File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14755509796).jpg

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Identifier: bostoncookingsch19hill_12 (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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blue, theres a sprinkle ofgold.Theres a haze in the skies over head.Theres a budding of leaf, theres a stirring oflifeIn the heart of the hyacinth bed.From the maple a voice from the willow a sign, From the marshes soft odors that bringTo the eyes that can see, to the ears that canhear.The news of the coming of Spring. Theres a voice in the breeze, theres a sign inthe sun.That whispers of Winters farewell;Theres a mist oer the lake, theres the call ofa bird.Theres the echoing tones of a bell.Theres a song in my heart though my handsto their task.The task of the winter must cling.And my soul makes reply to earth, ocean andsky.A welcome — a welcome to Spring! L. M. T. Below is a copy of our New Title,just as it will appear on the Coverpage of our June and July issue. Withthat number and a wider outlook webegin a new volume, the nineteenth.A continuance of your kindly favor issolicited. AMERICANCOOKERY FORM.DRXY THE BOSTONCOOKING SCHOOLMAGAZINE OF CULINARY SCIENCLanDOMESTIC ECONOMICS 1
Text Appearing After Image:
EAT ONIONS IN MAY. AND ALL THE YEAR AFTER PHYSICIANS MAY PLAY Seasonable Recipes By Janet M. Hill IN all recipes where flour is used, unless otherwise stated, the flour is measured after siftingonce. Where flour is measured by cups, the cup is filled with a spoon, and a level cupfulis meant. A tablespoonful or teaspoonful of any designated material is a LEVEL spoonful. Canapes, Indienne POUND in a wooden bowl one-fourth a cup, each, of chopped,cooked ham and chicken; addone-fourth a cup of butter, one table-spoonful of chutney, one-fourth a tea-spoonful, each, of curry powder and pap-rika and salt as needed, and pound again;then press through a sieve. Haveready some rounds, diamonds or finger-shaped pieces of bread, buttered andbrowned in the oven and then cooled.Spread these with the mixture, set aslice of hard-cooked egg in the center,and the canapes are ready. Tomatoes a la Tartare Very small hot-house tomatoes areusually selected for this dish, served as a prelude to a formal lunc

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1913
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29 July 2014
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