Mrs. Lincoln's Boston Cook Book
What to Do and What Not to Do in Cooking (Classic Reprint)

Excerpt from Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking<br><br>When the "Boston Cook Book" was first published, cooking schools were in their infancy, and some suggestions as to their management were included in its pages. But now, after sixteen years' dissemination of these suggestions, it seems no longer advisable to include them in a cook book. Therefore, in making this first revision of my book I have utilized the pages previously devoted to this subject and to the general index, which is superfluous, as the alphabetical index is so comprehensive, also the blank spaces at the end of some chapters, for about three hundred additional recipes, and this without increasing the size or the price.<br><br>The subject of each section forms the heading of the page.<br><br>Since granulated gelatine and baking powder are now so universally used, the proportions of each are given where needed. Recipes for many new food products are inserted, and many minor changes made in the text.<br><br>This revised edition is not the new book which has been in preparation for some time.<br><br>About the Publisher<br><br>Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com<br><br>This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.