The Boston Cooking School Cookbook (1918)

Etext of the Boston Cooking School Cook BookBy Fannie Merritt FarmerBoston: Little, Brown and Company1918ToMrs. William B. Sewell,In Appreciation of Her Helpful EncouragementAndUntiring Efforts in Promoting the Work ofScientific Cookery, Which Means theElevation of the Human Race,This Book Is Affectionately DedicatedBy the AuthorContentsPrefaceFoodCookeryBeveragesBread and Bread MakingBiscuits, Breakfast Cakes, and ShortcakesCerealsEggsSoupsSoups Without StockSoup Garnishings and Force-meatsFishBeefLamb and MuttonVealSweetbreadsPorkPoultry and GameFish and Meat SaucesVegetablesPotatoesSalads and Salad DressingsEntreesHot PuddingsPudding SaucesCold DessertsIces, Ice Creams, and Other Frozen DessertsPastryPiesPastry DessertsGingerbreads, Cookies, and WafersCakeCake Fillings and FrostingsFancy Cakes and ConfectionsSandwiches and Canap SRecipes for the Chafing-dishFruits: Fresh and CookedJellies, Jams, and MarmaladesThe Canning of Fruits and Vegetables by theOpen Kettle Method(Used Principally for Fruits)

The Drying of Fruits and VegetablesHelpful Hints for the Young HousekeeperSuitable Combinations for ServingFood ValuesPrefaceCookery means the knowledge of Medea and of Circe and ofHelen and of the Queen of Sheba. It means the knowledge of allherbs and fruits and balms and spices, and all that is healing andsweet in the fields and groves and savory in meats. It meanscarefulness and inventiveness and willingness and readiness ofappliances. It means the economy of your grandmothers and thescience of the modern chemist; it means much testing and nowasting; it means English thoroughness and French art andArabian hospitality; and, in fine, it means that you are to beperfectly and always ladies loaf givers. RUSKIN."BUT for life the universe were nothing; and all that has liferequires nourishment."With the progress of knowledge the needs of the human body havenot been forgotten. During the last decade much time has beengiven by scientists to the study of foods and their dietetic value,and it is a subject which rightfully should demand muchconsideration from all. I certainly feel that the time is not fardistant when a knowledge of the principles of diet will be anessential part of one's education. Then mankind will eat to live,will be able to do better mental and physical work, and diseasewill be less frequent.At the earnest solicitation of educators, pupils, and friends, I havebeen urged to prepare this book, and I trust it may be a help tomany who need its aid. It is my wish that it may not only be lookedupon as a compilation of tried and tested recipes, but that it mayawaken an interest through its condensed scientific knowledgewhich will lead to deeper thought and broader study of what to eat.Chapter I. FOOD.FOOD is anything which nourishes the body. From fifteen totwenty elements enter into the composition of the body, of whichthe following thirteen are considered: oxygen, 621/2 % carbon,211/2 % hydrogen, 10%; nitrogen, 3%; calcium, phosphorus,potassium, sulphur, chlorine, sodium, magnesium, iron, andfluorine the remaining 3%.Food is necessary for growth, repair, and energy; therefore theelements composing the body must be found in the food. Thethirteen elements named are formed into chemical compounds bythe vegetable and animal kingdoms to support the highest order ofbeing, man. All food must undergo chemical change after beingtaken into the body, before it can be utilized by the body; this isthe office of the digestive system.Food is classified as follows:1. Proteins (nitrogenous or albuminous)

2. Carbohydrates (sugar and starch)3. Fats and oils4. Mineral matter5. WaterThe chief office of proteins is to build and repair tissues. Theyfurnish energy, but at greater cost than carbohydrates, fats, andoils. They contain nitrogen, carbon, oxygen, hydrogen, and sulphuror phosphorus, and include all forms of animal foods (exceptingfats and glycogen) and some vegetable foods. Examples: milk,cheese, eggs, meat, fish, cereals, peas, beans, and lentils. Theprincipal constituent of protein food is albumen. Albumen asfound in food takes different names, but has the same chemicalcomposition; as, albumen in eggs, fibrin in meat, casein in milkand cheese, vegetable casein or legumen in peas, beans, andlentils; and gluten in wheat. To this same class belongs gelatin.The chief office of the carbohydrates is to furnish energy andmaintain heat. They contain carbon, hydrogen, and oxygen, andinclude foods containing starch and sugar. Examples: vegetables,fruits, cereals, sugars, and gums.The chief office of fats and oils is to furnish energy and heat.Examples: butter, cream, fat of meat, fish, cereals, nuts, and theberry of the olive-tree. Fats and carbohydrates are stored as theadipose tissues of the body.The chief office of mineral matter is to furnish the necessary saltswhich are found in all animal and vegetable foods. Examples:sodium chloride (common salt); carbonates, sulphates andphosphates of sodium, potassium, and magnesium; besidescalcium phosphates and iron.Water constitutes about two-thirds the weight of the body, and is inall tissues and fluids; therefore its abundant use is necessary. Oneof the greatest errors in diet is neglect to take enough water; whileit is found in all animal and vegetable food, the amount isinsufficient.Vitamines, growth-promoting substances, are essential especiallyfor children. They are found in milk, butter, egg yolks, greenleaves, etc.CORRECT PROPORTIONS OF FOODAge, weight, sex, occupation, climate, and season must determinethe diet of a person in normal condition.Liquid food (milk or milk in preparation with the various preparedfoods on the market) should constitute the diet of a child for thefirst eighteen months. After the teeth appear, by which timeferments have been developed for the digestion of starchy foods,entire wheat bread, baked potatoes, cereals, meat broths, andoccasionally boiled eggs may be given. If mothers would use Dr.Johnson's Educators in place of the various sweet crackers,children would be as well pleased and better nourished; with aglass of milk they form a supper suited to the needs of little ones,and experience has shown that children seldom tire of them. The