Cook&Book (Woluwe-Saint-Lambert)

October 25, 2018 · Posted in Cookbook · Comment 

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Cook&Book (Woluwe-Saint-Lambert)
Image by saigneurdeguerre
Europe Europa
Belgique België Belgium Belgien Belgica
Bruxelles Brussel Brussels Brüssel Bruxelas
Woluwe-Saint-Lambert – Sint-Lambrechts-Woluwe

Cook & Book

Place du Temps Libre 1, 1200 Woluwe-Saint-Lambert
02 761 26 00

Image from page 372 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:
When the cakeis hot the paper is easily removedand the cake is cut in regular-shapedpieces. Query 1414. — L. C, Swampscott, Mass.Recipe for Banburies. Banbury Tarts Chop fine one cup of stoned raisinsand one-fourth a pound of citron; addthe grated rind and juice of a lemon,one cup of sugar, one-fourth a teaspoon-ful of salt and an egg beaten light.Roll rich pastry into a sheet one-eighthof an inch thick, and cut into roundsbetween three and four inches in di-ameter. Put a little of the mixture oneach piece; moisten one-half the edgewith cold water and fold over the pas-try, pressing the dry edge upon themoistened edge very closely. Bakeabout fifteen or twenty minutes.Sometimes the filling is cooked in adouble boiler and used cold for fillingsmall, puff-paste, patty cases, Swed-ish rosettes, etc. The pastry shouldbe reheated and filled at time ofserving. Query 1415. — Miss L. F., Cleveland, O.:Several recipes, each, for puddings madewith canned peaches and pineapple. ADVERTISEMENTS

Text Appearing After Image:
The Monarch Hub, Ebony Finish, with Gas Combi-nation . A Coal and Gas Range in one when so fitted TWO ol the Latest HUB RANGES The Cook stays longest where there is a HUBRANGE in the Kitchen. The Best Cooks gottheir training on HUB Ranges, at the Boston,New York, Providence, Hartford, New Haven,Springfield, Worcester and scores of other Cook-ing Schools. The hundreds of recipesin the Boston Cooking School CookBook were first worked out on theHub Range, which was used exclus-ively by Miss Farmer, the Author ofthat book. The Monarch Hub shown in the cutis the largest family range made—the best money can buy—no oneever regrets buying the best. Hasthe solidity of a Brick Set Range. Doors all open to the front, econ-omizing room in the Kitchen. Large Ash Pan runs on Roller Bear-ings and holds three days accumulation of ashes. THE MODEL HUB Ornamented Style, is preferredby many because of its richdesign. All the nickel trim-mings are detachable, and canbe removed while blacking therange

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