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Page 16
A SELECTION FROM SOME OF THE MANY NOTICES BY THE PRESS.
"Mrs. Lincoln, nothing daunted by the legion of cook-books already in
existence, thinks there is room for one more. Her handsome and
serviceable-looking volume seems to contain everything essential to a
complete understanding of the culinary art. The Introduction of
thirty-five pages discusses such subjects as cooking in general, fire,
fuel, management of a stove, the various processes of boiling, stewing,
baking, frying, roasting, and broiling, with full explanation of the
chemical theory underlying each and distinguishing them; also hints on
measuring and mixing, with tables of weights, measures, and proportions;
of time in cooking various articles, and of average cost of material.
One who can learn nothing from this very instructive Introduction must
be well-informed indeed. Following this comes an elaborate and
exhaustive chapter on bread-making in all its steps and phases. To this
important topic some seventy pages are devoted. And so on through the
whole range of viands. Exactness, plainness, thoroughness, seem to
characterize all the author's teachings. No point is neglected, and
directions are given for both necessary and luxurious dishes. There are
chapters on cooking for invalids, the dining-room, care of kitchen
utensils, etc. There is also a valuable outline of study for teachers
taking up the chemical properties of food, and the physiological
functions of digestion, absorption, nutrition, etc. Add the
miscellaneous questions for examination, the topics and illustrations
for lectures on cookery, list of utensils needed in a cooking-school, an
explanation of foreign terms used in cookery, a classified and an
alphabetical index,--and you have what must be considered as complete a
work of its kind as has yet appeared."--_Mirror, Springfield, Ill_.
"In answer to the question, 'What does cookery mean?' Mr. Ruskin says:
'It means the knowledge of Circe and Medea, and of Calypso and of Helen,
and of Rebekah and of all the Queens of Sheba. It means knowledge of all
fruits and balms and spices, and of all that is healing and sweet in
fields and groves, and savory to meals; it means carefulness and
inventiveness, and readiness of appliances; it means the economy of your
great-grandmothers and the science of modern chemistry; it means much
tasting and no wasting; it means English thoroughness, and French art,
and American hospitality.' It is not extravagant to say that as far as
these mythological, biblical, and practical requirements can be met by
one weak woman, they are met by Mrs. Lincoln. And to the varied and
extensive range of knowledge she adds an acquaintance with Milton and
with Confucius, as shown by the apt quotations on her titlepage. The
book is intended to satisfy the needs and wants of the experienced
housekeeper, the tyro, and of the teacher in a cooking-school. In its
receipts, in its tables of time and proportion, in its clear and minute
directions about every detail of kitchen and dining-room, it has left
unanswered few questions which may suggest themselves to the most or the
least intelligent."--_The Nation_.
"Mrs. Lincoln's 'Boston Cook-Book' is no mere amateur compilation, much
less an _omnium gatherum_ of receipts. Its title does scant justice to
it, for it is not so much a cook-book as a dietetic and culinary
cyclop�dia. Mrs. Lincoln is a lady of culture and practical tastes, who
has made the fine art of _cuisine_ the subject of professional study and
teaching. In this book she has shown her literary skill and
intelligence, as well as her expertness as a practical cook and teacher
of cookery. It is full of interest and instruction for any one, though
one should never handle a skillet or know the feeling of dough. Nothing
in the way of explanation is left unsaid. And for a young housekeeper,
it is a complete outfit for the culinary department of her duties and
domain. There are many excellent side-hints as to the nature, history,
and hygiene of food, which are not often found in such books; and the
Indexes are of the completest and most useful kind. We find ourselves
quite enthusiastic over the work, and feel like saying to the
accomplished authoress, 'Many daughters have done virtuously, but thou
excellest them all.'"--_Rev. Dr. Zabriskie, in Christian Intelligencer_.
"Among all the cook-books, Mrs. D.A. Lincoln's 'Boston Cook-Book' will
certainly take its place as one of the very best. It is published and
arranged in a very convenient and attractive form, and the style in
which it is written has a certain literary quality which will tempt
those who are not interested in recipes and cooking to peruse its pages.
The recipes are practical, and give just those facts which are generally
omitted from books of this sort, to the discouragement of the
housekeeper, and frequently to the lamentable disaster and failure of
her plans. Mrs. Lincoln has laid a large number of people under
obligation, and puts into her book a large amount of general experience
in the difficult and delicate art of cooking. The book is admirably
arranged, and is supplied with the most perfect indexes we have ever
seen in any work of the kind"--_The Christian Union_.
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