Boston Cooking-School Cook Book
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THE
BOSTON COOKING-SCHOOL
COOK BOOK
BY
FANNIE MERRITT FARMER
AUTHOR OF "A NEW BOOK OF COOKERY", "CHAFING-DISH POSSIBILITIES", AND "FOOD AND COOKERY FOR THE SICK AND CONVALESCENT"
REVISED EDITION
WITH ADDITIONAL CHAPTERS ON THE COLD PACK METHOD OF CANNING, ON THE DRYING OF FRUITS AND VEGETABLES, AND ON FOOD VALUES
WITH OVER 133 HALF-TONE ILLUSTRATIONS
BOSTON
LITTLE, BROWN, AND COMPANY
1919
Copyright, 1896, 1900, 1901, 1902, 1903, 1904, 1905, 1906, 1914,
By Fannie Merritt Farmer
Copyright, 1918,
By Mary W. Farmer
TO
MRS. WILLIAM B. SEWALL,
IN APPRECIATION OF HER HELPFUL ENCOURAGEMENT AND UNTIRING EFFORTS IN PROMOTING THE WORK OF SCIENTIFIC COOKERY, WHICH MEANS THE ELEVATION OF THE HUMAN RACE,
THIS BOOK IS AFFECTIONATELY DEDICATED
By the Author.
PREFACE
"But for life the universe were nothing; and all that has life requires nourishment."
With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.
At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat.
F. M. F.
TABLE OF CONTENTS
Table laid for Formal Dinner | Frontispiece |
Facing Page | |
A Group of Kitchen Utensils | 14 |
Measuring Cups and Tea and Table Measuring Spoons | 15 |
The Whipping of Heavy and Thin Cream | 15 |
Five o'Clock Tea Service | 34 |
Chocolate Service | 34 |
Coffee Percolators and Pot | 35 |
After Dinner Coffee Service | 35 |
Punch Service | 44 |
Claret Cup Service | 44 |
Double Loaves of Milk and Water Bread | 45 |
Boston Brown Bread | 45 |
Parker House Rolls; Salad Rolls; Clover Leaf Biscuit; Sticks | 58 |
Sweet French Rolls | 58 |
Coffee Cakes (Brioche) | 59 |
Swedish Tea Ring; Swedish Tea Braid | 59 |
Swedish Tea Ring II before baking | 64 |
Swedish Tea Ring II | 64 |
"Raised Hominy Muffins | 65 |
Pop Overs | 65 |
Waffles | 80 |
Straw berry Shortcake | 80 |
Shirred Egg | 81 |
Eggs à la Commodore | 81 |
Planked Eggs | 104 |
Facing page | |
Plain Omelet | 104 |
Utensils and Materials for the starting of Brown Soup Stock | 105 |
Utensils for making Cream Soups | 134 |
Cream Soup and Croûtons ready for serving | 134 |
Croûtons; Imperial Sticks; Mock Almonds | 135 |
Souffléd Crackers | 135 |
Broiled Mackerel garnished with Potato Balls, Cucumber Ribbons, Slices of Lemon cut in fancy shapes, and Parsley | 160 |
Hollenden Halibut | 160 |
Stuffed Haddock ready for baking | 161 |
Smelts prepared for cooking | 161 |
Planked Haddock | 170 |
Fillets of Fish à la Bement | 170 |
Oyster Cocktail I and II | 171 |
Clams Union League | 186 |
Oysters à la Ballard | 186 |
Lobster Cocktail | 187 |
Fruit Cocktail | 187 |
Cuts of Beef | 194 |
Cuts of Beef | 195 |
Planks for Planked Dishes | 200 |
Beefsteak à la Maribeau | 200 |
Side of Veal | 201 |
Side of Lamb | 201 |
Kidney Lamb Chop; Rib Chop; French Chop | 218 |
Crown of Lamb, prepared for roasting | 218 |
Saddle of Mutton as purchased | 219 |
Saddle of Mutton Roasted and Garnished | 219 |
Sweetbreads à la Napoli | 234 |
Braised Sweetbreads Eugénie | 234 |
Chicken Broiled and Garnished | 235 |
Breslin Potted Chicken in Casserole Dish | 235 |
Roast Turkey garnished for serving | 256 |
Facing Page | |
Duck, stuffed and trussed for roasting | 256 |
