The Boston Cooking-School Cook Book 46 – Farmer · Verses Across
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The Boston Cooking-School Cook Book 46Glossary (part 2)
18
Literature · Technology
The Boston Cooking-School Cook Book 46
Glossary (part 2)
FarmerEnglish
Lard, 8.
Larding, 23.
Lattice Potatoes, 314.
Leek and Potato Soup, 139.
Leeks on Toast, 295.
Legumen, 2.
Legumes, 281.
Lemonade, 42.
Pineapple, 42.
Lemon Butter, 273.
Cocoanut Cream, 526.
Filling, 525.
Ice, 435.
Jelly, 418.
Pie I, 469.
Pie II, 469.
Pie III, 470.
Pie IV, 470.
Pie V, 470.
Pudding, Steamed, 394.
Queens, 519.
Sauce I, 406.
Sauce II, 406.
Sauce III, 406.
Soufflé, 396.
Sticks, 477.
Tartlets, 479.
Lenox Punch, 441.
Lenten Croquettes, 355.
Lenten Salad, 336.
Lettuce, 294. and Cucumber Salad, 327. and Radish Salad, 327. and Tomato Salad, 328. Dressed, 327. Salad, 331. Sandwiches, 550. Soup, Cream of, 124.
Levulose (Fruit Sugar), 6.
Lily Cake, 515.
Lime Water, 10.
Lincoln Croquettes, 361.
Listerine, 591.
Liver and Bacon, 207.
Braised, 208.
Broiled, 207.
Calf’s, Stuffed and Larded, 208.
Livers, Chickens’, with Bacon, 253.
Chickens’, with Curry, 254.
Chickens’, Sautéd, 253.
Lobster, 156.
à l’Américaine, 190.
à la Delmonico, 560.
à la Muisset, 190.
à la Newburg, 560.
and Mushrooms, Fricassee of, 188.
and Oyster Filling, 188.
and Oyster Ragout, 188.
Bisque, 133.
Butter, 273.
Buttered, 187.
Canapé, 554.
Chowder, 144.
Cocktail, 186.
Cream I, 365.
Cream II, 365.
Croquettes, 358.
Curried, 187.
Cutlets, 358.
Devilled, 187.
Farci, 187.
Fried, 186.
Live, Baked, 189.
Live, en Brochette, 190.
Live, to Broil, 189.
Live, to Split, 189.
Plain, 186.
Salad I, 342.
Salad II, 342.
Salad III, 342.
Sandwiches, 55.
Sandwiches à la Boulevard, 551.
Sauce I, 274.
Sauce II, 275.
Sauce III, 173.
Scalloped, 187.
Stuffed, à la Béchamel, 189.
Timbales I, 364.
Timbales II, 364.
to Open, 157.
to Select, 157.
Loin or Kidney Chops, 214.
London Sherbet, 442.
Luncheon Menus, 594–597.
Rolls, 61.
Macaroni, 85.
à la Milanaise, 92.
à l’Italienne, 91.
Baked, 91.
Baked, with Cheese, 91.
Boiled, 90.
Italian Style, 91.
Oysters and, 183.
Soup, 114.
Timbales, 363.
with Tomato Sauce, 91.
with White Sauce, 90.
Macaroon Cream, 424.
Dust, to Prepare, 587
Ice Cream, 447.
Macaroons, 533.
Almond, 533.
Nut, 495.
Mace, 14.
Macédoine, Pudding à la, 423. of Vegetables, à la Poulette, 308. Salad, 331.
Meat, 191.
Composition of, 195.
Effect of Temperature on Cooking of, 194.
Glaze, 587.
Table Showing Composition of, 195.
Melon Rind, Preserved, 582.
Melons, how to Prepare, for Serving, 567.
Menus for Breakfast, Lunches, and Dinners, 592–603.
Meringue, Apple, 413.
Creole Kisses, 481.
Florentine, 476.
Glacées or Kisses, 480.
I, 480.
II, 480.
III, 480.
Italian, 452.
Mushrooms, 481.
Nut, 480.
Panachées, 481.
Peach, 413.
Meringues for Pies, Puddings, and
Desserts, 479–481.
Mexican Jelly Salad, with Tomato
Mayonnaise, 335.
Milk, 9.
and Water Bread, 54.
Composition of, 9.
Condensed, 9.
Frosting, 529.
Malted, 9.
Sherbet, 437.
to Scald, 586.
Toast I, 68.
Toast II, 68.
why it Sours, 9.
Mince Meat, English, 472.
Meat (without Alcoholic Liquor), 472.
Meat I, 471.
Meat II, 471.
Pie, Mock, 472.
Pies, 470.
Muffins, Berkshire, 75.
Berry I (without Eggs), 72.
Berry II, 72.
Graham I, 73.
Graham II, 73.
Grilled, 66.
Health Food, 67.
Hominy, 66.
Imperial, 67.
Oatmeal, 73.
Oatmeal, Raised, 66.
One Egg, I, 72.
One Egg, II, 72.
Queen of, 73.
Raised, 65.
Rice, 73.
Rice, Raised, 66.
Rye, I, 74.
Rye, II, 74.
Twin Mountain, 71.
Zante, 77.
Mushroom Caps, Stuffed, 200, 250.
Sauce, Brown, I, 268.
Sauce, Brown, II, 268.
Soup, 124.
Soup, Cream of, 124.
Mushrooms, 282.
à l’Algonquin, 306.
à la Sabine, 305.
Allamande, 306.
Baked, in Cream, 305.
Broiled, 305.
Sautéd, 305.
Stewed, 304.
Stewed, in Cream, 304.
Stuffed, 306.
Under Glass I, 306.
