Image from page 38 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)

Image from page 38 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
dieting recipes for dinner
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Identifier: bostoncookingsch19hill_4
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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Text Appearing Before Image:
sure anddelight in rural ways of life, is a mostwholesome sign of the times. Thecelebration of Old Home Week is ap-proaching. May its observance be keptand enjoyed by old and young as neverbefore! Do to-days work this morning—to-morrows this afternoon. A recipe for success: Keep yourhead cool, your feet warm, your mindbusy. Dont worry over trifles. Planyour work ahead, and then stick to it,rain or shine. Dont waste sympathvon yourself. If you are a gem, someone will find you. A New York vegetarian went to arestaurant, and took occasion to ad-vertise his creed by telling a strangerthat all meat is injurious, and that thehuman diet should be strictly vege-tarian. But, replied the stranger,I seldom eat meat. You justordered eggs, said the vegetarian.An egg is practically meat, because iteventually becomes a bird. Thekind of eggs I eat never becomebirds, answered the stranger, quietly.What, cried the vegetarian,—whatkind of eggs do you eat? Princi-pally boiled eggs, said the stranger.

Text Appearing After Image:
Pineapple, Cuban Fashion Seasonable Recipes By Janet M. Hill IN all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once.When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. Atablespoonful or a teaspoonful of any designated material is a level spoonful of such material. Chicken and Tomato Bouillon (To serve eight at Luncheon or Dinner) Cut half an onion and one-fourth a car-rot in very thin slices, and saute these ina little butter or dripping until yellowedand softened. Add part of a bay leaf,a soup bag, a sprig of parsley, and abit of yellow lemon rind. Let simmerin a pint of water half an hour. Thenadd to one quart of chicken broth withall the liquid that can be drained froma can of tomatoes. Mix with these thecrushed shells of several eggs and theslightly beaten whites of two, and saltand pepper as needed. Stir constantlyover the fire until the boiling-point isreached. Let boil five minutes. Thenkeep

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