If one were asked off-hand to name the best cook book on the market it would not be strange if “The Boston Cooking-School Cook Book” were named.—The New York Woman’s World.
The recipes are compounded with a knowledge of the science of cooking, and with due regard to the conservative public, which must be wooed into a knowledge and appreciation of foods, not merely as palate-ticklers, but as the builders and sustainers of the human body.—The Outlook.
CHAFING DISH POSSIBILITIES
By FANNIE MERRITT FARMER. 16mo. $1.00.
Contents: I. Glimpses of Chafing Dishes in the Past; II. Chafing Dish Suggestions; III. Toast, Griddle Cakes, and Fritters; IV. Eggs; V. Oysters; VI. Lobsters; VII. Some Other Shell Fish; VIII. Fish Réchauffés; IX. Beef; X. Lamb and Mutton; XI. Chicken; XII. Sweetbreads; XIII. With the Epicure; XIV. Vegetables; XV. Cheese Dishes; XVI. Relishes and Sweets; XVII. Candies.
It is a book that no one who entertains with the chafing dish will be without.—St. Paul Globe.
Her recipes have the merit of simplicity and newness.—Los Angeles Evening Express.
There have been many volumes of chafing dish recipes, but none which is more appropriately adapted for the breakfast or lunch table, or for small congenial parties. Every feature is distinctly new.—Boston Herald.
Nearly 250 recipes, all simply and clearly written.—San Francisco Chronicle.
SALADS, SANDWICHES, AND CHAFING-DISH DAINTIES