Under Glass II, 307.
Mussels, 155.
Mustard, 13. how to Mix, 587.
Mutton, 215.
Broth, Scotch, 221.
Chops, 215.
Chops, à la Signora, 216.
Chops, Breaded, 216.
Chops, Pan-broiled, 215.
Curry, 220.
Cutlets, à la Maintenon, 217.
English, Southdown, 214.
Flavor of, 214.
Leg, Boiled, 217.
Leg, Braised, 218.
Minced, 564.
Myosin, 191.
Saddle of, to Carve, 219.
Saddle of, with Currant Jelly
Sauce, 219.
Saddle of, with Mint Sauce, 219.
Warming over, Ways of, 223.
with Currant Jelly Sauce, 564.
Napoleons, 477.
Neapolitan Baskets, 416. or Harlequin Ice Cream, 448.
Nesselrode Pudding, 453.
Neufchâtel Salad I, 337.
Salad II, 337.
Neuremburghs, 492.
New England Brown Bread, 58.
New York Ginger Bread, 520.
Newport Pound Cake, 520.
Newton Tapioca, 391.
Nile Salad, 345.
Noisette Bomb, 452.
Sandwiches, 552.
Noodle Shells, 198.
Noodles, 147.
Normandy Sauce, 171.
Norwegian Prune Pudding, 416.
Nougat Ice Cream, 453.
Nougatine Drops, 541.
Nut and Celery Salad I, 338.
and Celery Salad II, 338.
and Cheese Sandwiches, 551.
Bar, 540.
Bars, 495.
Cake, Spice, 514.
Cake, White, 517.
Cakes, 515.
Chocolate Caramels, 540.
Cookies, 490.
Macaroons, 495.
or Fruit Filling, 525.
Prune Soufflé, 416.
Salad, 338.
Oyster and Grape Fruit Salad, 344.
and Macaroni Croquettes, 357.
Bisque, 133.
Cocktail I, 180.
Cocktail II, 180.
Cocktail III, 180.
Crabs à la Newburg, 357.
Crabs, Bouchées of, 369.
Crabs, Fried, 369.
Force-meat, 149.
Gumbo, 131.
Omelet, 106.
Plant (Salsify), Creamed, 296,
Rarebit, 562.
Sandwiches, 551.
Sauce, 272.
Soup, 130.
Soup, Amsterdam Style, 130.
Soup, French, 130.
Stew, 129.
Stuffing, 166.
Toast, 183.
Oysters, 155.
à la Astor, 182.
à la Ballard, 181.
à la D’Uxelles, 559.
à la Somerset, 357.
à la Thorndike, 559.
and Bacon, 184.
and Macaroni, 183.
Broiled, 183.
Creamed, 182.
Devilled, 368.
Fancy Roast, 181.
Fricassee of, 181.
Fried, 184.
Fried in Batter, 184.
Fried, Philadelphia Relish, 185.
in Brown Sauce, 182.
on Half Shell, 179.
Panned, 181.
Raw, 179.
Roasted, 180.
Sautéd, 184.
Savory, 182.
Scalloped, 183.
to Block Ice for, 180.
to Clean, 156.
to Open, 156.
Cream, I, 507.
Cream, II, 507.
Currant, 468.
Custard, 469.
Date, 469.
Lemon, I, 469.
Lemon, II, 469.
Lemon, III, 470.
Lemon, IV, 470.
Lemon, V, 470.
Mince, 470.
Mince Meat, I, 471.
Poultry and Game, 240–264. Giblets, to clean, 244. to Cut up, 243. to Dress and Clean, 242. to Select, 242. to Stuff, 244. to Truss, 244. Ways of Warming over, 261.
Cranberry, Steamed, 399.
Custard Soufflé, 396.
English Plum, I, 404.
English Plum, II, 404.
Fig, I, 403; II, 403.
French Easter, 432.
French Fruit, 403.
Frozen, I, 449; II, 449.
Fruit Soufflé, 397.
Ginger, 399.
Glacé, 449.
Graham, 401.
Rye Biscuit, 56.
Bread, 57.
Drop Cakes, 81.
Flakes, 86.
Gems, 74.
Muffins I, 74.
Muffins II, 74.
Sabyon Sauce, 409.
Saddle of Lamb, l’Estragnon Sauce, 219. of Mutton, with Currant Mint Sauce, 219.
Sago, 6.
Soup with Veal, 122.
Salad à la Russe, 324.
Asparagus, 329.
Banana, 338.
Berkshire, in Boxes, 345.
Bolivia, 330.
Brazilian, 340.
Celery and Cabbage, 329.
Celery, Dressed, 329.
Cheese, 337.
Cheese and Currant, 337.
Cheese and Olive, 337.
Chicken, I, 344.
Chicken, II, 344.
Chicken and Oyster, 346.
Chicken, Individual, in Aspic, 345.
Chicken, Lenox, 387.
Chiffonade, 333.
Corn, 329.
Cottage Cheese, I, 336.
Cottage Cheese, II, 336.
Crab and Tomato, 343.
Cracker and Cheese, 336.
Cucumber, 328.
Cucumber Baskets, 328.
Cucumber Cups with Lettuce, 328.
Cucumber with Tomato, 328.
De Johns, 340.
East India, 337.
Egg, I, 336.
Egg, II, 336.
Fish, with Cucumbers, 343.
Fruit, I, 417.
Fruit, II, 417.
Fruit, French, 339.
Fruit, with Wine Dressing, 417.
Game, 340.
Grape Fruit and Celery, 341.
Harvard, 347.
Hindoo, 333.
Hungarian, 339.
Lenten, 336.
Lettuce, 331.
