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| committer | nfenwick <nfenwick@pglaf.org> | 2025-03-08 09:06:38 -0800 |
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| tree | 72a8b23b4bfb3a9d43249b4156f4df1a9661650a /41940-h | |
| parent | 1acd35a30713e1c74f3e7c57e66653198840e36b (diff) | |
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diff --git a/41940-h/41940-h.htm b/41940-h/41940-h.htm index 378813b..0ecc986 100644 --- a/41940-h/41940-h.htm +++ b/41940-h/41940-h.htm @@ -3,7 +3,7 @@ <html xmlns="http://www.w3.org/1999/xhtml"> <head> - <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Type" content="text/html;charset=UTF-8" /> <meta http-equiv="Content-Style-Type" content="text/css" /> <title> The Project Gutenberg eBook of The Boston Cooking-School Magazine, Aug.-Sept., 1910, Vol. XV, No. 2, by Various. @@ -289,47 +289,7 @@ table { </style> </head> <body> - - -<pre> - -The Project Gutenberg EBook of The Boston Cooking-School Magazine (Vol. -XV, No. 2, Aug.-Sept., 1910), by Various - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910) - -Author: Various - -Editor: Janet McKenzie Hill - -Release Date: January 28, 2013 [EBook #41940] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK BOSTON COOKING-SCHOOL MAG., AUG-SEPT 1910 *** - - - - -Produced by Barbara Tozier, Bill Tozier, Melissa McDaniel -and the Online Distributed Proofreading Team at -http://www.pgdp.net - - - - - - -</pre> - +<div>*** START OF THE PROJECT GUTENBERG EBOOK 41940 ***</div> <div class="tnbox"> <p class="center"><b>Transcriber's Note:</b></p> @@ -347,8 +307,8 @@ document have been preserved.</p> <h1>THE BOSTON<br /> COOKING-SCHOOL<br /> MAGAZINE<br /> -<span class="s08">OF·CULINARY·SCIENCE·AND·<br /> -DOMESTIC·ECONOMICS</span></h1> +<span class="s08">OF·CULINARY·SCIENCE·AND·<br /> +DOMESTIC·ECONOMICS</span></h1> <p class="center p2">AUG.-SEPT., 1910<br /> Vol. XV No. 2</p> @@ -486,7 +446,7 @@ SCHOOL MAGAZINE</p> </tr> <tr> <td class="tdl-h">IN AUGUST</td> -<td class="tdr">Cora A. M. Dolson</td> +<td class="tdr">Cora A. M. Dolson</td> <td class="tdr"><a href="#Page_73">73</a></td> </tr> <tr> @@ -547,7 +507,7 @@ engravings of prepared dishes)</td> </tr> <tr> <td class="tdl-h">THE TASK WE LOVE</td> -<td class="tdr">L. M. Thornton</td> +<td class="tdr">L. M. Thornton</td> <td class="tdr"><a href="#Page_95">95</a></td> </tr> <tr> @@ -557,7 +517,7 @@ engravings of prepared dishes)</td> </tr> <tr> <td class="tdl-h">THE NURSERY</td> -<td class="tdr">E. R. Parker</td> +<td class="tdr">E. R. Parker</td> <td class="tdr"><a href="#Page_97">97</a></td> </tr> <tr> @@ -881,7 +841,7 @@ Recipes</td> </tr> <tr> <td> </td> -<td>Pears Béatrice (Ill.)</td> +<td>Pears Béatrice (Ill.)</td> <td class="tdr"><a href="#Page_87">87</a></td> </tr> <tr> @@ -926,7 +886,7 @@ Recipes</td> </tr> <tr> <td> </td> -<td>Soup, Purée of Tomato, Julienne</td> +<td>Soup, Purée of Tomato, Julienne</td> <td class="tdr"><a href="#Page_82">82</a></td> </tr> <tr> @@ -1077,7 +1037,7 @@ dish will be without.—<i>St. Paul Globe.</i></p> <p class="b11"><b>The Golden Rule Cook Book</b></p> -<p class="i1">By M. R. L. SHARPE. 12mo. 300 pages. +<p class="i1">By M. R. L. SHARPE. 12mo. 300 pages. Cloth. $2.50 <i>net</i>.</p> <p class="i1">A collection of 600 recipes for meatless dishes with @@ -1200,7 +1160,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">.50</td> </tr> <tr> -<td><b>Baby, The. A book for mothers and nurses.</b> D. R. Brown, M.D.</td> +<td><b>Baby, The. A book for mothers and nurses.</b> D. R. Brown, M.D.</td> <td class="tdr">1.00</td> </tr> <tr> @@ -1236,7 +1196,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">.50</td> </tr> <tr> -<td><b>Care and Feeding of Children.</b> L. E. Holt, M.D.</td> +<td><b>Care and Feeding of Children.</b> L. E. Holt, M.D.</td> <td class="tdr">.75</td> </tr> <tr> @@ -1308,7 +1268,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">3.00</td> </tr> <tr> -<td><b>Dictionary of Foods and Culinary Encyclopædia.