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Page 17
"Mrs. Lincoln has written a cook-book; really written one, not made
merely a compilation of receipts,--that sort of mechanical work any one
can do who has patience enough to search for the rules, and system
enough to arrange them. Mrs. Lincoln's book is written out of the
experience of life, both as a housekeeper and a teacher. Her long
experience as principal of the Boston Cooking-School has enabled her to
find out just what it is that people most want and need to know. I have
no hesitation in recommending Mrs. Lincoln's as the best cook-book, in
all respects, of any I have seen. It is exactly fitted for use as a
family authority, in that it is the work, not of a theorizer, but of a
woman who knows what she is talking about. It is the very common-sense
of the science of cookery."--_Extracts from Sallie Joy White's letters
in Philadelphia and Portland papers_.
"Mrs. Lincoln's 'Boston Cook-Book' is a characteristically American, not
to say Yankee, production. Boston productions are nothing if not
profound, and even this cookery manual must begin with a definition, a
pinch of philology, and the culinary chemistry of heat, cold, water,
air, and drying.... But a touch of the blue-stocking has never been
harmful to cookery. This book is as deft as it is fundamental. It is so
perfectly and generously up to everything culinary, that it cannot help
spilling over a little into sciences and philosophy. It is the trimmest,
best arranged, best illustrated, most intelligible, manual of cookery as
a high art, and as an economic art, that has appeared."--_Independent_.
"It is a pleasure to be able to give a man or a book unqualified praise.
We have no fear in saying that Mrs. Lincoln's work is the best and most
practical cook-book of its kind that has ever appeared. It does not
emanate from the _chef_ of some queen's or nobleman's _cuisine_, but it
tells in the most simple and practical and exact way those little things
which women ought to know, but have generally to learn by sad experience.
It is a book which ought to be in every household."--_Philadelphia Press_.
"The 'Boston Cook-Book' has a special recommendation. The author, Mrs.
Lincoln, was early trained to a love for all household work. That
precious experience is a thing for which a cooking-school is no manner
of substitute, while it is just the thing for professional training to
build upon, widen, and correct. Mrs. Lincoln's book is practical, and
though there is much of theory, it gives proof of being based less upon
theory and much upon experiment. The book is handsomely gotten up, and
will ere long attest its usefulness in better food better prepared, and
therefore better digested, in many homes."--_Leader_.
"It is the embodiment of the actual experience and observation of a
woman who has learned and employed superior domestic methods. It is the
outcome of Mrs. Lincoln's conscientious and successful labors for the
development of practical cooking. It is to be recommended for its
usefulness in point of receipts of moderate cost and quantity, in its
variety, its comprehensiveness, and for the excellence of its
typographical form."--_Boston Transcript_.
"The instruction given by Mrs. Lincoln at the Boston Cooking-School is
so widely and favorably known for its thoroughness and attention to
scientific and economical principles, that a cook-book embodying these
ideas and principles will be considered a great gain to the housekeeping
department. In care and excellence, her book illustrates the modern
advance in home cooking."--_Boston Journal_.
"The book needs no other _raison d'�tre_ than its own excellence. Every
housekeeper in the land would be fortunate to have upon her shelf a copy
of Mrs. Lincoln's work."--_Boston Courier_.
"Mrs. Lincoln's book contains in one volume what most other cook-books
contain in three; and its directions are always terse and to the point.
It is a thoroughly practical book, and teaches us all how to live well
and wisely every day in the year."--_The Beacon_.
"The most valuable feature of Mrs. Lincoln's Cook-Book is, without
doubt, the application of scientific knowledge to the culinary art. Mrs.
Lincoln has the gift of teaching, and its use in this connection is
worthy of the warmest commendation. She has made the necessary
explanations in a very lucid and succinct manner. To the thousands of
intelligent housekeepers who recognize the importance of the art of the
kitchen, this book will be a boon."--_Eclectic_.
"The book, although at first sight it seems no larger than other
cook-books, has over five hundred pages, and takes up the minutest
details of housekeeping. Having examined all the standard cook-books now
in the market, this seems superior to all. There is so much in this that
is not found in other cook-books, that it is equal to a small library in
itself."--_Extracts from Anna Barrow's letters in Oxford and Portland
papers_.
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