinet at the left for speed-up. Atthe food-preparation center by the refriger-ator, a narrow shelf above the work-countercanisters holds cookbooks and recipe file outof the way but leaves room on the counter forthe mixer. For the young five-to-nine wiveswho go to business from nine to five, themixer and the pressure saucepan are symbolsof their generation. My mother used to whipegg whites for angel cake with a wire whiskon a flowered china platter. It took a longtime and a lot of energy. The cook of thiskitchen turns on the beater, and while thewhites froth—not too dry—she sets the table,sets the oven timer and perhaps gets a chanceto set herself down. The young housekeepers on the Journalstaff do most of their marketing on Saturday,stocking up for the week. When its a ques-tion of money or space, they vote for a largerefrigerator even if it means a smaller range. £9

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C a

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Image from page 528 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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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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Welchs Grape Juice It comes from the bottle as it comes from thegrowing grapes—pure, fresh and invigorating.Nothing is put in to preserve it or to heightenits color. Nothing gets in to affect its purity.Drinking it is like eating the choicest Concordgrapes. If your dealer doesnt keep Welchs, send .00 for trial dozen pints,express prepaid east of Omaha. Booklet of forty delicious ways ofusing Welchs Grape Juice free. Sample 3-oz. bottle by mail, 10c. The Welch Grape Juice Co., Westfield, N.Y.

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( PRACTICAL BINDERS for BOSTON COOKING-SCHOOL MAGAZINE We have had made a number of binders in green, red, and ecru buckram,appropriately lettered. They are neat, attractive, and practical. Each holds conveniently from oneto ten copies (a full year) of the magazine. As there is published in the last number (May) of each volume a completeindex, by preserving the magazines in a binder one will have at the end ofthe year a complete book on cooking and household science handy for ref-erence at all times. TO ANY present subscriber who sends us one new subscription at $ i wewill send, postpaid, as premium (as long as they last), one of thesebinders. Price 50c., postpaid. Address BOSTON COOKING-SCHOOL MAGAZINE372 Boylston Street, Boston, Mass. I Buy advertised goods — do not accept substitutes THE BOSTON COOKING-SCHOOL MAGAZINE «XRAY il Stove Polish: AskYourDealet,for it Trade-Mark SHINES EASIEST SHINES BRIGHTEST CANNOT EXPLODE LASTS LONGEST Free Sample, Address Dept. 23 LAMONT, CORLISS &a

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January 1: Our Cookbooks Are Friends
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Image by sarahbest

Image from page 953 of “The Ladies’ home journal” (1889)

September 16, 2018 · Posted in Cook Books · Comment 

Check out these cook books images:

Image from page 953 of “The Ladies’ home journal” (1889)
cook books
Image by Internet Archive Book Images
Identifier: ladieshomejourna65janwyet
Title: The Ladies’ home journal
Year: 1889 (1880s)
Authors: Wyeth, N. C. (Newell Convers), 1882-1945
Subjects: Women’s periodicals Janice Bluestein Longone Culinary Archive
Publisher: Philadelphia : [s.n.]
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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BY MALCOLM LA Ill IIIti Malcolm LaPrade, author of THAT MAN IN THE KITCHEN, acquired an interest in foods at an early age, and admits thatcooking is his favorite sport. To many he is well known as TheMan From Cooks.1 In 1925 he began his first series of radio trav-elogues and continued them for fifteen years, hardly stopping toCatch his hreath. He has traveled in almost every part of theworld and his commentaries were a delight to those listeners witha yearning for far-off places. [AN does not cook by recipes alone. Secure in the knowledgethat all the worlds great chefs have been men, he relies on hisnatural talent. Despising rules anil regulations, he approachesculinary problems as a creative artist and avoids the use ofmeasuring spoons or other gadgets that take the sporting elementout of cookery. If the result is unexpected, he can always say heplanned it that way. Every wife of a cooking husband knows thatthe masculine ego in the kitchen is a tiling to be reckoned with. Thebest sh

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Image from page 37 of “The ideal cook book” (1902)
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Identifier: idealcookbook00greg
Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Subjects:
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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^0Z?Z/s~^7-

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So gladly we welcome the happy day,That comes when the summer is oer, When the scattered friends we love so well,Round the home hearth meet once more! A peanut doll dressed in blue and white crepe paper inPuritan costume, holding a few heads of wheat, makes an appro-priate and dainty Thanksgiving favor. Decorate the table with autumn leaves. Corn, husked and tied together, ismost effective, suspended here and there from the walls and between the doors.As Thanksgiving is the one day of the year when all America gives praise for pros-perity and freedom, an unusually well-filled board is not only in good taste, but isexpected. To make a unique Thanksgiving dessert, cut a small pumpkin across the top.Carefully scoop out the inside. Place on a dish and fill with Floating Island;replace the pumpkin top. Garnish the platter with generous sprigs of autumnleaves, and on these lay a variety of sliced cakes. MENU Let us eat and be merry.—Luke iS:2JDINNER Oysters on Half Shell Mutton BrothCeler

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Image taken from page 109 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’

September 6, 2018 · Posted in Cook Books · Comment 

Some cool cook books images:

Image taken from page 109 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’
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Image by The British Library
Image taken from:

Title: "[Old Touraine. The life and history of the famous châteaux of France.]"
Author: COOK, Theodore Andrea – Sir
Shelfmark: "British Library HMNTS 010171.e.16."
Volume: 01
Page: 109
Place of Publishing: London
Date of Publishing: 1893
Publisher: Percival & Co.
Edition: Second edition, revised.
Issuance: monographic
Identifier: 000773255

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the little book of calm
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Image by davebrny
Black Books: Episode 1: Cooking the Books

Let go once in a while, you are a loose Lily floating down an amber river

Whenever you’re in a tight spot, try to imagine yourself marooned on a beautiful desert island’.

When you rest, you are a king surveying your estate. Look at the woodland, the peacocks on the lawn. Be the king of your own calm kingdom

If you want to feel calm, eat more raw fruit and vegetables, yoghurt, milk and seeds.

When you’re feeling under pressure, do something different. Roll up your sleeves, or eat an orange.

Be on the look out for things that make you laugh. If you see nothing worth laughing at, pretend you see it, then laugh.

Add a dab of lavender to milk; leave town with an orange, and pretend you’re laughing at it.

Image taken from page 138 of ‘Cook’s Guide to Paris and its Exhibition, 1878. With plan of Paris. Compiled by Mr. Charles Moonen, etc’
cook books
Image by The British Library
Image taken from:

Title: "Cook’s Guide to Paris and its Exhibition, 1878. With plan of Paris. Compiled by Mr. Charles Moonen, etc", "Guide Books. Paris"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10168.b.5."
Page: 138
Place of Publishing: London
Date of Publishing: 1878
Publisher: Thomas Cook & Son
Issuance: monographic
Identifier: 000773433

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 138)
Download the PDF for this book Image found on book scan 138 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

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