The Boston Cooking-School Cook Book

[Illustration:

TABLE LAID FOR FORMAL DINNER.—_Frontispiece._ ]

THE BOSTON COOKING-SCHOOL COOK BOOK

FANNIE MERRITT FARMER

OF MISS FARMER’S SCHOOL OF COOKERY

AUTHOR OF “CHAFING-DISH POSSIBILITIES,” AND “FOOD AND COOKERY FOR THE SICK AND CONVALESCENT”

REVISED

WITH ONE HUNDRED AND TWENTY-FIVE NEW RECIPES, THE RECIPES FROM THE APPENDIX AND THE ADDENDA INTRODUCED IN LOGICAL ORDER THROUGHOUT THE BOOK, AND ONE HUNDRED HALF-TONE ILLUSTRATIONS

BOSTON

LITTLE, BROWN, AND COMPANY

1910

_Copyright, 1896, 1900, 1901, 1902, 1903, 1904, 1905, 1906_ BY FANNIE MERRITT FARMER

MRS. WILLIAM B. SEWALL,

President of the Boston Cooking School,

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 Circe 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.

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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, PRESERVED, AND CANNED 567 XXXVII. HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER 586 XXXVIII. SUITABLE COMBINATIONS FOR SERVING 592 BREAKFAST MENUS 592 LUNCHEON MENUS 594 DINNER MENUS 597 MENU FOR THANKSGIVING DINNER 600 MENU FOR CHRISTMAS DINNER 600 A FULL COURSE DINNER 600 MENUS FOR FULL COURSE DINNERS 602 GLOSSARY 605 MISS FARMER’S SCHOOL OF COOKERY 607 INDEX 617

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

Strawberry Shortcake 80

Shirred Egg 81

Eggs à la Commodore 81

Planked Eggs 104

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