Boston Cooking-School Cook Book

by Fannie Farmer

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THE

BOSTON COOKING-SCHOOL

COOK BOOK

 

BY

FANNIE MERRITT FARMER

AUTHOR OF "A NEW BOOK OF COOKERY", "CHAFING-DISH POSSIBILITIES", AND "FOOD AND COOKERY FOR THE SICK AND CONVALESCENT"

 

REVISED EDITION

WITH ADDITIONAL CHAPTERS ON THE COLD PACK METHOD OF CANNING, ON THE DRYING OF FRUITS AND VEGETABLES, AND ON FOOD VALUES

 

WITH OVER 133 HALF-TONE ILLUSTRATIONS

 

BOSTON

LITTLE, BROWN, AND COMPANY

1919

Copyright, 1896, 1900, 1901, 1902, 1903, 1904, 1905, 1906, 1914,

By Fannie Merritt Farmer

Copyright, 1918,

By Mary W. Farmer

TO

MRS. WILLIAM B. SEWALL,

IN APPRECIATION OF HER HELPFUL ENCOURAGEMENT AND UNTIRING EFFORTS IN PROMOTING THE WORK OF SCIENTIFIC COOKERY, WHICH MEANS THE ELEVATION OF THE HUMAN RACE,

THIS BOOK IS AFFECTIONATELY DEDICATED

By the Author.

Cookery means the knowledge of Medea and of Circ. and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting ; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies—loaf givers.—Ruskin.

PREFACE

"But for life the universe were nothing; and all that has life requires nourishment."

With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.

At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat.

F. M. F.

TABLE OF CONTENTS

Chapter		Page
I.	Food	1
II.	Cookery	15
III.	Beverages	32
IV.	Bread and Bread Making	46
V.	Biscuits, Breakfast Cakes, and Shortcakes	70
VI.	Cereals	85
VII.	Eggs	94
VIII.	Soups	109
IX.	Soups without Stock	135
X.	Soup Garnishings and Force-meats	145
XI.	Fish	151
XII.	Beef	191
XIII.	Lamb and Mutton	214
XIV.	Veal	226
XV.	Sweetbreads	232
XVI.	Pork	235
XVII	Poultry and Game	240
XVIII.	Fish and Meat Sauces	265
XIX.	Vegetables	280
XX.	Potatoes	309
XXI.	Salads and Salad Dressings	322
XXII.	Entrées	348
XXIII.	Hot Puddings	390
XXIV.	Pudding Sauces	406
XXV.	Cold Desserts	411
XXVI.	Ices, Ice Creams, and other Frozen Desserts	433
XXVII.	Pastry	460
XXVIII.	Pies	466
XXIX.	Pastry Desserts	475
XXX.	Gingerbreads, Cookies, and Wafers	482
XXXI.	Cake	497
XXXII.	Cake Fillings and Frostings	524
XXXIII.	Fancy Cakes and Confections	533
XXXIV.	Sandwiches and Canapés	549
XXXV.	Recipes for the Chafing-Dish	556
XXXVI.	Fruits: Fresh and Cooked	567
XXXVII.	Jellies, Jams, and Marmalades	573
XXXVIII.	The Canning of Fruits and Vegetables by the Open Kettle Method	578
XXXIX.	The Drying of Fruits and Vegetables	593
XL.	Helpful Hints for the Young House-Keeper	596
XLI.	Suitable Combinations for Serving	602
XLII.	Food Values	611
	Index	621

