. American cookery . TOMATOSAUCE tomatosauce Made from redripe to*matoes, fresh peppers andpure seasoning ingredients. Unexcelled withmeats, poultry, fish, friedoysters, fritters, omelets,macaroni, rice, beans,soups, salad dressings,coc\tail sauces, etc. Buy advertised Goods — Do not accept substitutes 465 AMERICAN COOKERY. Try ThisSyrup Sir! It is made with Mapleine Leading chefs recognize theremarkable flavoring ~ MAPLEINE >^f<? Gofden7favor Whether made in gallon quantities by thehotel or cafe chef, or in your home, its delec-table taste and economy may be relied upon. A half teaspoon
. American cookery . TOMATOSAUCE tomatosauce Made from redripe to*matoes, fresh peppers andpure seasoning ingredients. Unexcelled withmeats, poultry, fish, friedoysters, fritters, omelets,macaroni, rice, beans,soups, salad dressings,coc\tail sauces, etc. Buy advertised Goods — Do not accept substitutes 465 AMERICAN COOKERY. Try ThisSyrup Sir! It is made with Mapleine Leading chefs recognize theremarkable flavoring ~ MAPLEINE >^f<? Gofden7favor Whether made in gallon quantities by thehotel or cafe chef, or in your home, its delec-table taste and economy may be relied upon. A half teaspoon Mapleine added,to two cups of sugar dissolved inone cup of boiling water makesa pint of delicious syrup in-stantly. Mapleine contains no maplesugar, syrup nor sap, but pro-duces a taste similar to maple. Grocers sell Mapleine 2 oz. bottle 50c. 4-cent stamp and trade-mark fromMapleine carton will bring theMapleine Cook Book of 2U0 re-cipes, including many desserts. Crescent Mfg. Company 323 Occidental Ave., Seattle, Wash. SEVEN-CENT MEALS ^\^™t meals with recipes and directions for preparing each. This48 pp. Bulletin sent for 10c or FREE for names of twofriends who may be interested in our Domestic Science Courses. Am. School Home Economics, 503 W. 69th St., Chicago
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
