Image from page 55 of "The Boston Cooking School magazine of culinary science and domestic economics" (1896)
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
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French Dressing Cheese Straws Sultana Roll, Strawberry Sauce Brides Cake II. Strawberries or Red Raspberries Clam Broth, with Whipped Cream Creamed Lobster in Swedish Timbale Cases Little Fillets of Beef, Stuffed, Fried Bananas, Brown Mushroom Sauce Parker House Rolls Lettuce-and-Asparagus Salad Graham Bread-and-Cheese Sandwiches Vanilla Ice Cream Molded with Strawberry Sherbet Little Cakes Coffee Class Spreads (Buffet Service)I. Fresh Salmon-and-Lettuce Salad Cold Chicken, Sliced Thin. Olives Bread-and-Butter Sandwiches Salad Rolls. Buttered Vanilla-Strawberry-and-Chocolate Ice Cream, Served in Cups II. Chicken, Pecan-Nut Meats-and-Cress Salad Creamed Chicken and Asparagus Tips in Swedish Timbale Cases Bread-and-Butter Sandwiches (Assorted Bread) Bread-and-Chopped-Ham Sandwiches Raspberry Sherbet Vanilla Ice Cream Cake III. Sardine-and-Egg Sandwiches Deviled Ham Sandwiches Pickles Olives Assorted Cake Strawberry Cup (Lemon Sherbet, with Sugared Strawberries, in Cups) Fruit Punch 3.5
Text Appearing After Image:
Cookery for Young Housekeepers By Janet M. Hill Lesson XII Foods Supplying Mineral Salts and Organic Acids THE foods that supply us withmineral salts and organic acidsare found largely in the vege-table kingdom. Some of these are inthe form of roots, leaves, blossomsand stems of plants; others are theseed vessels of the plants, and stillothers are the fleshy coverings of theseeds intended by nature as a protec-tion for the latter until maturity, orfor the early sustenance of the youngplant which sprouts from the seed.We speak of these foods as fruits andvegetables. Properly, however, all theseed vessels are fruits, while the othersare vegetables, but we are not accus-tomed to think of a squash or a to-mato as a fruit, and so the distinctionwe make between fruits and vege-tables seems to be largely a matter ofcustom. Composition and Food Value ofFruits Most fresh fruits contain a largeproportion of water, from eighty toninety per cent being not an unusualproportion. There is also consi
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