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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This w...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This w...

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 ...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This w...

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Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 17: June-July, 1912-May, 1913Oysters, Baltimore Style Parfait, Angel 617, Parfait, Maple, with egg-whites Paste, Chou, for Tarts..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-...

Excerpt from Recipes for EverydayThe woman who so feeds her family that she sees plump, rosy cheeks, clear eyes and complexions, a Weight and height that cor respond to the requirements of the age, bounding vitality and ability to work, and contentment with all, can ask nothing greater in life. She is doing her duty.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com...

Excerpt from Practical Cooking and Serving a Complete Manual of How to Select, Prepare, and Serve FoodThe recipes are of dishes prepared by the author during an experience of twenty years in housekeeping, these are supplemented by dishes prepared to illustrate demonstra tions in cookery given before classes of housekeepers in New England, the Middle West and the South.About the PublisherForgotten Books publishes hundreds of thousands of rare a...

Excerpt from Balanced Daily DietThroughout the animal kingdom the mother's milk is in each instance a perfectly balanced food for the baby of its kind. For the calf, the cow's milk is a perfectly balanced food, just as the mother's milk is without a fault for the infant. Note how the calf builds in a few short months a large and heavy framework of bone covered with tissues that protect internal organs almost the size of complete growth, and ho...

Excerpt from Dainty and Artistic Desserts: With Menus Special RecipesIt is only necessary to say that all Burnett products, whether new or old, rank with Burnett's Vanilla in honesty of manu facture and in excellence of results in use. To recommend them at further length to experienced housekeepers is super¿uous.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis...

Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 16: June-July, 1911-May, 1912Meringue of Rice and Pears, 111 Noisettes, Lamb, Berry Style Omelet, Jardiniere, Ill.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 technolo...

Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 7: June-July, 1902-May, 1903Dressing, Salad, Cooked, with Oil Egg cups and Spoons, Place Of Eggs, Stuffed Eggs, Yolks of, Left over, Uses for Faulty Bread.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. Forgo...

Excerpt from The Boston Cooking School Magazine of Culinary Science and Domestic Economics, Vol. 14: June-July, 1909-May, 1910Menus, 34, 37, 90, 92, 113, 145, 146, 161, 194, 195, 196, 242, 244, 290, 292, 337, 339, 385.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 t...

Excerpt from The Boston Cooking-School Magazine, Vol. 5: June and July, 1900Our constitutions are marred for us long before birth by the excesses or overwork Of our ancestors. We enter life seriously handicapped and then proceed to destroy ourselves. Think Of what is now demanded of child ren and young persons in the way of education, besides what they have to encounter in the diseases that lie in wait for them. As we are here but an instant, ...

Excerpt from Canning, Preserving and Jelly MakingEvery suburban and country household should plant and nurture a garden and raise small fruits, then during the summer from the products of this effort the bulk of the food for the family should be provided and all surplus should be carefully preserved for future use. The economic conditions of the age demand this.Modern methods of canning and jelly making have simplified and shortened preserving...

Excerpt from The Whys of CookingWhen a young housekeeper realizes that in making yeast bread she is dealing with actual plants that must thrive and grow if her bread is to be good, she will understand why warm rather than scalding liquid must be mixed with her yeast, and henceforth she is likely to care for her miniature garden with intelligent forethought.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic b...

Excerpt from Cooking and Serving En Casserole and Things We RelishIllustrating complete Casserole, together with the various parts, silver-plated holder and service cover and pottery lining and cover.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 digit...

Excerpt from Cooking and Serving En Casserole and Things We RelishIllustrating complete Casserole, together with the various parts, silver-plated holder and service cover and pottery lining and cover.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 digit...