Image taken from page 157 of ‘Volcanoes of North America, etc’

April 20, 2019 · Posted in Cook Books · Comment 

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Image taken from page 157 of ‘Volcanoes of North America, etc’
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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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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.

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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’

March 28, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 463 of ‘England Picturesque and Descriptive … With … illustrations’
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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

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Taste Canada Cooks the Books 2014
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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

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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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Image taken from page 30 of ‘[Old Touraine. The life and history of the famous châteaux of France.]’

March 27, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image taken from page 30 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 10169.eee.1."
Volume: 02
Page: 30
Place of Publishing: London
Date of Publishing: 1898
Publisher: Rivingtons
Edition: Third edition, revised.
Issuance: monographic
Identifier: 000773256

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Image taken from page 204 of ‘[Cook’s Tourist’s Handbook for Southern Italy. [With maps.]]’
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Title: "[Cook’s Tourist’s Handbook for Southern Italy. [With maps.]]", "Guide Books. Italy, Southern"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10136.bbb.38."
Page: 204
Place of Publishing: London
Date of Publishing: 1899
Publisher: Thomas Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773367

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Image from page 140 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)

March 5, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 140 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
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Identifier: purefoodcookbook00madd
Title: The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook
Year: 1914 (1910s)
Authors: Maddocks, Mildred, ed Wiley, Harvey Washington, 1844-1930
Subjects: Cookery, American cbk
Publisher: New York, Hearst’s international library co.
Contributing Library: New York Public Library
Digitizing Sponsor: MSN

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repare a thick custard by boiling a cupful of washedrice in slightly salted milk; cook until the rice is dry andtender, stirring in one well-beaten egg, a scant table-spoonful of sugar, a few drops of vanilla extract, andtwo tablespoonfuls of cream ; beat until light and pourinto shallow china cups, placing in the ice-box to be-come firm; when cold unmold and, with a sharp spoon,remove a portion of the rice from the center of each cup,filling the depressions with sliced preserved peaches anda little of the syrup; cover the top with powdered maca-roon crumbs, and after arranging on a baking sheet runinto a hot oven for about five minutes: serve with thickcream. Carrotina Rice Put one and one-quarter cup fuls of the best rice(picked but not washed) in covered stew-pan with twotablespoonfuls of butter, one-half of a tablespoonful ofpaprika (Hungarian pepper), and one teaspoonful ofsalt. Mix well. Place, covered, in hot oven for tenminutes, take out, add a good-sized carrot cut into cubes

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S o G

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Image from page 59 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)
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Identifier: bookshelfforboys00univ9
Title: The Bookshelf for boys and girls Children’s Book of Fact and Fancy
Year: 1912 (1910s)
Authors: University Society, New York
Subjects: Children’s literature Children’s encyclopedias and dictionaries Literature Encyclopedias and dictionaries
Publisher: New York. : University Society
Contributing Library: Brigham Young University-Idaho, David O. McKay Library
Digitizing Sponsor: Brigham Young University-Idaho

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e there in the valley of Dilly-Dally From seven till after nine.It s here with the bees we do as we please, Said little Somcotlicrtime.While here we stay We play and play— What else is half so fine? And then they were off to the By-and-by tree,Where the big cockatooAnd the little cuckooWere calling away with noisy ado :We dine some time; some time we dine !But oh, we are hungry as we can be!Our little boys said: And who can seeA sign when dinner ready will be ? Then the cockatoo winked at the little cuckooSome time, some time we 11 wait on you.This, boys, is the land of Weregoingto;It s a long way off from Nowrightaziuy,Where even the cooks are on time, they say. 42 POEMS FOR CHILDREN OF ALL AGES But this is the place for lads like you:You may take all day to button your shoe;You may take a year for nothing to do!What time is it, eh ? Next time at your easeSome time, any time, save now, if you pleaseOur clocks never strike; they drawl but one chime:Some other day ! Some other time !

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IN THE LAND OF NOWRIGHTAWAY Now the sun is low in the west, you see;And the dark creeps up to the By-and-bx treeSpeed away, good swallow, on swiftest wingAnd above that cockatoos screeching sing:Come home, little laggards, come home andstayIn your own fair land of Nowrightaivay,Where the clocks strike true, and faces shineWhen the school-bells ring out, Nine! nine! nine !The road is straight that brings you here,And after this we 11 call you dear Ycsrightaivay, Dear Justontimc,And forget the day you ran awayTo the dreary valley of Dilly-Dally— Poor little Goingtosomeday, And little Someothcrtime ! The clocks strike true, cAnd faces shineWhen the school-bells ring out, Nine I nine I nine I POEMS FOR CHILDREN OF ALL AGES 43

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Image taken from page 330 of ‘The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc’

February 20, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image taken from page 330 of ‘The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc’
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Image by The British Library
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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: 330
Place of Publishing: London
Date of Publishing: 1819
Publisher: Thomas Kelly
Issuance: monographic
Identifier: 000772054

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Image taken from page 9 of ‘[Life in Normandy: Sketches of French fishing, farming, cooking, natural history and politics drawn from nature. [By Walter Frederick Campbell. Edited by John Francis Campbell. With plates and a map.]]’
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Title: "[Life in Normandy: Sketches of French fishing, farming, cooking, natural history and politics drawn from nature. [By Walter Frederick Campbell. Edited by John Francis Campbell. With plates and a map.]]", "Appendix"
Contributor: CAMPBELL, John Francis.
Contributor: CAMPBELL, Walter Frederick.
Shelfmark: "British Library HMNTS 10171.c.40."
Page: 9
Place of Publishing: Edinburgh
Date of Publishing: 1865
Edition: (Third edition.).
Issuance: monographic
Identifier: 002671024

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