Boston Cooking School Cook Book: A Reprint of the 1884 Classic

Front Cover
Courier Corporation, Jan 1, 1996 - Cooking - 536 pages
Clearly written, extremely thorough volume revolutionized cooking in the 19th century, with hundreds of recipes ranging from baked goods, soups, salads, cakes and sauces to pastries, pies, poultry, fish and meat. Ground-breaking, culinary encyclopedia elevated cooking and related activities to an art form that could be practiced by even the most inexperienced homemaker. "Glimpse the culinary delights of the past with this wonderful cookbook. . . . This book is a treat for anyone who enjoys cooking or Americana."—Victorian Decorating & Lifestyle.
 

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Contents

INTRODUCTION
1
BREAD AND BREAD MAKING
36
RECEIPTS FOR YEAST AND BREAD
62
STALE BREAD TOAST ETC
75
WAFFLES AND GRIDDLECAKES
97
BEVERAGES
111
SOUP WITHOUT STOCK
146
FISH
159
PUDDING SAUCES
328
CUSTARDS JELLIES AND CREAMS
341
ICECREAM AND SHERBET
361
CAKE
369
FRUIT
391
COOKING FOR INVALIDS
407
MISCELLANEOUS HINTS
435
THE CARE OF KITCHEN UTENSILS
443

SHELL FISH
175
EGGS
197
MEAT
210
MUTTON AND LAMB
232
PORK
245
ENTRÉES AND MEAT RÉCHAUFFÉ
265
VEGETABLES
289
RICE AND MACARONI
306
PASTRY AND PIES
316
AN OUTLINE OF STUDY FOR TEACHERS
449
SUGGESTIONS TO TEACHERS
483
TOPICS AND ILLUSTRATIONS FOR LECTURES ON COOKERY
490
EXPLANATION OF TERMS USED IN COOKERY
503
GENERAL INDEX
513
SUNDRIES 282
521
ALPHABETICAL INDEX
529
Copyright

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