File:The Boston Cooking School magazine of culinary science and domestic economics (1908) (14763469611).jpg

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Identifier: bostoncookingsch19hill_7 (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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Because the New PerfectionWick Blue Flame Oil Cook-Stove concentrates heat at theopenings on the stove top, itboils and bakes in less timethan a coal or wood stovewhich wastes heat by radiat-ing to the farthest corner ofthe room. This is the reason, too, whythe New Perfection keepsyour kitchen so uniformlycool while youre working in it. This wonderful comfort-quality, combined with greatconvenience and economy,makes the NEW PERFECTION Wick Blue Flame 00 Cook-Stove the best of all stoves—especially for summer use. If, hereto-fore, you have considered it impossible to do kitchen work ina restful way, a trial of the New Perfection Oil Stove willsurprise you. Made in three sizes, fully war-ranted. If not with your dealer, write ournearest agency. RsybLAWP If you aretroubled byflickering gas and large quar-terly bills for the same, get a Rayo Lamp—the best,handsomest and most economical light for a home.If not with your dealer, write our nearest agency. STANDARD OIL COMPANY (Incorporat

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Hill, Janet McKenzie, 1852-1933, ed;

Boston Cooking School (Boston, Mass.)
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1908
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28 July 2014


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