Image from page 58 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)
Some cool cook books images:
Image from page 58 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)
Image by Internet Archive Book Images
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
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:
their thumbs;Nine new knockers to our front door;Nine new neighbors that I never saw before;Nine times running I dreamt it all plain;With bread and cheese for supper I could dream it all again ! THE DREAM OF A GIRL WHO LIVEDAT SEVEN-OAKS By William Brighty Rands Seven sweet singing-birds up in a tree;Seven swift sailing ships white upon the sea;Seven bright weathercocks shining in the sun;Seven slim race-horses ready for a run;Seven gold butterflies, flitting overhead;Seven red roses blowing in a garden-bed;Seven white lilies, with honey-bees inside them;Seven round rainbows with clouds to divide them;Seven pretty little girls with sugar on their lips;Seven witty little boys whom everybody tips;Seven nice fathers, to call little maids joys;Seven nice mothers, to kiss the little boys;Seven nights running I dreamt it all plain;With bread and jam for supper I could dream it all again! 40 POEMS FOR CHILDREN OF ALL AGES 41 THE TWO COUNTRIES BY JANE MARSH PARKER IN THE VALLEY OF DILLY-DALLY
Text Appearing After Image:
C^VC VWV^AVSVJVT/ Oar docks never strike; Tpey drawl but one chime Some other day ISome other time I Little Goingtosomcday, And little Somcothcrtimc, Were 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
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.
melbourne
Image by mk30
books for cooks
Image from page 47 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
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:
a cup of lemon juice and freeze; thenremove the beater and with a woodenpaddle beat in a cup of Italian mer-ingue. Take out one-half of thesherbet, flavor to taste with creme-de-menthe cordial andtint a delicategreen, with colorpaste. Serve thewhite and greenpunch, side by side,in the glasses. Green Peas, with Curried Rice water and let simmer until tender andthe water is reduced to barely enough tokeep the beans from burning. Mashthe beans and press them through asieve. Add one-fourth a cup of butter,a teaspoonful, or more, of salt, a dashof black pepper and, if needed, a littlecream. Beat until light and fluffy.
Text Appearing After Image:
Beets Stuffed with Cabbage-and-Nut Salad Set in place with pastry bag and startube. Lemon (White) Creme de Menthe(Green) PunchBoil a quart of water and two cupsof sugar fifteen minutes; when cool add Italian Meringue Boil one cup ofsugar and one-thirda cup of water un-til the syrup spinsa thread two inchesin length. Pour thesyrup in a fine thread onto the whitesof three eggs, beaten dry, set the dishover boiling water and beat two orthree minutes, then beat occasion-ally until cold. One cup of this me-ringue (not syrup) is added to eachquart of sherbet to be finished Crabflake SaladOver a pint of Crab-flakes sift a little saltand paprika; add fouror five tablespoonfulsof olive oil and turn thecrab meat over andover, that the oil may bemixed evenly throughit. Use wooden or sil-ver forks or spoons.Then add three table-spoonfuls of lemonjuice and turn the meatagain. Set aside in acool place until timefor serving, then dispose in heart leavesof lettuce; put half a teaspoonful ofmayonnaise
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 454 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V
Some cool cook books images:
Image taken from page 454 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V
Image by The British Library
Image taken from:
Title: "The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … Vol. II.)"
Author: PELHAM, Cavendish.
Shelfmark: "British Library HMNTS 10026.l.2."
Volume: 02
Page: 454
Place of Publishing: Liverpool
Date of Publishing: 1808
Issuance: monographic
Identifier: 002811257
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 454)
Download the PDF for this book Image found on book scan 454 (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.
Bud @ Rarotonga, Cook Islands
Image by timparkinson
dorrance_a-d716_088
Image by Schlesinger Library, RIAS, Harvard University
Description: Susie G. Larned Dorrance Recipe Book. Manuscript recipes.
Repository: Schlesinger Library on the History of Women in America.
