Mrs. Lincoln's Boston cook book

What are capers; mushrooms; truffles? What is farina ; mazina; semolina? How would you select the best beef; mutton; poultry; fish; lobsters? Why is a stale egg lighter than a fresh one? Why do we not use hard water in cooking? Why do w^e not fry in mutton fat? What is the test for frying for different things? Why do we not fry in water? What is the effect of baking or boiling potatoes too long? What is the most important process in digestion? What are salads; entrees? What is caramel; soy? What part of the plant is an apple; a chestnut; chocolate; a turnip; a clove; a blackberry; spinach; rhubarb; cinnamon; sugar; onion; coffee; vanilla? What are prunes? What is hoe-cake? What is the derivation of the word ** bread"? Why do we knead bread? Why do we cook our food? What were the earliest methods of cooking? What is the meaning of the term " cookery "? What is the difference between baking, roasting, broiling, sauteing, frying, braising, stewing, simmering, and boiling? What is a pot-roast? Give a rule for tomato soup. Give a rule and the exact order for making fish balls. Why is starchy food better cooked in boiling water? Correct this rule for gingerbread, write the rule in the right order, and estimate the cost: Four cups and a half of sugar, one teaspoonful of molasses, two cups of ginger, one cup of soda, one tablespoonful of flour, one tablespoonful of butter, and one teaspoonful of sour milk. Why does a bright tin cover keep anything hotter than a dull cover? Why does soup keep hot longer than water? Why does a kettle of water sometimes boil over? Why does water simmer before it boils? Why does cream rise to the top of milk? Why will water dissolve sugar and not oil? Why is meat tough if The Boston Cook Book. boiled too rapidly? Why are decayed fruits unwholesome? Why do we scald preserves when they turn sour? Why does an egg tarnish silver? What is acetic acid; citric acid; malic acid; tartaric acid; oxalic acid? What is the difference between an acid and an alkali? Why are potatoes frozen and thawed sweet? Why does hard work make us hungry? Why does exercise make us warmer? What is the best antidote for poison taken in the stomach? How does the white of an egg clear soup and coffee? Give a rule for yeast ; plain cake; Charlotte Russe; ice-cream; pastry. What is meant by the economy of nature? What are some of the simplest rules for table etiquette? Give the order of courses at a fashionable dinner-party. Give rules for beef tea, gruels, and drinks for invalids. Give some general rules to be observed in one's own kitchen and in teaching. The Boston Cook Book, TOPICS AND ILLUSTRATIONS FOR LECTURES ON COOKERY. [The number of dishes demonstrated at each lecture may be varied at the discretion of the lecturer.] AN INTRODUCTORY TALK ON COOKERY, FIRE, STOVES, MEASURING, AND MIXING. — Omelet, White Sauce, Cauliflower a la Creme, Fish a la HoUandaise, Cream Toast, Baked Quinces. MIXING AND BAKING; BATTERS AND DOUGHS. — French Pancakes, Cake, Ginger Drops, Caramel, Brown Sauce, Roast Duck, Olive Sauce. PASTRY AND ICES. — Plain and Puff Paste, Mince and Lemon Pies, Tarts, Cheese Straws, Sherbet. LARDING, STUFFING, AND ROASTING. — Roast Chicken, Chestnut Stuffing and Sauce, Larded Grouse, Bread Sauce, Cranberries, Bread and Fruit Pudding, Creamy Sauce.