Identifier: bostoncookingsch19hill_7 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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eby cooking two teaspoonfuls of corn-starch in a cup of boiling water. Thencarefully fill the cross with cinnamonand sugar, mixed together, piling themixture up well. Return to the ovento dry the glaze. Query 1458. — Recipe for good GrahamBread. What is the trouble with my breadand cake? The cake is not light, often, andwhen it is light the holes are large, and thebread is not white. Graham Bread Soften one-third a cake of compressedyeast in half a cup of lukewarmwater; add one cup and a fourth ofscalded-and-cooled milk, one-fourth acup of molasses, two tablespoonfuls ofbutter and one teaspoonful of salt;mix thoroughly, then stir in two cupsand one-half of graham flour and one ADVERTISEMENTS A HomeComfort Stove Have you solved the Home Comfort prob-lem for this coming summer? Are you planning to putthe coal range out of com-mission ? Will you do the familyboiling, stewing and fryingin a sane and restful man-ner over a stove that doesnot overheat the kitchen? You can do all this with
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the NEW PERFECTION Wick Blue Flame Oil Cook-Stove The New Perfection is different from all other oil stoves. It hasa substantial CABINET TOP like the modern coal range, witha commodious shelf for warming plates and keeping food hot aftercooked—also drop shelves on which the coffee pot or teapot maybe placed after removing from burner—every convenience, evento bars for holding towels. Nothing adds more to the pleasure ofa summer home than a New Perfection Oil Cook-Stove in thekitchen. Made in three sizes. Can be had either with or with-out Cabinet Top. If not at your dealers, write our nearest agency.

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