</b> Senn</td> +<td><b>Dictionary of Foods and Culinary Encyclopædia.</b> Senn</td> <td class="tdr">1.00</td> </tr> <tr> @@ -1316,7 +1276,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">2.00</td> </tr> <tr> -<td><b>Economics of Modern Cookery.</b> M. M. Mollock</td> +<td><b>Economics of Modern Cookery.</b> M. M. Mollock</td> <td class="tdr">1.00</td> </tr> <tr> @@ -1328,7 +1288,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">1.50</td> </tr> <tr> -<td><b>Expert Waitress.</b> A. F. Springsteed</td> +<td><b>Expert Waitress.</b> A. F. Springsteed</td> <td class="tdr">1.00</td> </tr> <tr> @@ -1345,7 +1305,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">1.00</td> </tr> <tr> -<td><b>Food.</b> A. H. Church</td> +<td><b>Food.</b> A. H. Church</td> <td class="tdr">1.20</td> </tr> <tr> @@ -1353,7 +1313,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">1.50</td> </tr> <tr> -<td><b>Food and Dietaries.</b> R. W. Burnett, M.D.</td> +<td><b>Food and Dietaries.</b> R. W. Burnett, M.D.</td> <td class="tdr">1.50</td> </tr> <tr> @@ -1361,7 +1321,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">1.00</td> </tr> <tr> -<td><b>Food in Health and Disease.</b> I. B. Yéo, M.D.</td> +<td><b>Food in Health and Disease.</b> I. B. Yéo, M.D.</td> <td class="tdr">2.50</td> </tr> <tr> @@ -1425,7 +1385,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">1.00</td> </tr> <tr> -<td><b>How to Cook for the Sick and Convalescent.</b> H. V. Sachse</td> +<td><b>How to Cook for the Sick and Convalescent.</b> H. V. Sachse</td> <td class="tdr">1.00</td> </tr> <tr> @@ -1509,7 +1469,7 @@ Write for quotation on the list of books you wish.</p> <td class="tdr">.60</td> </tr> <tr> -<td><b>Spirit of Cookery.</b> J. L. W. Thudichum</td> +<td><b>Spirit of Cookery.</b> J. L. W. Thudichum</td> <td class="tdr">2.50</td> </tr> <tr> @@ -1530,7 +1490,7 @@ and Mary Kydd</td> <td class="tdr">1.50</td> </tr> <tr> -<td><b>Vegetarian Cookery.</b> A. G. Payne</td> +<td><b>Vegetarian Cookery.</b> A. G. Payne</td> <td class="tdr">.50</td> </tr> </table> @@ -1622,7 +1582,7 @@ Boston Cooking-School Magazine</p> <p class="center">By Frances R. Sterrett</p> -<p class="p2">Popular hotels and big cafés +<p class="p2">Popular hotels and big cafés are much the same the world over, whether you find them in New York, Paris, Cairo or Calcutta. @@ -1904,7 +1864,7 @@ receive it. About thirty wayfarers are given it daily as well as many notable people and curious travelers who knock at the door for the novelty of sharing -in a picturesque survival of a mediæval +in a picturesque survival of a mediæval charity. Ralph Waldo Emerson wrote of his experience, "Just before entering Winchester we stopped at the Church @@ -1937,12 +1897,12 @@ not doffed their spotless white turbans.</p> <div class="figcenter"> <img src="images/fig017-400dpi.jpg" width="312" height="400" alt="" /> -<p class="caption"><span class="smcap">Sharing in a Picturesque Survival of a Mediæval Charity</span></p> +<p class="caption"><span class="smcap">Sharing in a Picturesque Survival of a Mediæval Charity</span></p> </div> <p>Rumpelmeyer's might be considered a glorified cafeteria, and the great -moment of your visit to the café is +moment of your visit to the café is <span class="pagenum"><a name="Page_63" id="Page_63">63</a></span> when you have taken the fork and plate from the smiling maid, and stand @@ -1951,7 +1911,7 @@ cakes. And such cakes! Fluffy balls rolled in chocolate and cocoanut, maple crescents, diamonds of paste enriched with French fruits, tiny tarts filled -with glacéd cherries, half an apricot +with glacéd cherries, half an apricot or a plum; cornets heaped with cream of pistachio or strawberries, pastry and sweetmeats in every appetizing form, @@ -1973,7 +1933,7 @@ an impossibility.