Title: The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)
Author: Various
Editor: Janet McKenzie Hill
Release date: January 28, 2013 [eBook #41940]
Most recently updated: October 23, 2024
Language: English
Other information and formats: www.gutenberg.org/ebooks/41940
Credits: Produced by Barbara Tozier, Bill Tozier, Melissa McDaniel
and the Online Distributed Proofreading Team at
http://www.pgdp.net
Transcriber's Note:
Obvious typographical errors have been corrected. Inconsistent spelling and hyphenation in the original document have been preserved.
Stories interrupted by ads have been rejoined.
The text of ads has been provided as a caption to the original image
AUG.-SEPT., 1910
Vol. XV No. 2
1 DOLLAR
A YEAR
10 CENTS
A COPY
PUBLISHED
BY
THE BOSTON COOKING
SCHOOL MAGAZINE Co.
372 BOYLSTON ST.
BOSTON MASS.
RUMFORD
THE WHOLESOME
Baking Powder
SURPASSES ALL OTHERS IN HEALTHFUL
AND BAKING QUALITIES.
It is a food itself, made of the genuine Professor Horsford's Phosphate, thereby supplying the nutritious and strength-giving phosphates so essential to health, which are removed from flour in the process of bolting. Hot Biscuit, Rolls, Muffins, etc., made with Rumford Baking Powder can be eaten hot without detriment.
Its action in the dough is thorough, producing superior Cake, Biscuit, etc., of the finest texture, and without impairing the most delicate flavorings that may be used.
The Best at a Reasonable Cost.
LOWNEY'S COCOA
GOOD Cocoa is the best beverage known to modern authorities on food and drink, nourishing, strengthening and a valuable aid to digestion.
There is, however, a wide range in the Quality of cocoas.
Lowney's cocoa is made of the choicest cocoa beans without "treatments" or adulteration, and in a manner that insures the purest and best product possible.
It is the best cocoa made.
The Lowney Cook Book
421 pages, $1.25 postpaid
The Walter M.
Lowney Co.
Boston
Cocoa-Chocolate
Chocolate Bonbons
Buy advertised Goods—Do not accept substitutes
THE BOSTON COOKING-
SCHOOL MAGAZINE
Vol. XV AUGUST-SEPTEMBER, 1910 No. 2
CONTENTS FOR AUGUST-SEPTEMBER
| PAGE | ||
| DISHES FOR AUTOMOBILE AND PICNIC LUNCHEONS | 57 | |
| QUAINT CUSTOMS AND TOOTHSOME DAINTIES | Frances R. Sterrett | 59 |
| BEING MARRIED | Mrs. Charles Norman | 65 |
| THE REGENERATION OF PODUNK | Phœbe D. Roulon | 67 |
| FATE | Grace Agnes Thompson | 70 |
| OUT OF CHICKEN PIE | Helen Campbell | 71 |
| IN AUGUST | Cora A. M. Dolson | 73 |
| OLD AGE | Kate Gannett Wells | 73 |
| LOVE AND AFFECTION | Helen Coale Crew | 75 |
| THREE GIRLS GO BLACKBERRYING | Samuel Smyth | 76 |
| A ROMANY TENT | Lalia Mitchell | 77 |
| EDITORIALS | 78 | |
| SEASONABLE RECIPES (Illustrated by half-tone engravings of prepared dishes) | Janet M. Hill | 81 |
| MENUS FOR WEEK IN AUGUST | Janet M. Hill | 90 |
| MENUS FOR WEEK IN SEPTEMBER | Janet M. Hill | 91 |
| MENUS, ECONOMICAL, FOR WEEK IN SEPTEMBER | Janet M. Hill | 92 |
| RHYMED RECEIPTS FOR ANY OCCASION | Kimberly Strickland | 93 |
| IN TIME OF VACATION | Janet M. Hill | 94 |
| THE TASK WE LOVE | L. M. Thornton | 95 |
| A GROUP OF CHOICE SPANISH AND MEXICAN RECIPES | Mrs. L. Rice | 96 |
| THE NURSERY | E. R. Parker | 97 |
| PRACTICAL HOME DIETETICS | Minnie Genevieve Morse | 99 |
| HOME IDEAS AND ECONOMIES | 104 | |
| GOIN' TO SCHOOL | Laura R. Talbot | 108 |
| QUERIES AND ANSWERS | 109 | |
| MISCELLANEOUS | xiv | |
$1.00 A YEAR Published Ten Times a Year 10c. A COPY
Four Years' Subscription, $3.00
Entered at Boston post-office as second-class matter. Copyright, 1910, by
THE BOSTON COOKING-SCHOOL MAGAZINE COMPANY
372 BOYLSTON STREET BOSTON, MASSACHUSETTS
PLEASE RENEW ON RECEIPT OF THE COLORED BLANK ENCLOSED FOR THAT PURPOSE
Is your Canning done?
