Publisher's Synopsis
First published in 1896, The Boston Cooking School Magazine was a groundbreaking publication that promoted the values of home economics and scientific cooking to a national audience. Featuring recipes, cooking tips, and articles on everything from nutrition to kitchen design, this magazine remains an important historical document and an enduring resource for anyone interested in the history of American food culture.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
