. The Boston Cooking School magazine of culinary science and domestic economics. SAUCE THE ORIGINAL WORCESTERSHIRE Soups, Fish, Steaks, Roast Meats, Chops, Game, Chafing Dish Cooking and Salad Dressings are improved by its use. Leading Chefs and Cooks know its value as the *final touch to many a dish. Try it! Refuse Imitations JCHN Duncans Sons, Agents, New York THE NATIONAL CONDIMENT KEENS ENGLISH MUSTARD Stimulatesthe Appetiteand aidsDigestion. World-Wide Reputation of nearly 160 Years Buy advertised goods — do not accept substitutes THE BOSTON COOKING-SCHOOL MAGAZINE that of the articles ad
. The Boston Cooking School magazine of culinary science and domestic economics. SAUCE THE ORIGINAL WORCESTERSHIRE Soups, Fish, Steaks, Roast Meats, Chops, Game, Chafing Dish Cooking and Salad Dressings are improved by its use. Leading Chefs and Cooks know its value as the *final touch to many a dish. Try it! Refuse Imitations JCHN Duncans Sons, Agents, New York THE NATIONAL CONDIMENT KEENS ENGLISH MUSTARD Stimulatesthe Appetiteand aidsDigestion. World-Wide Reputation of nearly 160 Years Buy advertised goods — do not accept substitutes THE BOSTON COOKING-SCHOOL MAGAZINE that of the articles added for fla-voring, as bacon, vegetables, herbs,etc. Brioche. A light, rich cake of Frenchorigin, made with yeast, eggs andbutter, eaten hot with coffee. Cafe. Coffee. Cafe au lait. Coffee with milk. Cafe noir. Black coffee. Cafe Turc. Turkish coffee. Cafe frappe. Iced or half-frozen coffee. Cafe vierge. An infusion made fromunground coffee beans. Cafetiere. Coffee pot. Caille. Quail. Cailles farcies. Stuffed quails. Cailles roties. Roast quails. Canape. Slices of bread cut in varioussmall shapes, either plain, fried inoil or butter, or toasted, coveredwith savory mixtures. Canard. Duck. Canard roti. Roast duck. Canard sauvage. Wild duck. Caneton. Duckling. Capres. Capers. The unopened flower-buds of a plant that grows wild inGreece and Northern Africa, andnow cultivated in the South ofEurope. For export they arepickled in salt and vine
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
