Mrs. Lincoln's Boston Cook Book

m ^ttmw^rww^wwwwwr^^ vr»fir». THE BOSTON COOK BOOK MARY d. LINCOLN '• * ^y.^r'.nr \\ il^m um l w ^li l^e00^^ml*lfM^n»**lmO0iM^*intmlt^^^^^MM^9m90 tl o0»m90mt'onif0^ro00»00ii0if0lmiMm!*fffitv <ne*^*^-*ft'-- The original of tliis book is in tlie Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924090146709 Sftx^ CcLL rx lis L737 COi ~ 53 Kj^^SsZ MRS. LINCOLN'S BOSTON COOK BOOK MRS. LINCOLN'S Boston Cook Booic WHAT TO no AND WHAT NOT TO DO IN COOKING. BY MRS. MARY J. LINCOLN, FIRST PRINCIPAL OF THE BOSTON COOKING SCHOOL, AND AUTHOR OF " CARVING AND SERVINO," " BOSTON SCHOOL KITCHEN TEXT-BOOK," " TWENTY LESSONS IN COOKERY," " THE PEERLESS COOK BOOK," AND " A COOK BOOK FOR A MONTH AT A TIME." ISlebieet) SDttton. CONTAINING OVER 2^0 ADDITIONAL RECIPBS, BOSTON: LITTLE, BROWN, AND COMPANY. 1909. Copyright, 188S, 1900, By Mrs. D. A. Lincoln. Copyright, 1904, By Little, Brown, and Company. 8. J. Paekhill tc Co., Boston, O. S. A. EUs i3oo{t is BMcnttti TO MRS. SAMUEL T. HOOPER, First President of the Boston Cooking School. 4 IN RECOGNITION OF HER ZEAL IN EVERY GOOD WOKK FOR THE BENEFIT OF WOMAN ; AND TO THE PUPILS, PAST AND PRESENT, OF THE BOSTON COOKING SCHOOL, WHOSE ENTHUSIASM IN THEIR WORK HAS MADE THE LABOR OP TEACHING A DELIGHT. — " Not to kn»w at large of things remote From use, obscure and subtle, but to know That which before us lies in daily life. Is the prime wisdom." Milton. " To know what vou do know, and not to know what you QO not know, is true knowledge." Confucius. PREFACE TO THE REVISED EDITION When the "Boston Cook Book" was first published, cooking schools were in their infancy, and some sugges- tions as to their management were included in its pages. But now, after sixteen years' dissemination of these sug- gestions, it seems no longer advisable to include them in a cook book. Therefore, in making this first revision of my book I have utUized the pages previously devoted to this subject and to the general index, which is superfluous, as the alphabetical index is so comprehensive, also the blank spaces at the end of some chapters, for about three hundred additional recipes, and this without increasing the size or the price. The subject of each section forms the heading of the page. • Since granulated gelatine and baking powder are now so universally used, the proportions of each are given where needed. Recipes for many new food products are inserted, and many minor changes made in the text. This revised edition is not the new hook which has been in preparation for some time. Unavoidable delays in the completion of the latter and the large demand for extra copies from many persons who have worn out their first viii Preface, to the Revised Edition. books have led me to make this revision of the "Boston Cook Book " now. The new book will contain many features not practicable here, and is designed not to supplant but Ho supplement my first book. MAEY J. LINCOLN. Boston, Mass., October, 1900. ; PREFACE TO FIRST EDITION. To compile a book which shall be not only a collection of receipts, given briefly for the experienced housekeeper, and with sufficient clearness for the beginner, but which shall also embody enough of physiology, and of the chemistry and philosophy of food, to make every principle in- telligible to a child and interesting to the mature mind which shall serve equally well for the cook in the kitchen, the pupil in the school-room, and the teacher in the normal class, — is a difficult task. Yet the need of a book of moderate cost, containing in a reasonably small compass all this and much more, has been seriously felt bj' all who are engaged in teaching cookery. Moreover, there is a special reason for the publication of this work. It is undertaken at the urgent request of the pupils of the Boston Cooking School, who have desired that the receipts and lessons given during the last four years in that institution should be arranged in a permanent form. To one who from childhood has been trained in all details of housework, learning by observation or by actual experience much that it is impossible to receive from books, the amount of ignorance shown by many women is surprising. That a person of ordinary intelligence pre- siding over her household can be satisfied with only a vague conception of the common domestic methods, or that any true woman can see anything degrading in any labor necessary for the highest physical condition of her X Preface. family, would be incredible if the truth of it were not daily manifest. Happily, popular