The Boston cooking-school cook book
Read The Boston cooking-school cook book by Fannie Merritt Farmer online. Browse the complete text, chapters and notes.
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Table of contents
1. Front matter2. PREFACE3. CHAPTER I FOOD4. CHAPTER II COOKERY5. CHAPTER III BEVERAGES6. CHAPTER IV BREAD AND BREAD MAKING7. CHAPTER V BISCUITS, BREAKFAST CAKES, AND SHORTCAKES8. CHAPTER VI CEREALS9. CHAPTER VII EGGS10. CHAPTER VIII SOUPS11. CHAPTER IX SOUPS WITHOUT STOCK12. CHAPTER X SOUP GARNISHINGS AND FORCE-MEATS13. CHAPTER XI FISH14. CHAPTER XII BEEF15. CHAPTER XIII LAMB AND MUTTON16. CHAPTER XIV VEAL17. CHAPTER XV SWEETBREADS18. CHAPTER XVI PORK19. CHAPTER XVII POULTRY AND GAME20. CHAPTER XVIII FISH AND MEAT SAUCES21. CHAPTER XIX VEGETABLES22. CHAPTER XX POTATOES23. CHAPTER XXI SALADS AND SALAD DRESSINGS24. CHAPTER XXII ENTRÉES25. CHAPTER XXIII HOT PUDDINGS26. CHAPTER XXIV PUDDING SAUCES27. CHAPTER XXV COLD DESSERTS28. CHAPTER XXVI ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS29. CHAPTER XXVII PASTRY30. CHAPTER XXVIII PIES31. CHAPTER XXIX PASTRY DESSERTS32. CHAPTER XXX GINGERBREADS, COOKIES, AND WAFERS33. CHAPTER XXXI CAKE34. CHAPTER XXXII CAKE FILLINGS AND FROSTINGS35. CHAPTER XXXIII FANCY CAKES AND CONFECTIONS36. CHAPTER XXXIV SANDWICHES AND CANAPÉS37. CHAPTER XXXV RECIPES FOR THE CHAFING-DISH38. CHAPTER XXXVI FRUITS: FRESH, PRESERVED, AND CANNED39. CHAPTER XXXVII HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER40. CHAPTER XXXVIII SUITABLE COMBINATIONS FOR SERVING41. GLOSSARY42. MISS FARMER’S SCHOOL OF COOKERY43. INDEX