The Boston Cooking School magazine of culinary science and domestic economics . s Fried Smelts, Sauce Tartare Whole Wheat Baking Powder Biscuits Yeast Rolls (reheated) Coffee Grapefruit Marmalade Cocoa Coffee Doughnuts Cocoa Luncheon Luncheon Macaroni a la Milanaise Creamed au Gratin ^ (with bits of ham, tomato, cheese) Baked Potatoes 2 Toasted Biscuit Philadelphia Relish 3 Tapioca Custard Pudding, Vanilla Sauce Rye Bread and Butter > Tea Apples Baked with Almonds < Dinner Half Cups Coffee Roasted Turkev, Giblet Sauce Dinner . Sweet Pickle Jelly Fresh Codfish Chowder Sweet
The Boston Cooking School magazine of culinary science and domestic economics . s Fried Smelts, Sauce Tartare Whole Wheat Baking Powder Biscuits Yeast Rolls (reheated) Coffee Grapefruit Marmalade Cocoa Coffee Doughnuts Cocoa Luncheon Luncheon Macaroni a la Milanaise Creamed au Gratin ^ (with bits of ham, tomato, cheese) Baked Potatoes 2 Toasted Biscuit Philadelphia Relish 3 Tapioca Custard Pudding, Vanilla Sauce Rye Bread and Butter > Tea Apples Baked with Almonds < Dinner Half Cups Coffee Roasted Turkev, Giblet Sauce Dinner . Sweet Pickle Jelly Fresh Codfish Chowder Sweet Potatoes Southern Style Toasted Crackers Celery and Pimiento Salad Pickles and Olives Cream Cakes with Bar-de-luc-Currants Lemon Sponge Pie Cream C I Half Cups Coffee Half Cups Coffee \ Breakfast Cereal, Hot Dates, Thin CreamSausageCreamed PotatoesRice Griddle Cakes Coffee Honey Syrup Cocoa Luncheon Swiss Soup, Croutons Apple Dumplings, Hard Sauce Cocoa 538 Dinner Round Steak en C.(carrots, PepNoisette Bread andRaspberry Tell-0 Cups of Coff.
Size: 1272px × 1964px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
