Chapter I: 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

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

Breslin Potted Chicken in Casserole Dish 235

Chicken Broiled and Garnished 235

Roast Turkey garnished for serving 256

Duck, stuffed and trussed for roasting 256

Stuffed Egg Plant 257

Purée of Spinach 257

Macedoine of Vegetables à la Poulette 308

Stuffed Peppers 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

Mexican Jelly 342

Lobster Salad III 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 à 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

Toasted Marshmallows 422

Royal Diplomatic Pudding 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

Bombe Glacée 443

Junket Ice Cream with Peaches 443

Utensils and Materials for the making of Puff Paste 460

Calvé Tarts 460

Patties garnished with Pastry Rings and Parsley 461

English Meat Pie 461

Cheese Straws 474

Cocoanut Tea Cakes 474

Fruit Baskets 475

Lemon Tartlets 475

Rich Cookies 488

Royal Fans 488

Chocolate Cakes and Crescents 489

Meringues 489

English Rolled Wafers I-II 494

Marguerites I 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

Bread and Butter Folds 549

Noisette Sandwiches 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

Red Peppers being prepared for canning 577

Pickles ready for serving and Crock for keeping Pickles 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

THE BOSTON COOKING-SCHOOL COOK BOOK