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The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 4: June and July, 1899 (Classic Reprint)

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The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Volume 18, Issue 6 - Hill, Janet McKenzie, and Boston Cooking-School Corporation (Creator)
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Excerpt from The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, Vol. 4: June and July, 1899 The notion to utilize spotted mus lin as a groundwork for embroidery letting the spot form the centre of the flower - has extended to table linen. Spotted damask is thus employed, dai sies and other suitable flowers forming the design. Spotted silk or satin is also fetching for table centres, having pale yellow for the scheme, with petals of blossoms worked in white. The Spotted damask is ...

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