Lettuce and Cucumber, 327.
Lettuce and Radish, 327.
Lettuce and Tomato, 328.
Lettuce, Dressed, 327.
Lobster, I, 342.
Lobster, II, 342.
Lobster, III, 342.
Macédoine, 331.
Malaga, 339.
Mexican Jelly with Tomato
Mayonnaise, 336.
Monte Carlo, 341.
Neufchâtel, I, 337.
Neufchâtel, II, 337.
Nile, 345.
Nut, 338.
Nut and Celery, I, 338.
Nut and Celery, II, 338.
Orange, 338, 417.
Orange Mint, 339.
Oyster and Grape Fruit, 344.
Pear, 340.
Pepper and Grape Fruit, 340.
Potato, I, 330.
Potato, II, 330.
Potato and Celery, 330.
Potato, Hot, 330.
Rolls or Dinner, 59.
Russian, 331.
Russian, Moulded, 335.
Salmon, 341.
Salmon, à la Martin, 344.
Sardine, 341.
Scallop and Tomato, 343.
Shrimp, 341.
Spinach, 335.
Sticks, 60.
String Bean, 329.
Sweetbread and Celery, 347.
Sweetbread and Cucumber, I, 346.
Sweetbread and Cucumber, II, 346.
Swiss, 345.
Tomato and Cheese, 334.
Tomato and Cucumber, 333.
Tomato and Horseradish, 332.
Tomato and Watercress, 333.
Tomato Ciboulettes, 333.
Tomato, Frozen, 334.
Tomato Jelly, 334.
Tomato, Stuffed, I, 332.
Tomato, Stuffed, II, 332.
Tomato, Stuffed, German Style, 332.
Tomato, Stuffed with Pineapple, 332.
Waldorf, 339.
Watercress and Cucumber, 328.
Watercress, Dressed, 328.
Wiersbick’s, 333.
Salad Dressing, Boiled, I, 324.
Boiled, II, 325.
Chicken, 325.
Club French, 324.
Cream, I, 324.
Cream, II, 324.
Curry, 324.
French, 323.
German, 325.
Mayonnaise I, 326.
Mayonnaise II, 326.
Mayonnaise Cream, 327.
Oil, I, 325.
Oil, II, 326.
Parisian French, 323.
Bread, 276.
Brown, I, 267.
Brown, II (Espagnole), 268.
Brown (Mushroom), I, 268.
Brown (Mushroom), II, 268, 363.
Caper, 267.
Cauliflower, 276.
Celery, 272.
Champagne, 269.
Cherry, 199.
Chestnut, 260.
Chili, 583.
Cranberry, 272.
Cream, 266.
Creole, 278.
Cucumber, I, 272.
Cucumber, II, 272, 387.
Cumberland, 259.
Currant Jelly, 276.
Currant Mint, 219.
Drawn Butter, 267.
Egg, I, 267.
Egg, II, 267.
Espagnole, 200.
l’Estragnon, 219.
Figaro, 275.
Finiste, 279.
Hollandaise, I, 274.
Hollandaise, II, 274.
Horseradish, I, 275.
Horseradish, II, 275.
Horseradish Hollandaise, 274.
Hot Mayonnaise, 278.
Hot Tartare, 277.
Lemon Butter, 273.
Lobster, I, 274.
Lobster, II, 275.
Lobster, III, 171.
Lobster Butter, 273.
Maître d’Hôtel Butter, 273.
Mint, 276.
Normandy, 171.
Olive, 268.
Olive and Almond, 272.
Orange, 269.
Oyster, 272.
Piquante, 268.
Port Wine, 277.
Tomato, I, without Stock, 269.
Tomato, II, 270.
Tomato, III, 270.
Tomato and Mushroom, 270.
Tomato Cream, 271.
Trianon, 275.
Tyrolienne, 278.
Velouté, 266.
Victor Hugo, 197.
Vinaigrette, 277.
White, I, 266.
White, II, 266.
White, Thick, 266.
White, Thin, 266.
Sauces, Fish and Meat, 265.
Sauces, Pudding, 406–410.
Apricot, 410.
Brandy, 409.
Caramel Brandy, 410.
Chocolate, 396, 408, 418, 443.
Coffee, 443.
Cream, I, 407.
Cream, II, 407.
Creamy, I, 408.
Creamy, II, 408.
Currant Jelly, 574.
Foamy, I, 408.
Foamy, II, 408.
Fruit, 453.
Hard, 404, 409.
Lemon, I, 406.
Lemon, II, 406.
Lemon, III, 406.
Liquids, 404.
Madeira, Iced, 456.
Maraschino, 351.
Mocha, 397.
Molasses, 407.
Orange, 407.
Rum, 388.
Sabyon, 409.
Sterling, 409.
Strawberry, 408.
Vanilla, 406.
Wine, 409.
Yellow, I, 407.
Yellow, II, 407.
Sausages, 238.
Sautéd Bananas, 571.
Fillets of Beef, à la Moelle, 199.
Fillets of Beef, Cherry Sauce, 199.
Fillets of Beef, Stuffed Mushroom Caps, 200.
Mignon Fillets of Beef, Figaro Sauce, 199
Mignon Fillets of Beef, Trianon Sauce, 199.
Pears, Chocolate Sauce, 418.
Strawberry Baskets, 362.
Bavarian Cream, 430.
Cottage Pudding, 395.
Filling, 524.
Ice I, 436.
Ice II, 436.
Ice Cream I, 444.
Ice Cream II, 444.
Mousse, 454.
Preserves, 580.
Sauce, 408.
Short Cake I, 83.
Short Cake II, 84.
Short Cake, Rich, 84.