Collection: Susie G. Larned Dorrance Recipe Book
Call Number: A/D716
Catalog Record: id.lib.harvard.edu/aleph/001925901/catalog
Questions? Ask a Schlesinger Librarian
Image from page 196 of “What to do for Uncle Sam; a first book of citizenship” (1918)
Some cool cook books images:
Image from page 196 of “What to do for Uncle Sam; a first book of citizenship” (1918)
Image by Internet Archive Book Images
Identifier: whattodoforuncle00bail
Title: What to do for Uncle Sam; a first book of citizenship
Year: 1918 (1910s)
Authors: Bailey, Carolyn Sherwin, 1875-1961
Subjects: Citizenship
Publisher: Chicago, A. Flanagan company
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:
AMP FIRE GIRL, WEAVING HER SYMBOL, THE DUCK,REPRESENTING- THE STRONG SWIMMER stands as a leader in her community, and who iscalled The Guardian of the Fire. As soon asthe group is formed, the Guardian writes to theCamp Fire Headquarters in New York City foran application blank. On being appointed, theGuardian receives a certificate for herself and acharter for the group, and they start out workingfor their honors. In addition to the daily workthe girls have weekly meetings, and a Council Fireonce a month for the awarding of honors and con-ferring of ranks. IN HIS JUNIOR SERVICE 193 Would the boys and girls of your class in schoollike to work together for Uncle Sam? You can dothis by joining the Junior Eed Cross. Perhaps yourentire school can enroll as an auxiliary of yourhome towns chapter of the American Eed Cross.Through the town chapter you can be part of theState Division. Your Junior Eed Cross Chapter can help UncleSam in three ways. It can study geography harder than it ever did
Text Appearing After Image:
Courtesy, Irving- Park School, Chicago HELPING UNCLE SAM IN WAR TIME BY PACKING COMFORTKITS FOR HIS SOLDIERS 194 WHAT TO DO FOR UNCLE SAM before, learning about foreign nations, boundarylines, the quaintness and beauty of the countriesin Europe, their customs, and dress. Find out,too, in what parts of America the Red Cross hasstood for help in time of need. You will findamong such places Johnston, where there was agreat flood, San Francisco during the terrible fire,and Halifax at the time of the explosion. The next work of your Chapter will be doingsomething for your city or town that the adultChapter to which your teacher or mother belongstells you needs to be done. Your cooking class canstudy wheat substitutes,—bran, whole wheat, corn,and Oat meal, and graham flour. With the help ofthe cooking teacher this class can learn how to-make victory bread of several kinds, and make thisbread in their own homes, which is a very patrioticway of doing ones bit for Uncle Sam. Perhapsthe boys
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 94 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
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:
Text Appearing After Image:
Fifth Season Mrs. Hills Summer Glasses in Cookery at TOPO PINO, South Chatham, New Hampshire HE firstMorninsf, Class will begin work WednesdayJuly 8, with the following lesson: Falls on Province Brook (1) Methods of preparing the dishes are discussed on the shady veranda. (2) The preparation of the dishes: Cream-of-Corn Soup, St. Germain. Egg Timbales, Bread Sauce. Roast Ribs of Beef, Franconia Potatoes. Macaroni au Gratin. Rich Corn Meal Muffins. Entire Wheat Bread. Fig or Prune Whip, Boiled Custard. Sponge Cake. Lettuce Salad, French Dressing. (3) Serving the Dinner. A DVANCED Class begins work Thursday Morning, July 9, preparing■**- following dishes; the Chicken-and-Tomato Bouillon. Halibut Steak, Baked with Mushrooms, Hollandaise Sauce.Potatoes Maitre dHotel.Cucumber Salad. Lady Finger Rolls. Chicken Cutlets, Parker House Style. Custard Renversee. Lemon Queens, Boiled Frosting. Strawberry Bombe Glace. The classes are for teachers of Cookery, Caterers, Managers of Tea Rooms, Matr
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 8 of ‘[Cook’s Tourist’s Handbook for Northern Italy.]’
Image by The British Library
View this map on the BL Georeferencer service.
Image taken from:
Title: "[Cook’s Tourist’s Handbook for Northern Italy.]", "Guide Books. Italy, Northern"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10136.bb.13."
