With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one’s education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent. At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat. eo NAMA WN CONTENTS PREFACE TO THE NEw EDITION PREFACE TO THE First EDITION MeENnu MAKING . : EQUIPMENT AND METHODS BEVERAGES FRUITS CEREALS AND TOAST RAIsED BREAD AND BISCUITS BAKING-PowDER Biscurrs AND MuFFINs Corn Cake, Nut BREAD AND OTHER QUICK BREADS GRIDDLECAKES AND WAFFLES DouGHNUTS : CanapeEs, Hors D’(@hUVRES AND COCKTAILS Soup AND SALAD ACCOMPANIMENTS Soup GARNISHES AND FORCEMEATS Soups wITH STOCK VEGETABLE AND CREAM SOUPS STUFFINGS, GARNISHES AND RELISHES SauCES FOR FisH, MEAT AND VEGETABLES Fisu . SHELLFISH BEEF 104 110 deo 130 134 141 170 180 19 209 242 260 Xll De a a3) 24. 25. 26. oe 28. 25% 30. Bi. 32. 33. 34, 35, 36. 37. 38. 39. 40. 41, 42. 43, 44, 45, 46. AT. 48. 49, 50. CONTENTS LAMB AND MUTTON VEAL PorkK : ; : Liver, SWEETBREADS AND OTHER MEAT EXTRAS POULTRY AND GAME Eccs RicE, MACARONI AND CHEESE . FRITTERS AND CROQUETTES d CHAFING-DisH Recipes AND Patty FILLINGS TIMBALES AND MOussEs CoL_p ENTREES . POTATOES VEGETABLES SALAD DRESSINGS SALADS é CUSTARDS AND PUDDINGS SOUFFLES AND SWEET OMELETS JELLIES, CHARLOTTES AND WHIPS CoTTAGE PuppinGcs, SHORTCAKES AND TORTES FROZEN DESSERTS DESSERT SAUCES PASTRY PIEs SMALL PASTRIES LOAF AND LAYER CAKES CAKE FILLINGS AND FROSTINGS . GINGERBREADS , : ; Cookies, WAFERS AND OTHER SMALL CAKES . SANDWICHES NutTs AND CONFECTIONS 281 294 303 317 330 361 Syn 392 403 414 421 430 446 486 497 529 554 558 570 576 604 618 624 637 647 672 687 691 TAT 724 | 54; 52 Lee 54. CONTENTS JELLIES AND FRuir Juices Jams, MARMALADES AND CONSERVES PickLEs AND RELISHES . CANNING _ INDEX eae THE BOSTON COOKING-SCHOOL @OOK- BOOK = a om ws mail — ~ ~ «i 4) Pa —— — - ~ Pues GHAPTER’-1 MENU MAKING Menu making should put gaiety into housekeeping. Cooking may be as much a means of self-expression as any of the arts. No cookbook, nor any book dealing with an art, can provide the spark of genius, but it can — and should — serve as a source of inspiration and information. Most housewives who are bored with planning meals are those who have a cooking repertory of limited range and are conservative about trying anything new. An excellent first step away from old _ habits is to look for variations to use with dishes already familiar, — a new sauce, new shapes and seasonings for breads, a salad dressing with a slight change of ingredients, even new garnishes or accom- paniments, etc. There are no unbreakable rules for menu making. Dishes which were once considered incorrect for any but the simplest home meal now appear at parties, — corned beef hash, kidney stew, and finnan haddie, for example. Experiment in combina- tions of food, remembering to provide variations in texture, color, flavor, and shape.

AI-modernized reading of the original text

With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one’s education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent. At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat. eo NAMA WN CONTENTS PREFACE TO THE NEW EDITION PREFACE TO THE First EDITION MeENnu MAKING . : BAKING-PowDER Biscurrs AND MuFFINs Corn Cake, Nut BREAD AND OTHER QUICK BREADS DouGHNUTS : CanapeEs, Hors D’(@hUVRES AND COCKTAILS Soup AND SALAD ACCOMPANIMENTS Soups wITH STOCK Fisu deo De a a3) oe 25% Bi. 34, 35, 41, 43, 44, 45, AT. 49, CONTENTS PorkK : ; : Liver, SWEETBREADS AND OTHER MEAT EXTRAS Eccs CHAFING-DisH Recipes AND Patty FILLINGS SOUFFLES AND SWEET OMELETS CoTTAGE PuppinGcs, SHORTCAKES AND TORTES GINGERBREADS , : ; Cookies, WAFERS AND OTHER SMALL CAKES . Syn TAT 724 | 54; Lee CONTENTS JELLIES AND FRuir Juices CANNING _ INDEX eae THE BOSTON COOKING-SCHOOL @OOK- BOOK = a om ws mail — ~ ~ «i 4) Pa —— — - ~ Pues GHAPTER’-1 Menu making should put gaiety into housekeeping. Cooking may be as much a means of self-expression as any of the arts. No cookbook, nor any book dealing with an art, can provide the spark of genius, but it can — and should — serve as a source of inspiration and information. Most housewives who are bored with planning meals are those who have a cooking repertory of limited range and are conservative about trying anything new. An excellent first step away from old _ habits is to look for variations to use with dishes already familiar, — a new sauce, new shapes and seasonings for breads, a salad dressing with a slight change of ingredients, even new garnishes or accompaniments, etc. There are no unbreakable rules for menu making. Dishes which were once considered incorrect for any but the simplest home meal now appear at parties, — corned beef hash, kidney stew, and finnan haddie, for example. Experiment in combinations of food, remembering to provide variations in texture, color, flavor, and shape.

Boston Cooking-School cook book