Sponge, 429.
Whip, 414.
String Bean Salad, 329.
String Bean Soup, 126.
Stuffed Clams, 370.
Dates I, 535.
Dates II, 535.
Peppers I, 298.
Peppers II, 298.
Tomato Salad I, 332.
Tomato Salad, II, 332.
Tomato Salad, German Style, 332.
Tomatoes, 303.
Stuffing I, 247.
II, 247.
Chestnut, 255.
Chestnut, for Goose, 256.
Fish, I, 164.
Fish, II, 165.
for Chicken in Aspic, 384.
for Mutton, 218.
for Potted Pigeons, 259.
for Smelts, 168.
Oyster, 166.
Oyster, for Turkey, 255.
Peanut, for Duck, 257.
Potato, for Goose, 256.
Poultry, 244.
Turkey, Swedish Style, 255.
Succotash, 291.
Sucrose, 6.
Suet, 8, 192.
Pudding, 402.
Sugar, 6.
Barley, 7.
Boiled, for Confections, 544.
Cane (Sucrose), 6.
Changes in Cooking of, 7.
Composition of, 6.
Fruit (Diabetin), 6.
Fruit (Levulose), 6.
Grape (Glucose), 6.
Milk (Lactose), 6.
Spun, 548.
to Caramelize, 586.
to Heat, 573.
Sugared Popped Corn, 537.
Suitable Combinations for Serving, 592.
Sultana Caramels, 543.
Roll, with Claret Sauce, 451.
Sunshine Cake, 502.
Suprême of Chicken, 367.
Sauce, 273.
Swedish Bread, 63.
Rolls, 60.
Tea Braid, 64.
Tea Ring I, 64.
Tea Ring II, 64.
Timbales, 362.
Wafers, 492.
Sweetbreads, 232.
à la Mont Vert, 371.
à la Napoli, 233.
à la Poulette, 233.
and Bacon, 234.
and Celery Salad, 347.
and Cucumber Salad I, 346.
and Cucumber Salad II, 346.
and Mushroom Timbales, 366.
Broiled, 232.
Country Style, 233.
Creamed, 233.
Creamed, and Chicken, 233.
Cutlets of, à la Victoria, 361.
Cutlets with Asparagus Tips, 234.
Epigrams of, 361.
Eugénie, Braised, 234.
in Peppers, 372.
Larded, 233.
Mousse, 367.
Ramequins, 371.
with Tomato Sauce, 234.
Sweet Pickled Peaches, 583.
Pickled Pears, 583.
Swiss Pudding, 400.
Salad, 345.
Swordfish, Broiled, 163.
Tables, Composition of Cereals, 85. Composition of Fish, 161. Composition of Meats, 195. Composition of Vegetables, 280. for Boiling Sugar for Confections, 544. for Cooking Cereals, 86. of Measures and Weights, 27. Time for Cooking, 28–31.
Tea, 32.
and Coffee Pots, Care of, 589.
and Coffee Stains, to Remove, 590.
Black, 32.
De John’s, 34.
Five o’clock, 34.
Green, 32.
Iced, 34.
Making of, 34.
Russian, 34.
Wellesley, 34.
Terrapin, 159, 175.
à la Baltimore, 175.
à la Maryland, 175.
Calf’s Head, à la, 210.
Mock, 262.
to Cook, 175.
Washington, 176.
Thanksgiving Dinner, Menu for, 600.
Pudding I, 402.
Pudding II, 402.
Theine, 33.
Theobromine, 40.
Third Bread, 56.
Timbale Iron, to Heat, 362.
Timbales, Chicken, I, 365.
Chicken, II, 366.
Chicken, III, 366.
Egg, 104.
Forming of, 362.
Halibut, I, 364.
Halibut, II, 364.
Ham, 366.
Lobster, I, 364.
Lobster, II, 364.
Macaroni, 363.
Pea, 298.
Pimento, 363.
Rice, 363.
Spaghetti, 363.
Swedish, 362.
Sweetbread and Mushroom, 366.
Tipsy Pudding, 413.
Toast, Brown Bread, Milk, 68.
Cream, 68.
Cream, Tomato, 68.
Dry, 67.
German, 69.
Milk, I, 68.
Milk, II, 68.
Oyster, 183.
Water, 68.
Toasted Marshmallows, 422.
Toasted Salt Fish, 178.
Tomato and Cheese Salad, 334.
Tomato and Cucumber Salad, 333.
and Horseradish Salad, 332.
and Mushroom Sauce, 270.
and Watercress Salad, 333.
Bouillon with Oysters, 114.
Ciboulettes, 333.
Cream Sauce, 271.
Cream Toast, 68.
Fritters, 351.
Jelly Salad, 334.
Pickle, Ripe, 583.
Preserve, 582.
Rarebit, 563.
Salad, Frozen, 334.
Sauce I, without Stock, 269.
Sauce II, 270.
Sauce III, 270.
Soup, 140.
Soup, Cream of, 140.
Soup, with Stock, 115.
Tomatoes, 302.
à la Creme, 302.
Baked, I, 303.
Baked, II, 303.
Broiled, 302.
Canned, 580.
Devilled, 303.
in Aspic, 382.
Scalloped, 302.
Sliced, 302.
Stewed, 302.
Stuffed, 303.
Stuffed with Pineapple, 332.
Tongue, Boiled, 207.
Braised, 207.
Breaded, with Tomato Sauce, 563.
Calves’, 210.
Calves’, Sauce Piquante, 210.
in Aspic, 383.
Trianon Sauce, 275.
Tripe, à la Creole, 210.
à la Provençale, 210.
Batter for, 209.
Batter, in, 209.
