File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14586322159).jpg

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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ncomfortable. Mother used to go about so quietlyherself, putting things to rights aftereverybody, and saying nothing aboutit, except when she tried to correct ourcarelessness. Now you know where I learnedthat tidy-up habit. But I must notlet it annoy anybody. No, said her friend, I dontthink you ever will. Did you everhear this about your blessed tidy-uphabit?— Who puts back into place a fallen barOr flings a rock out of a travelled road,His feet are moving toward the central star,His name is whispered in the gods abode. Mother would have likedsaid the first girl, wistfully. that,1 When you write advertisers, please mention The Boston Cooking School Magazine. XX Advertisements The Bread Your MotherUsed to Make was better than the bread youget today because in the olddays the flour contained moreof the nutriment stored in thewhole wheat berry. But neitheryour mothers bread nor thebread made with modern rollerprocess flour can compare innutritive value with Shredded WholeWheat Biscuit
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which contains all the body-building elements in the whole wheat grain—the most perfect food given to man—and presents them in a form that canbe assimilated by the most delicate stomach. The wheat is steam-cookedso as to make the starch granules soluble and then drawn into fine porousshreds which quickly take up the saliva and the gastric juices of thestomach, thus insuring perfect digestion. The Biscuit is made lightwithout yeast, fats, baking powders or chemicals of any kind. It is Bread without Flour made in the cleanest, largest and most hygienic building in the worlddevoted to food manufacture. C It is delicious for breakfast with hot or cold milk or cream or in com-bination with fruits, vegetables* eggs or oysters. C Do you know TRIS-CUIT? It is the new Shredded Wheat cracker, eaten as toast withbutter, with cheese, preserves, tea or chocolate. C Our Vital QuestionCooK. BooK is sent free. Write today. THE NATURAL FOOD COMPANY Niagara Falls. N. Y. When you write advertisers,

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