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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ugar is adulterated. It is notas highly refined as white sugar. Forthis reason, probably, it is almost im-possible to boil brown sugar and milktogether without having the milk separate. The substance that then clingsto the bottom of the dish is largely thesolid portions of the milk. Query 2148.— Why is salt added to vege-tables after they have been boiling ten minutes? Salt in Boiling Vegetables The use of salt in cooking vegetablesis worked oiit with much care underthe cooking of vegetables in Cookingfor Two. Briefly all fresh vegetablesare set to cook in boiling water. Ingeneral salt should be added to thewater in which all vegetables exceptthose containing much cellulose (asturnips and parsnips) are set to cook.We see no good reason why the additionof salt should be delayed ten minutes. Sign-painter: Now, Missus Johnsing,what does you want puf on this yersign? Missus Johnsing (afrer a mo-ment of deep thought): I guess Goin*out scrubbin done in here will do.—Life. ADVERTISEMENTS
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Buy advertised Goods — do not accept substitutes637 lililiiiiiii^l 11 r t^Dooife ^m The Art oj Living Long. By LuiGiiCoRNARo. Cloth. Price $2.00.Milwaukee: William F. Butler.This is a curious and remarkable bookof a remarkable man, — the celebratedVenetian Centenarian. It contains theTreatise of Cornaro on the Art of LivingLong, with illuminating essays by JosephAddison, Lord Bacon, and Sir WilliamTemple. Cornaros rules of living arebased on temperance in eating anddrinking. These rules remain unim-peachably correct, and in the futurecan only be elaborated and perfected.This book, containing a minute ac-count of his method of living — a workhe finished at the age of ninety-five —has been translated into all cultivatedlanguages, and will ever be estimated asa classic and a standard. He is the onlyman who, at the end of a century, everwrote — was ever able to write — astatement, authoritative because basedupon experience, of the means by whichothers could enjoy the unspeakab

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