. The Boston Cooking School magazine of culinary science and domestic economics. ber always carries them. Theyare prepared for those who wish to bindthe copies of each year in a single vol-ume for ready reference. The maga-zine includes matter well worthy ofpreservation for future use. Eachcolumn is a cook book in itself. Our next, or June, issue will be thefirst number of a new volume, VolumeXIV. There is no better or more fittingtime than this for new subscriptions tobegin. We are advancing steadily,and giving our best efforts to our read-ers. We anticipate that our fourteenthvolume will exc
. The Boston Cooking School magazine of culinary science and domestic economics. ber always carries them. Theyare prepared for those who wish to bindthe copies of each year in a single vol-ume for ready reference. The maga-zine includes matter well worthy ofpreservation for future use. Eachcolumn is a cook book in itself. Our next, or June, issue will be thefirst number of a new volume, VolumeXIV. There is no better or more fittingtime than this for new subscriptions tobegin. We are advancing steadily,and giving our best efforts to our read-ers. We anticipate that our fourteenthvolume will excel all the others. The law of nature is that a certainquantity of work is necessary to pro-duce a certain quantity of good of anykind whatever. If you want knowl-edge, you must toil for it; if food, youmust toil for it; and if pleasure, youmust toil for it. — Ruskin. Beyond all wealth, honor, or evenhealth is the attachment we form tonoble souls, because to become onewith the good, generous and true isto become in a measure good, generousand true ourselves.—Thomas Planked Spanish Mackerel Seasonable Recipes By Janet M. Hill IN all recipes where flour is used, unless otherwise stated, the flour is measured after siftingonce. When flour is measured by cups, the cup is filled with a spoon, and a level cupfulis meant. A tablespoonful or a teaspoonful of any designated material is a level spoonful ofsuch material. Herring Fritters (Hors dCEuvre) REMOVE the fillets from a canof herring fillets put up in oil;wipe them on a soft cloth, tofree them of oil, and cut each fillet intopieces about two inches long and halfan inch or less in width. When readyto serve dip the fillets in fritter batterand fry in deep fat. Serve on a hotnapkin, passing at the same time olivesor pimolas. Ham-and-Cheese Canapes (HorsdCEuvre) Mix half a cup, each, of lean ham,chopped fine, and common or Par-mesan cheese, grated; add half a tea-spoonful of paprika and stir into one-third a cup of tomato
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
