The Boston Cooking-school Cook Book: By Fannie Merritt Farmer

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Little, Brown, and Company, 1916 - Cookery, American - 648 pages
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This is one of my favorite cookbooks. I have a copy of this exact edition, but it is slowly disintegrating from years of use(by 4 generations of cooks).
It literally has everything in it. The
Boston Cooking School was a finishing school for women. These aren't the recipes that would be taught at Cordon Bleu, but instead represent the state of homecooking around the turn of the century. Some of the recipes have an obvious New England tilt, but there are plenty of recipes which are from more rural areas of America.
One complication of using such an old cookbook is that of ovens and fires. First temperatures are never given. Instead you will find slow, moderate, hot. These are about 300,350,400 respectively. The bigger problem is that old wood and coal fired ovens were more configurable. You could get heat not only from below as most ovens do today, but also from the top and sides by rearranging dampers within the oven which isn't possible with todays ovens.
Ingredients might take some serious hunting(figuratively and literally) to find these days. There are animals in here that you won't find at your local market and plant material that isn't available anywhere(look at the chocolate recipes for a good example).
Anyway its interesting to flip through a few pages and look at some pictures. It might take some experimentation to get a few of the recipes working, but 80% can be used exactly as written.
 

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Page 343 - Spread in a shallow pan, and cool, turn on a board, cut in small squares or strips, dip in crumbs, egg and crumbs again, fry in deep fat and drain on brown paper.
Page i - It means the knowledge of Medea, and of Circe, and of Calypso, and of Helen, and of Rebekah, and of the Queen of Sheba. It means the knowledge of all herbs, and fruits, and balms, and spices; and of all that is healing and sweet in fields and groves, and savory in meats...
Page 179 - Baked Chicken. Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour. and dot over with one-fourth cup butter. Bake thirty minutes in a hot oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water.
Page 92 - Have ready a shallow pan two-thirds full of boiling salted water, allowing one-half tablespoon salt to one quart of water. Put two or three buttered muffin rings in the water. Break each egg separately into a cup, and carefully slip into a muffin ring. The water should cover the eggs. When there is a film over the top, and the white is firm, carefully remove with a buttered skimmer to circular pieces of buttered toast, and let each person season his own egg with butter, salt, and pepper.
Page 205 - Stuffing 1. on page 149, seasoned highly with sage) and sew. Sprinkle with salt and pepper, roll in flour, and brown in hot fat. Place in small deep baking-pan, half cover it with boiling water, cover closely, and bake slowly two hours, basting every fifteen minutes. It may be necessary to add more water. Remove heart from pan and thicken the liquor with flour diluted with a small quantity of cold water. Season with salt and pepper, and pour around the heart before serving.
Page i - ... greatgrandmothers, and the science of modern chemists ; it means much tasting, and no wasting ; it means English thoroughness, and French art, and Arabian hospitality ; and it means, in fine, that you are to be perfectly and always, * ladies...
Page 349 - Shape croquettes, dip in crumbs, egg and crumbs; fry in deep fat and drain on brown paper. Serve with a small mound of peas in the center of the platter.
Page 289 - Wash and scrape parsnips, and cut in pieces two inches long and one-half inch wide and thick. Cook five minutes in boiling salted water, or until soft. Drain, and to two cups add one cup Drawn Butter Sauce. Parsnip Fritters. Wash parsnips and cook forty-five minutes in boiling salted water. Drain, plunge into cold water, when skins will be found to slip off easily. Mash, season with butter, salt, and pepper, shape in small flat round cakes, roll in flour, and saute in butter. Peas. Peas contain,...
Page 37 - Cocoa 1% tablespoons prepared cocoa 2 cups boiling water 2 tablespoons sugar 2 cups milk Few grains salt Scald milk. Mix cocoa, sugar, and salt, dilute with onehalf cup boiling water to make smooth paste, add remaining water, and boil five minutes ; turn into Scalded milk and beat two minutes, using egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as. milling. Reception Cocoa 3 tablespoons cocoa A few grains salt Jú cup sugar 4 cups milk % cup boiling water...
Page 308 - Soak one hour in cold water. Take from water, dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with salt.

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