Mrs. Lincoln's Boston cook book

utensils ; do not know anything about a stove, or how to 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 of the " Boston Cook Book," — " What to do and what not to do in Cooking," — just how to hold your bowl and spoon, to use your hands, to regulate your stove, to wash your dishes ; and just how not to fall into the errors into which so many have stumbled before yow. 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 PREFACE NOT FOR THE PUBLIC. A WORD of grateful acknowledgment is due the many friends who have aided in this work. First, to my mother I owe much for her excellent judgment in training me as a child to a love for all household work. Although it was often hard to " help mother " when other children were at play, the knowledge thus gained has proved invaluable. Every year's experience in teaching has made me prize more and more this early training. Also, I am deeply indebted to Miss M. S. Devereux for the illustrations of this book. In all my work I have been greatly aided by her suggestions and generous sympathy. And, lastly, I would not forget my obligations to a large circle of personal friends. Especially would I remember the one who, twenty years ago, aided me in making my first loaf of bread, and the many among my pupils who, out of their varied experience, have contributed much that has proved helpful. MARY J. LINCOLN WoLLASTON, Mass., 1884. CONTENTS. Introduction 1 Bread and Bread Making 36 Receipts for Yeast and Bread 62 Raised Biscuit, Rolls, etc 68 Stale Bread, Toast, etc 75 Soda Biscuit, Muefins, Gems, etc 80 Waffles and Griddle-Cakes 97 Fried Muffins, Fritters, Doughnuts, etc 102 Oatmeal and other Grains 108 Beverages Ill Soup and Stock 119 Soup without Stock 146 Fish 159 Shell Pish 175 Meat and Pish Sauces 187 Eggs 197 Meat 210 Beef 214 Mutton and Lamb 232 Veal 239 Pork 245 Poultry and Game 251 Entrees and Meat Rechauffé 265 Sundries 282 Contents. Vegetables 289 Rice and Macaroni 306 Salads 309 Pastry and Pies 316 Pudding Sauces 328 Hot Puddings 331 Custards, Jellies, and Creams 341 Ice-Cheam and Sherbet 361 Cake 369 Fruit 391 Cooking eor Invalids 407 Miscellaneous Hints 435 The Dining-Room 439 The Care of Kitchen Utensils 443 An Outline oe Study for Teachers 449 Suggestions to Teachers 483 A Course of Study for Normal Pupils 485 Miscellaneous Questions for Examination 486 Topics and Illustrations for Lectures on Cookery . 490 Course of Instruction at the Boston Cooking-School . 495 Explanation of Terms used in Cookery 503 List of Utensils needed in a Cooking-School . . . 508 General Index 513 Alphabetical Index 529 LIST OF Illustrations. Fig. 1. Grain of Wheat 37 " 2. Grain of Wheat with Bran removed .... 38 " 3.. Grain of W^heat magnified ....... 38 4. Yeast Plant 46 " 5. Cruller 105 6. Cruller after Folding 105 *' 7. Baked Fish » . 164 " 8. Small Fish served whole . . » 166 9. Scalloped Lobster 183 10. Omelet 201 " 11. Orange Omelet 202 12. Eggs and Minced Meat . ......... 205