. The Boston Cooking School magazine of culinary science and domestic economics. The Best Premium Offer We Ever Made Every one who has r e c e ived one of these chafing dishes has been delighted with it, andsurprised how easily the necessary sub-scriptions were secured. Have youobtained one yet? If not start to-dayto get the subscriptions, and withinthree or four days you will be enjoyingthe dish. This Chafer is a full-size, three-pint,nickel dish, with all the latest improve-ments, including handles on the hotwater pan. It is the dish that sellsfor $ We will send this chafing-dish, aspre
. The Boston Cooking School magazine of culinary science and domestic economics. The Best Premium Offer We Ever Made Every one who has r e c e ived one of these chafing dishes has been delighted with it, andsurprised how easily the necessary sub-scriptions were secured. Have youobtained one yet? If not start to-dayto get the subscriptions, and withinthree or four days you will be enjoyingthe dish. This Chafer is a full-size, three-pint,nickel dish, with all the latest improve-ments, including handles on the hotwater pan. It is the dish that sellsfor $ We will send this chafing-dish, aspremium, to any present subscriberwho sends us six (6) NEW yearlysubscriptions at $ each, Theexpress charges are to be paid bythe receiver. The tray is not in-^y-~ eluded. ~ui~ Address THE BOSTON COOKING-SCHOOL MAGAZINE, BOSTON, Buy advertised goods — do not accept substitutes XXV THE BOSTON COOKING-SCHOOL MAGAZINE
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
