A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.\Vhen macaroni is colored, it is done by the use of saffron, not by eggs, as is generally supposed. ... Macaroni is valuable food, as it is very cheap and nutritious; but being deficient in fat, it should be combined with cream, butter, or cheese, to make a perfect food. ... a#39;Many cereal preparations are on the market for making breakfast mushes, put up in one and two pound packages, with directions for cooking.
|Title||:||Original 1896 Boston Cooking-School Cook Book|
|Author||:||Fannie Merritt Farmer|
|Publisher||:||Courier Corporation - 1896|