3 edition of The Boston cooking-school cook book found in the catalog.
|Statement||by Fannie Merritt Farmer.|
|Contributions||Perkins, Wilma Lord, 1897-|
|The Physical Object|
|Pagination||xiv, 830 p. :|
|Number of Pages||830|
All fried food on removal from fat should be drained on brown paper. If cake feels firm to touch and follows finger back into place, it is safe to remove it from the oven. The meat is placed in a pan with a small quantity of stock or water, vegetables carrot, turnip, celery, and union cut in pieces, salt, pepper, and sweet herbs. And the pies were delicious, of course. Fruit, when added to cake, is usually floured to prevent its settling to the bottom. If these rules are not followed, ashes will fly over the room.
These repeated motions are alternated until thorough blending is accomplished. A teaspoonful is measured level. Underneath the fire-box is a space which extends from the grate to a pan for receiving ashes. Meat so prepared should be cooked in an oven at low uniform temperature for a long time. Avoid overheating bowl, as butter will become oily rather than creamy. THE mixing and baking of cake requires more care and judgment than any other branch of cookery; notwithstanding, it seems the one most frequently attempted by the inexperienced.
If a light fruit cake is made, fruit added in this way discolors the loaf. Borax and salicylic acid, when employed, should be used sparingly. The intense heat of fat hardens the albumen, thus forming a coating which prevents food from " soaking fat. The Cookery chapter continues ways of cooking, such as boiling, broiling, baking, braising, and frying.
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Lincoln served as principal until January,when a death in her family necessitated her resignation. Each of the editions had revisions, for instance, the version that I found digitized online is noted as revised in And more.
Some refuse to believe this, and insist upon keeping dampers open until most of the heat has escaped into the chimney. The Cookery chapter continues ways of cooking, such as boiling, broiling, baking, braising, and frying. Examples : fruit-juices and condensed milk.
Now I almost never mention my cancer in these forums. It is sometimes forgotten that oxygen is necessary to keep a fire burning. By Smoking. Add yolks of eggs or whole eggs beaten until light, liquid, and flour mixed and sifted with baking powder; or liquid and flour may be added alternately.
By Freezing. Thus a skill has now been passed down, and we may just have a pastry chef in the family. The thing is….
It is not fat that boils, but water which fat has received from food. After straining lard, that which remains may be salted, pressed, and eaten as a relish, and is called scraps. At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid.
The flavor obtained by broiling is particularly fine ; there is, however, a greater loss of weight in this than in any other way of cooking, as the food thus cooked is exposed to free circulation of air.
With butter. Scrape flesh from second joints and drumsticks, laying it back and drawing off as a glove may be drawn from the hand. When yolks and whites of eggs are beaten separately, whites are usually added at the last, as is the case when whites of eggs alone are used. By Antiseptics.You searched for: boston cook book!
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Create lists, bibliographies and reviews: or Search WorldCat. Find items in libraries near you. Considered the “greatest American cookbook,” Fannie Merritt Farmer’s Boston Cooking-School Cook Book, published over a century ago, was acclaimed for a number of atlasbowling.com was the first to use terms now considered standard in American cooking (e.g., a level cupful, teaspoonful, and tablespoonful); it relied on simple directions and showed a hitherto neglected concern for atlasbowling.com: Dover Publications.
InFannie Farmer, a teacher at the Boston Cooking School, wrote her well-organized cookbook in easy to understand language. Women loved this book, which became one of. The Boston Cooking-School Cook Book Fannie Farmer This classic American cooking reference includes 1, recipes, including everything from “after-dinner coffee”—which Farmer notes is beneficial for a stomach “overtaxed by a hearty meal”—to “Zigaras à la Russe,” an elegant puff-pastry dish.