File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14775374634).jpg

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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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pices. Cover with vinegar,scalding hot. Close fruit jars as incanning fruit; having sterilized the jarsbefore packing in the cucumbers, thepickles wiU then keep indefinitely. Fora greener pickle, put grape or cabbageleaves over and under the cucumbers;scald the water with the salt and pourover them, then the next day proceedas above. Sweet Cucumber Pickles Prepare as soiu- pickles, except addsugar to taste to the Y^negar, whenscalding it. Sprinkle white and blackmustard seed, pieces of horseradish,ginger root, green and red peppersthrouo:h the cans. REFRIGERATORS-ICE BOXES and all places where meats and foods are kept should be regularly disinfected and purified by using Platts Chlorides. The Odorless Disinfectant, Destroys germs and foul odors, does notpermeate the food. Safe, Efficient and Economical. Sold Every when HENRY B. PLATT42 Cliff Street, New York City, N. Y. I THE BOSTON COOKING-SCHOOL MAGAZINE When you entertain the soup problem is delightfullyand simply solved for you by
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https://www.flickr.com/photos/internetarchivebookimages/14775374634/

Author

Hill, Janet McKenzie, 1852-1933, ed;

Boston Cooking School (Boston, Mass.)
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1913
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Flickr posted date
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29 July 2014

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