Stuffed Egg Plant | 257 |
Purée of Spinach | 257 |
Stuffed Peppers | 308 |
Macedoine of Vegetables à la Poulette | 308 |
O'Brion Potatoes | 309 |
Potato Croquettes ready for frying | 316 |
Potato Nests and Potatoes, Somerset Style | 316 |
Cucumber Salad | 317 |
Cucumber Baskets | 317 |
Asparagus Salad, Individual Service | 330 |
Berkshire Salad in Boxes | 330 |
Egg Salad | 331 |
Pear Salad | 331 |
Lobster Salad III | 342 |
Mexican Jelly | 342 |
Oyster Crabs à la Newburg, Individual Service | 343 |
Sweetbread Ramequins | 343 |
Russian Cutlets | 374 |
Dresden Patties | 374 |
Devilled Crabs | 375 |
Pan Broiled Lamb Chops a la Lucullus | 375 |
Chaud-froid of Eggs | 386 |
Capon in Aspic | 386 |
Harvard Pudding served with Crushed Berries and Whipped Cream | 387 |
Snowballs garnished with Strawberries | 387 |
Royal Diplomatic Pudding | 422 |
Toasted Marshmallows | 422 |
Charlotte Russe | 423 |
Orange Trifle garnished with Whipped Cream, Candied Orange Peel, and Blossoms | 423 |
Coup Sicilienne | 442 |
Coup à l'Ananas | 442 |
Coffee Ice Cream served in half of Cantaloupe | 442 |
Vanilla Ice Cream served in half of Cantaloupe with Fruit Garnish | 442 |
Junket Ice Cream with Peaches. | 443 |
Bombe Glacée | 443 |
Utensils and Materials for the making of Puff Paste | 460 |
Calvé Tarts | 460 |
English Meat Pie | 461 |
Patties garnished with Pastry Rings and Parsley | 461 |
Cheese Straws | 474 |
Cocoanut Tea Cakes | 474 |
Lemon Tartlets | 475 |
Fruit Baskets | 475 |
Rich Cookies | 488 |
Royal Fans | 488 |
Chocolate Cakes and Crescents | 489 |
Meringues | 489 |
Marguerites I | 494 |
English Rolled Wafers I-II | 494 |
Mocha Cakes and Small Éclairs. | 495 |
Ice Cream Cake with Nut Caramel Frosting | 495 |
Cake frosted for St. Valentine's Day for the use of Mocha Frosting | 532 |
Ornamental Frosted Cake | 532 |
Dipped Walnuts | 533 |
Bonbons | 533 |
Cream Mints | 548 |
Candied Orange Peel | 548 |
Noisette Sandwiches | 549 |
Bread and Butter Folds | 549 |
Lobster Canapé | 554 |
Canapé Martha | 554 |
Jelly Bag and other necessary utensils for jelly making | 555 |
Marmalades, Jams, and Jellies | 555 |
Utensils necessary for canning | 576 |
Canned Fruits | 576 |
Pickles ready for serving and Crock for keeping Pickles | 577 |
Red Peppers being prepared for canning. | 577 |
Table laid for Breakfast | 592 |
Luncheon Table laid for Fish Course | 593 |
Table laid for Formal Luncheon | 596 |
Centrepiece for Luncheon or Dinner Table | 597 |
Centrepiece for Thanksgiving Dinner Table | 597 |
Christmas Dinner Table | 600 |
Table laid for Reception | 601 |
Facing Page | |
Pickles ready for serving and Crock for keeping Pickles | 577 |
Red Peppers being prepared for canning | 577 |
Table laid for Breakfast | 592 |
Luncheon Table laid for Fish Course | 593 |
Table laid for Formal Luncheon | 596 |
Centrepiece for Luncheon or Dinner Table | 597 |
Centrepiece for Thanksgiving Dinner Table | 597 |
Christmas Dinner Table | 600 |
Table laid for Reception . | 601 |
This work was published before January 1, 1929, and is in the public domain worldwide because the author died at least 100 years ago.
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