. The Boston Cooking School magazine of culinary science and domestic economics. M more than any other dish needs carefulseasoning. It is rendered more appetizing by LEA & PERKINS SAUCE THE ORIGINAL WORCESTERSHIRE It is a delightful seasoning for Scalloped Oysters, Broiled Lobster, Cod Fish Balls and Steaks, Deviled Clams, Fish Salads, etc. Beware of Imitations. John Duncans Sons, Agents, New York. This tieautitul Teaspoon Given to any housewife who sends us a metal top from a jar of LIEBIG CompanysExtract of Beef and 10 cents (stamps or silver) for expenses. Be sure to buy the genuine
. The Boston Cooking School magazine of culinary science and domestic economics. M more than any other dish needs carefulseasoning. It is rendered more appetizing by LEA & PERKINS SAUCE THE ORIGINAL WORCESTERSHIRE It is a delightful seasoning for Scalloped Oysters, Broiled Lobster, Cod Fish Balls and Steaks, Deviled Clams, Fish Salads, etc. Beware of Imitations. John Duncans Sons, Agents, New York. This tieautitul Teaspoon Given to any housewife who sends us a metal top from a jar of LIEBIG CompanysExtract of Beef and 10 cents (stamps or silver) for expenses. Be sure to buy the genuine Liebig withblue signature, and address Corneille David & Co., Dept. J, 120 Hudson St., New York. We want you to know by trial that Liebigs is the most delicious, most wholesome, and mosteconomical beef Extract made; % teaspoonful makes a cup of beef tea. As an inducement to tryLiebigs we offer you, practically free, Wm. Rogers & Sons newest rose pattern, extra heavy platedTeaspoons finished in French Gray like the very latest solid silver, of full size and entirely freefrom advertising. With every spoon goes the manufacturers guarantee certificate. After you get onespoon you will be so pleased with it that you will begin saving the jar tops to get a full set; and thenyoull want our fork, full sized and of same beautiful rose pattern, with same heavy silver plating, which we send for one ja
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
