The Boston Cooking School Cook Book 1918

Fannie Farmer 1857–1915, American cookbook author and teacher and writer on cookery, b. Boston. A paralytic stroke prevented her from attending college, and she turned to cooking, at home and at the Boston Cooking School, from which she graduated in 1889. She was director of the school from 1891 until 1902, when she opened Miss Farmer’s School of Cookery, established to train housewives and nurses, rather than teachers, in cookery. She edited The Boston Cooking School Cook Book (1896), one of the best-known and most popular of American cookbooks.

This classic American cooking reference includes 1,849 recipes, including everything from “after-dinner coffee”—which Farmer notes is beneficial for a stomach “overtaxed by a hearty meal”—to “Zigaras à la Russe,” an elegant puff-pastry dish.

01. Food
02. Cookery
03. Beverages
04. Bread and Bread Making
05. Biscuits, Breakfast Cakes, and Shortcakes
06. Cereals
07. Eggs
08. Soups
09. Soups Without Stock
10. Soup Garnishings and Force-Meats
11. Fish
12. Beef
13. Lamb and Mutton
14. Veal
15. Sweetbreads
16. Pork
17. Poultry and Game
18. Fish and Meat Sauces
19. Vegetables
20. Potatoes
21. Salads and Salad Dressings
22. Entrées
23. Hot Puddings
24. Pudding Sauces
25. Cold Desserts
26. Ices, Ice Creams, and Other Frozen Desserts
27. Pastry
28. Pies
29. Pastry Desserts
30. Gingerbreads, Cookies, and Wafers
31. Cake
32. Cake Fillings and Frostings
33. Fancy Cakes and Confections
34. Sandwiches and Canapès
35. Recipes for the Chafing-Dish
36. Fruits: Fresh and Cooked
37. Jellies, Jams, and Marmalades
38. The Canning of Fruits and Vegetables
39. The Drying of Fruits and Vegetables
40. Helpful Hints for the Young Housekeeper
41. Suitable Combinations For Serving
42. Food Values

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