The Boston Cooking School magazine of culinary science and domestic economics . , A tempting relish ^having the true tomato taste 5UJElA§ELIVETCHUP Keep» After Opening Vine ripened tomatoes, fromselected seed, grown underour personal supervision,carefully handled in sanitarykitchens, same day as picked;cooked but lightly so that thenatural flavor is retained;seasoned delicately with purespices; placed in sterilizedbottles — this is Blue LabelKetchup. Contains only those ingredients Recognized and Endorsed by the U. S. Government Our other products, Soups, Jams, Jellies, Preserves, Meats, Canne
The Boston Cooking School magazine of culinary science and domestic economics . , A tempting relish ^having the true tomato taste 5UJElA§ELIVETCHUP Keep» After Opening Vine ripened tomatoes, fromselected seed, grown underour personal supervision,carefully handled in sanitarykitchens, same day as picked;cooked but lightly so that thenatural flavor is retained;seasoned delicately with purespices; placed in sterilizedbottles — this is Blue LabelKetchup. Contains only those ingredients Recognized and Endorsed by the U. S. Government Our other products, Soups, Jams, Jellies, Preserves, Meats, Canned Fruits and Vegetables, you will find equally as pleasing as Blue Label Ketchup. * Original Men tcs is antntct est-ing booklet, full of suggestionsfor the hostess and busy house-liJtfe. W ritefor it today, givingyour grocer s name, and men-tioning this tnagazine. Curtice Brothers Co. ,Rochester, N. Y. /. Buy advertised Goods — do not accept substitutes247 THE BOSTON COOKING-SCHOOL MAGAZINE
Size: 1292px × 1934px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
