The Boston Cooking-School Cook Book

The Boston Cooking-School Cook Book

by Fannie Merritt Farmer

Paperback

$37.95
View All Available Formats & Editions
Use Standard Shipping. For guaranteed delivery by December 24, use Express or Expedited Shipping.

Product Details

ISBN-13: 9780344076763
Publisher: Franklin Classics Trade Press
Publication date: 10/23/2018
Pages: 622
Product dimensions: 6.14(w) x 9.21(h) x 1.25(d)

Read an Excerpt


CHAPTER III BEVERAGES A BEVERAGE is any drink. Water is the beverage 2 provided for man by Nature. Water is an essential to life. All beverages contain a large percentage of water, therefore their uses should be considered: I. To qucnch thirst. IL To introduce water into the circulatory system. III. To regulate body temperature. IV. To assist in carrying off waste. V. To nourish. VI. To stimulate the nervous system and various organs. VII. For medicinal purposes Freshly boiled water should be used for making hot beverages ; freshly drawn water for making cold beverages. Tea is used by more than one-half the human race; and, although the United States is not a tea-drinking country, one and one-half pounds are consumed per capita per annum. All tea is grown from one species of shrub, TJiea, the leaves of which constitute the tea of commerce. Climate, elevation, soil, cultivation, and care in picking and curing all go to make up the differences. First-quality tea is made from young, whole leaves. Two kinds of tea are considered: Black tea, made from leaves which have been allowed to ferment before curing. Green tea, made from unfermented leaves artificially colored. The best black tea comes from India and Ceylon. Some familiar brands ate Oolong, Formosa, English Breakfast, Orange Pekoe, and Flowery Pekoe. The last two named, often employed at the " five o'clock tea," command high prices; they are made from the youngest leaves. Orange Pekoe is scented with orange leaves. The best green tea comes from Japan. Some familiar brands are Hyson, Japan, and Gunpowder. From analysis, it has been found that tea is rich in proteid, but taken as an infusion acts as a stimulant rather thanas a nutrient. The nutriment is gained from sugar and milk serv...

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

Boston Cooking-School Cookbook (1917) the Boston Cooking-School Cookbook (1917) 3.2 out of 5 based on 0 ratings. 20 reviews.
Anonymous More than 1 year ago
This HAS been OCR'd. It may be usuable but it seems some numbers are missing. So you will have to guess amounts
Anonymous More than 1 year ago
Very good and delicious recipes
Anonymous More than 1 year ago
I have always loved the F Farmer cookbook however this has strange letters etc
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Bought this edition and only got 112 pages. These pages did not include any real recipes. Can you say, "Rip off?"
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago