File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14773216735).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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ty, I was led bygood fortune to try Postum Food Coffee.For more than a year I have used itthree times a day, and expect, so muchgood has it done me, to continue itsuse during the rest of my life. Soon after beginning the use ofPostum I found, to my surprise, that,instead of tossing on a sleepless bedthrough the long dreary night, Idropped into a sound, dreamless sleepthe moment my head touched the pil-low. Then I suddenly realized that allmy nervousness had left me, and myappetite, which had fallen off before,had all at once been restored, so that Iate my food with a keen relish. All the nervous dread has gone. Iwalk a mile and a half each way to mywork every day, and enjoy it. I find aninterest in everything that goes onabout me that makes life a pleasure.All this I owe to leaving off tea andcoffee and the use of Postum, for Ihave taken no medicine. Name givenby Postum Company, Battle Creek,Mich. Theres a reason. Read the little book, The Road toWellville, in packages. Advertisements
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Joseph Campbell Company, 44 Penn Street, Camden, N.J., U.S.A. Little Jack Horner sat in a corner, Having the grandest timeWith the finest treat that a boy could eat, And it only cost a dime. When you write advertisers, please mention The Boston Cooking-School Magazine. xi The Boston Cooking-School Magazine the smaller houses there is only the gasrange, with a separate heater for thewater tank. The hood over the range,which is used to carry off odors, al-though of a comparatively recent fixturehere, has been in use in many Europeancountries for centuries. The walls ofthe modern kitchen are finished withtiling or cheaper but equally sanitarycement. Indeed, enamelled cement hasmany advantages over the tiling, inthat the beautiful glaze of tile willsometimes crack and fall off, leaving aspongy, porous surface. Vitrified brickis also handsome and sanitary. Thefloor of the new kitchen is of vitrifiedtile, laid in hydraulic cement. If thelaundry is in the cellar (and the modernarchitect has

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