File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14777848435).jpg

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

Original file ‎(2,756 × 1,440 pixels, file size: 943 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:
keoccasionally for two hours. After threeor four hours set the mixture aside tosettle, then pour off the clear liquid.Store in small bottles. Use a glassstopper. Exposed to the air viscogendarkens quickly and loses its strength. Query 2087.—We live in the country andraise fine chickens; would like to know how tohandle them to have them tender when properlycooked. Keeping Poultry for Tenderness Fowl should not be fed for some hoursbefore taken for food. Pick at oncewithout the use of water; tie a stringtight around the neck to exclude air,and without drawing hang in the re-frigerator or where there is a goodcirculation of cold air. On no accountlay on ice. Thus hung, fowl will keepin a sweet condition six or seven da^sin summer, and a longer time in winter.This is for fowl to be broiled or roasted.Fowl to be boiled or braised should notbe kept quite as long. The fowl shouldbe dressed as soon as they are remo 1from the cool air, and cooked as soonas possible thereafter. ADVERTISEMENTS
Text Appearing After Image:
rr Lowneys Cocoa Is SimplyNature At fler Best Certain South American dis-tricts grow a superior grade ofcocoa beans. These beans are roasted andground for Lowney*s Cocoa. You get no man-made addi-tions to blur Natures best cocoaflavor. And what a flavor it is! Thereis joy in the very aroma thatsteams from the cup. You cantaste the purity in each delicioussip. That natural flavor has neverbeen bettered by man. ■i>-:tr. AV^

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/14777848435/

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


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@N07/14777848435. It was reviewed on 10 October 2015 by FlickreviewR and was confirmed to be licensed under the terms of the No known copyright restrictions.

10 October 2015

File history

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

Date/TimeThumbnailDimensionsUserComment
current10:54, 10 October 2015Thumbnail for version as of 10:54, 10 October 20152,756 × 1,440 (943 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)_(14777848435).jpg&oldid=698357443"