If not, now is the time to commence. With the larger fruits, such as peaches, pears, plums, etc., and the vegetables at their best, there is no time to be lost. You will find Mrs. Rorer's book, Canning and Preserving, a wonderful help. You cannot fail in your work if you follow her directions. Isn't that worth something? To have your jellies come out right—no mistakes, no reboiling, no worry, no fret—what wouldn't a woman give to insure such a result? The recipes cover all fruits and vegetables, and other items, such as syrups, vinegars, fruit drinks, etc. Mrs. Rorer tells you how to can and preserve, how to make jellies, marmalades, fruit butters—in fact all you may want to know on the subject.
Cloth bound, only 50 cents
Mrs. Rorer's Vegetable Cookery and
Meat Substitutes
Most people use but few vegetables. They are not aware of the great variety at hand. What do you say to forty or fifty different kinds, all good, all palatable, all healthful, and easily bought and prepared. Well, in this book of Mrs. Rorer's she gives you many recipes for cooking and serving this great variety of vegetables, and tells their uses and purposes. The book contains chapters on Appetizers, Soups, Eggs, Sauces, Salads, Salad Dressings, Vegetable Cookery, Flavorings, Garnishes, Breads, Canning, Desserts, Pudding Sauces, Fruits, Nut Milks and Substitutes for Meats. A great book, and one that will pay, in comfort and health, many times its cost.
Cloth bound, $1.50; by mail $1.62
Mrs. Rorer's New Cook Book
The best in existence. 736 pages of the choicest recipes in all departments of cookery, fully illustrated. The chapters on How to Buy Meats, and Carving are enough to commend it to any one.
In washable cloth, $2.00; by mail $2.20
My Best 250 Recipes
Mrs. Rorer's selected choicest recipes, the ones that have most strongly appealed to her.
Cloth bound, 50 cents; by mail 55 cents
Many Ways for Eggs
An excellent little book, full of many new recipes for cooking eggs. And when once you try them, you'll be glad of the book.
Cloth, 35 cents; by mail 38 cents
New Salads
Mrs. Rorer says that, for health purposes, a salad should be part of every day's dinner. Well, here in this book are many fine, choice recipes to tickle the palate and give that nice finish to a good meal.
