Mrs. Lincoln's Boston cook book

" 13. Stuffed Eggs 206 "14. Eggs a la Creme 208 "15. Diagram of Ox 212 16. Hind Quarter of Beef 212 " 17. Aitch Bone 214 " 18. Bound 215 " 19. Back of Bump 216 ^< 20. First Cut of Sirloin 216 " 21. Sirloin Boast 217 " 22. Tip of Sirloin 218 " 23. First Cut of Bib 219 " 24. Chuck Bib 219 " 25. Fillet of Beef 222 " 26. Mutton Duck 235 " 27. Paper Buffle 236 " 28. Chop 237 " 29. Chop in Paper 237 xiv List of Illustrations, PAGE Fig. 30. Calf's Heart 241 *' 31. Sweetbreads and Bacon 243 32. Sweetbreads on Macaroni 244 33. Pigeons and Spinach on Toast 264 " 34. Boned Turkey, browned 265 " 35. Boned Chicken, larded and baked 266 " 36. Chicken in Jelly 267 37. Meat Porcupine 272 38. Croquettes 279 39. Stuffed Potatoes 296 ^' 40. Chicken Salad 314 41. Lobster Salad 315 42. Bow-Knots 321 43. Cheese Straws 322 44. Apple Snowballs 335 45. Orange Charlotte 348 46. Orange Baskets e 351 47. Mould of Bavarian Cream . ....... 357 48. Royal Diplomatic Pudding . 358 49. Strawberry Charlotte 360 50. Cookies 386 INDEX TO ADVERTISEMENTS. PAGE Boston Cooking- School 1 Lectures on Cookery 1 Health Food Company 2 The Crawford Range . . c . 3 Wollaston Foundry Company 4 Garland Oil Stove 4 Provisions 5 Mutton and Lamb , . , . 5 Fish 5 Butter and Eggs , . 5 Silver White 6 Groceries 6 Ice ..... 6 Kindergarten 6 Deerfoot Farm 7 Flavoring Extracts » .... 7 THE BOSTON COOK BOOK. COOKERY Cookery is the art of preparing food for the nourish- ment of the human bod}^ When given its proper impor- tance in the consideration of health and comfort, it must be based upon scientific principles of hygiene and what the French call the minor moralities of the household. All civiHzed nations cook their food, to improve its taste and digestibiUty. The degree of civilization is often measured by the cuisine. Cooking (from the Latin coquo^ to boil, bake, heat, dr}', scorch, or ripen) is usuall}' done by the direct application of heat. Fruits and some vegetables which are eaten in a natural state have reallj^ been cooked or ripened by the heat of the sun. Milk and eggs, which are types of per- fect food, would be useless as food unless they came from the warm living animal. Fish, flesh, and fruits which have been dried in the sun or smoked, and are often eaten without any further preparation, have undergone a certain process of natural cooking. Heat seems to create new flavors, and to change the odor, taste, and digestibility of nearly all articles of food. It swells and bursts the starch cells in flour, rice, and potatoes ; hardens the albumen in eggs, fish, and meat ; softens the fibrous substances in tough meats, hard vege- tables and fruits. It develops new flavors in tea, coffee, roasted meat, crusts of bread, baked beans, etc. 1 2 The Boston Cook Book. Cold is also an important matter to be regarded in the preparation of food. Sweet dishes and certain flavors, like hone}^, ices, and custards ; the water, wine, or milk we drink ; our butter, fruits, and salads, — are all more pala- table when cold.