Original Boston Cookbook
Abstract: Background information on food composition and types, methods of cookery and measurement combined with types of food preparations introduce the ensuing recipes. Breads, griddle cakes, soups, eggs cereals, meats, fish, poultry, vegetables, desserts, salads, and beverages are presented in numerous, creative ways. Many recipes prepared especially for the sick can be found, along with those on preserving and canning. Menu planning, tips for the novice housekeeper, and a glossary conclude this culinary volume originally published in 1896. (jdb).