Cloth bound, only 50 cents
At all bookstores or department stores, or write the publishers
Arnold and Company, 420 Sansom Street, Philadelphia
Buy advertised Goods—Do not accept substitutes
Buy advertised Goods—Do not accept substitutes
| PAGE | ||
| A Group of Choice Spanish and Mexican Recipes | 96 | |
| A Romany Tent | 77 | |
| Being Married | 65 | |
| Dishes for Automobile and Picnic Luncheons | 57 | |
| Editorials | 78 | |
| Fate | 70 | |
| Goin' to School | 108 | |
| Home Ideas and Economies | 104 | |
| In August | 73 | |
| In Time of Vacation | 94 | |
| Love and Affection | 75 | |
| Menus | 90-92 | |
| Old Age | 73 | |
| Out of Chicken Pie | 71 | |
| Practical Home Dietetics | 99 | |
| Quaint Customs and Toothsome Dainties | 59 | |
| Rhymed Receipts for any Occasion | 93 | |
| The Father | xiv | |
| The Nursery | 97 | |
| The Regeneration of Podunk | 67 | |
| The Task we Love | 95 | |
| Three Girls Go Blackberrying | 76 | |
| Seasonable Recipes: | ||
| Bouillon, Jellied | 82 | |
| Chicken and Ham, Terrine of (Ill.) | 84 | |
| Chowder, Green Corn | 83 | |
| Corn, Green, au Gratin (Ill.) | 88 | |
| Kuchen, Kugelhopf (Ill.) | 89 | |
| Meat, Cold, with Vegetable Salad (Ill.) | 85 | |
| Oysters, Escalloped | 83 | |
| Parfait, Grape-Juice (Ill.) | 89 | |
| Pastry, Plain and Flaky | 86, 87 | |
| Pears Béatrice (Ill.) | 87 | |
| Rissoles, Chicken-and-Ham (Ill.) | 85 | |
| Salad, Cheese (Ill.) | 86 | |
| Salad, Peach (Ill.) | 89 | |
| Sauce, Vinaigrette | 85 | |
| Sausage with Pineapple Fritters (Ill.) | 85 | |
| Sherbet, Grape-Juice | 89 | |
| Soup, Bisque of Clams and Green Peas | 81 | |
| Soup, Clam Broth, Chantilly | 81 | |
| Soup, Purée of Tomato, Julienne | 82 | |
| Soup, Tomato Bisque | 82 | |
| Watermelon Cones (Ill.) | 89 | |
| Queries and Answers: | ||
| Angel Food with Cornstarch | xii | |
| Blitz Kuchen | 109 | |
| Cake, Lady Baltimore | xii | |
| Cake, Sponge, for Jelly Roll | 111 | |
| Cookies, Peanut | xii | |
| Currants, Bar-le-Duc | 112 | |
| Custard, Cheese | x | |
| Eggs Benedict | 111 | |
| Ginger Root, Preserving | x | |
| Ice Cream, Dark Chocolate | 109 | |
| Jelly, Tomato, Aspic | 110 | |
| Omelet, Rum | x | |
| Peach Cordial | xii | |
| Rice with Bacon and Tomatoes | xii | |
| Soup, Cream of Corn | 111 | |
| Sundae, Maple-Walnut | xii | |
| Tamales, Mexican | x | |
| Time Table for Cooking | 110 | |
LEADING WORKS ON COOKERY
PUBLISHED BY LITTLE, BROWN, & CO., BOSTON
The Boston Cooking School Cook Book
By FANNIE MERRITT FARMER. New revised edition, with 130 illustrations in half-tone. 664 pages. Cloth. $2.00.
This new and enlarged edition contains 2117 thoroughly tested recipes, from the simple and economical to the more elaborate.
Food and Cookery for the Sick and Convalescent
By FANNIE MERRITT FARMER. With sixty illustrations in half-tone. 300 pages. Cloth. $1.50 net.
An invaluable book for those whose duty it is to care for the sick.
Chafing Dish Possibilities
By FANNIE MERRITT FARMER. 161 pages. Cloth. $1.00.
It is a book that no one who entertains with the chafing dish will be without.—St. Paul Globe.
The Golden Rule Cook Book
By M. R. L. SHARPE. 12mo. 300 pages. Cloth. $2.50 net.
A collection of 600 recipes for meatless dishes with specimen menus that will delight the vegetarian.
Cooking for Two
By JANET MACKENZIE HILL. A handbook for young housekeepers. With numerous illustrations. 12mo. Cloth. $1.50 net.
Over 400 pages of recipes, menus, and other invaluable information for families of two.
