. The Boston Cooking School magazine of culinary science and domestic economics . could levyupon many lands for her feasts. Mod-ern Italian cookery has become betterknown to English readers since the pub-lication of two little volumes, by differ-ent writers, within a few years. Whenwe think of ice-cream, our minds areset at rest by the thought of not havingto choose varieties; for one has but toorder that pretty Italian cream knownas Neapolitan brick, to have a pleasantblending of variously flavored is said that the popular ice-creamsandwich originated with an itinerantItalian ice-cr
. The Boston Cooking School magazine of culinary science and domestic economics . could levyupon many lands for her feasts. Mod-ern Italian cookery has become betterknown to English readers since the pub-lication of two little volumes, by differ-ent writers, within a few years. Whenwe think of ice-cream, our minds areset at rest by the thought of not havingto choose varieties; for one has but toorder that pretty Italian cream knownas Neapolitan brick, to have a pleasantblending of variously flavored is said that the popular ice-creamsandwich originated with an itinerantItalian ice-cream vender. Now, indaintier guise, at nice cafes and quicklunch places ice-cream sandwiches area favorite order as the pleasing finishof a shopping luncheon. In Little Italy, should you be sub-ject to apprehension about the cleanli-ness of the neighborhood, you can de-cide to buy only original package goods,such as wine, cheese, canned vege-tables, truffles, and olive oil, ere youwend your way home to entertain yourfamily with an account of your jauntinto the foreign Cakes from the Land o Cakes By Marion Harris Neil LAND O CAKES is a name fre-quently given to Scotland, where_^ oatmeal cakes form an impor-tant article of diet. The phrase wasmade famous by Robert Burns in 1789,in his poem on Captain Groses pere-grinations through Scotland, whichcommences with the following lines:— Hear, Land o Cakes an brither ScotsFrae Maidenkirk to Johnny Groats. The following are genuine Scotchcake recipes:— Oatmeal CakesIn old times, in Scotland, every girland woman knew how to make oatcakes, and everybody ate them. Oatcakes are more difficult to make thanalmost any other cake, so do not at-tempt to make more than two or three,to begin with, but try and try again;and you will succeed. Take in abasin one breakfast cup of fine oat-meal, and put into a cup one teaspoon-ful of sweet dripping. Add to it halfa cup of water, warm enough to meltit. Then stir this into the meal. Theresho
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