Description: "The Boston Cook Book" - What to do and What Not to do in Cooking by Mrs. Mary J. Lincoln. 1902; Little, Brown, and Company; Boston. Illustrated. "Revised Edition" with over 250 additional recipes. The contents are as follows: Bread and Bread Making; Receipts for Yeast and Bread; Raised Biscuit, Rolls, etc.; Stale Bread, Toast, etc.; Soda Biscuit, Muffins, Gems, etc.; Waffles and Griddle-Cakes; Fried Muffins, Fritters, Doughnuts, etc.; Oatmeal and Other Grains; Beverages; Soup and Stock; Soup without Stock; Fish; Shell Fish; Meat and Fish Sauces; Eggs; Meat; Beef; Mutton and Lamb; Veal; Pork; Poultry and Game; Entrees and Meat Rechauffe; Sundries; Vegetables; Rice and Macaroni; Salads; Pastry and Pies; Pudding Sauces; Hot Puddings; Custards, Jellies, and Creams; Ice-Cream and Sherbet; Cake; Fruit; Cooking for INvalids; Miscellaneous Hints; The Dining-Room; The Care of Kitchen Utensils; An Outline of Study for Teachers; Additional Recipes; Explanation of Terms used in Cookery; Alphabetical Index.
Price: 45 USD
Location: Merrimack, New Hampshire
End Time: 2024-11-06T19:41:37.000Z
Shipping Cost: 5.38 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 60 Days
Refund will be given as: Money Back
Binding: Hardcover
Place of Publication: Boston
Language: English
Special Attributes: Illustrated
Author: Mary J. Lincoln
Publisher: Little, Brown, and Company
Topic: Basic, General Cooking
Country/Region of Manufacture: United States
Subject: Cooking
Original/Facsimile: Original
Year Printed: 1901