</p> <p class="caption"><span class="smcap">The Hospitable People of Volendam</span></p> </div> <p>In strange contrast to the smart -Parisian café is the Hotel Spaander in +Parisian café is the Hotel Spaander in quaint Volendam, and if it is not the season you may be alone on the piazza which is swept by the bracing winds @@ -2035,7 +1995,7 @@ sit and listen to the music and watch the people for as long as you wish.</p> <p>Nearly every European city has a -café or a restaurant that is of special +café or a restaurant that is of special interest, not because of its smart patronage or high prices, but for its quaint customs, old dishes or drinks, @@ -2446,7 +2406,7 @@ second helping of gingerbread and proceeded. "Don't you see, my dear, that this is an awful waste of muscular energy and stove fuel. Don't you see -that consolidation and coöperation at +that consolidation and coöperation at just this point would emancipate these women quite as much as the telephone and the rural delivery?</p> @@ -2489,7 +2449,7 @@ personal touch from half the preserve closets of Podunk and you rob them of their glory and half of their flavor. There are some things that cannot be -consolidated and coöperated and this +consolidated and coöperated and this is one of them. Why! Mrs. Patterson would be inconsolably wretched, if she thought a jar of peaches would ever @@ -2637,7 +2597,7 @@ washing.</p> <p>As the name suggests, the "Community Kitchen" was established on -a coöperative basis, with the understanding +a coöperative basis, with the understanding that after all running expenses were paid and each contributor had a certain share of profit, @@ -3807,8 +3767,8 @@ and a pint of water and let cook till the peas are tender, then press through a sieve. Cook one pint of fresh clams in a pint of boiling water five minutes; -drain the broth into the pea purée; -chop the clams and add to the purée. +drain the broth into the pea purée; +chop the clams and add to the purée. Melt one-fourth a cup of butter; in it cook one-fourth a cup of flour; stir until frothy, then add one quart of @@ -3818,7 +3778,7 @@ other ingredients and let boil once. Add salt and pepper, as needed, and from one-half to a whole cup of cream.</p> -<h3>Purée of Tomato, Julienne</h3> +<h3>Purée of Tomato, Julienne</h3> <p>Chop fine about two ounces of raw, lean ham; add an onion, cut in thin @@ -3860,7 +3820,7 @@ little of the hot milk, stir until smooth, then stir into the rest of the hot milk. Continue stirring until smooth and thick; cover and let cook fifteen minutes. -Strain into the hot purée, mix +Strain into the hot purée, mix thoroughly and serve at once with croutons.</p> @@ -4092,7 +4052,7 @@ mixture should be quite consistent. Seasonings, as onion or lemon juice, celery salt, or chopped truffles, or fresh mushrooms, broken in pieces and -sautéd in butter, may be added at +sautéd in butter, may be added at <span class="pagenum"><a name="Page_86" id="Page_86">86</a></span> pleasure. Have ready some flaky pastry or part plain and part puff @@ -4191,10 +4151,10 @@ more successfully than a marble slab.</p> <div class="figcenter p4"> <img src="images/fig041a-400dpi.jpg" width="400" height="160" alt="" /> -<p class="caption"><span class="smcap">Pears Béatrice</span></p> +<p class="caption"><span class="smcap">Pears Béatrice</span></p> </div> -<h3>Pears Béatrice</h3> +<h3>Pears Béatrice</h3> <p>Cut choice pears in halves, lengthwise; remove the skin and the seed @@ -4255,7 +4215,7 @@ into buttered ramekins and cover with two-thirds a cup of cracker crumbs mixed with melted butter; let cook in the oven until the crumbs are browned. -Serve as an entrée at dinner or luncheon, +Serve as an entrée at dinner or luncheon, or as the chief dish at supper or luncheon.</p> @@ -4348,7 +4308,7 @@ dressings.