File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14778421865).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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^^^^^^^^_^ SET No. Just the Creamand Sugar Setyou have wanted So beautiful you will be proud to use it on special occasions; so durable you can use it every day; so inexpensive you can go today and buy one. You can see here the exquisite charm of design of two ofthe many lovely sets in Heiseys OD Glassware You cannot realize until you actually see them the full measure of theirsparkling beauty and brilliance. If your dealer cannot supply the setsillustrated here, we will deliver them direct to you, prepaid, by Parcel Post.Price $1 for either set of two pieces. See that this ^ trade-mark is on all the glassware you buy. It meanshigh quality without high price. Send for illustrated booklet, Table Glassand How to Use It, showing everything for the table.
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Buy advertised Goods — do not accept substitutes713 714 THE BOSTON COOKING-SCHOOL MAGAZINE (with the egg-yolks) is good, so, also,is the Mexican rabbit — made withkornlet, green pepper in shreds andpieces of tomato. The Mexican rabbitwas first given in this magazine. Query 2159.—How long does it take tocook mushrooms.? Time of Cooking Mushrooms Fresh mushrooms will cook in fromten to fifteen minutes. Query 2160.—Recipe for English Muffins. English Muffins Soften a yeast cake in half a cup oflukewarm water. Add this to a cup ofscalded-and-cooled milk, into which twotablespoonfuls of butter have beenmelted. Add also half a teaspoonful ofsalt and one cup and a half of siftedbread flour. Beat the above mixture un-til it is very smooth. Then cover, andset to rise. When the sponge is light,beat into it about two cups, or two andone-fourth cups, of flour, continuing thebeating some few minutes (eight or ten),to make a tough batter. Cover, and letstand until again light. The mixture i

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1913
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29 July 2014
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