The Boston Cooking-School Cook Book

Fannie Farmer, who was born in 1857, suffered a paralytic stroke in her teenage years that forced her to give up her formal education at the time.  She eventually found an interest in nutrition and cooking.  She enrolled at the Boston Cooking School and did so well that she joined the staff, eventually becoming head of the school. She is still an important and recognized figure in the study of American cookery. The Boston Cooking-School Cook Book includes recipes, nutritional information on common ingredients, tips about party-planning, housekeeping advice, and even health and safety information.  This 1919 edition, thought to be the last one written solely by Fannie Farmer herself, features more than 130 illustrations of recipes, table decorations, and utensils. Our copy was previously owned by Florence E. Sparks, who added some handwritten recipes on the endpages and tucked some loose recipes inside.