A 576 page facsimile of the first edition of The Boston Cooking-School Cook Book. Contents include Food (water, salts, starch, sugar, fats & oils); Cookery (how to build a fire, how to bone a bird, ways of preserving); Beverages; Fruit drinks; Bread & bread making; Biscuits, breakfast cakes & shortcakes, batters, sponges & doughs, Griddle cakes; Cereals; Eggs; Soups; Soup garnishings & force-meats; Fish; Shellfish; Salt fish; Beef; Lamb & mutton; Veal; Sweetbreads; Pork; Poultry & game; Fish & meat sauces; Vegetables; Potatoes; Salad dressings & salads; Batters & fritters; Hot puddings; Pudding sauces; Cold desserts; Ices, ice creams & other frozen desserts; Pastry desserts; Pies; Meringues; Gingerbreads, cookies & wafers; Cake fillings & frostings; Fancy cakes & confections; Sandwiches & canapEs; Recipes for the chafing-dish; Cooking, preserving & canning fruits; Recipes especially prepared for the sick; Helpful hints to the young housekeeper; menus; utensils. Last 18 pages have advertisements. Hard cover.