THE BOSTON COOKING-SCHOOL COOK BOOK BY FANNIE MERRITT FARMER AUTHOR OF "CHAFING-DISH POSSIBILITIES," "FOOD AND COOKERY FOR THE SlCK AND CONVALESCENT," "A NEW BOOK OF COOKERY" Two THOUSAND ONE HUNDRED AND SEVENTEEN RECIPES, COVERING THE WHOLE RANGE OF COOKERY, AND ONE HUNDRED AND THIRTY-TWO HALF- TONE ILLUSTRATIONS BOSTON LITTLE, BROWN, AND COMPANY 1917 Copyright,1896, 1900, 1901, 1902,1903, 1904, 1905,1906, BY FANNIE MERRITT FARMER 7/5 TO MRS. WILLIAM B. SEWALL, Uff APPRECIATION OP HER HELPFUL ENCOURAGEMENT AND UNTIRING EFFORTS IN PROMOTING"THE WORK OP 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 ofallherbs andfruits and balms and spices, and all that is healing and sweet in thefields and groves and savory in meats. It means carefulness and inventiveness andwillingness and readiness of appliances. It means the economy ofyourgrandmothers andthescience of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospi- tality; and, infine, itmeans thatyou are to beperfectly and always ladies loafgivers. 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 con- sideration 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 t CHAPTER PAGE I. FOOD 1 II. COOKERY 15 III. BEVERAGES 32 IV. BREAD AND BREAD MAKING 46 V. BISCUITS,BREAKFA,ST.C,AKE,S,.A.ND.SH.OR.TC.AK.ES 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. ENTRIES 348 XXIII. HOT PUDDINGS 390 XXIV. PUDDING SAUCES 4W . X TABLE OF CONTENTS CHAPTER PAGE XXV. COLD DESSERTS 411 XXVI. ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS 433 XXVII. PASTRY 460 XXVIII. PIES 466 XIX. 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 CANAPE'S 549 .... XXXV. RECIPES FOR THE CHAFING-DISH 556 XXXVI. FRUITS: FRESH, PRESERVED, AND CANNED 567 XXXVII. HELPFUL HINTS FOR THE YOUNG HOUSE- KEEPER . , . , 586 XXXVIII. SUITABLE COMBINATIONS FOR SERVING . 593 BREAKFAST MENUS 593 LUNCHEON MENUS 595 DINNER MENUS 598 MENU FOR THANKSGIVING DINNE.R.. .... 601 MENU FOR CHRISTMAS DINNER 601 A FULL COURSE DINNER . 601 MENUS FOR FULL COURSE DINNERS . . 603 GLOSSARY 605 Miss FARMER'S SCHOOL OF COOKERY 607 .......... INDEX 617 ,