Revised Edition Published 1923 1st Printing 50,000 copies Reprinted 1923 50,000 copies Reprinted (three times) 1924 105,000 copies Reprinted 1925 50,000 copies Reprinted (twice) 1926 100,000 copies Reprinted 1927 50,000 copies Reprinted 1928 50,000 copies Reprinted (twice) 1929 75,000 copies New Edition Completely Revised Published 1930 1st Printing 50,000 copies Reprinted 1930 50,000 copies Reprinted 1931 50,000 copies Reprinted 1933 50,000 copies Reprinted 1934 50,000 copies Reprinted 1935 50,000 copies New Edition Completely Revised Published 1936 Ist Printing 50,000 copies Reprinted 1937 50,000 copies Making total printings 1,786,000 copies PRINTED IN THE UNITED STATES OF AMERICA TO MRS. WILLIAM B. SEWALL IN APPRECIATION OF HER HELPFUL ENCOURAGEMENT AND UNTIRING EFFORTS IN PROMOTING THE WORK OF SCIENTIFIC COOKERY THIS BOOK IS AFFECTIONATELY DEDICATED BY THE AUTHOR Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that 1s healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wast- ing; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perseky and always, ladies — loaf givers. —RUSKIN. PREFACE TO THE NEW EDITION Fannie Merritt Farmer was both pioneer and scholar in the field of cooking. As pioneer, she was progressive and imaginative in her approach to the subject. As scholar, she contributed patience and accuracy to her work, which enabled the two editors who followed her to build on a foundation of solid achievement. In Miss Farmer’s spirit, the present revision of her Boston Cook- ing School Cook Book has been made. One task has been to group the recipes in such a way that their similarity was made obvious. Wherever possible, variations have been placed with the basic recipe to which they belong. It is hoped that this re- arrangement will encourage the users of the book to venture away from the conventional, while feeling secure in following familiar methods. Other changes have been made to conform with modern fashions in food. Cocktail parties are so much the vogue that the chapter on canapés and hors d’ceuvres has been considerably lengthened. Recipes for many choice foreign and regional specialties have been gathered since the last revision and are now included. Wine as an ingredient is so much more widely used than heretofore that room was made for many fine old recipes requiring its use. It is with a feeling of deep gratitude and pride that the present editor here records her debt to the many friends of the book who have contributed suggestions for improvement and even treasured family recipes. Especially helpful were Miss Alice Bradley and her staff of Miss Farmer’s School of Cookery, Mrs. Charles Mande- ville Ludden, Mrs. Alfred R. McIntyre, and Mrs. Robert O. Wood. The latter assisted ably in the preparation of the book. The illustrations were made by Mr. Paul W. Davis, who contributed exact knowledge and patience to his task. WitmA Lorp PERKINS Harvard, Massachusetts July 18, 1936. PREFACE TO THE FIRST EDITION “Bur for life the universe were nothing; and all that has life requires nourishment.”

AI-modernized reading of the original text

Revised Edition Published 1923 1st Printing 50,000 copies Reprinted 1923 50,000 copies Reprinted (three times) 1924 105,000 copies Reprinted 1925 50,000 copies Reprinted (twice) 1926 100,000 copies Reprinted 1927 50,000 copies Reprinted 1928 50,000 copies Reprinted (twice) 1929 75,000 copies New Edition Completely Revised Published 1930 1st Printing 50,000 copies Reprinted 1930 50,000 copies Reprinted 1931 50,000 copies Reprinted 1933 50,000 copies Reprinted 1934 50,000 copies Reprinted 1935 50,000 copies New Edition Completely Revised Published 1936 Ist Printing 50,000 copies Reprinted 1937 50,000 copies Making total printings 1,786,000 copies PRINTED IN THE UNITED STATES OF AMERICA TO MRS. WILLIAM B. SEWALL IN APPRECIATION OF HER HELPFUL ENCOURAGEMENT AND UNTIRING EFFORTS IN PROMOTING THE WORK OF SCIENTIFIC COOKERY THIS BOOK IS AFFECTIONATELY DEDICATED BY THE AUTHOR Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that 1s healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perseky and always, ladies — loaf givers. —RUSKIN. PREFACE TO THE NEW EDITION Fannie Merritt Farmer was both pioneer and scholar in the field of cooking. As pioneer, she was progressive and imaginative in her approach to the subject. As scholar, she contributed patience and accuracy to her work, which enabled the two editors who followed her to build on a foundation of solid achievement. In Miss Farmer’s spirit, the present revision of her Boston Cooking School Cook Book has been made. One task has been to group the recipes in such a way that their similarity was made obvious. Wherever possible, variations have been placed with the basic recipe to which they belong. It is hoped that this rearrangement will encourage the users of the book to venture away from the conventional, while feeling secure in following familiar methods. Other changes have been made to conform with modern fashions in food. Cocktail parties are so much the vogue that the chapter on canapés and hors d’ceuvres has been considerably lengthened. Recipes for many choice foreign and regional specialties have been gathered since the last revision and are now included. Wine as an ingredient is so much more widely used than heretofore that room was made for many fine old recipes requiring its use. It is with a feeling of deep gratitude and pride that the present editor here records her debt to the many friends of the book who have contributed suggestions for improvement and even treasured family recipes. Especially helpful were Miss Alice Bradley and her staff of Miss Farmer’s School of Cookery, Mrs. Charles Mandeville Ludden, Mrs. Alfred R. McIntyre, and Mrs. Robert O. Wood. The latter assisted ably in the preparation of the book. The illustrations were made by Mr. Paul W. Davis, who contributed exact knowledge and patience to his task. WitmA Lorp PERKINS Harvard, Massachusetts July 18, 1936. PREFACE TO THE FIRST EDITION “Bur for life the universe were nothing; and all that has life requires nourishment.”

Boston Cooking-School cook book