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Boston Cooking-School Cook Book
Boston Cooking-School Cook Book
Fannie Merritt Farmer, American culinary expert whose Boston Cooking-School Cook Book (1857-1915)
This ebook presents «Boston Cooking-School Cook Book», from Fannie Merritt Farmer. A dynamic table of contents enables to jump directly to the chapter selected.
Table of Contents
- About This Book
- Preface
- Food
- Cookery
- Beverages
- Bread And Bread Making
- Biscuits, Breakfast Cakes, And Shortcakes
- Cereals
- Eggs
- Soups
- Soups Without Stock
- Soup Garnishings And Force-meats
- Fish
- Beef
- Lamb And Mutton
- Veal
- Sweetbreads
- Pork
- Poultry And Game
- Fish And Meat Sauces
- Vegetables
- Potatoes
- Salads And Salad Dressings
- Entrées
- Hot Puddings
- Pudding Sauces
- Cold Desserts
- Ices, Ice Creams, And Other Frozen Desserts
- Pastry
- Pies
- Pastry Desserts
- Gingerbreads, Cookies, And Wafers
- Cake
- Cake Fillings And Frostings
- Fancy Cakes And Confections
- Sandwiches And Canapès
- Recipes For The Chafing-dish
- Fruits - Fresh And Cooked
- Jellies, Jams, And Marmalades
- The Canning Of Fruits And Vegetables By The Open Kettle Method
- The Drying Of Fruits And Vegetables
- Helpful Hints For The Young Housekeeper
- Food Values
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