Broiled, 209.
Lyonnaise, 209.
Where Found, 192.
Truffles, 283.
Tumblers, Care of, 588.
Turbot, Little (see Halibut), 153.
Turkey, 241.
Boiled, 254.
Gravy, 255.
Minced, 263.
Roast, 254.
Roast, with Chestnut Stuffing, 255.
Roast, with Oyster Stuffing, 255.
Roast, Scalloped, 263.
Roast, Soup, 120.
Roast, Swedish Style, Stuffing, 255.
to Carve, 255.
with Chestnut Gravy, 255.
Turkish Pilaf I, 89.
Pilaf II, 89.
Pilaf III, 89.
Soup, 115.
Ways of Baking, 20. of Boiling, 18. of Boning, 24. of Braising, 22. of Cooking, 18. of Cooking Fish, 160. of Egging and Crumbing, 22. of Fricasseeing, 22. of Frying, 20. of Larding, 23. of Preparing Food for Cooking, 22. of Roasting, 20. of Sautéing, 22. of Stewing, 19.
Wedding Cake I, 522.
Cake II, 522.
Welsh Rarebit I, 562.
Rarebit II, 562.
Wheat, 47.
Processes of Milling, 47.
White Bait Garnish, 148.
Corn Cake, 75.
Corn Meal Cake, 76.
Fish, 153.
Fish, Planked, 167.
Fondant, 544.
Mountain Cream, 528.
Nut Cake, 517.
Sauce I, 266.
Sauce II, 266.
Sauce, Thick, for Cutlets and Croquettes, 266.
Sauce, Thin, 266.
Soup, 119.
Soup, French, 119.
Soup Stock, 109.
Soup Stock I, 118.
Soup Stock II, 118.
Soup Stock III, 118.
Wiersbick’s Salad, 333.
Windsor Sandwiches, 551.
Wine Cream, 417.
Dressing,
Jelly I, 419.
Jelly II, 420.
Sauce, 409.
Wintergreen Wafers, 541.
Yeast, 49.
Fermentation, 49.
Plant, 50.
Yellow Sauce I, 407.
Sauce II, 407.
Sauce, Béchamel, 271.
Yorkshire Pudding, 202.
Zigaras a la Russe, 380.
The absolute purity, high quality, delicious flavor and thorough reliability of
WALTER BAKER & CO.’S
Cocoa and Chocolate
have secured for these preparations the endorsement of good cooks and housekeepers throughout the world.
(illustration)
Registered
U. S. Pat. Office
One good housekeeper says: “All the early years of my life were spent in the tropics of India; and in the many English and American homes with which I was familiar Baker’s Cocoa was almost universally used. Since coming to this country, I have experimented with other makes, but have put them all aside for Baker’s, which seems so much more acceptable.”
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WALTER BAKER & CO. Ltd.
Established 1780 DORCHESTER, MASS.
(illustration)
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ROYAL
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Absolutely Pure
Safeguards your food against Alum and Lime Phosphate
]
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FOSS’
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Extracts
(FRUITS IN LIQUID FORM)
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These Extracts are used and recommended by Miss FANNIE M. FARMER. Isn’t this sufficient?
(illustration)
Fruit from which Foss’ Pure Extract Lemon is made
(illustration)
Fruit from which Foss’ Pure Extract Orange is made
Made by Schlotterbeck & Foss Co., Portland, Me.
Sold by all First-Class Grocers
Our guarantee to the U. S. Government, Serial No. 685
Guaranteed under the Food and Drugs Act, June 30, 1906
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ICE CREAM
Made with Junket Tablets is unsurpassed for velvety smoothness and is easily digested.
As a tempting, nourishing, retainable food for invalids and children Junket is without a rival.
10 Junket Tablets 10c.
JUNKET BRAND
BUTTERMILK TABLETS
These tablets are prepared at the bacteriological department of Chr. Hansen’s Laboratory, Copenhagen, Denmark.
They contain the pure Lactic Ferment Culture compressed into tablets. They convert fresh milk into buttermilk or what is more properly called Lactic Acid Milk. They make a very palatable and healthful beverage and are a preventive for many intestinal disorders. Buttermilk Tablets are prescribed by physicians generally.
15 Tablets 25c.
At grocers and druggists or by mail direct from the Laboratory
CHR. HANSEN’S LABORATORY
BOX 2165, LITTLE FALLS, N. Y.
“Choisa” Ceylon Tea
PURE RICH
FRAGRANT
1 lb. Canisters
60 Cents
½ lb. Canisters
35 Cents
PACKED IN PARCHMENT-LINED ONE POUND AND HALF-POUND CANISTERS
We invite comparison with other Teas of similar price
S. S. PIERCE CO.
IMPORTERS AND GROCERS
BOSTON Tremont and Beacon Sts., and Copley Square
Coolidge Corner BROOKLINE
The Boston Cooking School uses and recommends these goods
Wales’ HOME MADE Jellies
ARE PRONOUNCED BY A SCOTCH EXPERT, WHO IS ACQUAINTED WITH THE PRODUCT OF ALL COUNTRIES, TO BE
“The Finest in the World”
They contain no STARCH PASTE, GELATINE or GLUE STOCK for stiffening. No GLUCOSE or “GRAPE SUGAR” for “filling.” No CHEMICALS for coloring. No PRESERVATIVES to prevent fermentation. They are not made of Refuse Canning Stock,—cores and skins,—but of Pure Fruit Juice, true to name, and best Refined Sugar, and NOTHING ELSE.
Wales’ ◆◆◆◆
HOME MADE
Preserves
ARE MADE FROM THE BEST TABLE FRUIT, IN ITS MOST PERFECT CONDITION, AND BEST REFINED SUGARS
I use no bleaching process to make green fruit look well.
