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Janet McKenzie Hill
Janet McKenzie Hill (1852–1933) was an influential American culinary expert, writer, and food editor. She was the founder of the Boston Cooking School Magazine, a popular publication that promoted scientific cooking methods and home economics. Hill authored numerous cookbooks, including "The Boston Cooking-School Cook Book" and "Canning, Preserving, and Jelly Making." Her work greatly contributed to the standardization of recipes and the promotion of healthier, more efficient cooking practices in the early 20th century.
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Through the glamour of the Colonial we are forced to acknowledge the classic charm shown in late seventeenth and early eighteenth century window designs. Developed, as they were, by American carpenters who were stimulated by remembrance of their early impressions of English architecture received in the mother land, there is no precise or spiritless copy of English details; rather there is expressed a...
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Cocoa and Chocolate The term "Cocoa," a corruption of "Cacao," is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name "Chocolatl" is nearly the same in most European...
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There is positive need of more widespread knowledge of the principles of cookery. Few women know how to cook an egg or boil a potato properly, and the making of the perfect loaf of bread has long been assigned a place among the "lost arts." By many women cooking is considered, at best, a homely art,—a necessary kind of drudgery; and the composition, if not the consumption, of salads and...
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