File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14777483422).jpg

From Wikimedia Commons, the free media repository
Jump to navigation Jump to search

Original file ‎(2,024 × 1,228 pixels, file size: 658 KB, MIME type: image/jpeg)

Captions

Captions

Add a one-line explanation of what this file represents

Summary

[edit]
Description
English:

Identifier: bostoncookingsch19hill_12 (find matches)
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:
ner—beating constantly,meanwhile. When all the syrup hasbeen beaten in and the frosting is quitecool, beat in one teaspoonful of lemonjuice. When cold the frosting will holdits shape perfectly, and flow smoothlyand freely through a tube. The cakeshown in the illustration was decoratedwith a leaf-tube. The frosting was tinteddelicately, but not evenly, with a littlerose-leaf color paste and was put on tosimulate roses and a bow knot. Thetop is finished with a cupid — bought ata confectioners, the base surroundedwith white asteroids. If the frostingcan not be used at once, cover the topof the bowl with a damp cloth. Thisfrosting works well. Puff Paste Weigh out half a pound (one cup) ofbutter and half a pound (two cups) ofpastry flour. Put two tablespoonfuls ofthe flour into a dredger for use whenrolling the paste. Add one-fourth ateaspoonful of salt to the rest of theflour. Rinse an earthen bowl and awooden spoon, or the hands, in hot water,then in cold, letting cold water, changed
Text Appearing After Image:
BRIDES CAKE SEASONABLE RECIPES 29: once or twice, stand in the bowl sometime, or until the bowl is chilled. Thenrefill the bowl with cold water, and init work the butter, with the hand orspoon, until it is pliable and waxythroughout. Then pat it into a thinrectangular cake. Take off about two tablespoonfuls ofthe butter, and set the rest aside in acool place until ready to use. With the tips of the fingers or a knifework the two tablespoonfuls of butterinto the flour and salt. Then graduallyadd cold water, and mix the whole to apaste. About three-fourths a cup ofwater will be needed. The paste shouldbe of such a consistency that it does notstick when kneaded. Dredge a magic cover (used on boardand pin) lightly with flour and work itin thoroughly. Then knead the littleball of dough until it is elastic. Coverit with the mixing-bowl, and let restfive minutes. Then pat it with therolling-pin and roll into a rectangularsheet. Have the sheet of paste a little morethan twice the width and th

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.
Date
Source

https://www.flickr.com/photos/internetarchivebookimages/14777483422/

Author Internet Archive Book Images
Permission
(Reusing this file)		 At the time of upload, the image license was automatically confirmed using the Flickr API. For more information see Flickr API detail.
Volume
InfoField
1913
Flickr tags
InfoField
Flickr posted date
InfoField
29 July 2014
The categories of this image need checking. You can do so here.
  • Please remove redundant categories and try to put this image in the most specific category/categories.
  • You can remove this template by clicking here (or on the first line).



Licensing

[edit]
This image was taken from Flickr's The Commons. The uploading organization may have various reasons for determining that no known copyright restrictions exist, such as:
  1. The copyright is in the public domain because it has expired;
  2. The copyright was injected into the public domain for other reasons, such as failure to adhere to required formalities or conditions;
  3. The institution owns the copyright but is not interested in exercising control; or
  4. The institution has legal rights sufficient to authorize others to use the work without restrictions.

More information can be found at https://flickr.com/commons/usage/.

Please add additional copyright tags to this image if more specific information about copyright status can be determined. See Commons:Licensing for more information.
This image was originally posted to Flickr by Internet Archive Book Images at https://flickr.com/photos/126377022@N07/14777483422. It was reviewed on 27 September 2015 by FlickreviewR and was confirmed to be licensed under the terms of the No known copyright restrictions.

27 September 2015

File history

Click on a date/time to view the file as it appeared at that time.

Date/TimeThumbnailDimensionsUserComment
current06:03, 27 September 2015Thumbnail for version as of 06:03, 27 September 20152,024 × 1,228 (658 KB)Fæ (talk | contribs)== {{int:filedesc}} == {{information |description={{en|1=<br> '''Identifier''': bostoncookingsch19hill_12 ([https://commons.wikimedia.org/w/index.php?title=Special%3ASearch&profile=default&fulltext=Search&search=insource%3A%2Fbostoncookingsch19hill_12%...

You cannot overwrite this file.

There are no pages that use this file.

Retrieved from "https://commons.wikimedia.org/w/index.php?title=File:The_Boston_Cooking_School_magazine_of_culinary_science_and_domestic_economics_(1913)_(14777483422).jpg&oldid=610097758"