File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14770090571).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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h! thought I, now for somethingpleasant. But in later life my feel-ings on such occasions were ratherakin to dismay than to pleasure.Heaven help me! thought I, what amI to do? A similar revulsion of feel-ing in regard to the world of men takesplace in all persons of any talent ordistinction. For that very reasonthey cannot be said properly to belongto the world. In a greater or less de-gree, according to the extent of theirsuperiority, they stand alone. In theiryouth they have a sense of being aban-doned by the world; but, later on,they feel as though they had^ escapedit. The earlier feeling is an unpleas-ant one, and rests upon ignorance:the second is pleasurable, for in themean time they have come to knowwhat the world is.—Schopenhauer. All effort of hand and brain is ex-pression. No two natures express thesame thing or in the same way. Thehand does no useful thing, save as itis directed by thought; and the higherand nobler the thought, the more di-vine the joy of life.—Hubbard.
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•V.:- Carving Knife and Fork disposed as in carving Loin of Lamb. See page 293 Seasonable Recipes By Janet M. Hill IN all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once.When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. Atablespoonful or a teaspoonful of any designated material is a level spoonful of such material. Consomme, Queen FashionPrepare the usual consomme, clear-ing it carefully. About two quartswill be needed to serve eight. Pass, tobe eaten with the consomme, tiny choupaste puffs, made with cheese and filledwith a chicken puree, made as below. Puffs for Comsomme, QueenFashion Put one-fourth a cup of boiling waterand two tablespoonfuls of butter overthe fire. When the mixture boils, stirin one-fourth a cup of flour, and con-tinue to stir until the mixture may begathered into a ball, then remove fromthe fire and to a cold dish. At oncebeat in one egg and the yolk of another, a

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