The Boston Cooking School magazine of culinary science and domestic economics . quantities than is usually practicableelsewhere. For these reasons, the quan-tities given will sometimes be insuffi- Buy advertised Goods — do not accept THE BOSTON COOKING-SCHOOL MAGAZINE Good cookingis largely a matterof proper seasoning THE importance of knowingwhat seasoning to use andhow to use it so that it willblend properly with the food beingcooked cannot be overestimated. Knowing how to use just theright amount of the right kind ofseasoning is essential to goodcookery. Mrs. Sarah Tyson Ror
The Boston Cooking School magazine of culinary science and domestic economics . quantities than is usually practicableelsewhere. For these reasons, the quan-tities given will sometimes be insuffi- Buy advertised Goods — do not accept THE BOSTON COOKING-SCHOOL MAGAZINE Good cookingis largely a matterof proper seasoning THE importance of knowingwhat seasoning to use andhow to use it so that it willblend properly with the food beingcooked cannot be overestimated. Knowing how to use just theright amount of the right kind ofseasoning is essential to goodcookery. Mrs. Sarah Tyson Rorer has pre-pared a new book of recipes whichwill help any woman to a betterknowledge of seasoning and will per-haps introduce some new and uniquedishes to her culinary repertoire. This book of Mrs. Rorers will besent free to anybody on request. Just send your name and addresson a post card to Department H-7,Mcllhenny Company, Drexel Build-ing, Philadelphia, Pa. MclLHENNYS TABASCO SAUCE Buy advertised Goods — do not accept substitutes395 THE BOSTON COOKING-SCHOOL MAGAZINE. d^^t^ Fit for a king! exclaimed Father,as he tasted the cream puffs. But Carol crowned them, admittedBess, gratefully. How was that ? She suggested using BurnettsVanilla. They never tasted so goodbefore. Carol, said Father, crowned is agood word. This truly has a kinglyflavor, something especially fine. Thelittle point of flavor is a big point in adessert, isnt it? I dont know anything aboutcooking matters, but if Burnettsmakes so much difference as this,my advice is, always use Sa Mi tCi« After getting together all the materialsfor a dessert, and expending all the neces-sary labor, it is safest and most economicalto use the best flavoring. Burnetts hasbeen prepared with the greatest possiblecare from the finest of genuine Mexicanbeans. Critical cooks everywherewelcome it as an invalu-able aid. Always insist onBurnetts. Let us send you our RecipeBook of 115 tempting des-serts. Please mention yourgrocers n
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