</p> <p>Boil one-third a cup of grape juice and three-fourths a cup of sugar to -240° Fahr. or until it will spin a thread +240° Fahr. or until it will spin a thread two inches in length. Pour in a fine stream upon the whites of two eggs, beaten dry, then beat occasionally @@ -4413,7 +4373,7 @@ Coffee</td> <td class="tdc-v" colspan="3"><b>Breakfast</b><br /> Melons<br /> Broiled Lamb Chops<br /> -Maître d'Hôtel Butter<br /> +Maître d'Hôtel Butter<br /> French Fried Potatoes<br /> German Coffee Cake<br /> Coffee</td> @@ -4702,7 +4662,7 @@ Tea</td> <tr> <td class="tdc-v" colspan="3"><b>Breakfast</b><br /> Broiled Honeycomb Tripe<br /> -Maître d'Hôtel Butter<br /> +Maître d'Hôtel Butter<br /> French Fried Potatoes<br /> Parker House Rolls<br /> Blackberries<br /> @@ -4864,7 +4824,7 @@ Coffee</td> </tr> <tr> <td class="tdc-v" colspan="3"><b>Dinner</b><br /> -Rechaufée of Lamb with Macaroni<br /> +Rechaufée of Lamb with Macaroni<br /> and Tomato Sauce<br /> Summer Squash<br /> Lettuce-and-Celery Salad<br /> @@ -4929,7 +4889,7 @@ Half Cups of Coffee</td> <td class="tdc-v" colspan="3"><b>Dinner</b><br /> Boiled Swordfish, Pickle Sauce<br /> or<br /> -Broiled Swordfish, Mâitre d'Hôtel Butter<br /> +Broiled Swordfish, Mâitre d'Hôtel Butter<br /> Boiled Potatoes<br /> Onions in Cream Sauce or Buttered<br /> Cabbage Salad<br /> @@ -5209,7 +5169,7 @@ puts the goods within the reach of all. In the seasonable recipes for this issue, terrine of chicken and ham, green corn au gratin in ramekins, and -pears Béatrice are cooked in Guernsey +pears Béatrice are cooked in Guernsey earthen ware. An extremely useful dish in this ware is the mixing bowl in which Kugelhopf kuchen, ready for shaping, @@ -5223,7 +5183,7 @@ strong point in favor of any utensil.</p> <h2 class="p6">The Task We Love</h2> -<p class="center">By L. M. Thornton</p> +<p class="center">By L. M. Thornton</p> <div class="ctrdblk-container"> <div class="ctrdblk"> @@ -5314,7 +5274,7 @@ and let the beans cook until tender; keep adding water as needed, so as not to let them get too dry.</p> -<h3>Spaghetti à la Mexicana</h3> +<h3>Spaghetti à la Mexicana</h3> <p>Fry three large pork chops brown. Fry three minced onions and two @@ -5371,7 +5331,7 @@ add the onion and chilis and one cup of tomato; fill frying pan with boiling water and let cook until rice is dry.</p> -<h3>Ice Cream à la Mexicana</h3> +<h3>Ice Cream à la Mexicana</h3> <p>Put two cups of granulated sugar in saucepan over fire and stir constantly @@ -5399,7 +5359,7 @@ over the cream when serving. This is the typical ice cream of Mexico, just as it is served there.</p> -<h3>Caramels à la Mexicana</h3> +<h3>Caramels à la Mexicana</h3> <p>Put one cup of granulated sugar in an iron skillet and stir constantly @@ -5426,7 +5386,7 @@ of the milk or cream to curdle is lessened.—<span class="smcap">Editor.</s <h2 class="p6">The Nursery</h2> -<p class="center">By E. R. Parker</p> +<p class="center">By E. R. Parker</p> <p class="p2">It is frequently a matter of surprise to foreigners that in the average @@ -5577,7 +5537,7 @@ such a task!</p> <p class="center">By Minnie Genevieve Morse</p> -<p class="center">II. The Rôle of Diet in Reducing and Increasing Weight</p> +<p class="center">II. The Rôle of Diet in Reducing and Increasing Weight</p> <p class="p2">In addition to the natural and proper inclination to make the best of @@ -5612,7 +5572,7 @@ actual obesity is reached, a fatty degeneration of one or more of the vital organs is liable. The insufficiently nourished person, on the other hand, -is usually anæmic and nervous, the +is usually anæmic and nervous, the weak and faulty performance of many of the bodily functions testifying to the lack of proper nutrition.</p> @@ -5834,7 +5794,7 @@ starchy articles of food and of the fats and oils as is compatible with health. Soup is best omitted altogether, not only because the cream soups and -purées contain much fat-making material, +purées contain much fat-making material, but also because as little fluid as possible should be taken with meals. Among fish, salmon, bluefish and eels @@ -6016,7 +5976,7 @@ supply of sugar and cream, should be well represented in the thin person's diet. Cream sauces should be used frequently with meat, fish or vegetables, -and cream soups and purées +and cream soups and purées are to be preferred to bouillons and other thin soups. Ice cream, milk puddings, and other nourishing desserts @@ -6172,7 +6132,7 @@ back.