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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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    Love Me Back

    Merritt Tierce 9780385538077

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1 Home & Garden Cooking and Food- General

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Original 1896 Boston Cooking-School Cook Book

by

Original 1896 Boston Cooking-School Cook Book Cover

 

Synopses & Reviews

Publisher Comments:

A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.

Synopsis:

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.

Table of Contents

CHAPTER I. FOOD

Food

Correct Proportions of Food

Water

Salts

Starch

Sugar

Gum Pectose and Cellulose

Fats and Oils

Milk

Milk for the Sick

Butter

Cheese

Fruits

"Vegetable Acids, and where found"

Condiments

Flavoring Extracts

CHAPTER II. COOKERY

Fire

How to Build a Fire

Ways of Cooking

Various Ways of Preparing Food for Cooking

How to Bone a Bird

How to Measure

How to Combine Ingredients

Ways of Preserving

Table of Measures and Weights

Time Tables for Cooking

CHAPTER III. BEVERAGES

Tea

How to Make Tea

Five o'clock Tea

Russian Tea

Iced Tea

Coffee

Filtered Coffee

Boiled Coffee

"After-Dinner Coffee (Black Coffee, or Café Noir)"

Kola

Cocoa and Chocolate

Cocoa shells

Cracked Cocoa

Breakfast Cocoa

Reception Cocoa

Brandy Cocoa

Chocolate

FRUIT DRINKS

Lemonade

Pineapple Lemonade

Orangeade

Mint Julep

Claret Punch

Fruit Punch I.

Fruit Punch II.

Ginger Punch

Unfermented Grape Juice

CHAPTER IV. BREAD AND BREAD MAKING

Yeast

Bread Making

Baking of Bread

Care of Bread after Baking

Water Bread

Milk and Water Bread

Entire Wheat Bread

Entire Wheat and Flour Bread

Graham Bread

Third Bread

Quaker Oats Bread

Rye Bread

Boston Brown Bread

Indian Bread

Steamed Graham Bread

Parker House Rolls

Salad or Dinner Rolls

Sticks

Swedish Rolls

Sweet French Rolls

Luncheon Rolls

French Rusks

Rusks (Zwieback)

German Coffee Bread

Coffee Cakes (Brioche)

Buns

Hot Cross Buns

Raised Muffins

Grilled Muffings

Raised Oatmeal Muffins

Squash Biscuits

Dry Toast

Water Toast

Milk Toast I.

Milk Toast II.

Brown Bread Milk Toast

German Toast

Brewis

Bread for Garnishing

Uses for Stale Bread

"CHAPTER V. BISCUITS, BREAKFAST CAKES, AND SHORTCAKES. BATTERS, SPONGES, AND DOUGHS"

Baking Powder Biscuit I.

Baking Powder Biscuit II.

Emergency Biscuit

Fruit Rolls (Pin Wheel Biscuit)

One Egg Muffins I.

One Egg Muffins II.

Twin Mountain Muffins

Queen of Muffins

Berry Muffins I.

Berry Muffins II.

Rice Muffins

Oatmeal Muffins

Quaker Muffins

Graham Muffins I.

Graham Muffins II.

Rye Muffins I.

Rye Muffins II.

Corn Meal Gems

Berkshire Muffins

Golden Corn Cake

Corn Cake (Sweetened with Molasses)

White Corn Cake

Susie's Spider Corn Cake

Pop-overs

Graham Pop-overs

Breakfast Puffs

Fadges

Maryland Biscuit

GRIDDLE CAKES

Sour Milk Griddle Cakes

Sweet Milk Gri+C171ddle Cakes

Entire Wheat Griddle Cakes

Rice Griddle Cakes I.

Rice Griddle Cakes II.

Bread Griddle Cakes

Waffles

Rice Waffles

Virginia Waffles

Raised Waffles

Fried Drop Cakes

Rye Drop Cakes

Doughnuts I.

Doughnuts II.

Raised Doughnuts

Crullers

Strawberry Shortcake I.

Strawberry Shortcake II.

Rich Strawberry Short Cake

Fruit Shortcake

CHAPTER VI. CEREALS

Table Showing Composition

Table for Cooking Cereals

Oatmeal Mush with Apples

Cereal with Fruit

Fried Mushes

"Fried Corn Meal Mush, or Fried Hominy"

Boiled Rice

Steamed Riced

Rice with Cheese

Rice à la Riston

Turkish Pilaf I.

