File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14586756797).jpg

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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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About This Book: Catalog Entry
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Text Appearing Before Image:
ther primitive, and it is primi-tive when compared with the cheapmethods by which many modern crack-ers are made. I still have the sameman mixing the dough for me whomixed the first dough for the firstBrownsville Cracker for my grand-father. A great many people ate Browns-ville Water Crackers, liked them, andkept on ordering them, and so the busi-ness has grown. From time to timeI have enlarged the plant, until nowit is big enough to supply *any demandwithout in any way depreciating thecharacter of the crackers. EveryBrownsville Water Cracker is made andbaked in the same way it was fifty-fiveyears ago. Every Brownsville WaterCracker is just as good as every otherBrownsville Water Cracker, and justas good as any Brownsville WaterCracker ever was. Dont take my word for it. Donttake anybodys word for it. The priceof a pound of Brownsville Water Crack-ers is only twenty-five cents, or you can When you writeadvertisers, please mention The Boston Cooking-School Magazine. xxvi Advertisements
Text Appearing After Image:
When you write advertisers, please mention The Boston Cooking-School Magazine. xxvii The Boston Cooking-School Magazine

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https://www.flickr.com/photos/internetarchivebookimages/14586756797/

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Hill, Janet McKenzie, 1852-1933, ed;

Boston Cooking School (Boston, Mass.)
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1905
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29 July 2014



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