Appledore Cook Book: containing practical receipts for plain and rich cooking (Cooking in America)

As one of the original instructors at the Boston Cooking School, Maria Parloa inspired a generation of chefs with her scientific method of cooking. Her recipes reflect an interest in the chemistry of food. Instruction in the sciences was a key part of her curriculum. Originally published in 1880, The Appledore Cook Book aimed to provide a practical cookbook for ""young housekeepers"" with author-tested recipes that use easier methods and less expensive ingredients than those in other books.
This book has two parts—one for plain, and one for rich cooking. In the First Part will be found minute directions for cooking everything that is within the reach of an ordinary family. In Part Second will be found directions for richer cooking. There is not one receipt in the book which has not been proved to be good. The rules for jellies, charlotte russe, and creams will be found to be worth twice the price of the book. Many of the visitors to the Rockingham House, Portsmouth, N. H., Pavilion Hotel, Wolfborough, N. H., McMillan House, North Conway, N. H., and the Appledore House, Isle of Shoals, will find many dishes with which they expressed themselves pleased while the writer was pastry cook at those houses.