LIST OF ILLUSTRATIONS

Table laid for Formal Dinner	Frontispiece
	Facing Page
A Group of Kitchen Utensils	14
Measuring Cups and Tea and Table Measuring Spoons	15
The Whipping of Heavy and Thin Cream	15
Five o'Clock Tea Service	34
Chocolate Service	34
Coffee Percolators and Pot	35
After Dinner Coffee Service	35
Punch Service	44
Claret Cup Service	44
Double Loaves of Milk and Water Bread	45
Boston Brown Bread	45
Parker House Rolls; Salad Rolls; Clover Leaf Biscuit; Sticks	58
Sweet French Rolls	58
Coffee Cakes (Brioche)	59
Swedish Tea Ring; Swedish Tea Braid	59
Swedish Tea Ring II before baking	64
Swedish Tea Ring II	64
"Raised Hominy Muffins	65
Pop Overs	65
Waffles	80
Straw berry Shortcake	80
Shirred Egg	81
Eggs à la Commodore	81
Planked Eggs	104
	Facing page
Plain Omelet	104
Utensils and Materials for the starting of Brown Soup Stock	105
Utensils for making Cream Soups	134
Cream Soup and Croûtons ready for serving	134
Croûtons; Imperial Sticks; Mock Almonds	135
Souffléd Crackers	135
Broiled Mackerel garnished with Potato Balls, Cucumber Ribbons, Slices of Lemon cut in fancy shapes, and Parsley	160
Hollenden Halibut	160
Stuffed Haddock ready for baking	161
Smelts prepared for cooking	161
Planked Haddock	170
Fillets of Fish à la Bement	170
Oyster Cocktail I and II	171
Clams Union League	186
Oysters à la Ballard	186
Lobster Cocktail	187
Fruit Cocktail	187
Cuts of Beef	194
Cuts of Beef	195
Planks for Planked Dishes	200
Beefsteak à la Maribeau	200
Side of Veal	201
Side of Lamb	201
Kidney Lamb Chop; Rib Chop; French Chop	218
Crown of Lamb, prepared for roasting	218
Saddle of Mutton as purchased	219
Saddle of Mutton Roasted and Garnished	219
Sweetbreads à la Napoli	234
Braised Sweetbreads Eugénie	234
Chicken Broiled and Garnished	235
Breslin Potted Chicken in Casserole Dish	235
Roast Turkey garnished for serving	256
	Facing Page
Duck, stuffed and trussed for roasting	256
Stuffed Egg Plant	257
Purée of Spinach	257
Stuffed Peppers	308
Macedoine of Vegetables à la Poulette	308
O'Brion Potatoes	309
Potato Croquettes ready for frying	316
Potato Nests and Potatoes, Somerset Style	316
Cucumber Salad	317
Cucumber Baskets	317
Asparagus Salad, Individual Service	330
Berkshire Salad in Boxes	330
Egg Salad	331
Pear Salad	331
Lobster Salad III	342
Mexican Jelly	342
Oyster Crabs à la Newburg, Individual Service	343
Sweetbread Ramequins	343
Russian Cutlets	374
Dresden Patties	374
Devilled Crabs	375
Pan Broiled Lamb Chops a la Lucullus	375
Chaud-froid of Eggs	386
Capon in Aspic	386
Harvard Pudding served with Crushed Berries and Whipped Cream	387
Snowballs garnished with Strawberries	387
Royal Diplomatic Pudding	422
Toasted Marshmallows	422
Charlotte Russe	423
Orange Trifle garnished with Whipped Cream, Candied Orange Peel, and Blossoms	423
Coup Sicilienne	442
Coup à l'Ananas	442
Coffee Ice Cream served in half of Cantaloupe	442
Vanilla Ice Cream served in half of Cantaloupe with Fruit Garnish	442
Junket Ice Cream with Peaches.	443
Bombe Glacée	443
Utensils and Materials for the making of Puff Paste	460
Calvé Tarts	460
English Meat Pie	461
Patties garnished with Pastry Rings and Parsley	461
Cheese Straws	474
Cocoanut Tea Cakes	474
Lemon Tartlets	475
Fruit Baskets	475
Rich Cookies	488
Royal Fans	488
Chocolate Cakes and Crescents	489
Meringues	489
Marguerites I	494
English Rolled Wafers I-II	494
Mocha Cakes and Small Éclairs.	495
Ice Cream Cake with Nut Caramel Frosting	495
Cake frosted for St. Valentine's Day for the use of Mocha Frosting	532
Ornamental Frosted Cake	532
Dipped Walnuts	533
Bonbons	533
Cream Mints	548
Candied Orange Peel	548
Noisette Sandwiches	549
Bread and Butter Folds	549
Lobster Canapé	554
Canapé Martha	554
Jelly Bag and other necessary utensils for jelly making	555
Marmalades, Jams, and Jellies	555
Utensils necessary for canning	576
Canned Fruits	576
Pickles ready for serving and Crock for keeping Pickles	577
Red Peppers being prepared for canning.	577
Table laid for Breakfast	592
Luncheon Table laid for Fish Course	593
Table laid for Formal Luncheon	596
Centrepiece for Luncheon or Dinner Table	597
Centrepiece for Thanksgiving Dinner Table	597
Christmas Dinner Table	600
Table laid for Reception	601

	Facing Page
Pickles ready for serving and Crock for keeping Pickles	577
Red Peppers being prepared for canning	577
Table laid for Breakfast	592
Luncheon Table laid for Fish Course	593
Table laid for Formal Luncheon	596
Centrepiece for Luncheon or Dinner Table	597
Centrepiece for Thanksgiving Dinner Table	597
Christmas Dinner Table	600
Table laid for Reception .	601