It is the trimmest, best arranged, best illustrated, most intelligible manual of cookery as a high art, and as an economic art, that has appeared. — Independent. It tells in the most simple and practical and exact way those little things which women ought to know, but have generally to learn by sad experience. // ought to be in every household, — Philadelphia Press, CARVING AND SERVING Square 12010. Illuminated board covers. 60 cents. This book by Mrs. Lincoln contains directions for serving, with a list of utensils for carving and serving. BOSTON SCHOOL KITCHEN TEXT-BOOK Lessons in Cooking for the use in Classes in Public and Industrial Schools. 12 mo. ^i.oo. TWENTY LESSONS IN COOKERY Compiled from the Boston School Kitchen Text-Book. With Index. Cards in envelope. 40 cents per set net THE PEERLESS COOK-BOOK By MARY J. LINCOLN. New edition, with additional matter. i2mo. Illuminated covers. 25 cents. Contains one hundred and thirty-two pages of valuable recipes for cooking, including some additional recipes for the chafing-dish. WORKS ON COOKERY MISS PARMER'S COOK BOOK. New Edition The Boston Cooking-School Cook Book. By FANNIE MERRITT FARMER, Principal of the Boston Cooking- School, author of '^Chafing Dish Possibilities." New edition, with an Appendix containing three hundred addi- tional recipes. Illustrated. i2mo. $2.00. Mist Farmer's Cook Book has constantly been growing in favor and is now in the front rank. The C^ngregaHonalist pronounces it thorm^kly praeHctU and servUeaiUt and nnmerous authorities award it the highest praise. It should be in every household. If one were asked off-hand to name the best cook book on the market it would not be stnmge if " The Boston Cooking-School Cook Book " were named. — The New York Wotnan's World, Tho recipes are compounded with a knowledge of the science of cooking, and with due regard to the conservative public, which must be wooed into a knowledge and appreciation of foods, not merely as palate-ticklers, but as the builders and sustainers of the human body. — Tke Outlook, CHAFING DISH POSSIBILITIES By FANNIE MERRITT FARMER. i6mo. Ii.oo. Contents : I. Glimpses of Chafing Dishes in the Past ; II. Chafing Dish SycGESTioNs; III. Toast, Griddle Cakes, AND Fritters; IV. Eggs; V. Oysters; VI. Lobsters: VII. Some Other Shell Fish ; VIII. Fish R^chauffAs ; IX. Beep; X. Lamb and Mutton; XI. Chicken; XII. Sweetbreads; XIII. With the Epicure; XIV. Vegeta- bles; XV. Cheese Dishes; XVI. Relishes and Sweets. XVIL Candies. It is a book that no one who entertains with the chafing dish will be with- out. — St. Paul Globe, Her redpes have the merit of simplicity and newness. — Los Angeles Even- ing Express, There have been many volumes of chafing dish recipes, but none which is more appropriately adapted for the breakfast or lunch table, or for small con- genial parties. Every feature is distinctly new. — Boston Herald, Nearly 250 receipes, all simply and dearly written. — San Francisco Ckronicle. WORKS ON COOKERY SALADS, SANDWICHES, AND CHAFING- DISH DAINTIES By JANET McKENZIE HILL, editor of ''The Boston Cooking-School Magazine.'' With 33 half-tone illustra- tions from photographs of original dishes. lamo. Cloth, extra. $1.50. . To the housewife who likes new and dainty ways of serving food, this book will simply be a godsend. There must be more than a hundred different varieties of salad among the redpes — salads made of fruit, of fish, of meat, of vegetables, and made to look pretty in scores of different ways. There are also instructions for making different kinds of lemonades and other soft drinks, and for making breads and rolls in the truly artistic cooking-school style. •^Washington Times, Sensible and practical. -^ Chicago Evening Post, Many of the dishes are new to the average housewife. — Philadelphia Times,

AI-modernized reading of the original text

It is the trimmest, best arranged, best illustrated, most intelligible manual of cookery as a high art, and as an economic art, that has appeared. — Independent. It tells in the most simple and practical and exact way those little things which women ought to know, but have generally to learn by sad experience. // ought to be in every household, — Philadelphia Press, CARVING AND SERVING Square 12010. Illuminated board covers. 60 cents. This book by Mrs. Lincoln contains directions for serving, with a list of utensils for carving and serving. BOSTON SCHOOL KITCHEN TEXT-BOOK Lessons in Cooking for the use in Classes in Public and Industrial Schools. 12 mo. ^i.oo. TWENTY LESSONS IN COOKERY Compiled from the Boston School Kitchen Text-Book. With Index. Cards in envelope. 40 cents per set net THE PEERLESS COOK-BOOK By MARY J. LINCOLN. New edition, with additional matter. i2mo. Illuminated covers. 25 cents. Contains one hundred and thirty-two pages of valuable recipes for cooking, including some additional recipes for the chafing-dish. WORKS ON COOKERY MISS PARMER'S COOK BOOK. New Edition The Boston Cooking-School Cook Book. By FANNIE MERRITT FARMER, Principal of the Boston Cooking- School, author of '^Chafing Dish Possibilities." New edition, with an Appendix containing three hundred additional recipes. Illustrated. i2mo. $2.00. Mist Farmer's Cook Book has constantly been growing in favor and is now in the front rank. The Congregationalist pronounces it thoroughly practical and serviceable and nnmerous authorities award it the highest praise. It should be in every household. If one were asked off-hand to name the best cook book on the market it would not be strange if " The Boston Cooking-School Cook Book " were named. — The New York Woman's World, Tho recipes are compounded with a knowledge of the science of cooking, and with due regard to the conservative public, which must be wooed into a knowledge and appreciation of foods, not merely as palate-ticklers, but as the builders and sustainers of the human body. — The Outlook, CHAFING DISH POSSIBILITIES By FANNIE MERRITT FARMER. i6mo. Ii.oo. Contents : I. Glimpses of Chafing Dishes in the Past ; II. Chafing Dish Suggestions; III. Toast, Griddle Cakes, AND Fritters; IV. Eggs; V. Oysters; VI. Lobsters: VII. Some Other Shell Fish ; VIII. Fish Réchauffés ; IX. Beep; X. Lamb and Mutton; XI. Chicken; XII. Sweetbreads; XIII. With the Epicure; XIV. Vegetables; XV. Cheese Dishes; XVI. Relishes and Sweets. XVIL Candies. It is a book that no one who entertains with the chafing dish will be without. — St. Paul Globe, Her redpes have the merit of simplicity and newness. — Los Angeles Evening Express, There have been many volumes of chafing dish recipes, but none which is more appropriately adapted for the breakfast or lunch table, or for small congenial parties. Every feature is distinctly new. — Boston Herald, Nearly 250 receipes, all simply and dearly written. — San Francisco Chronicle. WORKS ON COOKERY SALADS, SANDWICHES, AND CHAFING- DISH DAINTIES By JANET McKENZIE HILL, editor of ''The Boston Cooking-School Magazine.'' With 33 half-tone illustrations from photographs of original dishes. lamo. Cloth, extra. $1.50. . To the housewife who likes new and dainty ways of serving food, this book will simply be a godsend. There must be more than a hundred different varieties of salad among the redpes — salads made of fruit, of fish, of meat, of vegetables, and made to look pretty in scores of different ways. There are also instructions for making different kinds of lemonades and other soft drinks, and for making breads and rolls in the truly artistic cooking-school style. •^Washington Times, Sensible and practical. -^ Chicago Evening Post, Many of the dishes are new to the average housewife. — Philadelphia Times,

With a saucepan over the sea