File:Beech-Nut Sliced Bacon, 1905.jpg

Identifier: bostoncookingsch19hill_4 (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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ed all kinds of break-fast foods, but they were all soft, starchymesses, which gave me distressing head-aches. I drank strong coffee, too,which appeared to benefit me at thetime, but added to the headaches after-wards. Toast and coffee were no better,for I found the toast very constipating. A friend persuaded me to quit theold coffee and the starchy breakfastfoods, and use Postum Coffee and Grape-nuts instead. I shall never regret tak-ing his advice. I began using themthree months ago. The change they have worked in meis wonderful. I now have no more ofthe distressing sensations in my stomachafter eating, and I never ha*ve any head-aches. I have gained twelve pounds inweight, and feel better in every way.Grape-nuts make a delicious as well asa nutritious dish, and I find that PostumCoffee is easily digested and never pro-duces dyspepsia symptoms. Name given by Postum Company,Battle Creek, Mich. Theres a reason. Get the little book, The Road toWellville, in each package. Advertisements
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BEECH-NUT BACONis the choicest parts ofthe most perfectly curedbacon, packed in glass jars,without a suspicion of pre-servative, air-tight andhermetically sealed so as tokeep its original appetizingflavor and daintiness in-definitely. You will feel thatyou have never really tastedbacon until you have tasted -NutBacon Use it to give flavor to chops, steaks, mush-rooms, scallops, liver and other dishes. Useit for outings, camps, summer cottages, yachtsand bungalows. Use it as plain bacou, witheggs or without. It is the most deliciousbacon you ever tasted. It comes in most convenient form, readysliced in slices of uniform size. No time islost in its preparation. Instantly Ready and Always Good Mrs. Janet MacKenzie Hill, Editor of the BostonCooking School Magazine, has prepared a number ofrecipes showing the great possibilities of the use of Beech-Nut Bacon in cooking. This little book, entitled Beech-Nut Bacon and Other Good Things, will be sent free onreceipt of the name of your grocer.

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