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Identifier: bostoncookingsch19hill_12 (find matches)Title: The Boston Cooking School magazine of culinary science and domestic economicsYear: 1896 (1890s)Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)Subjects: Home economics CookingPublisher: Boston : Boston Cooking-School MagazineContributing Library: Boston Public LibraryDigitizing Sponsor: Boston Public LibraryView Book Page: Book ViewerAbout This Book: Catalog EntryView All Images: All Images From BookClick here to view book online to see this illustration in context in a browseable online version of this book.Text Appearing Before Image:'Text Appearing After Image:Only the best and purest maltvinegar—made in our own breweries,on the banksof the RiverStour, Worcestershire,England—is used. It is better to use nosauce at all than a saucethat is not Holbrooks.* It Ukes over two years of careful preparationI ageing to produce the full, rich, mellow flavourA good wine cannot be made in a day—neitherHolbrooks Sauce. HOLBROOKS sWQRGESflRSHIRE S^UCENote About ImagesPlease note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.
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