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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ill show^ that foodhas to be provided for nine people, andfor sixteen meals. This is an average ofnearly 14c a meal, although, of course,it would be divided differently—perhaps10c for breakfast. 12c for luncheon, and20c for dinner. Breakfast must havethree courses, luncheon three, and dinnerfour, with coffee. It is a constant sourceof wonder to those who visit the housethat such good meals are served, withsuch a close money limitation. The in-structor in charge says that the studentsdo it by wise planning of the use ofeverything edible. Xot long ago one ofthe graduates of the institutional house-hold science course took charge of thedining room of a school of over fivehundred students and, when she had beenthere three wxeks, the man holding thecontract for the removal of garbagewent to the president of the institutionto complain. See here. he said, Sincethat new^ dining-room manager came Tdont get one-fifth the garbage Ive al-ways had! Which is an illuminating OXE PRACTICE HOUSE 103
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INSTRUCTORS SITTIXG-ROOM comment. There are certain specifications aboutthe weeks food, such as that waffles,griddle cakes, and popovers shall beserved each week, at least, once, that allbread shall be made, that there shall betwo frozen desserts and one layer cakeeach week, but apart from this the plan-ning of the menus is left entirely to thestudents. After the meal has beenserved the instructor in charge makes (inprivate) any criticisms she has to offeron the selection of food, the preparation,and the service. Each days meals mustbe well balanced, but exact calculationsare not required in this problem, as theyare not necessary in the house ordinarily.A typical days menu is one served onThursday, March 13: Breakfast Grape fruit Cream of Wheat Sugar Cream Bacon Toast Coffee Luncheon Lentil Soup Rice-and-meat mold Bread Orange Cakes Orange Sauce Tea Dinner Oyster Cocktail Planked Steak Duchess Potatoes Escaloped Onions Stuffed Peppers Cress-and-Cheese Salad Ginger Cream Coffee Each gr

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