1 Taper Soup-Strainer.
2 Gravy Strainers.
2 small Strainers,
2 double-handled Strainers.
1 8-inch Squash-Strainer.
1 4-inch Squash-Strainer.
1 Colander.
1 Wire Dish-Cloth.
2 large Dish-Pans.
2 medium Dish-Pans.
2 small Dish-Pans, for Flour.
2 4-quart Milk-Pans.
2 2-quart Milk-Pans.
1 6-quart Covered-Pail.
IRE WARE.
1 4-quart Covered-Pail.
1 2-quart Covered-Pail.
1 Quart Measure.
6 half-pint Measure Cups.
3 Tin Scoops, three sizes.
1 4-quart Double Boiler.
1 2-quart Double Boiler.
1 quart Double Boiler.
1 Teakettle Boiler.
1 Steamer.
1 plain Pudding-Boiler.
1 lluted Rice Boiler.
1 Brown-Bread Mould.
1 large Melon Mould.
1 small Melon Mould.
2 quart fanc}' Moulds.
2 pint fancy Moulds.
2 2-quart plain oval Moulds.
2 3-pint plain oval Moulds.
2 quart plain oval Moulds.
2 pint plain oval Moulds.
2 half-pint plain oval Moulds.
1 4-6-quart Mould for Boned Turkey.
1 3-quart Mould for Boned Chicken.
Meat-Pie Moulds.
6 small Charlotte Moulds.
6 Shell Scallop Tins.
1 dozen small Tins for Cakes.
6 Scallop Patty Tins.
6 small fancy Tins.
2 6-holed Muffin Pans.
1 dozen Muffin Rings.
1 Cake-Trunk.
1 Cracker-Trunk.
1 Whip-Churn.
1 2-quart Coffee-Pot.
1 quart Coffee-Pot.
1 Wash-Boiler.
2 Dust-Pans.
2 plain round Cutters, 2 sizes.
2 plain oval Cutters.
1 Doughnut-Cutter.
1 small Biscuit-Cutter.
The Boston Cook Book.
1 large Fluted Cutter.
1 small Flut^l Cutter.
6 Vegetable-Cutters.
6 Pastry-Cutters.
3 Frosting-Tubes.
1 Tube for Eclairs.
1 Tube for Lady Fingers.
1 long-handled Skimmer.
1 short-handled Skimmer.
1 large short-handled Dipper.
1 small long-handled Dipper.
1 Ladle.
4 Bread-Pans.
4 Jelly-Cake Tins.
4 deep Jelly-Cake Tins.
1 Angel-Cake Pan.
4 long shallow Pans for Rolls.
4 long Pans, 2 inches deep.
2 Sponge-Cake Pans.
2 long deep Pans for Fruit Cake.
2 Gingerbread Sheets.
1 Fish-Sheet.
4 plain Pie- Plates.
4 shallow Pie-Plates.
1 large Pan for Meat.
1 small Pan for Meat.
1 Can with Spout for Oil.
2 Cans with Spout for Molasses.
1 gallon Milk-Can.
1 2-quart Milk-Can.
1 quart Milk-Can.
1 pint Milk-Can.
1 Canister for Tea.
1 Canister for Coffee.
Tin Covers for Bowls and Braising-
Pans.
Perforated Tins for Steamers.
Clamp for Preserve Jars.
MISCELLANEOUS.
1 dozen fine Dish-Towels.
1 dozen Hand-Towels.
6 coarse Towels.
6 Oven-Holders.
3 Floor-Cloths.
3 Sink-Cloths.
9 Dish-Cloths.
4 Larap-Cloths.
Soft Cotton Cloth for washing Meat
and Fish.
Cheese-Cloth.
Strainer-Cloth.
Pudding-Cloths.
Fine Linen Strainers.
Mosquito Netting for Spice-Bags.
1 Canvas Bag for Ice.
Large Darning-Needles,
Common Needles.
Fine Twine.
Coarse Thread.
Scissors.
Kitchen Lamp.
Ironing Sheet and Holders.
Gimlet.
Screw-Driver.
Corkscrew.
Hammer.
Tacks.
Screws.
Hooks.
Nails.
Brad-Awls.
White Paper for Cake-Tins.
Light soft Paper for Draining.
Rubber Pastry-Bags.
Coal-Hod.
Coal-Shovel.
Coal-Sieve.
Ash-Hod.
Two Work-Tables, covered with Mar-
bled Cloth, and fitted with Drawers
and Shelves underneath.
Chairs, as required.
Writing-Desk and Table combined.
GENERAL INDEX.
INTRODUCTION.
PAGE
Cookery 1
Fire 3
Fuel 4
Making a Fire 5
Boiling 8
Stewing 12
Fricasseeing 12
Braising 13
Baking 13
Frying 14
Fat for Frying IG
Saut^ing 17
Clarifying Fat 18
Egg and Bread Crumbing . . 19
Roasting 20
PAGE
Broiling 21
Time Tables for Cooking ... 24
Larding 25
Daubing 25
Boning 26
Measuring 28
Table of Weights and Measures 30
Page 304
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1 Taper Soup-Strainer.
