Boston Cooking-School Cook Book

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The Boston Cooking-School Cook Book (1918)
by Fannie Farmer

First published 1896, the updated version herein presented was published in 1918, after Farmers' death.

145018The Boston Cooking-School Cook Book1918Fannie Farmer

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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.

Cookery means the knowledge of Medea and of Circ. and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting ; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies—loaf givers.—Ruskin.

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

Chapter Page
I. Food 1
II. Cookery 15
III. Beverages 32
IV. Bread and Bread Making 46
V. Biscuits, Breakfast Cakes, and Shortcakes 70
VI. Cereals 85
VII. Eggs 94
VIII. Soups 109
IX. Soups without Stock 135
X. Soup Garnishings and Force-meats 145
XI. Fish 151
XII. Beef 191
XIII. Lamb and Mutton 214
XIV. Veal 226
XV. Sweetbreads 232
XVI. Pork 235
XVII Poultry and Game 240
XVIII. Fish and Meat Sauces 265
XIX. Vegetables 280
XX. Potatoes 309
XXI. Salads and Salad Dressings 322
XXII. Entrées 348
XXIII. Hot Puddings 390
XXIV. Pudding Sauces 406
XXV. Cold Desserts 411
XXVI. Ices, Ice Creams, and other Frozen Desserts 433
XXVII. Pastry 460
XXVIII. Pies 466
XXIX. Pastry Desserts 475
XXX. Gingerbreads, Cookies, and Wafers 482
XXXI. Cake 497
XXXII. Cake Fillings and Frostings 524
XXXIII. Fancy Cakes and Confections 533
XXXIV. Sandwiches and Canapés 549
XXXV. Recipes for the Chafing-Dish 556
XXXVI. Fruits: Fresh and Cooked 567
XXXVII. Jellies, Jams, and Marmalades 573
XXXVIII. The Canning of Fruits and Vegetables by the Open Kettle Method 578
XXXIX. The Drying of Fruits and Vegetables 593
XL. Helpful Hints for the Young House-Keeper 596
XLI. Suitable Combinations for Serving 602
XLII. Food Values 611
Index 621
LIST OF ILLUSTRATIONS
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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