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Excerpt from The Up-to-Date WaitressThis book is intended as a guide to what may be called good, perhaps ideal, service for waitresses under all circumstances, and not as a set of hard and fast rules from which there is no appeal. The manner in which we advocate that the duties of a waitress should be carried out has been evolved from a study and comparison of the methods of many housekeepers, there may be shorter and apparently more desirable...

Excerpt from The Boston Cooking-School Magazine, Vol. 13: June-July, 1908This is the reason, too, why the New Perfection keeps your kitchen so uniformly cool while you're Working in it.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruc...

This whimsical collection of twenty cat-approved life lessons for living your purrfect life is accompanied by gorgeous, lushly detailed paintings.Miss Marcella Mink and sixty-seven of her favorite feline friends live happily in her big house by the sea. But there was a time when Miss Mink was not so happy. When Miss Mink created her own business -- a feline-friendly cruise company for cat lovers and their furry companions -- she found she no l...

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve ...

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve ...

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Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 4: June and July, 1899The notion to utilize spotted mus lin as a groundwork for embroidery letting the spot form the centre of the ¿ower - has extended to table linen. Spotted damask is thus employed, dai sies and other suitable ¿owers forming the design. Spotted silk or satin is also fetching for table centres, having pale yellow for the scheme, w...

Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 12: June-July, 1907-May, 1908Age 195, 268, 314, Editorials 22, 72, 126, 174, 222, 270, 1 3-18, 366, 414, 462 English Caravanning. 143 Ephemera 57 Five-cent Lunch at Honolulu Normal School 292 Food Notes In Shantung 155 For the Amateur House Builder 313 German Ways of Doing Things 88 Hallowe' en 149 Hallways and Staircases (ill. 347 Her First? Thank...

Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 8: June-July 1903, May 1904Ed1torials 22 80 144 198 252 304, 352 402 Original Proverbs Of the Hour 450 498 Our Castles ln Spain.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-th...

Excerpt from Cooking for Two a Handbook for Young HousekeepersThe best things are nearest. Then do not grasp at the stars, but do life's plain, common work as it comes, certain that daily duties and daily bread are the sweetest things of life.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Book...

Excerpt from The Book of Entrées: Including Casserole and Planked DishesIN a consideration of the subject of entrées, the first question to be asked is, what is an entrée? There are certain Characteristics that pertain to an entrée, and these we will consider later on, but first of all we need to know something of the composition of a menu, or bill of fare, in which an entrée would be presented.A proper menu is not a haphazard collection of ar...

Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 10: June-July, 1905-May, 1906The village of Baiersdorf, which has the reputation of raising the finest horseradish in Europe, is about twenty-two miles south of Bamberg, on the line of railroad to Nuremberg. Horseradish is cultivated almost ex elusively on about acres of the moist grounds of the valley of the river Regnitz.About the PublisherForgot...

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