File:The Boston Cooking School magazine of culinary science and domestic economics (1908) (14766377272).jpg

Identifier: bostoncookingsch19hill_7 (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

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
Cake-Making THE KITCHEN OF TODAY 61
Text Appearing After Image:
After Work is Done These are all a patent composition ofwood fiber and plaster, put on in aplastic condition, much as plaster is,and then troweled down and polished.These are made in various colors, andhave the advantage of having no jointsor cracks wherein dust can collect.Unfortunately, however, the surfacewears with use. and requires revarnish-ing and repolishing much as a woodenfloor does, but not so often. The well-laid, rift-sawed, hard pinewood floor still finds favor with many.Well oiled and washed frequently, itdoes not crack or make open seams.Care should be taken, however, thatthe boards be sawn rift, as any otherkind shortlv means a slivering floor,which, above all things, should beavoided. The question of flooring ismost perplexing, and is most satis-factory! v decided when it is left to themistress of the house. The treatment of the kitchen wallsis important. Wall paper, as a generalrule, should not be used, although covered with a coat of shellac, whichpermits of its be

Note About Images