</p> disfigured the room, and a great deal of running up and down stairs was saved.</p> -<p class="left65">A. M. A.</p> +<p class="left65">A. M. A.</p> <p><span class="pagenum"><a name="Page_105" id="Page_105">105</a></span></p> <h3>Pickles Without Heat</h3> @@ -6204,7 +6164,7 @@ is not heated or cooked.</p> <p>Be sure the seasoned vinegar covers the vegetables.</p> -<p class="left65">S. J. E.</p> +<p class="left65">S. J. E.</p> <hr class="l30" /> @@ -6242,7 +6202,7 @@ other way had done. Now we use kerosene exclusively for this purpose.</p> <p class="left65"> -C. F. S.</p> +C. F. S.</p> <hr class="l30" /> @@ -6257,7 +6217,7 @@ results both in the amount of money saved and the amount of nourishment given. Save the liquor in which a ham has been cooked. The fat from the -top may be used for sautéing potatoes +top may be used for sautéing potatoes or pressed sliced cereals, or with scrambled eggs, and lends a delicious flavor when so used. The cooled @@ -6315,7 +6275,7 @@ beat till stiff. Mold. Serve with beaten and sweetened cream. Cut nuts or macaroon crumbs may be passed with this dessert.</p> -<p class="left65">M. T. R.</p> +<p class="left65">M. T. R.</p> <hr class="l30" /> @@ -6420,7 +6380,7 @@ and ingenuity a child can be tempted to eat almost any kind of desirable and necessary food, and enjoy it.</p> -<p class="left65">A. G. M.</p> +<p class="left65">A. G. M.</p> <hr class="l30" /> @@ -6450,7 +6410,7 @@ on the walls. This idea is especially good where one has white walls.</p> <p class="left65"> -J. R. W.</p> +J. R. W.</p> <hr class="l30" /> @@ -6484,7 +6444,7 @@ months—about 200 covers.</p> <p class="center">Cost of materials:</p> <table summary="Church Supper Materials"> <tr> -<td>8 cans tongue @ $0.62½</td> +<td>8 cans tongue @ $0.62½</td> <td class="tdr"> </td> <td class="tdr">$5.00</td> </tr> @@ -6494,7 +6454,7 @@ months—about 200 covers.</p> <td class="tdr">16.00</td> </tr> <tr> -<td>1½ doz. lettuce @ .90</td> +<td>1½ doz. lettuce @ .90</td> <td class="tdr"> </td> <td class="tdr">1.35</td> </tr> @@ -6527,7 +6487,7 @@ months—about 200 covers.</p> <td class="tdr">2.97</td> </tr> <tr> -<td>½ bushel potatoes</td> +<td>½ bushel potatoes</td> <td class="tdr"> </td> <td class="tdr"> </td> </tr> @@ -6563,7 +6523,7 @@ months—about 200 covers.</p> </tr> <tr><td colspan="3"> </td></tr> <tr> -<td>Pineapple Ice, 4½ gal.:</td> +<td>Pineapple Ice, 4½ gal.:</td> </tr> <tr> <td> 12 cans pineapple</td> @@ -6625,7 +6585,7 @@ months—about 200 covers.</p> <td class="tdr"> </td> </tr> <tr> -<td>1½ lbs. tub butter</td> +<td>1½ lbs. tub butter</td> <td class="tdr">.52</td> <td class="tdr"> </td> </tr> @@ -6691,7 +6651,7 @@ five minutes; when cold strain, add lemon juice and freeze as usual.</p> <p class="left65"> -B. N. W.</p> +B. N. W.</p> <p><span class="pagenum"><a name="Page_108" id="Page_108">108</a></span></p> <h2 class="p6">Goin' to School</h2> @@ -6906,7 +6866,7 @@ powder</p> <p>4 eggs</p> <p>Grated rind of 1 lemon</p> -<p>¼ pound chopped almonds</p> +<p>¼ pound chopped almonds</p> <p>2 tablespoonfuls sugar</p> <p>Ground cinnamon to taste</p> @@ -6942,11 +6902,11 @@ a delicious cake.