They contain no coloring matter or chemical preservatives.
They are ABSOLUTELY PURE.
“Purity in materials,” “perfect condition in fruit,” “scrupulous care in their preparation,” have made them the world over THE STANDARD OF EXCELLENCE.
IF YOUR GROCER DOES NOT KEEP MY GOODS, SEND FOR
PRICE LIST TO
George E. Wales, ^{Newton Centre, Mass.}
“The Aristocrat of Olive Oils”
Nicelle Olive Oil
┌──────────────────────┬──────────────────────┬──────────────────────┐ │Mrs. Helen Armstrong, │ │ │ │Teacher of Cookery, │ │ │ │Lectures in Domestic │ │ │ │Science, 159 W. │ │Miss Farmer’s School │ │Sixty-sixth Street. │ │of Cookery, 30 │ │Chicago. │ │Huntington Avenue, │ │ │ │Boston, Mass. │ │Mr. M. M. Michael, │ │ │ │New York, N. Y. │ │Seville Packing Co., │ │ │ │New York. │ │Dear Sir,—Believing │ Made and Bottled in │ │ │thoroughly in the │ NICE, FRANCE │Gentlemen,—After │ │importance of olive │ │repeated trials in the│ │oil as a food, I have │ The Highest Type of │use of Nicelle Olive │ │tested many of the │ Pure Olive Oil │Oil, I find it always │ │well-known brands in │ Producible │maintains the same │ │the market, but find │ │high standard, │ │none which, in my │ │therefore I feel to │ │demonstration lectures│ │recommend it as a │ │or home use, gives │ │superior product. │ │such perfect │ │ │ │satisfaction as the │ │Yours very truly, │ │Nicelle Olive Oil. │ │Fannie Merritt Farmer.│ │ │ │ │ │Yours very truly, │ │ │ │Helen Armstrong. │ │ │ └──────────────────────┴──────────────────────┴──────────────────────┘
PROVED BY EXHAUSTIVE TESTS OF THE
United States Bureau of Chemistry
SUPERIOR TO ALL BRANDS TESTED
See Bulletin 77–Page 55 SEVILLE PACKING CO.
Your claim that the published figures on Page 55–Bulletin 77 prove NICELLE OLIVE OIL the SUPERIOR of all brands tested IS MOST FULLY JUSTIFIED. STILLWELL & GLADDING,
Chemists to New York Produce Exchange
┌──────────────────────┬──────────────────────┬──────────────────────┐ │Boston. │ │The Boston Cooking │ │ │ │School Magazine of │ │Seville Packing Co., │ │Culinary Science and │ │New York, N. Y. │ │Domestic Economics. │ │ │ │Official Journal of │ │Dear Sir,—Your letter │ │the Boston Cooking │ │of the 20th received. │ │School Corporation. │ │I am very much pleased│ │Janet McKenzie Hill, │ │to be able to note │ │Editor. │ │Nicelle Olive Oil in │ │ │ │“Practical Dietetics,”│ │Seville Packing Co., │ │for its use has │ │New York City, N. Y. │ │demonstrated its │ │ │ │superiority. I remain,│ │My dear Sirs,—I have │ │ │ │used Nicelle Olive Oil│ │Yours very truly, │ │for some years. It is │ │ Alida Frances │ │unquestionably an oil │ │Pattee. │ │of superior quality. │ │34 Berkeley Street, │ │ │ │ Somerville, Mass. │ │Very truly yours, │ │ │ │Janet M. Hill. │ └──────────────────────┴──────────────────────┴──────────────────────┘
NICELLE OLIVE OIL CO., Props., New York City
Successors to SEVILLE PACKING CO.
STICKNEY & POOR’S
Pure Spices and Mustards
Mustard, pure and full strength, the kind that is always to be relied on, both as a condiment and as a medicine. No artificial colors are used in its preparation.
Ask your grocer
Spice that is pure
and unadulterated, ground by such an improved method that none of its strength is lost in the process. It gives the best results.
STICKNEY & POOR SPICE CO.
FOUNDED 1815
Every good cook knows what to expect from
SQUIRE’S
Kettle Rendered
Pure Leaf Lard
IN USE FOR OVER 60 YEARS
Your grandmother used it, your mother used it, and you should use it if you wish to obtain the best results.
Rendered just as your great grandmother rendered raw leaf before the days of packing houses.
Put up in a plain, old-fashioned tin pail, but as honest and as good as it is old-fashioned and plain.
Recommended by the Boston Cooking School.
Recommended by the Editor of the Boston Cooking School Cook Book.
Recommended by the Editor of the New England Cook Book.
RENDERED ONLY BY
JOHN P. SQUIRE & COMPANY
BOSTON, MASS.
Makers of Squire’s Arlington Sausage and Squire’s High-Grade Hams and Bacon
MADE FROM THE CHOICEST of SELECTED SPRING WHEAT & Guaranteed to be Unbleached
Introduced over twelve years ago, it has held its position as the Highest Grade of Flour ever produced
Sands, Taylor & Wood Co.
Boston and Providence
FLEISCHMANN’S
Compressed YEAST
HAS NO EQUAL
^{The} ^{MODEL} HUB
makes model cooks
The plain, smooth and faultless lines of the
MODEL HUB
EBONY FINISH
Range on the outside are but the index to the splendid working qualities on the inside.
HUB RANGES are perfectly adjusted cookers—great fuel and time savers—thoroughly dependable—and the best cooks and leading cooking schools use them because they are. Why don’t you?
Write us for a copy of “Range Talk, No. 9,” which tells all about the HUB Ranges.
