The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)
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 C o . 372 BOYLSTON S T . 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.
Various
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INDEX FOR AUGUST-SEPTEMBER
Quaint Customs and Toothsome Dainties
Being Married
The Regeneration of Podunk
Fate
Out of Chicken Pie
In August
Old Age
Love and Affection
Three Girls go Blackberrying
A Romany Tent
Summer
A Lift for Every Day
Seasonable Recipes
Clam Broth, Chantilly Style
Bisque of Clams and Green Peas
Purée of Tomato, Julienne
Simple Tomato Bisque (Soup)
Jellied Bouillon (Two quarts)
Green Corn Chowder
Escalloped Oysters Finnelli (The Caterer)
Terrine of Chicken and Ham
Bologna Style Sausages with Pineapple Fritters
Cold Meat with Vegetable Salad
Vinaigrette Sauce
Chicken-and-Ham Rissoles
Cheese Salad
Plain Pastry
Flaky Paste
Pears Béatrice
Green Corn au Gratin in Ramekins
Kugelhopf Kuchen for Afternoon Tea
Peach Salad
Grape Juice Parfait
Watermelon Cones
Grape Juice Sherbet
Menus for a Week in August
Menus for a Week in September
Economical Menus for a Week in September
Rhymed Receipts for any Occasion
In Time of Vacation
The Task We Love
A Group of Choice Spanish and Mexican Recipes
Baked Tripe, Spanish
Chili Con Carne, Spanish
String Beans, Spanish
Spaghetti à la Mexicana
Rice, Spanish
Ice Cream à la Mexicana
Caramels à la Mexicana
The Nursery
Practical Home Dietetics
A Handy Laundry Bag
Assisting Memory
An Improvised Coat Closet
Pickles Without Heat
Rhubarb Sponge
Tempting a Delicate Child to Eat
Menu for Church Supper
Recipe for Pineapple Ice
Goin' to School
Blitz Kuchen
Blitz Kuchen
Rich, Dark-Colored Chocolate Ice Cream
Time Table for Cooking Vegetables
Time Table for Baking Meat and Fish
Time Table for Broiling Meat and Fish
Boiling Meat and Fish
Tomato (Aspic?) Jelly
Tomato Jelly, Macedoine Style, for Salad
Tomato Aspic
Good Flavored Cream of Corn Soup
Recipe for Cream of Corn Soup
Eggs Benedict
Hollandaise Sauce
Sponge Cake for Jelly Roll
Recipes for Sponge Cake for Jelly Roll
Bar-le-Duc Currants
Currants, Bar-le-Duc
Preserving Ginger Root
Mexican Tamales
Cheese Custard
Recipes for Crackers
Rum Omelet
Lady Baltimore Cake
Filling and Frosting
Peanut Cookies
Maple-Walnut Sundae
Rice with Bacon and Tomatoes
Peach Cordial
Angel Cake with Cornstarch
Squire's Luncheon Tongue
The Father
The Secret of It
How to Utilize Bacon Grease
The Evening Game
Grape Juice
Blackberry Muffins
Important Legal Decision