American Cookery, by Various

The Project Gutenberg EBook of American Cookery, by Various This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net

Title: American Cookery November, 1921

Author: Various

Release Date: July 11, 2008 [EBook #26032]

Language: English

Character set encoding: ISO-8859-1

*** START OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY ***

Produced by Juliet Sutherland, Emmy and the Online Distributed Proofreading Team at http://www.pgdp.net

THANKSGIVING MENUS AND RECIPES

AMERICAN COOKERY

FORMERLY

THE BOSTON COOKING-SCHOOL MAGAZINE

OF·CULINARY·SCIENCE AND DOMESTIC·ECONOMICS

NOVEMBER, 1921 VOL. XXVI No. 4

[Illustration]

[Illustration: Painted by Edw. V. Brewer for Cream of Wheat Co. Copyright by Cream of Wheat Co.

HIS BODYGUARD]

Do You Realize That Success in Baking Depends Upon The Leavener?

In reality, if the baking powder is not PURE and PERFECT in its leavening qualities, food will be spoiled in spite of skill and care.

RUMFORD THE WHOLESOME BAKING POWDER

leavens just right. RUMFORD makes the dough of a fine, even texture. It brings out in the biscuits, muffins, cakes or dumplings the natural, delicious flavor of the ingredients.

RUMFORD contains the phosphate necessary to the building of the bodily tissues, so essential to children.

[Illustration]

Many

next >>