The Boston cooking-school cook book

by Fannie Merritt Farmer

Read The Boston cooking-school cook book by Fannie Merritt Farmer online, free: 41 chapters, public domain, on Papyras.

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Contents

1. Preface
2. Chapter I. Food
3. Chapter II. Cookery
4. Chapter III. Beverages
5. Chapter IV. Bread and Bread Making
6. Chapter V. Biscuits, Breakfast Cakes, and Shortcakes
7. Chapter VI. Cereals
8. Chapter VII. Eggs
9. Chapter VIII. Soups
10. Chapter IX. Soups Without Stock
11. Chapter X. Soup Garnishings and Force-Meats
12. Chapter XI. Fish
13. Chapter XII. Beef
14. Chapter XIII. Lamb and Mutton
15. Chapter XIV. Veal
16. Chapter XV. Sweetbreads
17. Chapter XVI. Pork
18. Chapter XVII. Poultry and Game
19. Chapter XVIII. Fish and Meat Sauces
20. Chapter XIX. Vegetables
21. Chapter XX. Potatoes
22. Chapter XXI. Salads and Salad Dressings
23. Chapter XXII. Entrées
24. Chapter XXIII. Hot Puddings
25. Chapter XXIV. Pudding Sauces
26. Chapter XXV. Cold Desserts
27. Chapter XXVI. Ices, Ice Creams, and Other Frozen Desserts
28. Chapter XXVII. Pastry
29. Chapter XXVIII. Pies
30. Chapter XXIX. Pastry Desserts
31. Chapter XXX. Gingerbreads, Cookies, and Wafers
32. Chapter XXXI. Cake
33. Chapter XXXII. Cake Fillings and Frostings
34. Chapter XXXIII. Fancy Cakes and Confections
35. Chapter XXXIV. Sandwiches and Canapés
36. Chapter XXXV. Recipes for the Chafing-Dish
37. Chapter XXXVI. Fruits: Fresh, Preserved, and Canned
38. Chapter XXXVII. Helpful Hints for the Young Housekeeper
39. Chapter XXXVIII. Suitable Combinations for Serving
40. Glossary
41. Miss Farmer’s School of Cookery

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