File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14777848435).jpg

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Identifier: bostoncookingsch19hill_12 (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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keoccasionally for two hours. After threeor four hours set the mixture aside tosettle, then pour off the clear liquid.Store in small bottles. Use a glassstopper. Exposed to the air viscogendarkens quickly and loses its strength. Query 2087.—We live in the country andraise fine chickens; would like to know how tohandle them to have them tender when properlycooked. Keeping Poultry for Tenderness Fowl should not be fed for some hoursbefore taken for food. Pick at oncewithout the use of water; tie a stringtight around the neck to exclude air,and without drawing hang in the re-frigerator or where there is a goodcirculation of cold air. On no accountlay on ice. Thus hung, fowl will keepin a sweet condition six or seven da^sin summer, and a longer time in winter.This is for fowl to be broiled or roasted.Fowl to be boiled or braised should notbe kept quite as long. The fowl shouldbe dressed as soon as they are remo 1from the cool air, and cooked as soonas possible thereafter. ADVERTISEMENTS
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rr Lowneys Cocoa Is SimplyNature At fler Best Certain South American dis-tricts grow a superior grade ofcocoa beans. These beans are roasted andground for Lowney*s Cocoa. You get no man-made addi-tions to blur Natures best cocoaflavor. And what a flavor it is! Thereis joy in the very aroma thatsteams from the cup. You cantaste the purity in each delicioussip. That natural flavor has neverbeen bettered by man. ■i>-:tr. AV^

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1913
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29 July 2014


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