Cooking is fun! That's what the junior miss will say when she tries the savory recipes in this book designed for youngsters ten and over (adults not permitted—unless it's dad when mother is away).  All of the years of experience which have gone into mother's favorite cookbook have been used here by the same author who has brought The Boston Cooking-School Cook Book up to date three times.

What fun there is in the simple yet tasty dishes found here!  The directions are so plain, so clear, that no one will have trouble in following them—and all unnecessary pots and pans have been eliminated.  The first chapter is devoted entirely to the basic rules of good cooking, with cooking terms, tricks of the trade, labor-saving devices described in detail, and tables of equivalent measurements and oven heats listed for easy reference.  Then follow about 120 basic recipes with their variations—covering beverages, breads, soups, sacues, main dishes, potatoes, rice and macaroni, vegetables, salads, desserts, cookies, cakes, frosting, sandwiches and candies.

Nothing is taken for granted and nothing is included that cannot be done by the young cook unassisted. The recipes have been chosen because of their simplicity and usefulness and because they can be prepared on any kind of stove.  Inexpensive ingredients are used.  There is a Table of Contents, a list of recipes on each chapter heading, and the whole is profusely illustrated with half-title illustrations for each chapter and many smaller illustrations of utensils, foods, and cooking processes in the text.

Since 1929 the responsibility for preserving the original soundess of the Boston Cooking-School Cook Book has been in the hands of Fannie Farmer's niece-in-law who is now responsible for this book which will perhaps hold an equal place in its field.

As a gift to daughter, niece, young friend—or even little brother—Fannie Farmer Junior will bring hours of instructive pleasure, and possibly less work for mother. 

From the dust jacket