Identifier: bostoncookingsch19hill_4 (find matches)
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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en meals. Werailroad men have little chance toprepare our food in our cabooses, andI find Grape-nuts mighty handy, for itis ready cooked. To make a long story short, Grape-nuts has made a new* man of me.I have no more burning distress inmy stomach, nor any other symptom ofindigestion. I can digest anything solong as I eat Grape-nuts, and my brainworks as clearly and accurately as anengineers watch, and my old nervoustroubles have disappeared entirely.Name given by Postum Co., BattleCreek, Mich. Theres a reason. Read the littleBook, The Road to Wellville, inpackages. Advertisements For a Sudden Whim In the sick-room;When the food must be pure;When the need of it is great;When you have to be quick about it SOUPS meet every demand, since all you have todo is just add hot water and serve And by the way— Have you had one of ourbooklets, beautifully illustratedin colors? Give us your name andaddress and well send itby return mail. Joseph Campbell Company 42 Penn StreetCamden, N.J. U.S. A.
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MentionBooklet No. 48. When you write advertisers, please mention The Boston Cooking-School Magazine, xi The Boston Cooking-School Magazine with much butter or many yolks ofeggs burns more easily than does aplain cake or one made with whitesonly of eggs. Thus an angel cakecalls for a hotter oven than does asponge cake, in which both whites andyolks are used. Baking Puff PastePuff paste is always chilled on icefor at least half an hour before baking.When the paste is put into a hot oven,the cold air between the layers on beingheated expands, and causes the layersto puff or rise. If the heat be toostrong on top, the paste becomes cookedbefore it has a chance to rise. Thusthe heat should be stronger on thebottom, and the top should be pro-tected from too much heat until thepaste is well risen. If there be toolittle heat, the butter melts and thepaste is ruined. Experience, or thefrequent baking of both cake andpastry, is a prime essential to success.It is thought that puff paste is at it

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