The Up-To-Date Waitress
By JANET MACKENZIE HILL. With 53 illustrations. 165 pages. Cloth. $1.50 net.
A book for every household in which a waitress is employed.
Salads, Sandwiches, and Chafing-Dish Dainties
By JANET MACKENZIE HILL. With 50 illustrations. 143 pages. Cloth. $1.50.
To the housewife who likes new and dainty ways of serving food, this book will simply be a godsend.
The Boston Cook Book
By MARY J. LINCOLN. Revised edition, with 51 illustrations. About 600 pages. Cloth, $2.00.
It ought to be in every household.—Philadelphia Press.
MRS. HILL'S NEW BOOK
COOKING TOR TWO
Over 400 pages; over 100 illustrations.
Price $1.50 net, postage 16c.
COOKING FOR TWO is designed to give in simple and concise style, those things that are essential to the proper selection and preparation of a reasonable variety of food for a family of two individuals. At the same time by simply doubling the quantity of each ingredient given in a recipe, the dish prepared will serve four or more people.
The food products considered in the recipes are such as the housekeeper of average means would use on every day occasions, with a generous sprinkling of choice articles for Sunday, or when a friend or two have been invited to dinner, luncheon or high tea. Menus for a week or two in each month are given.
There is much in the book that is interesting, even indispensable, to young housekeepers, or those with little experience in cooking, while every housekeeper will find it contains much that is new and helpful.
An ideal gift to a young housekeeper. The recipes are practical and are designed, and really are, "For Two."
We will send "Cooking for Two" postpaid on receipt of price; or to a present subscriber as a premium for sending us three (3) new yearly subscriptions at $1.00 each.
The Boston Cooking-School Magazine Co., Boston, Massachusetts
Buy advertised Goods—Do not accept substitutes
Books on Household Economics
THE BOSTON COOKING-SCHOOL MAGAZINE presents the following as a list of representative works on household economics. Any of the books will be sent postpaid on receipt of price.
With an order amounting to $5 or more we include a year's subscription to THE BOSTON COOKING-SCHOOL MAGAZINE (price $1). The MAGAZINE must be sent, however, to a new subscriber.
The books will be sent as premiums for securing new subscriptions to THE BOSTON COOKING-SCHOOL MAGAZINE as follows: any book listed at not more than fifty cents will be sent postpaid to a present subscriber on receipt of one new yearly subscription at $1; for two subscriptions we will send postpaid any $1 book; for three subscriptions any $1.50 book; and so on in like ratio.
Special rates will be made to schools, clubs and persons wishing a number of books. Write for quotation on the list of books you wish.
ADDRESS ALL ORDERS
THE BOSTON COOKING-SCHOOL MAGAZINE CO., BOSTON, MASS.
Buy advertised Goods—Do not accept substitutes
We Have an Attractive Proposition
To make to those who will take subscriptions for
THE BOSTON
COOKING-SCHOOL
MAGAZINE
WRITE us for it if you wish to canvass your town or if you wish to secure only a few names among your friends and acquaintances. Start the work at once and you will be surprised how easily you can earn ten, twenty or fifty dollars.
ADDRESS SUBSCRIPTION DEPARTMENT
Boston Cooking-School
Magazine Co.
BOSTON, MASSACHUSETTS
Buy advertised Goods—Do not accept substitutes
I.
