The Boston Cooking School magazine of culinary science and domestic economics . It has long been conceded that allprogressive races are well-fed. TheFrench have long excelled in culinarymatters as well as in thriftiness. Theyhave paid enormous taxes and indem-nities and are now foremost among thebankers for the world. They seem tohave acquired, by long practice, thehabit of economy, of eliminating wasteand making a little go far. And herein,perhaps, lies the secret of the futureprosperity and well-being of civilizednations. How to cultivate the small gardenand how to utilize and make the mosto
The Boston Cooking School magazine of culinary science and domestic economics . It has long been conceded that allprogressive races are well-fed. TheFrench have long excelled in culinarymatters as well as in thriftiness. Theyhave paid enormous taxes and indem-nities and are now foremost among thebankers for the world. They seem tohave acquired, by long practice, thehabit of economy, of eliminating wasteand making a little go far. And herein,perhaps, lies the secret of the futureprosperity and well-being of civilizednations. How to cultivate the small gardenand how to utilize and make the mostof every thing so produced is a matterof vital importance to masses of peopleeverywhere. How to make plain, simpledishes palatable and nourishing is thegreat desideratum in the culinary art,the last word that defines the frugal,thrifty housewife. After all we are living in really pros-perous times. The harvest ,in general,has been good. Neither famine norwar threatens. People who want towork are employed, while business ofall kinds seems everywhere in flourishingcondition. I. Seasonable Recipes By Janet M. Hill T N all recipes where flour is used, unless otherwise stated, the flour is measured after?^ sifting once. Where flour is measured by cups, the cup is filled with a spoon, and alevel cupful is meant. A tablespoonful or teaspoonful of any designated material is aLEVEL spoonful. Anchovy-and-Egg Canapes ROLL trimmings of puff paste,leftafter cutting out patties or a vol-au-vent, to a little less than one-fourth an inch in thickness, and stampout with a sharp cutter,dipped in boilingwater, into diamond or other and bake till done. Beat one-thirda cup of butter to a cream and graduallybeat in enough anchovy paste to tint and flavor as desired. When the puff-pasteshapes are chilled, spread slightly withthe paste, set a slice of hard-cooked eggin the center of each, and pipe paste onthe edge of the crust; finish with afigure, cut from a slice of truffle orpickled bee
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