</p> <h3>Blitz Kuchen</h3> <div class="ctrdblk-container"> <div class="ctrdblk"> -<p>½ a cup of butter</p> +<p>½ a cup of butter</p> <p>1 cup of sugar</p> <p>2 teaspoonfuls of baking-powder</p> -<p>1½ cups of flour</p> -<p>½ a teaspoonful of salt</p> +<p>1½ cups of flour</p> +<p>½ a teaspoonful of salt</p> <p>1 cup of milk</p> <p>2 eggs</p> <p>4 tablespoonfuls of @@ -7224,7 +7184,7 @@ Fish</h3> <td class="tdr">4 to 10 minutes</td> </tr> <tr> -<td class="tdl">Steak, 1½ inches thick</td> +<td class="tdl">Steak, 1½ inches thick</td> <td class="tdr">8 to 15 minutes</td> </tr> <tr> @@ -7274,7 +7234,7 @@ Fish</h3> </tr> <tr> <td class="tdl">Leg or Shoulder of Mutton</td> -<td class="tdr">3½ to 5 hours</td> +<td class="tdr">3½ to 5 hours</td> </tr> <tr> <td class="tdl">Leg or Shoulder of Lamb</td> @@ -7290,7 +7250,7 @@ Fish</h3> </tr> <tr> <td class="tdl">Chicken, 3 pounds</td> -<td class="tdr">1 to 1½ hours</td> +<td class="tdr">1 to 1½ hours</td> </tr> <tr> <td class="tdl">Ham</td> @@ -7394,7 +7354,7 @@ turn into molds and let chill.</p> <p>A good flavored corn soup may be made of two parts milk flavored with a little onion and parsley, thickened -with flour and one part corn purée; +with flour and one part corn purée; but a richer flavored soup results when chicken or veal broth is combined with the milk and a little cream, @@ -7480,7 +7440,7 @@ Roll</h3> <p>1 cup of sugar</p> <p>1 cup of flour</p> <p><span class="num">1</span>/<span class="den">4</span> a teaspoonful of salt</p> -<p>2½ level teaspoonfuls of baking powder</p> +<p>2½ level teaspoonfuls of baking powder</p> <p>1 teaspoonful of vanilla extract</p> <p><span class="num">1</span>/<span class="den">3</span> a cup of hot milk</p> </div></div></div> @@ -7735,11 +7695,11 @@ recipes for making crackers.</p> <div class="ctrdblk-container"> <div class="ctrdblk"> <p>3 eggs</p> -<p>1½ tablespoonfuls of sugar</p> -<p>¼ a teaspoonful of salt</p> +<p>1½ tablespoonfuls of sugar</p> +<p>¼ a teaspoonful of salt</p> <p>2 tablespoonfuls of lemon juice or water</p> <p>2 tablespoonfuls of butter</p> -<p>¼ a cup of rum</p> +<p>¼ a cup of rum</p> </div></div> <p>Beat the eggs without separating @@ -7812,7 +7772,7 @@ Sundae."</p> <div class="ctrdblk"> <p>1 cup of butter</p> <p>2 cups of sugar</p> -<p>3½ cups of flour</p> +<p>3½ cups of flour</p> <p>2 (level) teaspoonfuls of baking powder</p> <p>1 cup of milk</p> <p>1 teaspoonful of rose water</p> @@ -7831,7 +7791,7 @@ Sundae."</p> <p>5 figs</p> </div></div> -<p>Cook the sugar and water to 242° +<p>Cook the sugar and water to 242° Fahr. Finish as any boiled frosting, adding the fruit and nuts at the last.</p> @@ -7839,14 +7799,14 @@ adding the fruit and nuts at the last.</p> <div class="ctrdblk-container"> <div class="ctrdblk"> -<p>¼ a cup of butter (scant)</p> -<p>½ a cup of sugar</p> +<p>¼ a cup of butter (scant)</p> +<p>½ a cup of sugar</p> <p>2 tablespoonfuls of milk</p> <p>1 egg</p> <p>1 cup of flour</p> -<p>¼ a teaspoonful of salt</p> +<p>¼ a teaspoonful of salt</p> <p>2 teaspoonfuls of baking powder</p> -<p>¾ a cup of peanuts</p> +<p>¾ a cup of peanuts</p> </div></div> <p>Mix in the usual manner; add the @@ -7895,7 +7855,7 @@ rice with three cups of boiling water or stock and three-fourths a teaspoonful of salt, and let cook until the rice is tender and the liquid is absorbed. -Add a cup of well-reduced tomato purée +Add a cup of well-reduced tomato purée and half a cup or more of grated cheese. Mix thoroughly and let stand over boiling water to become very hot.</p> @@ -7922,9 +7882,9 @@ clear bottle and seal.</p> <p>1 cup of whites of eggs</p> <p>1 cup of sugar</p> -<p>¾ a cup of flour</p> -<p>¼ a cup of cornstarch</p> -<p>½ a teaspoonful of cream of tartar</p> +<p>¾ a cup of flour</p> +<p>¼ a cup of cornstarch</p> +<p>½ a teaspoonful of cream of tartar</p> <p>1 teaspoonful of vanilla extract</p> </div> </div> @@ -7985,18 +7945,18 @@ tomatoes.