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

CHAPTER I
FOOD

Food is anything which nourishes the body. From fifteen to twenty elements enter into the composition of the body, of which the following thirteen are considered: oxygen, 62½%; carbon, 21½%; hydrogen, 10%; nitrogen, 3%; calcium, phosphorus, potassium, sulphur, chlorine, sodium, magnesium, iron, and fluorine the remaining 3%.

Food is necessary for growth, repair, and energy; therefore the elements composing the body must be found in the food. The thirteen elements named are formed into chemical compounds by the vegetable and animal kingdoms to support the highest order of being, man. All food must undergo chemical change after being taken into the body, before it can be utilized by the body; this is the office of the digestive system.

Food is classified as follows:—

I.Organic1. Proteid (nitrogenous or albuminous)
2. Carbohydrates (sugar and starch)
3. Fats and oils
II.Inorganic1. Mineral matter
2. Water

The chief office of proteids is to build and repair tissues. They furnish energy, but at greater cost than carbohydrates, fats, and oils. They contain nitrogen, carbon, oxygen, hydrogen, and sulphur or phosphorus, and include all forms of animal foods (excepting fats and glycogen) and some vegetable foods. Examples: milk, cheese, eggs, meat, fish, cereals, peas, beans, and lentils. The principal constituent of proteid food is albumen. Albumen as found in food takes different names, but has the same chemical composition; as, albumen in eggs, fibrin in meat, casein in milk and cheese, vegetable casein or legumen in peas, beans, and lentils; and gluten in wheat. To this same class belongs gelatin.