The Boston Cooking School magazine of culinary science and domestic economics . lorides, the odorless disinfectant,has been added. Wring out till dry so thatit will not streak the wood work, etc. Buy advertised goods -do not accept substitutes68 Menus for August Luncheons I. Peach-and-Pineapple Cocktail Chaudfroid of Poached Eggs Hot Pulled Bread Fried Chicken Green Corn Fritters Sweet Pickled Figs, or Garden Cress. French Dressing Canned Apricots. Frozen Coffee RelishBrv^vvned CrackersBaked Turbans of Halibut. Potato BallsBeets Stuffed with Chopped DressingVeal Cutl
The Boston Cooking School magazine of culinary science and domestic economics . lorides, the odorless disinfectant,has been added. Wring out till dry so thatit will not streak the wood work, etc. Buy advertised goods -do not accept substitutes68 Menus for August Luncheons I. Peach-and-Pineapple Cocktail Chaudfroid of Poached Eggs Hot Pulled Bread Fried Chicken Green Corn Fritters Sweet Pickled Figs, or Garden Cress. French Dressing Canned Apricots. Frozen Coffee RelishBrv^vvned CrackersBaked Turbans of Halibut. Potato BallsBeets Stuffed with Chopped DressingVeal Cutlets. Pojarski StyleButtered String BeansLettuce and Tomatoes, Mayonnaise Dress-ing, with onion juicePeach Sherbet Sponge DropsCoffee ^^ ^^ ^ Menus for September Luncheons I. Cream of Celery Panned Chicken Steamed Golden Bantam Sweet Corn Sweet Potatoes. Southern Style Cream Cheese-and-Pimento Salad Deviled Crackers Coffee II. Oyster Cocktail Deviled Crackers Breaded Lamb Chops, Fried Stuffed Egg-Plant, Tomato Sauce Cheese Omelet Apple-and-Pimento Salad Coffee Assorted Grapes. TheBoston Cooking-School Magazine Vol. XVIII AUGUST-SEPTEMBER, 1913 No. 2 One Practice House IT was not long after the beginningof the teaching of home-making thatthe need was felt of an opportunityto synthesize all the housekeeping pro-cesses, under the observation of the in-structor, and so to make a vital test ofthe availability of the knowledge gainedin the classroom. To prepare a singledish under carefully planned conditionsis a wise preliminary to the preparationof a whole meal under ordinary homeconditions, but the power to prepare aseries of them perfectly does not alwaysresult in the power to serve the wholemeal with each hot dish cooked to ex-actly the right point. Dummy tableservice is helpful as a preparation, butthe actual service of a meal is almost an-other story. Laundering in the class,taking each type of article in orderly se-quence, and doing the weeks washing,are two problems differing
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
