. The Boston Cooking School magazine of culinary science and domestic economics . Aw JelhO A Dainty Dessert. Jell-0 is simply clear, spark-ling Gelatine combined withpure fruit flavors in such a waythat when boiling water is addedit dissolves instantly, andwhen cool will be ready to serve. Why spend hours soaking,fla-voringand sweetening old-fash-ioned gelatine when Jell-O givesthe same results in one minute? Let us send you free our newillustrated Recipe book, issuedJanuary I, 1906. Every house-wife will be interested and fas-cinated by the many delightfulways in which Jell-O can bemade up wi
. The Boston Cooking School magazine of culinary science and domestic economics . Aw JelhO A Dainty Dessert. Jell-0 is simply clear, spark-ling Gelatine combined withpure fruit flavors in such a waythat when boiling water is addedit dissolves instantly, andwhen cool will be ready to serve. Why spend hours soaking,fla-voringand sweetening old-fash-ioned gelatine when Jell-O givesthe same results in one minute? Let us send you free our newillustrated Recipe book, issuedJanuary I, 1906. Every house-wife will be interested and fas-cinated by the many delightfulways in which Jell-O can bemade up with fruits, berriesand nuts. JeII=0 comes in six flavors: Strawberry,Raspberry, Lemon, Orange, Chocolateand Cherry. At grocers everywhere 10 cts. per by Pure Food award,Gold Medal,St. Louis, 1904Highest award,Gold Medal, Portland, 1905 THE GENESEE PURE FOOD CO., Le Roy, N. Y. Discrimination in the Use of Salt Samuel G. Tracy, , of NewYork, sounds a note of warning asto excessive use of table salt, especiallywhen there is any affection
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
