Boston Cooking School Cook Book: A Reprint of the 1884 ClassicClearly 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. |
Contents
INTRODUCTION | 1 |
BREAD AND BREAD MAKING | 36 |
RECEIPTS FOR YEAST AND BREAD | 62 |
STALE BREAD TOAST ETC | 75 |
WAFFLES AND GRIDDLECAKES | 98 |
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 |
| 513 | |
| 521 | |
| 529 | |
Common terms and phrases
½ cup ½ teaspoonful acid apples bake Bavarian cream beat beaten beef Beef Tea boiling water bones bowl bread Broiled brown cake cayenne pepper celery chicken chopped cold water cooked cool corn cornstarch cover cream of tartar Croquettes crumbs cup sugar custard digestion dish double boiler dough Drain eggs fish flavor flesh-forming flour French dressing fruit gelatine gluten half a cup half a teaspoonful heat hour inch jelly keep kettle lemon juice Lobster meat melted milk minutes mixed mixture mould onion orange oven oysters parsley pieces pint potatoes pound Pudding puff paste quart remove rice roast roll salad salt and pepper saltspoonful season serve skin slices Soak soft soup Sponge Cake spoon starch steam stew stiff stir strain strainer syrup tablespoonful tablespoonful of butter teaspoonful salt teaspoonful soda thick thin toast tomatoes vanilla vegetables vinegar Wash white sauce wine yeast yolks