SMITH & ANTHONY CO.
Makers 52–54 Union Street, Boston, Mass.
CHOICE
House Furnishings
FOREIGN and DOMESTIC.
No other house in this country can show such a variety. French Fry Pans; Jelly Sieves; Enamelled, Tin, and Copper Moulds—more than 1200 patterns and different sizes; Soufflé Dishes; Coffee Mills; Pepper Mills; Table Coffee Roasters; Coffee Pots and Machines; Pot-au-feu; Shirred Egg Dishes; Casseroles; Marmites; Salad Forks and Spoons; Salad Washers; Cook’s Knives; Hateletts; Vegetable Cutters; Paste Cutters; Ramikens; Parisien Potato Cutters; Wood Cooking-School Spoons; also, a large variety of English and German Culinary Goods.
We call special attention to our Plate Warmers, to use with charcoal and for register.
English Knife Machines clean from two to eight knives at a time. Also, Knife Boards.
Fireplace Fittings, Andirons, Fenders, Fire Sets, Brushes, and Bellows.
The Original
WATERMAN
Stores
F. A. WALKER & CO.
House Furnishers,
Importers—Wholesalers—Retailers.
Established, 1839.
Catalogues with 3000 illustrations at Store, or mailed on receipt of 20 cents for mailing.
I have sold over a thousand. After a few are sold they sell others.
MRS. G. P. WITHAM,
Waterville, Me.
We have done away with the rolling board and use Magic Covers for bread, cookies, doughnuts, and pastry. I recommend them in the hospitals where I give lessons to the nurses.
FANNIE MERRITT FARMER,
Boston Cooking School.
I find the Covers all you claim; would not do without them. You may send me 25.
L. A. SCATTERGOOD,
Syracuse Model Home and School.
Please send me two dozen and a half Covers. My pupils are very much pleased with them, and a good many want them.
STELLA A. DOWNING, N. E. Cooking School.
Price, 65 Cents, Postpaid.
MAGIC COVERS. WHAT ARE THEY?
The greatest invention of the age! A great saving of time, strength, and material. Neat, durable, and effectual. Every housekeeper should have one. By their use the softest dough can be handled without the slightest possibility of sticking to moulding board or rolling pin. They are guaranteed to be absolutely as represented. One set will last for years. They will save many times their cost in material alone. They are highly recommended by leading cooks and teachers of cooking. Dough cannot stick to Magic Covers.
^{Address}, Magic Cover Co.,
CORRINA, ME.
The Covers are better than I imagined. The very poetry of pastry work.
FRANC BAKER, Morenci, Mich.
I have used the Covers and would not do without them.
ELOISE P. FLORD,
Grace Hospital, Detroit, Mich.
The class has used my covers and the ladies all want them. One trial will sell a Magic Cover. I am sure I can sell five or six dozen.
STELLA A. DODGE,
School of Domestic Science, Erie, Penn.
For
Rolling Pin
and
Bread Board
MISS FARMER’S NEW BOOK
Food & Cookery for the Sick and Convalescent
BY FANNIE MERRITT FARMER
Principal of Miss Farmer’s Cooking School, and author of “The Boston Cooking School Cook Book,” and “Chafing-Dish Possibilities.”
WITH SIXTY ILLUSTRATIONS IN HALF-TONE
A work of exceptional interest and importance is the new book, “Food and Cookery for the Sick and Convalescent,” by Fannie Merritt Farmer, the author of “The Boston Cooking School Cook Book,” etc. It is designed to meet the needs of the trained nurse, the mother, or of any one having care of the sick. The work is the result of years of study along the lines of food and feeding, and contains much scientific knowledge simply given.
The opening chapters are invaluable to those whose duty it is to care for the sick, and of equal importance to those who see in correct feeding the way of preventing much of the illness about us. The chapter on Infant Feeding is an authoritative guide to aid in the development of the baby, and child feeding is considered with like care.
The hundreds of recipes, many of which have their caloric value given, are for the most part individual, thus requiring but a minimum of time for their preparation. Suggestions as to diet in various diseases have not been overlooked. Sixty full-page half-tone illustrations add to the utility and beauty of the book.
12mo. Cloth. $1.50 net. Postpaid, $1.65.
LITTLE, BROWN, AND COMPANY, Publishers
34 Beacon Street, Boston, Mass.
Londonderry
The All ’round Table Water
Never an occasion of dining where Londonderry will not “fit in”—whether on the home table or at the cafe, club or feast.
Pure and healthful, it is the table water recommended by physicians for its Alkaline properties.
Londonderry is used in the best of homes in the making of punches, lemonade, orangeade and other delightful concoctions. Served with grape juice or other temperance drinks, it gives an added touch of enjoyment.
Sparkling (effervescent) in the 3 usual sizes; Still (plain) in half gallon bottles.
Londonderry Lithia Spring Water Co.
Nashua, N. H.
MALT BREAKFAST FOOD
Gives the prudent, economical housekeeper more cereal value for her money than any package cereal. At 15 cents per package (20 cents west of the Rockies) there is the equivalent of over three packages of the ready to eat flaked foods, wheat or corn, and when properly prepared for the table, one package of Malt Breakfast Food will give more single portions than any granular cereal we know of.
Made from the choicest gluten wheat of the north west, Malt Breakfast Food contains all the wheat but the outer coating of bran, combined with a product of Barley Malt, adding a delicious flavor and rendering readily digestible the starch of the wheat.
For Flavor, Food Value and Economy insist upon having
Malt Breakfast Food
Used in and recommended by Miss Farmer’s School of Cookery
THE MALTED CEREALS CO.
