Chapter 1

The Project Gutenberg eBook of The Boston cooking-school cook book This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: The Boston cooking-school cook book Author: Fannie Merritt Farmer Release date: April 11, 2021 [eBook #65061] Most recently updated: October 18, 2024 Language: English Other information and formats: www.gutenberg.org/ebooks/65061 Credits: Richard Tonsing and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) *** START OF THE PROJECT GUTENBERG EBOOK THE BOSTON COOKING-SCHOOL COOK BOOK *** [Illustration: TABLE LAID FOR FORMAL DINNER.—_Frontispiece._ ] THE BOSTON COOKING-SCHOOL COOK BOOK BY FANNIE MERRITT FARMER OF MISS FARMER’S SCHOOL OF COOKERY AUTHOR OF “CHAFING-DISH POSSIBILITIES,” AND “FOOD AND COOKERY FOR THE SICK AND CONVALESCENT” REVISED WITH ONE HUNDRED AND TWENTY-FIVE NEW RECIPES, THE RECIPES FROM THE APPENDIX AND THE ADDENDA INTRODUCED IN LOGICAL ORDER THROUGHOUT THE BOOK, AND ONE HUNDRED HALF-TONE ILLUSTRATIONS BOSTON LITTLE, BROWN, AND COMPANY 1910 _Copyright, 1896, 1900, 1901, 1902, 1903, 1904, 1905, 1906_ BY FANNIE MERRITT FARMER TO MRS. WILLIAM B. SEWALL, President of the Boston Cooking School, 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 Circe 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, PRESERVED, AND CANNED 567 XXXVII. HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER 586 XXXVIII. SUITABLE COMBINATIONS FOR SERVING 592 BREAKFAST MENUS 592 LUNCHEON MENUS 594 DINNER MENUS 597 MENU FOR THANKSGIVING DINNER 600 MENU FOR CHRISTMAS DINNER 600 A FULL COURSE DINNER 600 MENUS FOR FULL COURSE DINNERS 602 GLOSSARY 605 MISS FARMER’S SCHOOL OF COOKERY 607 INDEX 617 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 Strawberry Shortcake 80 Shirred Egg 81 Eggs à la Commodore 81 Planked Eggs 104 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 Breslin Potted Chicken in Casserole Dish 235 Chicken Broiled and Garnished 235 Roast Turkey garnished for serving 256 Duck, stuffed and trussed for roasting 256 Stuffed Egg Plant 257 Purée of Spinach 257 Macedoine of Vegetables à la Poulette 308 Stuffed Peppers 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 Mexican Jelly 342 Lobster Salad III 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 à 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 Toasted Marshmallows 422 Royal Diplomatic Pudding 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 Bombe Glacée 443 Junket Ice Cream with Peaches 443 Utensils and Materials for the making of Puff Paste 460 Calvé Tarts 460 Patties garnished with Pastry Rings and Parsley 461 English Meat Pie 461 Cheese Straws 474 Cocoanut Tea Cakes 474 Fruit Baskets 475 Lemon Tartlets 475 Rich Cookies 488 Royal Fans 488 Chocolate Cakes and Crescents 489 Meringues 489 English Rolled Wafers I-II 494 Marguerites I 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 Bread and Butter Folds 549 Noisette Sandwiches 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 Red Peppers being prepared for canning 577 Pickles ready for serving and Crock for keeping Pickles 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 THE BOSTON COOKING-SCHOOL COOK BOOK