The Boston cooking-school cook book

[Illustration:

  TABLE LAID FOR FORMAL DINNER.—_Frontispiece._
]




                                  THE
                         BOSTON COOKING-SCHOOL
                               COOK BOOK


                                   BY

                         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




                                   TO

                        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.

------------------------------------------------------------------------




                                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.