Boston School Kitchen Text-Book: Lessons in Cooking for the Use of Classes in Public and Industrial Schools
Mrs. Lincoln's 1914 work aimed neither to be a complete cook-book, nor to provide new recipes for elaborate dishes, but rather to be a study of food and an explanation of the general principles of cookery to give housekeepers knowledge of the nature of food and its proper combinations.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
acid albumen baking baking-powder beans beat beef beef tea blue-fish boiler boiling water bones bread broiling broth brown burn butter cake carbon carbonic acid chopped coal cold water contain cooking corn cornstarch cover crackers cream of tartar crumbs digestion dishes double boiler dough dripping eaten fibres fibrin fire fish flavor flesh-forming flour frying gluten grains gravy greased heat hot oven juice keep kettle lemon liquid meal meat melted membranes milk mixture moistened molasses mutton nitrogenous nutriment oatmeal onion oysters pare pepper pieces plate pork potatoes pudding pupils Questions on Lesson quickly RECEIPTS FOR LESSON remove rice salt sauce seasoning serve simmer slices soak soda soft soup spoon starch steak steam stew stir stove substances sugar tablespoonful tbsp Teacher tender thick thicken thin toast vegetables wash wheat Wipe wood yeast yolk