As the years went by and her cooking methods and recipes became more and more widely known, Miss Farmer was urged to publish a book which could be used by people she could not teach personally.  That was the beginning of the Boston Cooking-School Cook Book, and it proved Fannie Farmer's point - that a carefully written recipe can be followed successfully, even by a person who has never cooked before. Wilma Lord Perkins

{HISTORY}

Fannie Merrit Farmer (1857-1915), the famed nutritionist, cookbook author and teacher at The Boston Cooking School was nothing but thorough in the recipes that she shared. She not only created the standard American measuring system for the kitchen but Fannie also taught generations of home cooks how to approach and prepare food to obtain delicious, successful results every time. Needless to say, Fannie's recipes, instruction, and methods of cooking became so popular, that she still remains, over 100 years later, a beloved figure in kitchens around the world. 

That legacy and continuous recognition is thanks to Wilma Lord Perkins (1897-1976) - the niece-in-law of Fannie Farmer who carried on Fannie's legacy after her death. Revising Fannie's cookbooks seven times over the course of the 20th century, Wilma's efforts helped keep the spirit of Fannie and her wonderful recipes relevant as kitchens and cooking methods changed throughout the decades.

In 1942, Wilma published The Fannie Farmer Junior Cook Book, a slim prequel meant for young cooks before they tackled the more challenging and diverse recipes in the bigger  Boston Cooking School Cook Book. Like a study-at-home kitchen class, this Junior book, pulls together basic recipes, nutrition, and cooking methods to teach kids the founding principles of good cooking and aims to instill confidence so that cooking and kitchen work becomes not a drudgery but a joy and an adventure for a lifetime. 

Full of great recipes for the new cook, this 1957 revision of the original 1942 edition contains lots of introductory kid-friendly foods like grilled cheese sandwiches, from scratch homemade hot chocolate, pudding, mashed potatoes, etc but it also contains more sophisticated recipes with nuanced flavors like French Onion Soup, Gingerbread, Chocolate Cake with Fluffy Sauce, Cornell Milk Shake, Mexican Chocolate, Sausage Stuffed Apples and Homemade Tomato Sauce. Cooking techniques also run the gamut from very basic like how to make buttered toast to more challenging activities like how to poach eggs, how to cook on an open outdoor grill, and how to make a jellied aspic salad.

Suggested menus give kids confidence to entertain their friends or family with a complete homemade meal from start to finish including dessert, tea and coffee. Chapters on nutrition, kitchen cleaning advice, and basic cooking techniques round out all the rudimentary information that any aspiring cook would need to know.

Delightfully illustrated by Martha Powell Setchell, it's important to note that Wilma does not treat the efforts of kids or their desire to cook in any sort of cutesy way.   Although the tone is fun and encouraging, just like Fannie presented her information, this Junior Cookbook is for the serious young cook who truly wants to learn the art of preparing good food. 

{SPECIAL FEATURES}

- 1957 Edition, 11th Printing

- 179 pages

- Interesting recipes include Stretched Molasses Candy, Cape Cod Cookies, Boston Favorite Cake, Cream Puffs, Denver Chocolate Pudding, Pancakes on the Outdoor Grill, Meat Loaf, Baked Hash, English Muffin Pizzas, Spanish Rice, etc.

- In addition to the recipes there are also a few serving suggestions that teach the art of food presentation and styling like Sally Salad ( a fresh vegetable and chopped egg salad that resembles a doll) and Bunny Salad ( a canned fruit and nut salad that resembles a rabbit) 

{CONDITION}

In lovely vintage condition. This book is very clean inside and out and contains no cooking spots or stains. A Christmas gift inscription is written in pen on the inside front cover dated 1969. The spine is tight and all pages are intact.

{SIZE}

Measures 8.5" inches (length) x 6.5" inches (width) x .75" inches (thickness) and weighs 1.2 lbs.