The Boston Cooking-School Cook Book | by Fannie Merritt Farmer

Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. 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. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies - loaf givers. - Ruskin.

By Fannie Merritt Farmer, Author Of "A New Book Of Cookery," "Chafing-Dish Possibilities," and "Food and Cookery For The Sick and Convalescent "

Revised Edition With Additional Chapters On The Cold Pack Method Of Canning, On The Drying Of Fruits and Vegetables, and On Food Values With Over 133 Half-Tone Illustrations

To Mrs. William B. Sewall,

In appreciation of her helpful encouragement and untiring efforts in promoting the work of scientific cookery, which means the elevation of the human race,this book is affectionately dedicated by the Author.