The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)

The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)

The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)It is a food itself, made of the...
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Author: Various
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The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)

The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)

$17.85 $8.92

The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)

$17.85 $8.92
Author: Various
Format: eBook
Language: English

The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)

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. 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 rightno mistakes, no reboiling, no worry, no fretwhat 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 buttersin fact all you may want to know on the subject. ......Buy Now (To Read More)

Product details

Ebook Number: 41940
Author: Various
Release Date: Jan 28, 2013
Format: eBook
Language: English

Contributors

Editor: Hill, Janet McKenzie, 1852-1933

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