. The Boston Cooking School magazine of culinary science and domestic economics . Tel tower Ruebchen. When prepared a,la vinaigrette, it makes a splendid salad,and in this form has since its introduc-tion won great favor among the patronsof Philadelphias big hotel. Let us have faith that makes might,and in that faith let us to the end dareto do our duty as we understand it.— Abraham Lincoln. Proper DilutionTo avoid waste and insure best re-sults, the following dilutions of PiattsChlorides may be relied upon:— For disinfecting closets, etc., dilute with 4 parts water. For sprinkling floors, etc
. The Boston Cooking School magazine of culinary science and domestic economics . Tel tower Ruebchen. When prepared a,la vinaigrette, it makes a splendid salad,and in this form has since its introduc-tion won great favor among the patronsof Philadelphias big hotel. Let us have faith that makes might,and in that faith let us to the end dareto do our duty as we understand it.— Abraham Lincoln. Proper DilutionTo avoid waste and insure best re-sults, the following dilutions of PiattsChlorides may be relied upon:— For disinfecting closets, etc., dilute with 4 parts water. For sprinkling floors, etc., 10 For moistening clothes, etc., 10 Piatts Chlorides is an odorless,colorless solution of the metallic chlo-rides that have proven most reliable andsafe for sick-room and household is put up in quart bottles coveredwith a distinctive yellow wrapper, bear-ing explicit directions for its use. It is manufactured by Henry at New York and Montreal. These trade-mark crisscross lines on every package GLUTE SPECIAL all ot For bFarwcll & Rhincs,. ForDYSPEPSIA. FLOUR. Ask Grocers,write Womens Educational and Industrial Union 264 BOYLSTON STREET, BOSTON BOARD and ROOM REGISTRY Directs applicants to reliable houses in Bostonand at the seashore and country. Apply at THE BUSINESS AGENCY When you write advertisers, please mention The Boston Cooking-School Magazine. xxvi vwszg&MSA IAH m , ~r\ - SteMS:-* ««A •-•Vss? .& *4. cookMg schoolmagazine OF CULINARY tfCIEKCE &>OMEJTIC ECONOMICS Vol. X. OCTOBER, 1905 No. 3 1 }i/f ^i^ mr mi? - Al .«r wfl ^i^tefip^B^^wS i^^^^i^i £-? • tell. THE BOSTON COOKING 5CH00LMAGAZINE 372 BOYLSTON 57. BOSTON $ a year yright, igos, by the Boston Cooking-School Magazine IO cents a copy Entered at Boston Post-office as second-class matter RUMFORD G POWDER
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
