Original 1896 Boston Cooking-School cook book / Fannie Merritt Farmer ; with a new introduction by Janice (Jan) Bluestein Longone.

Format:

Book

Author/Creator:

Farmer, Fannie Merritt, 1857-1915.

Contributor:

Longone, Janice Bluestein.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Boston Cooking-School cook book

Language:

English

Subjects (All):

Cooking, American.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Longone, Janice Bluestein (autograph) (Malgieri Collection copy)

Physical Description:

xl, 567 pages, 32 unnumbered pages : illustrations ; 22 cm

Place of Publication:

Mineola, New York : Dover Publications, Inc., [©1997]

Summary:

A cookbook classic, with detailed methods for preparing everything from soup and salads, to meats, vegetables, and desserts. Will delight nostalgia lovers as well as today's homemakers.

Contents:

Food

Cookery

Beverages; Fruit drinks

Bread and bread making

Biscuits, breakfast cakes, and shortcakes; Batters sponges, and doughs; griddle cakes

Cereals

Eggs

Soups; Soups with meat stock; soups with fish stock

Soups without stock

Soup garnishings and force-meats

Fish: White and red blooded fish; Shellfish; Ways of cooking fish; Table showing composition of the various fish used for food; Ways of using remnants of cooked fish; Ways of cooking salt fish; Ways of cooking shellfish

Beef: Division and ways of cooking a side of beef; Ways of warming over beef

Lamb and mutton; Ways of warming over mutton and lamb

Veal: Ways of warming over veal

Sweetbreads

Pork

Poultry and game: Ways of varming over poultry and game

Fish and meat sauces

Vegetables

Potatoes: Sweet potatoes; Warmed over potatoes

Salad dressings and salads

Entrées: Batters and fritters

Hot puddings

Pudding sauces

Cold desserts

Ices, ice creams, and other frozen desserts

Pastry

Pies

Pastry desserts: Meringues for pies, puddings, and desserts

Gingerbreads, cookies, and wafers

Cake

Cake fillings and frostings

Fancy cakes and confections: Boiled sugar for confections

Sandwiches and canapés

Recipes for the chafing-dish

Cooking, preserving, and canning fruits:Jellies; Jams; Marmalades; Canning and preserving; Pickling

Recipes especially prepared for the sick

Helpful hints to the young housekeepers

Suitable combinations for serving; Breakfast menus; Luncheon menus; Dinner menus; Menu for Thanksgiving dinner; Menu for Christmas dinner; A full course dinner; Menus for full course dinners; Necessary utensils and stores for furnishing school kitchen for a class of twenty-four.

Notes:

"Copyright © 1997 by Dover Publications, Inc."

"'Original 1896 Boston Cooking-School Cook Book' is an unabridged, unaltered republication of 'The Boston Cooking-School Cook Book,' first published by Little Brown, and Company, Boston, in 1896. A new Introduction has been written specially for the Dover edition by Janice (Jan) Bluestein Longone."

Includesbibliographical references (p. xi) and index.

Product advertisements: [20] pages at end.

Publisher's advertisements: [10] pages at end.

"Cover design by Manuela Paul."

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy has autograph of Jan Longone.

ISBN:

0486296970

9780486296975

OCLC:

36201339

Online:

Publisher description