Turkish Pilaf II.

Boiled Macaroni

Macaroni with White Sauce

Baked Macaroni

Baked Macaroni with Cheese

Macaroni with Tomato Sauce

Macaroni à l'Italienne

Macaroni à la Milanaise

Spaghetti

CHAPTER VII. EGGS

Composition

Boiled Eggs

Dropped Eggs (Poached)

Eggs à la Finnoise

Eggs à la Suisse

Baked or Shirred Eggs

Scrambled Eggs

Scrambled Eggs with Tomato Sauce

Scrambled with Anchovy Toast

Eggs à la Buckingham

Buttered Eggs with Tomatoes

Fried Eggs

Eggs à la Goldenrod

Eggs au Gratin

Eggs in Batter

Curried Eggs

Scalloped Eggs

Stuffed Eggs in a Nest

Egg Farci

Omelets

Plain Omelet

To Fold and Turn an Omelet

Omelet with Meat or Vegetables

Oyster Omelet

Orange Omelet

Jelly Omelet

Bread Omelet

French Omelet

Spanish Omelet

Omelet Rich

CHAPTER VIII. SOUPS

Soup Making

How to Clear Soup Stock

How to Bind Soups

SOUPS WITH MEAT STOCK

Brown Soup Stock

Bouillon

Macaroni Soup

Julienne Soup

Tomato Soup with Stock

Turkish Soup

Crécy Soup

Ox-tail Soup

White Soup Stock I.

White Soup Stock II.

White Soup Stock III.

White Soup

Chicken Soup

Turkey Soup

Hygienic Soup

Farina Soup

Spring Soup

Duchess Soup

Potage à la Reine

St. Germain Soup

Imperial Soup

Veal and Sago Soup

Asparagus Soup

Cream of Celery Soup

Spinach Soup

Cream of Lettuce Soup

Cream of Watercress Soup

Cream of Cauliflower Soup

String Bean Soup

Chestnut Purée

Mulligatawny Soup

Mock Turtle Soup

Consommé

Consommé à la Royal

Consommé au Parmesan

Consommé aux Pâtes

Consommé Colbert

Consommé with Vegetables

Consommé Princess

SOUPS WITH FISH STOCK

Clam Bouillon

Oyster Stew

Scallop Stew

Oyster Soup

French Oyster Soup

Oyster Gumbo

Clam Soup with Poached Eggs

Clam and Oyster Soup

Cream of Clam Soup

Lobster Bisque

CHAPTER IX. SOUPS WITHOUT STOCK

Black Bean Soup

Baked Bean Soup

Cream of Lima Bean Soup

Celery Soup

Corn Soup

Halibut Soup

Pea Soup

Split Pea Soup

Kornlet Soup

Potato Soup

Swiss Potato Soup

Salmon Soup

Squash Soup

Tomato Soup

Cream of Tomato Soup (Mock Bisque)

Vegetable Soup

CHOWDERS

Corn Chowder

Fish Chowder

Connecticut Chowder

Clam Chowder

Lobster Chowder

CHAPTER X. SOUP GARNISHINGS AND FORCE-MEATS

Crisp Crackers

Croûtons (Duchess Crusts)

Imperial Sticks

Egg Balls

Egg Custard

Royal Custard

Noodles

Fritter Beans

Pâte au chou

Parmesan Pâte au Chou

White Bait Garnish

Fish Force-meat

Clam Force-meat

Salmon Force-meat

Oyster Force-meat

Chicken Force-meat I.

Chicken Force-meat II.

Quenelles

CHAPTER XI.