</p> <p class="center b20"><b>SQUIRE'S LUNCHEON TONGUE</b></p> -<p><b>¶ This is a ready-to-serve cooked meat, its uses being the same as our Boiled Ham, for +<p><b>¶ This is a ready-to-serve cooked meat, its uses being the same as our Boiled Ham, for sandwiches and as a cold meat, and is also fine for salads, or in any way in which a tongue is -used. ¶ The tongues are selected for size and quality, thoroughly cooked until tender, after -which all gristle and the little bone at the root is removed. ¶ They are packed in tins holding -twelve tongues and weighing about six pounds. ¶ After being placed in the tins, the tongues +used. ¶ The tongues are selected for size and quality, thoroughly cooked until tender, after +which all gristle and the little bone at the root is removed. ¶ They are packed in tins holding +twelve tongues and weighing about six pounds. ¶ After being placed in the tins, the tongues are covered with a jelly, which, when it congeals, serves to bind the meat into one piece. Put up in this form it is easy to slice thin, or, the tongues can be served whole if desired. -¶ The pans are carefully wrapped in parchment paper. ¶ The appearance is inviting, the +¶ The pans are carefully wrapped in parchment paper. ¶ The appearance is inviting, the tongues are whole and the jelly keeps them fresh and retains their delicious flavor, possible in -no other way. ¶ These goods being sold within a short time after being cooked and packed, -they have a better flavor than canned tongue. ¶ The quality, purity and care in preparing -Luncheon Tongue is the same as that of all other Squire products. ¶ It is convenient, as any +no other way. ¶ These goods being sold within a short time after being cooked and packed, +they have a better flavor than canned tongue. ¶ The quality, purity and care in preparing +Luncheon Tongue is the same as that of all other Squire products. ¶ It is convenient, as any quantity, from one slice to a whole pan, can be purchased.</b></p> <p class="center b15"><b>JOHN P. SQUIRE & CO., BOSTON, MASS.</b></p> @@ -8009,11 +7969,11 @@ quantity, from one slice to a whole pan, can be purchased.</b></p> <h2 class="p6">The Father</h2> -<p class="center">A Story by Björnson</p> +<p class="center">A Story by Björnson</p> <div class="blockquot p2"> <p> -[This dramatic little tale by the late Björnstjerne Björnson is so simply told that it +[This dramatic little tale by the late Björnstjerne Björnson is so simply told that it seems almost destitute of art, which is to say its art is of the highest kind, for the art of simplicity, as every writer knows, is the hardest to achieve. It was translated into English a few weeks ago, for the first time, for the Boston <i>Transcript</i>, from which we reprint it.]</p> @@ -8283,7 +8243,7 @@ measure from barrels—but, when buying in this way, be sure you get the Heinz brand.</p> <p class="center"> -<b>H. J. HEINZ COMPANY.</b><br /> +<b>H. J. HEINZ COMPANY.</b><br /> <i><b>Distributing Branches and Agencies throughout the World.</b></i><br /> <i>Member American Association for Promotion of Purity in Food Products.</i></p> </div> @@ -8405,10 +8365,10 @@ Likes It</p> <p class="s08">The very highest quality of Gelatine put up in the famous "Already Measured" package. -Ordinarily directions say, "Take ¼ +Ordinarily directions say, "Take ¼ package," etc., leaving you to <b>guess</b> really at the amount, for no one can be sure of -pouring out just ¼ of a package of anything.</p> +pouring out just ¼ of a package of anything.</p> <p>Every package of Minute Gelatine is divided into <b>fourths</b>, and <b>each fourth @@ -8843,7 +8803,7 @@ WANTED</p> <p class="center">AT STORES OR BY MAIL -10¢</p> +10¢</p> <p class="center">THE BARNARD CO. DEPT. 60<br /> BOSTON, MASS.</p> @@ -8968,7 +8928,7 @@ Been Brides</p> <p class="center">Examine it—on 15 days' approval</p> <p> -¶ The honest craftsmanship of old Colonial days is reflected +¶ The honest craftsmanship of old Colonial days is reflected in our work. This beautiful chifforobe (chiffonier and wardrobe combined) is built of genuine Southern Red Cedar—the only absolutely moth-proof wood. Within its @@ -9148,7 +9108,7 @@ For DYSPEPTICS</p> <p class="center">SPECIAL DIETETIC FLOUR<br /> -K. C. WHOLE WHEAT FLOUR</p> +K. C. WHOLE WHEAT FLOUR</p> <p class="center">Unlike all other goods. Ask grocers.