BURLINGTON, VERMONT
White Mountain Freezer
THE TRIPLE MOTION ICE-CREAM FREEZER
Makes perfect ice-creams and sherbets in a very few minutes, as well as an unlimited variety of delicious frozen fruits, puddings, and chilled dainties at a very trifling cost. It will surprise you to learn the great extent of “White Mountain” usefulness. Send for our new recipe book, “Frozen Dainties,” which tells everything you need to know about the making of the most delicious desserts and gives about one hundred recipes.
THE WHITE MOUNTAIN FREEZER CO.
NASHUA, N. H.
BELL’S SEASONING
Acknowledged by all to be 40 Years the original favorite. Imitated by many; equalled by none for delicately Flavoring Dressings for Poultry, Game, Meats, Fish, Oysters, etc.
1876, J. B. Wistar, Grand Central Hotel, New York City, wrote: “I have been over-pursuaded to try other makes. In every instance have been obliged to either return or throw it away and fall back on the old reliable, BELL’S SEASONING.”
1878, A. Ainslee, Tremont House, Boston, wrote: “Unquestionably the most superior article in use.”
THIRTY YEARS LATER
Allen Ainslie, President, Ainslie & Grabow Company, Managers of Hotel Lenox, Hotel Empire, Hotel Tuileries, Boston, Mass., Hotel Titchfield, Port Antonio, Jamaica, New Ocean House, Swampscott, Mass., =writes, January 1st, 1909, as follows=: “I take great pleasure in reminding you that I have constantly used BELL’S SPICED SEASONING in the various hotels which I have conducted since 1876, and I consider it the best article of its kind on the market to-day.”
MOSELEY’S NEW HAVEN HOUSE,
New Haven, Connecticut, September 11, 1878.
“I have used your Poultry Seasoning for the past year, and find it a better Seasoning for all kinds of game, poultry, etc., than any article I have ever used.”
S. H. Moseley.
THIRTY YEARS LATER
Wm. H. Moseley, son of S. H. Moseley, writes: “I wish to add my testimony to that given you by my father in 1878, and to say that we have continued to use your Poultry Seasoning to the exclusion of all others, and find it has been kept up to the high standard of quality referred to by him.”
February 13, 1909, Harvey & Wood, Managers of Hotel Bellevue and Hotel Canterbury, Boston, and Piedmont Hotel, Atlanta, Ga., write: “We are using your BELL’S DRESSING in all of our hotels. We have not used any other for fifteen years, as our cooks prefer it to any other.”
One of Boston’s noted hotel keepers has said, “I would as soon think of discharging my chef, as to do without BELL’S SPICED SEASONING.”
THE WILLIAM G. BELL COMPANY
SOLE MANUFACTURERS
50 COMMERCIAL STREET, BOSTON, MASS.
Purity in grape juice means plain grape juice; that is, juice as you find it in the grape.
Purity is lost by putting in preservatives or by adding coloring matter, or by diluting the juice or by lack of care in any step in manufacture.
Welch’s grape juice is pure. The juice from the grapes we use needs nothing to prevent spoiling, nothing to heighten its color and nothing to enhance its food value.
The grapes are inspected before they are washed, washed before they are stemmed and stemmed before they are pressed.
They are the choicest Concords grown in the famous Chautauqua vineyards. We have learned how to transfer the juice from the luscious clusters to the bottle unchanged in any way.
If your dealer doesn’t keep Welch’s, send $3.00 for trial dozen pints, express prepaid east of Omaha. Booklet of forty delicious ways of using Welch’s Grape Juice free. Sample 3–oz. bottle by mail, 10c.
THE WELCH GRAPE JUICE CO., WESTFIELD, N. Y.
What Users Think of Wheatena
“We are all very fond of it. When I cook any other cereal the children say ‘Cook Wheatena, Mamma, I like that best.’”
“It is quite satisfactory; we use it regularly, and like it better than any other. While others may please at first, they do not wear as well.”
“The children all enjoy Wheatena very much, and always call for ‘second helps.’ The cook had difficulty at first in making enough for the young people. Like Oliver Twist they always called for ‘more.’”
“I am much happier when I use it than at other times.”
“My boy does not care for any cooked cereal but Wheatena. I find he is better satisfied after a breakfast of it, and does not ask for something before lunch.”
“It will give you more good, strong food for the size package than any other cereal on the market. It’s good.”
“I began to use it thirteen years ago when I had my first attack of gastritis, and am using it now. My stomach will not retain anything else during these attacks.”
“I have five children who eat it every morning for breakfast and are always lost without it.”
Wheatena
Price Fifteen Cents at All Grocers
Coffee in air-tight packages, packed automatically, no handling.
All the rich, full flavor of the finest berries kept for you.
That’s Chase & Sanborn’s Coffee.
A hostess who serves Chase & Sanborn’s Tea receives nothing but compliments on its fragrance and delicacy. The sealed, air-tight, screw top canister preserves the original flavor of the most carefully selected teas sold to-day.
FOR SALE BY LEADING GROCERS EVERYWHERE
1. P. 132, changed “⅓ flour” to “⅓ cup flour”. 2. P. 404, changed “½ grated nutmeg” to “½ teaspoon grated nutmeg”. 3. Silently corrected typographical errors and variations in spelling. 4. Archaic, non-standard, and uncertain spellings retained as printed. 5. Enclosed italics font in underscores. 6. Enclosed bold font in equals. 7. Superscripts are denoted by a caret before a single superscript character or a series of superscripted characters enclosed in curly braces, e.g. M^r. or M^{ister}. 8. Subscripts are denoted by an underscore before a series of subscripted characters enclosed in curly braces, e.g. H_O.