FISH

WHITE AND RED BLOODED FISH

SHELLFISH

I. Bivalve Mollusks

II. Crustaceans

To Prepare Fish for Cooking

WAYS OF COOKING FISH

TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR FOOD

Boile

Fried Fillets of Halibut or Flounder

Fried Eels

Fried Stuffed Smelts

Fried Shad Roe

Soft Shell Crabs

Frogs' Hind Legs

Terrapin

Washington Terrapin

Terrapin à la Baltimore

Terrapin à la Maryland

WAYS OF USING REMNANTS OF COOKED FISH

Fish à la Crême

Turban of Fish

Fish Hash

Fish Croquettes

Scalloped Cod

Salmon Box

WAYS OF COOKING SALT FISH

Creamed Salt Codfish

Fish Balls

Salted Codfish Hash

Toasted Salt Fish

Baked Finnan Haddie

Broiled Finnan Haddie

WAYS OF COOKING SHELLFISH

Oysters on a Half Shell

Raw Oysters

Panned Oysters

Fancy Roast

Oyster Fricasse

Creamed Oysters

Oysters in Brown Sauce

Broiled Oysters

Oyster Toast

Oysters and Macaroni

Scalloped Oysters

Sautéd Oysters

Fried Oysters

Fried Oysters in Batter

Batter

Little Neck Clams

Steamed Clams

Roasted Clams

Fried Scallops

Plain Lobster

Fried Lobster

Buttered Lobster

Scalloped Lobster

Devilled Lobster

Curried Lobster

Stuffed Lobster à la Béchamel

Broiled Live Lobster

Lobster à la Américaine

CHAPTER XII. BEEF

DIVISION AND WAYS OF COOKING A SIDE OF BEEF

The effect of Different Temperatures on the Cooking of Meat

TABLE SHOWING COMPOSITION OF MEATS

Broiled Beefsteak

Beefsteak with Maître d'Hôtel Butter

Porterhouse Steak with Tomato and Mushroom Sauce

Beefsteak with Oyster Blanket

Broiled Fillets of Beef

Cutlets of Tenderloin with Chestnut Purée

Sautéd Mignon Fillets of Beef with Sauce Figaro

Sautéd Mignon Fillets of Beef with Sauce Trianon

Broiled Meat Cakes

Hamburg Steaks

Cannelon of Beef

Roast Beef

Yorkshire Pudding

Larded Fillet of Beef

Braised Beef

Beef à la Mode

Beef Stew with Dumplings

Corned Beef

Boiled Dinner

Boiled Tongue

Braised Tongue

Broiled Liver

Liver and Bacon

Bacon

Braised Liver

Broiled Tripe

Tripe in Batter

Lyonnaise Tripe

Tripe à la Creole

Tripe à la Provencale

Calf's Head à la Terrapin

Heart

WAYS OF WARMING OVER BEEF

Roast Beef with Gravy

Cottage Pie

Beefsteak Pie

Cecils with Tomato Sauce

Corned Beef Hash

Corned Beef Hash with Beets

Dried Beef with Cream

CHAPTER XIII. LAMB AND MUTTON

Broiled Lamb or Mutton Chops

Pan-broiled Chops

Breaded Mutton Chops

Chops à la Signora

Chops en Papillote

Mutton Cutletes à la Maintenon

Boiled Leg of Mutton

Braised Leg of Mutton

Stuffing

Roast Lamb

Saddle of Mutton

Crown of Lamb

Mutton Curry

Fricassee of Lamb with Brown Gravy

Scotch Broth

Lambs Kidneys I.

Lambs Kidneys II.

Minced Lamb on Toast

Scalloped Lamb

Blanquette of Lamb

Salmi of Lamb

Casserole of Rice and Meat

Breast of Lamb

CHAPTER XIV. VEAL

Veal Cutlets

Fricassee of Veal

Loin of Veal à la Jardinière

Braised Shoulder of Veal

Roast Veal

Fricandeau Veal

India Curry

Veal Birds

Veal Loaf I.

Veal Loaf II.

WAYS OF WARMING OVER VEAL

Minced Veal on Toast

Blanquette of Veal

Ragôut of Veal

CHAPTER XV. SWEETBREADS

Broiled Sweetbreads

Creamed Sweetbreads

Creamed Sweetbreads and Chicken

Sweetbread à la Poulette

Larded Sweetbread

Sweetbread Cutlets with Asparagus Tips

Sweetbread with Tomato Sauce

Sweetbread and Bacon

CHAPTER XVI. PORK

Pork Chops

Pork Chops with Fried Apples

Roast Pork

Pork Tenderloins with Sweet Potatoes

Breakfast Bacon

Fried Salt Pork with Codfish

Broiled Ham

Fried Ham and Eggs

Boiled Ham

Roast Ham with Champagne Sauce

Westphalian Ham

Broiled Pigs' Feet

Sausages

Boston Baked Beans

CHAPTER XVII. POULTRY AND GAME

Broiled Chicken

Boiled Fowl

Boiled Capon with Cauliflower Sauce

Chicken à la Providence

Roast Chicken

Stuffing I.

