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File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14793174343).jpg

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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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ojai Butch COCOA Has no equal for FLAVOR or ECONOMYYousave ONE HALF your COCOA hyvsingit. f We know it,you can prove it £by sending fOCENTSibrTRIAL CAN to Stephen LBartlett, Remember theYelumWbapper Bl
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When you write advertisers, please mention The Boston Cooking-School Magazine. xiii Book Reviews How To Cook for the Sick. By Helena V. Sachse. Cloth. 121110. Price $1.00. Philadelphia: J. B. Lip- pincott Company. This volume is arranged for the phy-sician, trained nurse, and home use.It aims to place the preparation offood on an accurate basis, just asmedicine prescribed by the physicianis prepared by skilled hands fromstandard formulas. The following principles are strictlyadhered to, namely:— 1. Starchy foods require long cooking. 2. Albuminous foods, as eggs, oysters,etc., must be cooked at a low tempera-ture, or they are rendered tough. 3. Fats in the form of butter andcream are best added after the foodhas been removed from the fire. 4. Where boiled milk is objected to,the milk is only heated to the pasteur-izing point (1650 F.). 5. When a restricted diet is orderedand starchy food is not allowed, thesoups and sauces are thickened withyolks of eggs or Irish moss. 6. No fried f

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1905
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29 July 2014


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