Cookbooks and Cooking
=$1.50 A YEAR= =Published Ten Times a Year= =15c A Copy= Foreign postage 40c additional Entered at Boston post-office as second-class matter Copyright 1921, by =THE BOSTON COOKING-SCHOOL MAGAZINE CO.= =Pope Bldg., 221 Columbus Ave., Boston 17, Mass.=
=$1.50 A YEAR= =Published Ten Times a Year= =15c A Copy= Foreign postage 40c additional Entered at Boston post-office as second-class matter Copyright 1921, by =THE BOSTON COOKI...
2. Chapter 2Through the glamour of the Colonial we are forced to acknowledge the classic charm shown in late seventeenth and early eighteenth century window designs. Developed, as they were...
3. Chapter 3"When the girls and I steered Aunt Rachel into politics," said Jennie, "little we thought where it would all end. I'm glad, glad, though! Aunt Rachel is really splendid, but I'v...
4. Chapter 4"It would all be lovely, if one liked blue," murmured Anne. "Just the thing for some girl, but not for me, all that pale blue and silver, it doesn't look a bit like either of us...
5. Chapter 5If efforts are to be judged by their results, whether in respect to alumnae or the present registration of undergraduate students, it is not too much to say that the purposes of...
6. Chapter 6Pare four large cucumbers and cut in quarter-inch slices; season by sprinkling with salt and pepper, then dip in beaten egg, and afterwards in fine, sifted crumbs. Proceed in th...
7. Chapter 7When thoroughly cooled and ready to serve, a square piece is cut out of the now solid jelly around the supremes. The supreme is thus served incrusted in a square block of thick...
8. Chapter 8Blend together butter and flour, and add to hot milk; keep stirring until the whole has boiled for at least one minute. Add seasonings to taste, at the beginning of cooking. The...
9. Chapter 9Southerners have been rather amused to read lately that the favorite dish of the children and the colored people, "Pot Liquor," that is the liquid in which turnip greens, beans,...
10. Chapter 10In powder form so that but ten minutes in hot water or milk makes them ready to serve. An oyster stew or broth; clam stew, bouillon and chowder always in the kitchen ready for i...