Image from page 389 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
A few nice cook books images I found:
Image from page 389 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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Shad Roe Croquettes.Recipe given on Page i6j.
Text Appearing After Image:
Lentils, Garnished with Cress and Celery Hearts. A Sala( Dressing may be added if liked.Directions for Cook in <j the Lentils on Page 320.
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Image from page 42 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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Identifier: bostoncookingsch19hill_4
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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Plain Coffee Cake. See page 27. bowl toward the body. When wellblended, continue the beating, addingeggs, one at a time, until seven in allhave been added (three besides thosefirst used). When the ball of sponge islight, remove from the water with askimmer, and place in the centre of theegg mixture. Fold the egg mixtureover the sponge, and continue thefolding until the two are thoroughlyblended. Then set aside in a tempera- size. Dip each piece into fritter batter,to cover each separate floweret. Thendrop them into deep fat, and let cookto a delicate brown. Serve at once,sprinkled with powdered sugar. Fritter Batter for Above Sift three-fourths a cup of flour, a teaspoonful of powdered sugar, and half a teaspoonful of salt. Beat one egg without separating the white and
Text Appearing After Image:
Elderberry Blossom Fritters, Vienna Style. ture of about 700, to become doubledin bulk. Cut down, and when againlight, but not doubled in bulk, set onice to remain about twelve hours, whenit is ready to use. yolk. Add half a cup of milk, and verygradually beat the liquid into the dryingredients. When about half the milkhas been added, beat the mixture verythoroughly. Then continue adding the 3° The Boston Cooking-School Magazine an hour milk. Let the batter standor longer, before using. Strawberries with CrustsStamp out slices of stale sponge cakeinto semicircular pieces, and spread
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Image taken from page 95 of ‘[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]’
Image by The British Library
Image taken from:
Title: "[The Voyages of Captain James Cook. Illustrated … With an appendix, giving an account of the present condition of the South Sea Islands, &c.]", "Logs and Journals. Collected Editions"
Author: COOK, James – the Circumnavigator
Shelfmark: "British Library HMNTS 10003.d.9."
Volume: 01
Page: 95
Place of Publishing: London & New York
Date of Publishing: 1852
Publisher: John Tallis & Co.
Issuance: monographic
Identifier: 000772649
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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)
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)
Image by Internet Archive Book Images
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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About This Book: Catalog Entry
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Text Appearing Before Image:
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
Text Appearing After Image:
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 !
Text Appearing After Image:
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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