<br /> For book of sample, write</p> @@ -9186,7 +9146,7 @@ SAUER'S<br /> FLAVORING<br /> EXTRACTS</p> -<p class="center">10¢ AND 25¢</p> +<p class="center">10¢ AND 25¢</p> </div> <hr class="l60" /> @@ -9239,7 +9199,7 @@ drawers.</p> <p>2 tablespoonfuls granulated sugar</p> <p>1 tablespoonful butter</p> -<p>¼ teaspoonful salt</p> +<p>¼ teaspoonful salt</p> <p>1 well-beaten egg</p> </div></div> @@ -9537,7 +9497,7 @@ NEW YORK</p> <div class="figleft"> <img src="images/fig085c-600dpi.jpg" width="200" height="214" alt="Moulds & Fancy Cutters" /> </div> -<p class="center b13">F. A. WALKER<br /> +<p class="center b13">F. A. WALKER<br /> & CO.</p> <p class="center b13"><b>Moulds</b><br /> @@ -9712,7 +9672,7 @@ WANTED</p> <p class="center">AT STORES OR BY MAIL -10¢</p> +10¢</p> <p class="center">THE BARNARD CO. DEPT. 60<br /> BOSTON, MASS.</p> @@ -9735,7 +9695,7 @@ for An absolutely <b>fearless</b> monthly, the exponent of constructive reform for the betterment of all. You never have seen such unless you know <b>THE TWENTIETH -CENTURY MAGAZINE</b>. The editor is <b>B. O. Flower</b>, +CENTURY MAGAZINE</b>. The editor is <b>B. O. Flower</b>, founder of The Arena. Among the contributors are <b>Edwin Markham</b>, <b>Lincoln Steffens</b>, <b>David Graham Phillips</b>, <b>Hamlin @@ -10016,7 +9976,7 @@ paper and bound in book form. A big seller.</p> of purchasers.</p> <p class="center"><span class="b11"><b>STANDARD SEWING MACHINE CO.</b></span><br /> -F. C. HENDERSON, Manager, Boston, Mass.</p> +F. C. HENDERSON, Manager, Boston, Mass.</p> <p class="center">Write nearest agency:</p> @@ -10034,7 +9994,7 @@ F. C. HENDERSON, Manager, Boston, Mass.</p> <td class="tdr">The May Co., Cleveland</td> </tr> <tr> -<td>L. S. Ayres & Co., Indianapolis</td> +<td>L. S. Ayres & Co., Indianapolis</td> <td class="tdr">Dey Bros., Syracuse</td> </tr> <tr> @@ -10042,12 +10002,12 @@ F. C. HENDERSON, Manager, Boston, Mass.</p> <td class="tdr">S. Kann Sons & Co., Washington</td> </tr> <tr> -<td>The J. L. Hudson Co., Detroit</td> +<td>The J. L. Hudson Co., Detroit</td> <td class="tdr">The Sweeney Co., Buffalo</td> </tr> <tr> <td>Forbes & Wallace, Springfield</td> -<td class="tdr">E. S. Brown Co., Fall River</td> +<td class="tdr">E. S. Brown Co., Fall River</td> </tr> <tr> <td class="tdc" colspan="2">The Shepard Company, Providence</td> @@ -10066,7 +10026,7 @@ F. C. HENDERSON, Manager, Boston, Mass.</p> <p class="center">Reached from Boston via the<br /> <span class="b13"><b>DOMINION ATLANTIC</b><br /> -<b>RAILWAY S. S. LINE</b></span></p> +<b>RAILWAY S. S. LINE</b></span></p> <p class="center">(The Land of Evangeline Route)</p> @@ -10085,7 +10045,7 @@ giving all fishing resorts, rates, etc.</p> <p class="center"> -J. F. MASTERS,<br /> +J. F. MASTERS,<br /> N.E. Supt.,<br /> Long Wharf, Boston</p> </div> @@ -10266,11 +10226,11 @@ BOTTLES</p> <p class="center p2">FULL QUARTS<br /> FULL PINTS<br /> -FULL ½ PINTS</p> +FULL ½ PINTS</p> <p class="center">SOLD BY<br /> <span class="b11"><b>PARK & TILFORD, New York</b></span><br /> -<span class="b11"><b>S. S. PIERCE CO., BOSTON</b></span></p> +<span class="b11"><b>S. S. PIERCE CO., BOSTON</b></span></p> </div> <hr class="l60" /> @@ -10309,382 +10269,6 @@ Boston, Mass.</p> <hr class="l60" /> <p class="center unpad"><small>Buy advertised Goods—Do not accept substitutes</small></p> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of The Boston Cooking-School Magazine -(Vol. XV, No. 2, Aug.-Sept., 1910), by Various - -*** END OF THIS PROJECT GUTENBERG EBOOK BOSTON COOKING-SCHOOL MAG., AUG-SEPT 1910 *** - -***** This file should be named 41940-h.htm or 41940-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/1/9/4/41940/ - -Produced by Barbara Tozier, Bill Tozier, Melissa McDaniel -and the Online Distributed Proofreading Team at -http://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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