Page: 8
Place of Publishing: London
Date of Publishing: 1899
Publisher: Thomas Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773358
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 8)
Download the PDF for this book Image found on book scan 8 (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 26 of “A book of country clouds and sunshine;” (1897)
Some cool cook books images:
Image from page 26 of “A book of country clouds and sunshine;” (1897)
Image by Internet Archive Book Images
Identifier: bookofcountryclo00john
Title: A book of country clouds and sunshine;
Year: 1897 (1890s)
Authors: Johnson, Clifton, 1865-1940
Subjects: New England — Social life and customs
Publisher: Boston, Lee and Shepard
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
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:
stgales will blow through anything. In large houses, with the stoverooms on the southside, keeping warm isless difficult. Prob-ably much of thetime a country sit-ting-room is toowarm, rather thantoo cold. The inhab-itants feel obliged tohave a contrast withthe frost outside, andin many farmhousesthe air in the littlesitting-room is keptfairly baked. Theinmates would thinkthemselves seriouslychilly in a coal-firetemperature of sev-enty degrees. A wood fire in a sheet-iron stove sends out a trulyblistering heat if it is attended to ; but if continuous attentionis not given, it fluctuates. It may amount to about the sameas being cooked in an oven one half-hour ; and inside of thenext half-hour the fire goes down till the cold creeps in at thecracks, and you begin to shiver. That reminds you to putsome wood in the stove, and set the cooking process in opera-tion again. The New England winter is felt most in those households wherethe stock of sawed wood is allowed to run low, and the women
Text Appearing After Image:
I. WINTKR LIFE « -,-, IN NEW ENGLAND folks are obliged to resort to constant appeal to the men to getenough to keep the fires going, or are compelled to saw it them-selves. Take a real country town right through, and there are agood many farmers who do not keep up their wood supply as theyshould, and some of them are short of wood the year around.This state of affairs is called by the more forehanded neighbors shiftlessness. Sometimes there is not only a lack of sawedwood, but the whole woodpile is allowed to get depleted almost tothe last stick. The farmer is then obliged to resort to the woodsfor a new supply ; and the housewife has to burn green wood,which is her especial detestation. She can only make the bestof it ; and that best is to always keep a supply of green sticksunder the stove or in the o\en drying, while they await theirturn to become a part of the fire. The drying wood gives theroom a peculiar and not unpleasant odor. Winter woik is not so arduous or long continued a
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 566 of ‘The New Builder’s Magazine, and Complete Architectural Library, for architects, surveyors, carpenters, etc’
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.
Cooked-DeliciousEasyChickenP132
Image by SpirosK photography
Chicken with caramel tomato sauce.
The infamous sauce is actually
Honey
Mustard
Ketchup
Too yummy!!!
Image from page 151 of “The domestic word : a practical guide in domestic and social economy” (1878)
A few nice cookbook images I found:
Image from page 151 of “The domestic word : a practical guide in domestic and social economy” (1878)
Image by Internet Archive Book Images
Identifier: domesticwordprac00phil
Title: The domestic word : a practical guide in domestic and social economy
Year: 1878 (1870s)
Authors: Philp, Robert Kemp
Subjects: Home economics
Publisher: London : Hodder & S.
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:
andthen as quickly cut out with the scissors,and moulded with the fingers into naturalform. Another, and equally as good away, is to get a smooth piece of wood,and after placing the natural leaf or sprayof leaves upon its surface, trace with apencil round the outer edge, then removethe leaf, and cut sharply round the edgeswith a penknife, to the depth of the six-teenth of an inch, slicing as it were thepiece in the form of the leaf out of thewood, then with a pencil trace the veinsof the natural leaf upon the indented out-line which is on the wood, doing it with ^ %ik ia ^0otI ^iamm^. H7 great care and precision, after which cutthe lines out with the knife. We givethis mode because it saves much time andtrouble, especially to those living in out-of-the-way places, where moulds would be difficult to procure ; all that remains tobe done is to warm the gutta percha, andwhile it is soft, press it upon the indentedmould, when, upon being removed, itwill be found to bear upon its surface an
Text Appearing After Image:
AN ANTIQUE FKAME IN GUTTA PERCHA ENAMEL. exact copy of the veins and outline justformed upon the wood. The leaf shouldthen be moulded with the fingers, bybending or crinkling, according to thestyle of the leaf copied. The flowers are simply formed fromthe warm gutta-percha, after pressing itout to the even thickness of the realflower intended to copy. Each petalshould be, as in wax, cut and moulded 148 l^t ^mxtdk Wfftliix from nature. If for a rose, or any othermany-pctaled flower, the sizes should becut, moulded, and regulated in their orderbefore making up. The stems and tendrils are formed ofwire, covered snioothly with gutta percha. An Antique Frame in Gutta-percha AND Enamel to RepresentChina. — Practical Instructions: — Getany old frame of an oval shape, and toform the beading cut a rather long slipof gutta percha the depth of wooden
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.
Coconut Breeze
Image by WxMom
More from the recipe testing night. We were moving the shop light around some, to get different lighting effects.
From the Rum&Tiki Cookbook by W. Park Kerr
1/3 cup pineapple juice
(book has unsweetened, we just use the little cans of Dole)
2 ounces Coconut Rum (Whaler’s is my fave)
1 Tablespoon fresh lime juice
Club Soda (we use 7Up instead)
garnish with a wedge of lime
The Holiday Cookbook – Halloween – Page 41
Image by thepeachmartini
