File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14591529550).jpg

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

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life can never be uninteresting.To give expression to the thought of theday on a single subject is no easy mat-ter. In a wilderness of ideas, few thereare that have not been expressed farbetter than we could do ourselves. AMONG our notices of new booksthis month may be found severalbooks of special interest and value. TheArt of Living Long, by Cornaro is a curi-osity. It gives the experience of a re-markable character, who lived aboutthree hundred years ago and roundedout a century and more of active life andhealthy enjoyment. The perusal of thisbook makes us feel poor. How muchhave we gained in knowledge of living inthe course of centuries? Cornaros secretof living long was temperance in botheating and drinking. We heartily com-mend his rule of life. He acted inaccordance with the proverb, Not tosatiate ones self with food is the scienceof health. As a people we should giveheed at once to the temperate life andbegin to practice the only sure coursethat leads to health and longevity.
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OLD NORWEGIAN TEA-SERVICE Seasonable Recipes By Janet M. Hill IN all recipes where flour is used, unless otherwise stated, the flour is measured aftersifting once. Where flour is measured by cups, the cup is filled with a spoon, and alevel cupful is meant. A tablespoonful or teaspoonful of any designated material is aLEVEL spoonful. . Vegetable Consomme a la Royal WASH two cups of lentils, drain,add two quarts of cold waterand let stand overnight. Inthe morning set the lentils over the firein this same water, and let graduallyheat to the boiling point; skim, thenlet simmer very gently, skimming oc-casionally, half an hour; add three-fourths a cup, each, of shreds of onion,and carrots, two cups of sliced tomatoes,five branches of parsley, one-third acup of celer)^ leaves (fresh or dried)a bit of mace (very small) half a tea-spoonful of thyme and three cloves,tied in a bit of cheese cloth, a chiHpepper with seeds removed, and twoteaspoonfuls of salt. Heat to the boil-ing point, then let

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