Identifier: bostoncookingsch19hill_4 (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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o anet, and they cease to thrive: . youentrap men, through economic neces-sity, in cities and allow a few to controlthe land, and you perpetuate ignoranceand crime. And eventually you breeda race of beings who take no joy inNature, never having gotten acquaintedwith her. The problem is not one ofreligion, but of common sense in eco-nomics. Back to the land!—MaryWollstonecraft. Choice in color corresponds to thedegree of sensitiveness and educationpossessed by the eye. The barbarianand the infant seize only the moststriking notes in the color gamut. Butas age, training, or civilization, ad-vances, the individual appreciates thesemi-tones, the quarter-tones, perhapseven the finer divisions of the chromaticscale.—The Craftsman. If children are to be educated to un-derstand the true principle of patriot-ism, their mother should be a patriot;and the love of mankind, from whichan orderly train of virtues springs, canonly be produced by consideringthe moral and civil interest of therace.
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Childs Birthday Cake Seasonable Recipes By Janet M. Hill IN all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once.When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. Atablespoonful or a teaspoonful of any designated material is a level spoonful of such material. Caviare Canapes with Eggs (Cold Savory) Have ready half as many hard-cooked eggs and as many rounds oftoast as covers at table. Spread thetoast with butter, and then, verylightly, with caviare seasoned with afew drops of lemon juice. Trim off bothends of the eggs (that they may standlevel), and cut each in halves, cross-wise, then carefully remove all of theyolk. Pound the yolks with an equalmeasure of butter, and season withpaprika and salt, if needed. Set halfan egg on each round of toast, fill the open space with caviare, and pipethe yolk and butter over the caviareand on the edge of the white. Serveat the beginning of dinner, in the place

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