Stuffing II.

Gravy

Braised Chicken

Chicken Fricassee

Fried Chicken

Maryland Chicken

Chicken à la Merango

Sauce

Baked Chicken

Chicken Gumbo

Chicken Stew

Chicken Pie

Chicken Curry

Jellied Chicken

Chickens' Livers with Maderia Sauce

Chickens' Livers with Bacon

Sautéd Chickens' Livers

Chickens' Livers with Curry

Boiled Turkey

Roast Turkey

Chestnut Stuffing

Gravy

To Carve Turkey

Roast Goose with Potato Stuffing

Potato Stuffing

To Truss a Goose

Roast Wild Duck

Braised Duck

Broiled Quail

Roast Quail

Larded Goose

Broiled or Roasted Plover

Potted Pigeons

Stuffing

Broiled Venison Steak

Venison Cutlets

Roast Leg of Venison

Saddle of Venison

WAYS OF WARMING OVER POULTRY AND GAME

Creamed Chicken

Creamed Chicken with Mushrooms

Chicken with Potatoe Border

Chicken in Baskets

Chicken and Oysters à la Métropole

Luncheon Chicken

Blanquette of Chicken

Scalloped Chicken

Mock Terrapin

Chicken Chartreuse

Chicken Soufflé

Chicken Hollandaise

Scalloped Turkey

Salmi of Duck

Spanish Sauce

CHAPTER XVIII. FISH AND MEAT SAUCES

Thin White Sauce

Cream Sauce

White Sauce I.

White Sauce II.

Thick White Sauce for Cutlets and Croquettes

Sauce Allemande

Velouté Sauce

Soubis Sauce

Drawn Butter Sauce

Shrimp Sauce

Caper Sauce

Egg Sauce I.

Egg Sauce II.

Brown Sauce I.

Brown Sauce II. (Espangnole)

Brown Mushroom Sauce I.

Brown Mushroom Sauce II.

Sauce Piquante

Olive Sauce

Orange Sauce

Sauce à l'Italienne

Champagne Sauce

Tomato Sauce I. (without Stock)

Tomato Sauce II.

Tomato Sauce III.

Tomato and Mushroom Sauce

Tomato Cream Sauce

Spanish Sauce

Béchamel Sauce

Yellow Béchamel Sauce

Oyster Sauce

Cucumber Sauce

Celery Sauce

Suprême Sauce

Anchovy Sauce

Maître d'Hôtel Butter

Tartar Sauce

Lemon Butter

Anchovy Butter

Lobster Butter

Hollandaise Sauce I.

Hollandaise Sauce II.

Lobster Sauce I.

Lobster Sauce II.

Sauce Béarnaise

Sauce Trianon

Sauce Figaro

Horseradish Sauce I.

Horseradish Sauce II.

Bread Sauce

Rice Sauce

Cauliflower Sauce

Mint Sauce

Currant Jelly Sauce

Port Wine Sauce

Sauce Tartare

Sauce Tyrolienne

CHAPTER XIX. VEGETABLES

Table Showing Composition of

Care of

Cooking Vegetables

Mushrooms and Truffles

Truffles

Artichokes

Boiled Artichokes

Fried A

Boiledon Cream

Cold Cabinet Pudding

Mont Blanc

Crême aux Fruits

To Whip Cream

Charlotte Russe

Orange Trifle

Banana Cantaloupe

Chocolate Charlotte

Ginger Cream

Orange Charlotte

Strawberry Sponge

Orange Baskets

Orange Jelly in Ambush

Bavarian Cream (Quick)

Pineapple Bavarian Cream

Royal Diplomatic Pudding

Fruit Cream

"CHAPTER XXVI. ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS"

How to Freeze Desserts

To Line a Mould

To Mould Frozen Mixtures

Lemon Ice

Orange Ice

Pomegranate Ice

Raspberry Ice

Strawberry Ice

Currant Ice

Raspberry and Currant Ice

Crême de Menthe Ice

Canton Sherbet

Milk Sherbet

Pineapple Frappé

Sorbet

Café Frappé

Clam Frappé

Frozen Apricots

Pineapple Cream

Cardinal Punch

Punch Hollandaise

Victoria Punch

London Sherbet

Roman Punch

Vanilla Ice Cream I. (Philadelphia)

Vanilla Ice Cream Croquettes

Chocolate Ice Cream I.

