The Boston Cooking School magazine of culinary science and domestic economics . HOTV<[EIDEAS <£iEC°N°MIE-3. Contributions to this department will be gladly received. Accepted items will bepaid for at reasonable rates. Drinking Water in the SummerCamp IN a good many summer camps, it isabsolutely necessary to boil all wa-ter which is to be used for much is easy. But often timesthe larger problem is to keep enoughcooled, ready for use. Especially isthis so, when the ice box space is lim-ited. We have handled the question inthis way. From the druggist we ob-tained three glass b
The Boston Cooking School magazine of culinary science and domestic economics . HOTV<[EIDEAS <£iEC°N°MIE-3. Contributions to this department will be gladly received. Accepted items will bepaid for at reasonable rates. Drinking Water in the SummerCamp IN a good many summer camps, it isabsolutely necessary to boil all wa-ter which is to be used for much is easy. But often timesthe larger problem is to keep enoughcooled, ready for use. Especially isthis so, when the ice box space is lim-ited. We have handled the question inthis way. From the druggist we ob-tained three glass bottles which heldabout two gallons each. You knowthe kind with large mouths and glassstoppers. Do not get square bottles,as they would be much harder to keepclean and sweet. A large clean clothis soaked in cold water and woundseveral times about the bottle. Thenthe water, which was left standing inthe kettle in which it was boiled untilpartially cooled, is poured into the bot-tle and this set into a basin containingabout six inches of cold water. Ifthese are placed in a shady spot, thewater will soon become
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
