File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14775825504).jpg

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Velvet Grip oblong rubber button hose supporter for Lively Little People; holds securely no matter how hard they play, also gives perfect freedom and the longest wear

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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Gas ovens if desired ;end (single) or elevated(double). Qrawford Rangesare Sold By Pro^^ressive DealersEverywhere. Walker & Pratt Mfg. Co.,Makers, Boston Buy advertised Goods— do not accept substitutes 559 Cooking Rice DIRECTIONS for cooking riceusually say that the watershould be boiling, when therice is added, and that it should becooked fast, but that is not the wayit is done in Brazil, where the perfectlycooked rice is one of the chief articlesof diet. The Brazilian cook uses onepart of rice to four parts of cold water,salted. It is brought to a boil andcooked very slowly for three hours.Every particle of water is absorbed,the rice is thoroughly cooked, andeach grain stands by itself. Rice cookedin this way is very different from themushy dish usually served in thiscountry. A fireless cooker is ideal forcooking rice, for it simplifies the longslow cooking which is needed. SinceI returned from Brazil I have beeninterested to hear a celebrated specialist
Text Appearing After Image:
for babies recommend this Brazilianmethod as the ideal way to preparerice for babies. None of the nutrimentis wasted, as it is when the water isnot all absorbed. The brown, un-scoured rice should be used,if possible,and fortunately it is getting more com-mon in this country. e. s. e. Canned Chopped Meat or Sausage Old Mason or other jars may beused for keeping sausage or other meatpotted in fat. When cooked in theirown lard, as sausage is, or meat or fishpotted in melted butter, simply fill thejars, cover and invert them; thus themelted fat closes the old can well, andthe contents will keep in a cool place. Honey from Hymettus Every lover of the Greek life of oldrecalls the wonderful honey of Hymet-tus. It has not passed away, as hasthat Greek life. The mountains of Hy-mettus may be seen from Athens, andfrom them still is brought that sweetproduct of the busy bee. With ourpresent out-of-door life we should getback to the simple sweets, such as honeyand dates for breakfast, with a whea

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