FRENCH MARRONS SWEET PICKLED FRUITS In Vanilla—In Brandy . BRANDIED FRUITS SPECIAL CONDIMENTS TABLE DELICACIES FOR SALE AT LEADING STORES “MY MOTHER WAS RIGHT...” A good friend of ours writes: “‘As a little girl, one of the first things I remember was my mother telling me to run down to the corner grocery and get a package of salt... ‘the one with the elephant on it.’ My mother was a wonderful cook and she always used your salt because she said it was the saltiest salt. Now I know from expe- rience my Mother was right.”’ P. S. The technical explanation of why Worcester Salt is “the saltiest salt” (Oy "may interest you. Worcester Salt is Ee pure and free from the harsh bitter chlorides found in ordinary salt. It is these chlorides that spoil fine flavors Good Cooks Deserve in good foods. Worcester Salt Co., America’s oldest refiners of pure salt, Good Salt 40 Worth Street, New York, U.S. A. ad When You Entertain or want Good Things to Eat, you will find excellent suggestions in every copy of American Cookery FORMERLY THE BOSTON COOKING SCHOOL MAGAZINE $1.50 a year The Household Magazine which tells you how to make and serve “Marshmallow Prune Mould” “Hobby Horses (Hors d’Oeuvres)” "Sizzling Hot Platter’’ How to select and cook your favorite dish, how to serve it and what to serve with it; forty or fifty choice and timely recipes in each number, many of them illustrated. American Cookery also gives menus for every possible occasion. Dinners, Luncheons, Wedding Receptions, Card Parties, Sunday Night Suppers, etc. If you have a family, you need this Mag- azine, for using it will help you to.set a better table for less money. Send today for a sample copy and the special subscription offer we make to readers of this advertisement. 15c a copy 221 F COLUMBUS AVENUE, BOSTON, MASSACHUSETTS Pe im Oo \¥ red BY FIVE GENERATIONS OF FINE COOKS avy : zp \\ | Anwricas Oldest Saice Mulls H Ly Me et * | ary, eee le A G s % W)e° : Ss PICeE Ss New ENGLAND housewives have always been e famous for cooking in the Old Country tradi- tions of economy, good flavor and substantial nourishment. An important part of that en- viable knack is the use of zesty seasonings, spices and flavoring extracts. More than five genera- / tions of these New England housewives have de- pended on Stickney & Poor spices, seasonings and prepared mustard . . . for the simple reason = that these products have always been the very 3 finest. Look for the familiar blue, gold and red packages at your grocers. You can have a handy, enamelled wire rack for your kitchen cabinet or pantry, containing six full-sized packages of assorted Stickney & Poor spices, by sending just 59 cents to Stickney & Poor Spice Co., Spice St., Charlestown, Mass. STICKNEY and POOR i AMERICA‘S OLDEST SPICE MILLERS + , Fsu 40 > am ‘< oP . Qharlotte County Public Library, Charlotte Court House, Virginia.

AI-modernized reading of the original text

FRENCH MARRONS SWEET PICKLED FRUITS In Vanilla—In Brandy . BRANDIED FRUITS SPECIAL CONDIMENTS TABLE DELICACIES FOR SALE AT LEADING STORES “MY MOTHER WAS RIGHT...” A good friend of ours writes: “‘As a little girl, one of the first things I remember was my mother telling me to run down to the corner grocery and get a package of salt... ‘the one with the elephant on it.’ My mother was a wonderful cook and she always used your salt because she said it was the saltiest salt. Now I know from experience my Mother was right.”’ P. S. The technical explanation of why Worcester Salt is “the saltiest salt” (Oy "may interest you. Worcester Salt is Ee pure and free from the harsh bitter chlorides found in ordinary salt. It is these chlorides that spoil fine flavors Good Cooks Deserve in good foods. Worcester Salt Co., America’s oldest refiners of pure salt, Good Salt 40 Worth Street, New York, U.S. A. When You Entertain or want Good Things to Eat, you will find excellent suggestions in every copy of American Cookery FORMERLY THE BOSTON COOKING SCHOOL MAGAZINE $1.50 a year The Household Magazine which tells you how to make and serve “Marshmallow Prune Mould” “Hobby Horses (Hors d’Oeuvres)” "Sizzling Hot Platter’’ How to select and cook your favorite dish, how to serve it and what to serve with it; forty or fifty choice and timely recipes in each number, many of them illustrated. American Cookery also gives menus for every possible occasion. Dinners, Luncheons, Wedding Receptions, Card Parties, Sunday Night Suppers, etc. If you have a family, you need this Magazine, for using it will help you to.set a better table for less money. Send today for a sample copy and the special subscription offer we make to readers of this advertisement. 15c a copy 221 F COLUMBUS AVENUE, BOSTON, MASSACHUSETTS \¥ red BY FIVE GENERATIONS OF FINE COOKS avy : zp \\ | Anwricas Oldest Saice Mulls H Ly Me et * | ary, eee le A G s % W)e° : Ss PICeE Ss New ENGLAND housewives have always been e famous for cooking in the Old Country traditions of economy, good flavor and substantial nourishment. An important part of that enviable knack is the use of zesty seasonings, spices and flavoring extracts. More than five genera- / tions of these New England housewives have depended on Stickney & Poor spices, seasonings and prepared mustard . . . for the simple reason = that these products have always been the very 3 finest. Look for the familiar blue, gold and red packages at your grocers. You can have a handy, enamelled wire rack for your kitchen cabinet or pantry, containing six full-sized packages of assorted Stickney & Poor spices, by sending just 59 cents to Stickney & Poor Spice Co., Spice St., Charlestown, Mass. STICKNEY and POOR i AMERICA‘S OLDEST SPICE MILLERS + , Fsu 40 > am ‘< oP . Qharlotte County Public Library, Charlotte Court House, Virginia.

Boston Cooking-School cook book