The Boston Cooking School magazine of culinary science and domestic economics . as well. In Oriental cooking, not asingle dish is dependent on the extrav-agent use of expensive and variousingredients which, when counted up,make food very expensive, but it isdependent, and very much so, on theflavor of each different article used inthe making thereof. For those, there-fore, who are fond of plain food, butof the kind that puts an extra layer offat on the consumer. Oriental cookingis especially recommended. Brick and Mortar Gardens (Concluded from page 704) and Yucca will usually grow; and thecom
The Boston Cooking School magazine of culinary science and domestic economics . as well. In Oriental cooking, not asingle dish is dependent on the extrav-agent use of expensive and variousingredients which, when counted up,make food very expensive, but it isdependent, and very much so, on theflavor of each different article used inthe making thereof. For those, there-fore, who are fond of plain food, butof the kind that puts an extra layer offat on the consumer. Oriental cookingis especially recommended. Brick and Mortar Gardens (Concluded from page 704) and Yucca will usually grow; and thecommon Day Lily, Moneywort, Monks-hood and hardy Pompon Chrysanthe-mums are particularly acceptable, be-cause they will endure partial shade —and absence of sunshine is the greatbane of city gardens. Where the sundoes not shine at all, it is useless to-attempt to raise flowers, and the pos-sessor of such a 3^ard must be satisfledwith grass, hardy ferns, and the greenof shrubbery. The plants mentioned are all commonhardy perennials, of which roots ratherthan seeds are usually
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
