File:The Boston Cooking School magazine of culinary science and domestic economics (1908) (14786896873).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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er; stir untilboiling and let boil ten minutes; skim,add a teaspoonful or more of salt, alsopepper if desired and pour into fivecups. Beat half a cup of double creamto a stiff froth and set onto the top ofthe soup in the cups. Query 1443.—Menus for a churchsupper in April. We will have to providefor about one hundred and fifty. Wish newbut not elaborate dishes. Church Supper in April I Hot Creamed Finnan Haddie Cold Boiled Ham, Sliced Thin Potato Salad Lettuce-and-Egg Salad (Eggs cooked hard without boiling) Yeast Biscuit (reheated) Coffee Blood Orange Sherbet in Cups Cake II Scalloped Oysters Fish Relish (unmolded) Mayonnaise of Veal, Peas and Pecan Nuts Bread-and-Butter Sandwiches Yeast Rolls (reheated) Marshmallows and Canned Apricots in Whipped Cream (in Sherbet Glasses) Cake Coffee III Tender slices of Lamb or Veal with Macaroni and Peppers in Tomato Sauce Olive Sandwiches Cheese-and-Nut Sandwiches Baking Powder Biscuit (reheated) Frozen Apricots Cake Coffee. Tea ADVERTISEMENTS
Text Appearing After Image:
i ^V Every land under the sun bringsits choicest food products to Cresca CRESCA Imported Delicacies The palate is lord of the digestion, andit plays a very important part in theaffairs of a well-ordered life. Offer your palate a Cresca AnchovyCanape, and instantly the whole appa-ratus of assimilation is aroused to morevital activity. Scores of the finest foods that theworld can produce await you under theCresca Mark—foods of quality, foods ofsavor, delicacies that kindle enthusiasm. True culture includes the culture ofthe palate. When you dine a la Cresca, you maybegin the dinner in Russia, have the sec-ond course in Spain, and so on, throughFrance and Germany and Tunis andHungary, ending with Confitures inTurkey and sweetmeats in China. Anchovies, Truffles, Paprika, Marrons,Sardines and Olive Oil, Pistachios,Pates, Estragon Vinegar, Mushrooms,Pimentoes, Figs, Cepes, Dates, Mace-doines,—scores of the worlds finestfood stuffs gathered for you where eachattains perfection. CRESCA DA

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1908
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28 July 2014
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