Cool How To Cook images

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A few nice how to cook images I found:

Image from page 332 of “Through the wilds; a record of sport and adventure in the forests of New Hampshire and Maine” (1892)
how to cook
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Identifier: throughwildsreco00farrrich
Title: Through the wilds; a record of sport and adventure in the forests of New Hampshire and Maine
Year: 1892 (1890s)
Authors: Farrar, Charles Alden John, d. 1893
Subjects: New Hampshire — Description and travel Maine — Description and travel
Publisher: Boston, Estes & Lauriat
Contributing Library: University of California Libraries
Digitizing Sponsor: MSN

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rd as a rock, and had all cracked open ; and with aknife George freed the birds from their earthern covering, the claytaking off all the feathers and skin, as it fell away. When they were entirely cleaned, he put them on aplate, and put a little butter, salt,pepper, and flour, on each, and theysent forth a smell that actually causedthe saliva to run out of the corners ofthe Parsons mouth. George, you are a brick! ex-claimed Ned. Where did you learnthat trick ? Learned it here, just now. But where did you see it tried ?I never heard of such a thing. Nowhere. I read of it, and thought I would try it. Now letshave our dinner. The hard-tack are in your knapsack, Dick; getout some. The coffee, trout, potatoes, and hard-tack were now placed on thetable. A can of condensed milk was produced, and opened, apiece of butter was put on a plate, and the boys gathered aroundthe appetizing viands. George poured the coffee, and Dick helped them to the solids,and they were soon appeasing their hunger.

Text Appearing After Image:
DINNER BY THE ROADSIDE. 312 THROUGH THE WILDS. I didnt know George was a prize cook, did you, Ned ? saidDick, as he filled his mouth with partridge. No. But if this dinner is a sample of what he can do, I thinkhe had better apply to Youngs for a position as C/ie/ when he returnshome. These partridges just lay over any I ever ate before in mylife. And these trout are cooked the nicest of any I have eaten sincewe left home, chimed in the Parson. And this is an A No. i cup of coffee, added Dick, who wassmacking his chops over his favorite beverage. Come, come, fellows, a truce to compliments, commandedGeorge, blushing. I am not used to being soaped. I am willingto do the best I can for you cooking, but dont make any more talkabout it. How modest, said Ned. I told him once before, and now Irepeat it, he has a big head. Yes, put in the Parson, with a chuckle at the joke, wears anumber twenty-two hat. Oh, confound you! let up, or I wont cook the supper. Silence ! for heavens sake, then, sai

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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 28 of “Good things and how to cook them” (1900)
how to cook
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Identifier: goodthingshowtoc00zumb
Title: Good things and how to cook them
Year: 1900 (1900s)
Authors: Zum-Buk Company Chef
Subjects:
Publisher: [Toronto : Zam-Buk Company]
Contributing Library: Queen’s University Library, W.D. Jordan Special Collections and Music Library
Digitizing Sponsor: Queen’s University – University of Toronto Libraries

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pound of sugar and cook about 20 minutes. PEAR MARMALADE—To 5 pounds of pears, pared and cut into small pieces,add 3 pounds of sugar, £ pound candied ginger, 2 lemons (cut fine), 1 ounce wholeginger (powdered fine;. Add a little water and boil three hours.(Continued on page 28).26

Text Appearing After Image:
BOUT 1 30 BABIESSORES. MINE) times out of ten whena baby is cross and peev-ish it is because of some skinirritation. The skin of a babyis so tender and so easily deranged that the simplest causes often lead to trouble more or less serious.Excessive perspiration, toilet powder left in the creases of the skin, orat the junction of the limbs with the^ body, heat rashes, spots,—all theselead to irritation; and when a baby is long irritated the delicate nervoussystem is bound to suffer. As soon as your child develops any heat rashes, sore patches, orchafed places, apply some healing and cooling Zam-Buk. Avoid the harshointments used years back before medical science had made its moderndiscoveries. You would not now travel by prairie schooner, or use ared hot iron to stop bleeding, or open a vein to reduce fever. Dont keepup old fashioned and similar methods of skin treatment either. Get thebest which modern science can give you; and in the matter of skin healingthe best balm and the pure

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.

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