The Boston cooking-school cook book

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 perfectly and always ladies—loaf givers._—RUSKIN. ------------------------------------------------------------------------ PREFACE “But for life the universe were nothing; and all that has life requires nourishment.” 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. F. M. F. TABLE OF CONTENTS Chapter Page I. FOOD 1 II. COOKERY 15 III. BEVERAGES 32 IV. BREAD AND BREAD MAKING 46 V. BISCUITS, BREAKFAST CAKES, AND SHORTCAKES 70 VI. CEREALS 85 VII. EGGS 94 VIII. SOUPS 109 IX. SOUPS WITHOUT STOCK 135 X. SOUP GARNISHINGS AND FORCE-MEATS 145 XI. FISH 151 XII. BEEF 191 XIII. LAMB AND MUTTON 214 XIV. VEAL 226 XV. SWEETBREADS 232 XVI. PORK 235 XVII. POULTRY AND GAME 240 XVIII. FISH AND MEAT SAUCES 265 XIX. VEGETABLES 280 XX. POTATOES 309 XXI. SALADS AND SALAD DRESSINGS 322 XXII. ENTRÉES 348 XXIII. HOT PUDDINGS 390 XXIV. PUDDING SAUCES 406 XXV. COLD DESSERTS 411 XXVI. ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS 433 XXVII. PASTRY 460 XXVIII. PIES 466 XXIX.