Works on Cookery MRS. LINCOLN’S COOK BOOK
New Edition. The Boston Cook Book. What to Do and What Not to Do in Cooking. By MARY J. LINCOLN. With 51 illustrations. Revised edition, including 250 additional recipes, 12mo. $2.00.
It is the trimmest, best arranged, best illustrated, most intelligible manual of cookery as a high art, and as an economic art, that has appeared.—Independent.
It tells in the most ample and practical and exact way those little things which women ought to know, but have generally to learn by sad experience. It ought to be in every household.—Philadelphia Press.
CARVING AND SERVING
Square 12mo. Illuminated board covers. 60 cents.
What an advantage it must be to be able to place with the left hand a fork in the breast of a turkey, and, without once removing it, with the right hand to carve and dissect, or disjoint, the entire fowl, ready to be helped to admiring guests! This is done by skilful carvers. The book contains directions for serving, with a list of utensils for carving and serving.
BOSTON SCHOOL KITCHEN TEXT-BOOK
Lessons in Cooking for the use in Classes in Public and Industrial Schools. 12mo. $1.00.
TWENTY LESSONS IN COOKERY
Compiled from the Boston School Kitchen Text-Book. With Index. Cards in envelope. 40 cents per set net.
THE PEERLESS COOK-BOOK
One hundred pages of Valuable Receipts for Cooking, Compact and Practical. 16mo. Paper covers. 15 cents.
MISS FARMER’S COOK BOOK. New Edition
The Boston Cooking-School Cook Book. By FANNIE MERRITT FARMER, Principal of the Boston Cooking-School, author of “Chafing Dish Possibilities.” New edition, with one hundred additional receipts. Illustrated. 12mo. $2.00.
Miss Farmer’s Cook Book has constantly been growing in favor and is now in the front rank. The Congregationalist pronounces it thoroughly practical and serviceable, and numerous authorities award it the highest praise. It should be in every household.
If one were asked off-hand to name the best cook book on the market it would not be strange if “The Boston Cooking-School Cook Book” were named.—The New York Woman’s World.
The recipes are compounded with a knowledge of the science of cooking, and with due regard to the conservative public, which must be wooed into a knowledge and appreciation of foods, not merely as palate-ticklers, but as the builders and sustainers of the human body.—The Outlook.
CHAFING DISH POSSIBILITIES
By FANNIE MERRITT FARMER. 16mo. $1.00.
Contents: I. Glimpses of Chafing Dishes in the Past; II. Chafing Dish Suggestions; III. Toast, Griddle Cakes, and Fritters; IV. Eggs; V. Oysters; VI. Lobsters; VII. Some Other Shell Fish; VIII. Fish RÉchauffÉs; IX. Beef; X. Lamb and Mutton; XI. Chicken; XII. Sweetbreads; XIII. With the Epicure; XIV. Vegetables; XV. Cheese Dishes; XVI. Relishes and Sweets; XVII. Candies.
It is a book that no one who entertains with the chafing dish will be without.—St. Paul Globe.
Her recipes have the merit of simplicity and newness.—Los Angeles Evening Express.
There have been many volumes of chafing dish recipes, but none which is more appropriately adapted for the breakfast or lunch table, or for small congenial parties. Every feature is distinctly new.—Boston Herald.
Nearly 250 recipes, all simply and clearly written.—San Francisco Chronicle.
SALADS, SANDWICHES, AND CHAFING-DISH DAINTIES
By JANET MCKENZIE HILL, editor of “The Boston Cooking-School Magazine.” With 33 half-tone illustrations from photographs of original dishes. 12 mo. Cloth, extra. $1.50.
To the housewife who likes new and dainty ways of serving food, this book will simply be a godsend. There must be more than a hundred different varieties of salad among the recipes—salads made of fruit, of fish, of meat, of vegetables, and made to look pretty in scores of different ways. There are also instructions for making different kinds of lemonades and other soft drinks, and for making breads and rolls in the truly artistic cooking-school style.—Washington Times.
Sensible and practical.—Chicago Evening Post.
Many of the dishes are new to the average housewife.—Philadelphia Times.
A most attractive volume. The subjects are presented in a clear and pleasing form, and are beautifully illustrated from photographs of original dishes.—Advance.
Her recipes are founded upon scientific principles, her directions are clear and uncomplicated, and are reliable.—Brooklyn Times.
The very attractive form of the book fits it to go along with the pretty adjuncts of the chafing dish supper.—The Dial.
It is a thoroughly practical work and will be cordially welcomed in every household where new and dainty ways of preparing food are appreciated.—Boston Globe.
Wholesome dishes that will please capricious appetites. Some of these recipes will also appeal to the taste of invalids.—Vogue.
I GO A-MARKETING
By HENRIETTA SOWLE (“Henriette”). 12mo. Cloth. $1.50.
Miss Sowle has for some time been a valued writer for the Boston Transcript, and her articles published under the title of “I Go A-Marketing” have been found helpful and suggestive to those who are interested in dainty and palatable dishes. Her book is not a cook-book in the ordinary sense but aims to give novel and delicious ways of serving the many good things which may be found each month in the year by those who “go a-marketing.”
HELEN CAMPBELL’S WRITINGS
THE EASIEST WAY IN HOUSEKEEPING AND COOKING
Adapted to Domestic Use or Study in Classes. New revised edition. 16mo. $1.00.
IN FOREIGN KITCHENS
With choice recipes from England, France, Germany, Italy, and the North. 16mo. 50 cents.
THE WHAT-TO-DO CLUB
A Story for Girls. 16mo. $1.50.
MRS. HERNDON’S INCOME
A Novel. 16mo. $1.50.
MISS MELINDA’S OPPORTUNITY
A Story for Girls. 16mo. $1.00; paper, 50 cents.
PRISONERS OF POVERTY
Women Wage-Workers, their Trades, and their Lives. 12mo. $1.00.
PRISONERS OF POVERTY ABROAD
16mo. $1.00; paper, 50 cents.
She went among the workers and the employers, and her statements are based upon personal knowledge of the facts....—Boston Post.
ROGER BERKELEY’S PROBATION
A Story. 12mo. $1.00; paper, 50 cents.
SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH
16mo. $1.00.
This work directs attention to the physical and spiritual value of foods.
WOMEN WAGE-EARNERS
Their Past, their Present, and their Future. 16mo. $1.00.
LITTLE, BROWN, AND COMPANY
Publishers · 254 Washington Street, Boston
Transcriber’s Note
The table of contents has been added by the transcriber for the convenience of the reader.
Minor punctuation errors have been repaired.
Several terms appear variously with a hyphen or a space—bread-crumbs and bread crumbs, chafing-dish and chafing dish, egg-plant and egg plant, horse-radish and horse radish, etc. These are preserved as printed. Hyphenation has otherwise been made consistent.
The author uses some variant spelling, for example, curaÇoa or bran new. There are also some inconsistencies—omelet and omelette, soufflÉ and soufflÉe, piquant and piquante. These are all preserved as printed.
There are some small inconsistencies between recipe names in the main body of the book and those in the index. These are all preserved as printed.
On page 29, the word chevril (a type of horse tea) occurred. As it appeared in a paragraph referencing several herbs as seasoning, it has been amended to chervil, on the assumption that that was actually the intended word.
On page 216 is the phrase “tender, smallest stocks of celery.” This may be an error for “stalks of celery,” or it could be that the intention was to refer to a store of celery or the availability of it. As there is no way to sure, it is preserved as printed.
