Books by Fannie Merritt Farmer

This vintage cookery book contains a large collection of old-time recipes using mainly vegetables and potatoes. Full of interesting and innovative recipes, with simple instructions and handy tips, this easy-to-digest and novice-friendly cookbook is highly recommended for modern vegetarians and healthy-eaters. It would make for a great addition to any culinary collection. Contents include: ¿French Artichokes, Vinaigrette Sauce¿, ¿Jerusalem Artichokes¿, ¿Arlington Asparagus¿, ¿Asparagus Mousselaine¿, ¿Lima Beans Fermiére¿, ¿Brussels Sprouts with Celery¿, ¿Brussels Sprouts with Chestnuts¿, ¿Smothered Cabbage¿, ¿Mint Glazed Carrots with Peas¿, etcetera. Many antiquarian texts such as this are becoming increasingly rare and expensive, and it is with this in mind that we are republishing this volume now, in an affordable, modern, high-quality edition. It comes complete with a specially commissioned new introduction on vegetarianism.

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: PART III. COMPANY AND FORMAL DINNERS. COMPANY DINNERS. MENU NO. I. There is an emancipation from the heart in genuine hospitality which cannot be described, but is immediately felt, and puts the stranger at once at his ease.? Washington Irving. Lobster Canapes. Parisienne Soup. Bread Sticks. Stuffed Smelts, Bernaise Sauce. Roast Saddle Of Venison. Sauted Potato Balls. Broiled Tomatoes, Horseradish Hollandaise Sauce. Cheery Mint Sorbet. Pepper And Fruit Salad. Nut Bread Sandwiches. Rice Pudding With Compote Of Oranges. Galettes. Stuffed Raisins. Bonbons. Crackers. Cheese. Noir. n LOBSTER CANAPfiS. Pound lobster meat in a mortar and add an equal quantity of the yolks of hard boiled eggs, mashed and moistened with melted butter. Season highly with salt, cayenne, and French mustard, and moisten with beef extract. Cut stale bread in slices and remove crusts. Cut slices in fancy shapes and saute in butter until delicately browned. Cool, spread with lobster mixture and garnish with rings cut from whites of hard boiled eggs, and finely chopped olives. PARISIENNE SOUP. 4 Ibs. lean beef, cut from 2 tablespoons butter round 1 tablespoon lean raw ham, 2 lbs. marrow bone finely chopped 2 quarts cold water $ cup, each, carrot, turnip, 1 can tomatoes onion and celery, cut in 1 teaspoon peppercorns small pieces. 1 tablespoon salt 2 sprigs parsley bay leaf Wipe meat and cut in inch cubes. Put one-half in kettle with marrow bone, water and tomatoes. Brown remaining half in hot frying pan with some of the marrow from marrow bone, then turn into kettle. Heat slowly to boiling point, and let simmer five hours. Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley and bay leaf. Cook one an...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

When originally published in 1912, Fannie Farmer said in her preface: "With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added... But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a substitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery." This book contains about 860 recipes and numerous illustrations. Fannie Merritt Farmer (1857-1915) was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmer's School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers. She edited The Boston Cooking School Cook Book (1896); 21 editions were published before her death. Out of this grew the Fannie Farmer Cookbook, still being published.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.