Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fannie Farmer, with her methods based in the qchemistry and philosophy of food.q The Boston Cook Book, published in 1883, became a standard in American kitchens and was also widely used in cooking classrooms. Specific instruction in the basics of technique, kitchen set-up, and preparation insured that young and/or inexperienced cooks would have great success with Mrs. Lincoln's recipes.EGGS. Whatever else you may economize in, do not limit your family in respect to eggs. They are nutritious, and even at ... is ordinarily called hard- boiled eggs ; but it means the frequent use of them in any of the simple forms of boiling, baking, anbsp;...
|Title||:||Mrs. Lincoln's Boston Cook Book|
|Author||:||Mary J. Lincoln|
|Publisher||:||Applewood Books - 2008-10-01|