Chocolate Ice Cream II.

Strawberry Ice Cream

Pineapple Ice Cream

Coffee Ice Cream

Caramel Ice Cream

Burnt Almond Ice Cream

Brown Bread Ice Cream

Bisque Ice Cream

Macaroon Ice Cream

Banana Ice Cream

Ginger Ice Cream

Pistachio Ice Cream

Pistachio Bisque

Neapolitan or Harlequin Ice Cream

Baked Alaska

Pudding Glacé

Frozen Pudding I.

Frozen Pudding II.

Delmonico Ice Cream with Angel Food

Angel Food

Sultana Roll with Claret Sauce

Claret Sauce

Café Parfait

Italian Meringue

Bombe Glacée

Nesselrode Pudding

Strawberry Mousse

Coffee Mousse

Mousse Marron

"Cardinal Mousse, with Iced Madeira Sauce"

Demi-glacé aux Fraises

CHAPTER XXVII. PASTRY

Puff Paste

To Bake Puff Paste

Patty Shells

Vol-au-vents

Plain Paste

Quick Paste

Paste with Lard

CHAPTER XXVIII. PIES

Apple Pie I.

Apple Pie II.

Blackberry Pie

Blueberry Pie

Cranberry Pie

Currant Pie

Cream Pie

Custard Pie

Date Pie

Lemon Pie I.

Lemon Pie II.

Lemon Pie III.

Lemon Pie IV.

Mince Pies

Mince Pie Meat

English Mince Meat

Mince Meat (without Liquor)

Mock Mince Pie

Peach Pie

Prune Pie

Rhubarb Pie

Squash Pie

Pumpkin Pie

CHAPTER XXIX. PASTRY DESSERTS

Banbury Tarts

Cheese Cakes

Cheese Straws

Condés

Cream Horns

Florentine Meringue

Napoleons

Orange Sticks

Lemon Sticks

Palm Leaves

Raspberry Puffs

Tarts

Polish Tartlets

MERINGUES

"FOR PIES, PUDDINGS, AND DESSERTS"

Meringue I.

Meringue II.

Meringue III.

"Meringues Glacées, or Kisses"

Nut Meringue

Meringues (Mushrooms)

Meringues Panachées

"CHAPTER XXX. GINGERBREADS, COOKIES, AND WAFERS"

Hot Water Gingerbread

Sour Milk Gingerbread

Soft Molasses Gingerbread

Cambridge Gingerbread

Soft Sugar Gingerbread

Gossamer Gingerbread

Fairy Gingerbread

Hard Sugar Gingerbread

Molasses Drop Cakes

Ginger Snaps

Molasses Cookies

Soft Molasses Cookies

Spice Cookies

Scotch Wafers

Oatmeal Cookies

Vanilla Wafers

Cream Cookies

Imperial Cookies

Hermits

Boston Cookies

Cocoanut Cream Cookies

Peanut Cookies

Seed Cakes

Chocolate Cookies

Sand Tarts

Rolled Wafers

Almond Wafers

CHAPTER XXXI. CAKE

Hot Water Sponge Cake

Cheap Sponge Cake

Cream Sponge Cake

Sponge Cake

Sunshine Cake

Angel Cake

Lady Fingers

Sponge Drop

Jelly Roll

Aunt Caddie's Cake

Election Cake

One Egg Cake

Chocolate Cake

Chocolate Nougat Cake

Cream Pie I.

Cream Pie II.