Terrine-of-Chicken and Ham
Cold Jellied Chicken Pie
Cold Jellied Tongue
Cold Boiled Ham, Sliced Thin
Cold Chicken-and-Ham Rissoles
Boned Loin of Lamb, Roasted, Cooled, Sliced Thin
Slices of Cold Roast Lamb in Mint Jelly
Cold Broiled Lamb Chops, Paper Frills on Bones
Cold Creamed Chicken in Puff Cases
Salmon-and-Green Pea Salad
Potato-and-Egg Salad
Stringless Bean-and-Egg Salad
Deviled Ham Sandwiches
Cheese-and-Pecan Nut Sandwiches
Bacon Sandwiches
Noisette Sandwiches
Pimento-and-Cream Cheese Sandwiches
Corned Beef-and-Mustard Sandwiches
Peanut Butter-and-Olive Sandwiches
Lady Finger Rolls
Parker House Rolls
Rye Biscuit
Apple Turnovers. Banbury Tarts. Jelly Tarts
Grape-fruit Marmalade. Currant Jelly
Gherkins. Melon Mangoes
Cold Coffee. Hot Coffee
Grape Juice. Pineappleade
Lemonade
Corner of Living Room in Bungalow
The
Boston Cooking-School Magazine
Vol. XV August-September, 1910 No. 2
By Frances R. Sterrett
Popular hotels and big cafés are much the same the world over, whether you find them in New York, Paris, Cairo or Calcutta. There is the same staff of uniformed, expectant servants, the same glittering decorations and appointments, the orchestra plays the same selections, and the throng of well-dressed guests looks as though it might have been transported bodily from one to the other. Love of variety sends the traveler, away from all this glare and glitter, to some quaint resort that had its group of patrons when the United States was young, and which still retains many of the customs that were features of the common life a century or more ago, and that now are so unusual that they prove strong magnets for the tourist.
Nearly everybody who goes to London finds his way, sooner or later, to Ye Olde Cheshire Cheese in Wine Office Court. Tucked away, as it is, just off of Fleet Street, it presents anything but a pretentious appearance and more than one party of timid American women has hurried away, disappointed at sight of its dingy court. But the dinginess is all on the outside; within, there is light and warmth, and cheery greeting. The Cheese was a coffee house beloved by Samuel Johnson, and the chair in which the great man sat, night after night, while busy Boswell listened and took copious notes of the interchange of wits, is still there, standing now beneath the big portrait of Dr. Johnson that hangs on one side of the fireplace. Oliver Goldsmith was also a regular patron of the Cheese, which is one of the few meeting places of the literati of the eighteenth century that still remain. Indeed, these old relics of the past are fast disappearing. Five years ago, when I first visited the Cheese, the waiter, impressed with my interest in the old associations, asked if I would care to see the house in which Johnson lived. It was near at hand, but he said emphatically, "You'll have to hurry for they are tearing it down at this minute." Hurry we did and arrived in time to see the dismantling of the last row of windows.
Ye Olde Cheese is too good a source of revenue for it to be destroyed, and the prospects are that for years to come Americans will flock there to exclaim over the high paneled walls and the sanded floors. The tables still stand between high-backed benches, over which the newspapers are hung, as they were in Johnson's day. The old grill is on the second floor, and over its gleaming coals innumerable kidneys and chops have been brought to culinary perfection. Beefsteak pudding, which is served on Wednesdays, with all the pomp and ceremony of ancient days, is an attraction that fills the tables and sends away dozens of envious men and women, who can get no more than a sniff of the Old English dish, as it is borne in triumph through the rooms. Other days have their specialities, but it is the beefsteak pudding that is the favorite, and if you delay your arrival, the prospects are, you will have to be satisfied with a kidney or a chop, for not a scrap of pie is ever left.
But with toasted cheese to follow, the kidney is not a bad substitute, and it brings with it, also, a flavor of Dickens and Thackeray, whose heroes dined frequently on such fare. With the luncheon comes Devonshire cider, another speciality of the house, if you do not care for beer or ale, but beer or cider is served in reproductions of the pewter mugs that Dr. Johnson drank from, and, for a consideration, you can carry one away, wrapped in an odd bag of woven reeds.
The visitors' book at the Cheese makes interesting reading while you wait for your chop, for it is embellished with pen drawings by the famous artists of the world, and enriched with sentiments from poets, novelists, musicians, politicians, capitalists, and others whose names are known on more than one continent.