The Boston Cooking School Magazine of Culinary Science and Domestic Economics, Tom 6

apples bake BAKING POWDER beans Beat beaten beef boiling water BOSTON COOKING SCHOOL Boston Cooking-School Magazine Boylston Street bread Breakfast brown butter cake celery cents Cereal Cereal Coffee chafing-dish cheese chopped Cocoa cold water color cookery COOKING SCHOOL MAGAZINE cover cream cream of tartar Croquettes crumbs cup of sugar dainty dessert dinner dish eggs Enameline fish flavor flour French dressing fruit gelatine Grape-nuts grocer half a cup half a teaspoonful hot water housekeeper jelly kitchen lemon juice let stand luncheon Mass mayonnaise meal meat mention THE BOSTON menus minutes mixture mould one-fourth a cup onion oven oysters paprika parsley pint plate potatoes pound POWDER Pudding quart QUERY recipe remove roast Salad sauce sauté scalded milk served sifted slices soup spoonful sprinkle starch stir stove sweet tablespoonfuls teaspoonful teaspoonful of salt timbale tion tomato vegetables write advertisers yolks