Cocoanut Pie

Washington Pie

Chocolate Pie

Orange Cake

Quick Cake

Boston Favorite Cake

Cream Cake

Currant Cake

Velvet Cake

Walnut Cake

Spanish Cake

Cup Cake

Brownies

Ribbon Cake

Coffee Cake

Rich Coffee Cake

Dark Fruit Cake

Nut Cakes

Snow Cake

Lily Cake

Corn-starch Cake

Prune Almond Cake

Marshmallow Cake

Fig Éclair

Banana Cake

Bride's Cake

Light Fruit Cake

White Nut Cake

Golden Cake

Mocha Cake

Cream Cakes

French Cream Cakes

French Strawberry Cream Cakes

Éclairs

Lemon Queens

Queen Cake

Pound Cake

English Fruit Cake

Imperial Cake

Wedding Cake

CHAPTER XXXII. CAKE FILLINGS AND FROSTINGS

Cream Filling

Chocolate Cream Filling

Coffee Cream Filling

French Cream Filling

Strawberry Filling

Lemon Filling

Orange Filling

Chocolate Filling

Nut or Fruit Filling

Cocoanut Filling

Lemon Cocoanut Cream

Fig Filling

Marshmallow Paste

Prune Almond Filling

Confectioners' Frosting

Orange Frosting

Gelatine Frosting

Plain Frosting

Chocolate Frosting

White Mountain Cream

Boiled Frosting

Boiled Chocolate Frosting

Brown Frosting

Maple Sugar Frosting

Cream Maple Sugar Frosting

Milk Frosting

Caramel Frosting

Opera Carmel Frosting

Fondant Icing

Ornamental Frosting I.

Ornamental Frosting II.

CHAPTER XXXIII. FANCY CAKES AND CONFECTIONS

Macaroons

Almond Macaroons

Crescents

Cinnamon Bars

Horseshoes

Cocoanut Cakes I.

Cocoanut Cakes II.

Stuffed Dates I.

Stuffed Dates II.

Salted Almonds I.

Salted Almonds II.

