File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14798181343).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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e coldest days, heslept in his basket on the sunny fire-escape, dressed in an eider-down robe,with the head covering attached, cov-ered warmly and protected by an en-ormous umbrella. And right here, letme tell any one who wishes to profit bymy example to ptu*chase the cheapestumbrella she can find. They are madefor protection from the elements, butnone of them will stnad for long con-tinual exposure to the weather. Theysplit, curl up, expose their ribs and dis-card their handles, and do all kinds ofunexpected things, after being anchoredto a baby-basket for a couple of months. When the weather became warm, myhusband made an awning of green denim,which worked on a pulley and pro-tected the baby from the hot sun, butI found that during the summer monthsthe heat on the metal fire-escape wastoo great in the afternoon, so our sonhad his morning nap there and hisafternoon nap inside — after which hewas taken to the park. Buy advertised Goods — do not accept substitutes644 ADVERTISEMENTS
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Yes, Maam—its theCarnation Milk that puts that rich butterand cream flavor into everything I cook Cream your vegetables with Carnation Milk—it adds tothe flavor and makes them simply delicious. Use Carna-tion Milk in your weekly baking and daily cooking—it isuniformly of high quality and flavor—and its use is also ahousehold economy—less butter and cream are needed. Use the following recipe to test— From Contented Cows ; Cream Tomato Soup Recipe One-half can Carnation Milk, diluted with same quantity of water.One 2-lb. can tomatoes, two small onions, one teaspoon salt, one tea-spoon sugar, one-half teaspoon soda, one-quarter teaspoon pepper,small sprig of celery or dash of celery salt, dash of cayenne pepper.Boil all but the milk together twenty minutes, strain through a colan-der, add milk and let come to boiling point. Serve at once. The great convenience of having Car-nation Milk in the pantry alv^ays readyfor use is another one of its manyadvanages. Evaporated—Steril

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