opinion now decides that no young lady's education is complete without a course of training in one or more branches of domestic work. And those who are not so fortunate as to have the best of all training — that of actual work under a wise and competent mother — gladly resort to the cooking-schools for in- struction. In compiling these receipts for use in a school and in the family, several things were demanded. In a school of pupils from every Class and station in life, a great variety of receipts is desirable. They must be clear, but concise, for those who are already well grounded in first principles. They must be explained, illustrated, and reiterated for the inexperienced and the careless. They must have a word of caution for those who seem alwaj's to have the knack of doing the wrong thing. They must include the most healthful foods for those who have been made ill by improper food ; the cheapest as well as the most nutritious, for the laboring class ; the richest and most elabor."„tely prepared, for those who can afford them physically as well as pecuniarily. These receipts are not a mere compilation. A large portion have accumulated during a long period of house- keeping ; and many have been received from friends who are practical housekeepers. Others have been taken from standard authorities on cooking ; and all have been fre- quently- and thoroughly tested bj- pupils under the eye of the author. As far as possible, acknowledgment has been made for the receipts received. Where changes and im- provements have been made, or where there were many authorities for the same formula, no credit has been given. Some cook-books presuppose the presence of an as- sistant ; but as three fourths of the women in this country Prefcice. xi do their own work, these receipts are arranged so as to require the attention of but one person. It is proverbial that j'oung housekeepers are often greatly perplexed in attempting to provide little enough for only two. For their benefit many of our receipts are prepared on a scale of smaller measurements. The materials to be used are given in the order in which they are to be put together. They are arranged in col- umns, where the eye may catch them readily, or in italics where economy of space seemed desirable. Every caution or suggestion has been given at the request of some pupil who failed to find in other books just what she needed ; or because, in the experience of teaching, it has been shown that, unless forewarned, pupils inevitably make certain mistakes. Many subjects which in other books are omitted or given briefly, will be found to have received here an extensive treatment, because they have seemed of paramount importance. All the chemical and physiological knowledge that is necessary for a clear understanding of the laws of health, so far as they are involved in the science of cookery, is given in this book. Nine tenths of the women who go through a scientific course in seminaries never put any of the knowledge gained into practical use. By the time they have occasion to use such knowledge in their own homes, the Chemistry and Physiology have been relegated to the attic, where they help mice to material for their nests, but help no woman to apply the principles of science upon which the health and welfare of her household largely depend. The statement will appear incredible to most people, and yet it is true, that many women do not know what the simplest things in our daily food are ; cannot tell when water boils, or the diflferenee between lamb and veal, lard and drippings. They cannot give the names of kitchen f" Prefdce. ' utensils; do not know anything about a stove, or how tc pare a- potato. This will explain what might otherwise seem an unnecessary minuteness of detail. The experience of such ignorance also suggested the sub-title oi the " Boston Cook Book," — " What to do and. what nol to do in Cooking," — just how to hold your bowl and spoon, to use your hands, to regulate your stove, to wash yout dishes ; and just how not to fall into the errors into which so many have stumbled before you. But, more than all, it IS attempted to give a reason for every step taken, and a clear answer to any questions that are likely to arise in the experience of either housekeeper or cook. A WOED of grateful acknowledgment is due the man^i friends who have aided in this work. First, to my mother I owe much for her excellent judg- ment in training me as a child to a love for all house- " hold work.

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