Salted Peanuts

Salted Pecans

Parisian Sweets

Molasses Candy

Velvet Molasses Candy

Buttercups

Vinegar Candy

Ice Cream Candy

Butter Scotch

Butter Taffy

Horehound Candy

Chocolate Caramels

Nut Chocolate Caramels

Peanut Nougat

Nut Bar

French Nougat

Nougatine Drops

Wintergreen Wafers

Cocoanut Cream Candy

Chocolate Cream Candy

Maple Sugar Candy

Sultana Caramels

Pralines

Creamed Walnuts

Peppermints

BOILED SUGAR FOR CONFECTIONS

White Fondant

Coffee Fondant

Maple Fondant

Bonbons

Cream Mints

Cream Nut Bars

Dipped Walnuts

Tutti-Frutti Candy

Glacé Fruits

Spun Sugar

CHAPTER XXXIV. SANDWICHES AND CANAPÉS

Rolled Bread

Bread and Butter Folds

Lettuce Sandwiches

Egg Sandwiches

Sardine Sandwiches

Sliced Ham Sandwiches

Chopped Ham Sandwiches

Anchovy Sandwiches

Chicken Sandwiches

Lobster Sandwiches

Oyster Sandwiches

Nut and Cheese Sandwiches

Ginger Sandwiches

Fruit Sandwiches

Brown Bread Sandwiches

Russian Sandwiches

Jelly Sandwiches

Cheese Wafers

Canapés

Cheese Canapés

Canapés Lorenzo

CHAPTER XXXV. RECIPES FOR THE CHAFING-DISH

Scrambled Eggs with Sweetbreads

Scrambled Eggs with Calf's Brains

Cheese Omelet

Eggs au Beurre Noir

Eggs à la Caracas

Union Grill

Eggs à la D'Uxelles

Oysters à la Thorndike

Lobster à la Delmonico

Lobster à la Newburg

Clams à la Newburg

Shrimps à la Newburg

Fish à la Provencale

Grilled Sardines

Sardines with Anchovy Sauce

Welsh Rarebit I

Welsh Rarebit II

Oyster Rarebit

English Monkey

Breaded Tongue with Tomato Sauce

Scotch Woodcock

Shredded Ham with Currant Jelly Sauce

Venison Cutlets with Apples

Mutton with Currant Jelly Suace

Minced Mutton

Devilled Bones

Devilled Almonds

Devilled Chestnuts

Fruit Canapés

Peach Canapés

Fig Cups

CHAPTER XXXVI. COOKING, PRESERVING, AND CANNING FRUITS

Baked Apples

Bakes Sweet Apples

Apple Sauce

Spiced Apple Sauce

Apple Ginger

Apple Porcupine

Baked Bananas

Sautéd Bananas

Baked Peachees

Baked Pears

Baked Quinces

Cranberry Sauce

Cranberry Jelly

Stewed Prunes

Rhubarb Sauce

JELLIES

Apple Jelly

Quince Jelly

Crab Apple Jelly

Currant Jelly

Currant and Raspberry Jelly

Blackberry Jelly

Raspberry Jelly

Barberry Jelly

Grape Jelly

Green Grape Jelly

Venison Jelly

Damson Jelly

JAMS

Raspberry Jam

Blackberry Jam

MARMALADES

Grape Marmalade

Quince Marmalade

Orange Marmalade

Orange and Rhubarb Marmalade

CANNING AND PRESERVING

Directions for Canning

To Sterilize Jars

Canned Porter Apples

Canned Peaches

Canned Pears

Canned Pineapples

Canned Quinces

Canned Cherries

Canned Huckleberries

Canned Rhubarb

Canned Tomatoes

Damson Preserve

Strawberry Preserves

Pear Chips

Raspberry and Currant Preserve

Brandied Frutti

Tutti Frutti

Preserved Melon Rind

Tomato Preserve

PICKLING

Spiced Currants

Sweet Pickled Pears

Sweet Pickled Peaches

Chili Sauce

Ripe Tomato Pickle

Ripe Cucumber Pickle

Unripe Cucumber Pickles (Gherkins)

Chopped Pickles

Spanish Pickles

Chow-Chow

Pickled Onions

CHAPTER XXXVII. RECIPES ESPECIALLY PREPARED FOR THE SICK

Barley Water

Rice Water

Oatmeal Water

Toast Water

Apple Water

Tamarind Water

Currant Water

Grape Juice

Lemonade

Irish Moss Lemonade

Flaxseed Lemonade

Orangeade

Sterilized Milk

Albumenized Milk

Koumiss

Egg-nog I

Egg-nog II

Egg-nog III or Hot Water Egg-nog

Wine Whey

Milk Punch

Entire Wheat Coffee

Phillips' Cocoa

Cocoa Cordial

Broiled Beef Essence

Broiled Beef Tea

Bottled Beef Essence

Bottled Beef Tea

Frozen Beef Tea

Flour Gruel

Arrowroot Gruel

Farina Gruel

Indian Gruel

Oatmeal Gruel I

Oatmeal Gruel II

Barley Gruel

Cracker Gruel

Imperial Granum

Clam Water

Mutton Broth

Chicken Broth

Indian Meal Mush

Rye Meal Mush

Oatmeal Mush

Hominy Mush

Quaker Oats Mush

Beef Balls

Raw Beef Sandwiches

Egg Sandwichese

To Broil Birds in Buttered Cases

Rennet Custard (Junket)

CHAPTER XXXVIII. HELPFUL HINTS TO THE YOUNG HOUSEKEEPER

CHAPTER XXXIX

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

GLOSSARY

COURSE OF INSTRUCTION AS GIVEN AT THE BOSTON COOKING SCHOOL

PRACTICE LESSONS

INDEX

Product Details

ISBN:
9780486296975
Author:
Farmer, Fannie Merritt
Publisher:
Dover Publications
Location:
Mineola, N.Y. :
Subject:
Cookery, american
Subject:
Cookery
Subject:
History
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Subject:
Cooking and Food-US General
Subject:
American - New England
Copyright:
Edition Description:
Trade Paper
Publication Date:
20120731
Binding:
TRADE PAPER
Language:
English
Illustrations:
Yes
Pages:
640
Dimensions:
8.5 x 5.38 in 1.5 lb

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Related Subjects

Arts and Entertainment » Art » History and Criticism
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » New England
Cooking and Food » Vintage and Collectible » Vintage

Original 1896 Boston Cooking-School Cook Book Used Trade Paper
0 stars - 0 reviews
$8.95 In Stock
Product details 640 pages Dover Publications - English 9780486296975 Reviews:
"Synopsis" by ,
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.
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