2 Gravy Strainers. 2 small Strainers,
2 double-handled Strainers. 1 8-inch Squash-Strainer. 1 4-inch Squash-Strainer. 1 Colander.
1 Wire Dish-Cloth.
2 large Dish-Pans.
2 medium Dish-Pans.
2 small Dish-Pans, for Flour.
2 4-quart Milk-Pans.
2 2-quart Milk-Pans.
1 6-quart Covered-Pail.
TIN WARE.
1 4-quart Covered-Pail. 1 2-quart Covered-Pail. 1 Quart Measure. 6 half-pint Measure Cups. 3 Tin Scoops, three sizes. 1 4-quart Double Boiler. 1 2-quart Double Boiler. 1 quart Double Boiler. 1 Teakettle Boiler. 1 Steamer.
1 plain Pudding-Boiler. 1 fluted Rice Boiler. 1 Brown-Bread Mould. 1 large Melon Mould.
1 small Melon Mould.
2 quart fanc}' Moulds. 2 pint fancy Moulds.
2 2-quart plain oval Moulds.
2 3-pint plain oval Moulds.
2 quart plain oval Moulds.
2 pint plain oval Moulds.
2 half-pint plain oval Moulds.
1 4-6-quart Mould for Boned Turkey.
1 3-quart Mould for Boned Chicken.
Meat-Pie Moulds.
6 small Charlotte Moulds.
6 Shell Scallop Tins.
1 dozen small Tins for Cakes. 6 Scallop Patty Tins.
6 small fancy Tins.
2 6-holed Muffin Pans. 1 dozen Muffin Rings. 1 Cake-Trunk.
1 Cracker-Trunk. 1 Whip-Churn. 1 2-quart Coffee-Pot. 1 quart Coffee-Pot.
1 Wash-Boiler.
2 Dust-Pans.
2 plain round Cutters, 2 sizes. 2 plain oval Cutters. 1 Doughnut-Cutter. 1 small Biscuit-Cutter.
The Boston Cook Book.
1 large Fluted Cutter. 1 small Fluted Cutter. 6 Vegetable-Cutters. 6 Pastry-Cutters.
3 Frosting-Tubes. 1 Tube for Eclairs.
1 Tube for Lady Fingers. 1 long-handled Skimmer. 1 short-handled Skimmer. 1 large short-handled Dipper. 1 small long-handled Dipper. 1 Ladle.
4 Bread-Pans.
4 Jelly-Cake Tins.
4 deep Jelly-Cake Tins.
1 Angel-Cake Pan.
4 long shallow Pans for Rolls. 4 long Pans, 2 inches deep.
2 Sponge-Cake Pans.
2 long deep Pans for Fruit Cake.
2 Gingerbread Sheets.
1 Fish-Sheet.
4 plain Pie- Plates.
4 shallow Pie-Plates.
1 large Pan for Meat.
1 small Pan for Meat.
1 Can with Spout for Oil.
2 Cans with Spout for Molasses. 1 gallon Milk-Can.
1 2-quart Milk-Can. 1 quart Milk-Can. 1 pint Milk-Can. 1 Canister for Tea. 1 Canister for Coffee. Tin Covers for Bowls and Braising- Pans.
Perforated Tins for Steamers. Clamp for Preserve Jars.
MISCELLANEOUS.
1 dozen fine Dish-Towels. 1 dozen Hand-Towels. 6 coarse Towels. 6 Oven-Holders. 3 Floor-Cloths.
3 Sink-Cloths. 9 Dish-Cloths.
4 Larap-Cloths.
Soft Cotton Cloth for washing Meat
and Fish. Cheese-Cloth. Strainer-Cloth. Pudding-Cloths. Fine Linen Strainers. Mosquito Netting for Spice-Bags. 1 Canvas Bag for Ice. Large Darning-Needles, Common Needles. Fine Twine. Coarse Thread. Scissors. Kitchen Lamp.
Ironing Sheet and Holders.
Gimlet.
Screw-Driver.
Corkscrew.
Hammer.
Tacks.
Screws.
Hooks.
Nails.
Brad-Awls.
White Paper for Cake-Tins.
Light soft Paper for Draining.
Rubber Pastry-Bags.
Coal-Hod.
Coal-Shovel.
Coal-Sieve.
Ash-Hod.
Two Work-Tables, covered with Marbled Cloth, and fitted with Drawers and Shelves underneath.
Chairs, as required.
Writing-Desk and Table combined.
GENERAL INDEX.
INTRODUCTION.
Cookery 1
Fire 3
Fuel 4
Making a Fire 5
Boiling 8
Stewing 12
Fricasseeing 12
Braising 13
Baking 13
Frying 14
Fat for Frying IG
Saut^ing 17
Clarifying Fat 18
Egg and Bread Crumbing . . 19
Roasting 20
Broiling 21
Time Tables for Cooking ... 24
Larding 25
Daubing 25
Boning 26
Measuring 28
Table of Weights and Measures 30