BY MRS. MARY J. LINCOLN,
FIRST PRINCIPAL OF THE BOSTON COOKING SCHOOL
NEW REVISED EDITION, including 250 additional recipes.
With 50 Illustrations. 12mo. Cloth. 600 pages. Price $2.00.
A SELECTION FROM SOME OF THE MANY NOTICES BY THE PRESS.
“Mrs. Lincoln, nothing daunted by the legion of cook-books already in existence, thinks there is room for one more. Her handsome and serviceable-looking volume seems to contain everything essential to a complete understanding of the culinary art. The Introduction of thirty-five pages discusses such subjects as cooking in general, fire, fuel, management of a stove, the various processes of boiling, stewing, baking, frying, roasting, and broiling, with full explanation of the chemical theory underlying each and distinguishing them; also hints on measuring and mixing, with tables of weights, measures, and proportions; of time in cooking various articles, and of average cost of material. One who can learn nothing from this very instructive Introduction must be well-informed indeed. Following this comes an elaborate and exhaustive chapter on bread-making in all its steps and phases. To this important topic some seventy pages are devoted. And so on through the whole range of viands. Exactness, plainness, thoroughness, seem to characterize all the author’s teachings. No point is neglected, and directions are given for both necessary and luxurious dishes. There are chapters on cooking for invalids, the dining-room, care of kitchen utensils, etc. There is also a valuable outline of study for teachers taking up the chemical properties of food, and the physiological functions of digestion, absorption, nutrition, etc. Add the miscellaneous questions for examination, the topics and illustrations for lectures on cookery, list of utensils needed in a cooking-school, an explanation of foreign terms used in cookery, a classified and an alphabetical index,—and you have what must be considered as complete a work of its kind as has yet appeared.”—Mirror, Springfield, Ill.
“In answer to the question, ‘What does cookery mean?’ Mr. Ruskin says: ‘It means the knowledge of Circe and Medea, and of Calypso and of Helen, and of Rebekah and of all the Queens of Sheba. It means knowledge of all fruits and balms and spices, and of all that is healing and sweet in fields and groves, and savory to meals; it means carefulness and inventiveness, and readiness of appliances; it means the economy of your great-grandmothers and the science of modern chemistry; it means much tasting and no wasting; it means English thoroughness, and French art, and American hospitality.’ It is not extravagant to say that as far as these mythological, biblical, and practical requirements can be met by one weak woman, they are met by Mrs. Lincoln. And to the varied and extensive range of knowledge she adds an acquaintance with Milton and with Confucius, as shown by the apt quotations on her titlepage. The book is intended to satisfy the needs and wants of the experienced housekeeper, the tyro, and of the teacher in a cooking-school. In its receipts, in its tables of time and proportion, in its clear and minute directions about every detail of kitchen and dining-room, it has left unanswered few questions which may suggest themselves to the most or the least intelligent.”—The Nation.
“Mrs. Lincoln’s ‘Boston Cook-Book’ is no mere amateur compilation, much less an omnium gatherum of receipts. Its title does scant justice to it, for it is not so much a cook-book as a dietetic and culinary cyclopædia. Mrs. Lincoln is a lady of culture and practical tastes, who has made the fine art of cuisine the subject of professional study and teaching. In this book she has shown her literary skill and intelligence, as well as her expertness as a practical cook and teacher of cookery. It is full of interest and instruction for any one, though one should never handle a skillet or know the feeling of dough. Nothing in the way of explanation is left unsaid. And for a young housekeeper, it is a complete outfit for the culinary department of her duties and domain. There are many excellent side-hints as to the nature, history, and hygiene of food, which are not often found in such books; and the Indexes are of the completest and most useful kind. We find ourselves quite enthusiastic over the work, and feel like saying to the accomplished authoress, ‘Many daughters have done virtuously, but thou excellest them all.’”—Rev. Dr. Zabriskie, in Christian Intelligencer.
“Among all the cook-books, Mrs. D.A. Lincoln’s ‘Boston Cook-Book’ will certainly take its place as one of the very best. It is published and arranged in a very convenient and attractive form, and the style in which it is written has a certain literary quality which will tempt those who are not interested in recipes and cooking to peruse its pages. The recipes are practical, and give just those facts which are generally omitted from books of this sort, to the discouragement of the housekeeper, and frequently to the lamentable disaster and failure of her plans. Mrs. Lincoln has laid a large number of people under obligation, and puts into her book a large amount of general experience in the difficult and delicate art of cooking. The book is admirably arranged, and is supplied with the most perfect indexes we have ever seen in any work of the kind”—The Christian Union.