8 edition of The Boston cooking-school cook book found in the catalog.
|Statement||by Fannie Merritt Farmer.|
|LC Classifications||TX715 .F225|
|The Physical Object|
|Pagination||xxx, 599,  p. :|
|Number of Pages||599|
|LC Control Number||00003336|
Water is boiled for two purposes : first, cooking of itself to destroy organic impurities ; second, for cooking foods. By Smoking. The intense heat of fat hardens the albumen, thus forming a coating which prevents food from " soaking fat. This is a point that should be impressed on the mind of the cook.
Use for crumbing dried bread crumbs which have been rolled and sifted, or soft stale bread broken in pieces and forced through a colander. If you like to cook or bake, get a copy of this. Slowly boiling water has the same temperature as rapidly boiling water, consequently is able to do the same work, a fact often forgotten by the cook, who is too apt " to wood " the fire that water may boil vigorously. Dearborn's death in A blue flame will soon appear, which is the gas CO in the coal burning to carbon dioxide CO2when the blue flame changes to a white flame ; then the oven- damper should be closed.
Books and a love of reading were a big factor in our getting together on a serious level. Best tub butter, fine granulated sugar, fresh eggs, and pastry flour are essentials for good cake. That narrows my edition to or There are two kinds of coal: Anthracite, or hard coal. Currants bought in bulk need thorough cleaning. For boning, a small sharp knife with pointed blade is essential.
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It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats.
The crumbs should be taken on a board ; food to be fried should be first rolled in crumbs care being taken that all parts are covered with crumbsthen dipped in egg mixture equal care being taken to cover all partsthen rolled in crumbs again ; after the last crumbing remove food to a place on the board where The Boston cooking-school cook book book are no crumbs, and shake off some of the outer ones which make coating too thick.
I really like this quote. Examples : salt codfish, beef, pork, tripe, etc. Go forth. By Canning. Tender meats and fish may be cooked in this The Boston cooking-school cook book book.
Turn grate back into place, remove the covers over fire-box, and cover grate with pieces of paper twisted in centre and left The Boston cooking-school cook book book at the ends.
Never allow the fire-box to be more than three-fourths filled. By Refrigeration. Before attempting to mix cake, study How to Measure p.
The fact that I could outlast my then-girlfriend at the used book store was a HUGE plus in my favor, let me tell you. There is also a cheeky which, when open, cools the fire and saves heat, but should always be closed except when used for this purpose.
Coarse granulated sugar, bought by so many, if used in cake making, gives a coarse texture and hard crust. These recipes produced a relatively mild and cake-like brownie. In baking cake, divide the time required into quarters. These rules apply to a mixture where baking powder is not employed.
A tablespoonful is measured level. From beverages to meats to veggies to desserts to pastries to pickles to canning and… Great care must be taken that too much is not put into the fat at one time, not only because it lowers the temperature of the fat, but because it causes it to bubble and go over the sides of the kettle.
Pans may be lined with paper. To Frost Cake. With butter. Each of the editions had revisions, for instance, the version that I found digitized online is noted as revised in Rules for Testing Fat for Frying.
Example : Beef a la mode. To measure tea or table spoonfuls, dip the spoon in the ingredient, fill, lift, and level with a knife, the sharp edge of knife being toward tip of spoon. Just get to the damn book review already…… Ok, well….
Inmany ways of preserving foods were used, including refrigeration, canning, sugar, drying, evaporation, salting, smoking, pickling, and packing in oil.The Boston Cooking-School Cook Book by Farmer, Fannie Merritt and a great selection of related books, art and collectibles available now at 42comusa.com New Listing THE ORIGINAL BOSTON COOKING SCHOOL COOK BOOK by FANNIE MERRITT FARMER.
4 out of 5 stars. 1 product rating 1 product ratings - THE ORIGINAL BOSTON COOKING SCHOOL COOK BOOK by FANNIE MERRITT FARMER. $ Subject: Cooking. Free shipping. Language: English. 6 pre-owned from $ Home» Books» The Boston cooking-school cook book Farmer, Fannie Merritt ; Boston Cooking School (Boston, Mass.) Little, Brown, and company, Boston, [c].Editions for The Boston Cooking-School Cook Book: (Hardcover published in ), (Hardcover published in ), (Hardcover pub.Being a classic, over years old, The Boston Cooking-School Cook Book is still available in reprints and as "The Original Fannie Farmer Cookbook".
I have included an image of the original inscription: "Presented to my wife, as a token of my affection, on our First .The Boston Cooking-School Cook Book: Fannie Ebook This classic American cooking reference includes 1, recipes, including everything from “after-dinner coffee”—which Farmer notes is beneficial for a stomach “overtaxed by a hearty meal”—to “Zigaras à la Russe,” an elegant puff-pastry dish.