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21-536: The idea for the school was first proposed by Association member Mrs. Sarah E. Hooper , who had observed the teaching of cookery at London's National School of Cookery, while passing through that city on her return from an extended trip to Australia. She persuaded the Association to authorize $ 100 to launch a similar school in Boston; The Boston Cooking School opened on March 10, 1879, at 158½ Tremont Street. The first teacher

42-690: A collection of recipes,” but a book “which shall also embody enough of physiology, and of the chemistry and philosophy of food, to make every principle intelligible to a child and interesting to the mature mind.” In 1885, following the death of her sister, Mrs. Lincoln resigned from the school. Her interest in the education of young women continued, however. She subsequently taught at the Lasell Seminary (now Lasell College ) in Auburndale, Massachusetts until 1889. During this time, she wrote her second book, The Peerless Cook Book, first published in 1886. At

63-516: A housewife" in Boston. During the late 1870s, David Lincoln's health began to fail and Mary entered domestic service to provide an income. (The Lincolns had no children.) When the Boston Cooking School was founded in the spring of 1879, Mary Lincoln was invited to become its first teacher. As she later recalled, "I refused to consider the proposition, for while I knew that I could cook, I knew nothing about cooking schools. ... The matter

84-550: The United States Sanitary Commission (USSC), a private relief agency created by federal legislation in 1861 to support sick and wounded soldiers. Hooper took an active role in many organizations, including Boston's Women’s Education Association , which focused on the education of women. In the 1870s, as the Women’s Centennial Committee of Massachusetts worked to organize a women's pavilion for

105-542: The "Advisory Committee" of The New England Kitchen Magazine which later became American Kitchen Magazine . An active member of the New England Woman's Press Association she was the culinary editor and wrote the syndicated column “Day to Day” for the magazine. In addition, she wrote for other periodicals, published books, and devised a large number of advertising pamphlets for food and cooking equipment companies. Due to her status and fame, she provided endorsements for

126-766: The 1876 Centennial Exposition to be held in Philadelphia, Hooper was vice-president of its executive committee. According to Mary Johnson Bailey Lincoln , the first principal of the Boston Cooking School : The determining influence in the organization of the Boston Cooking School was the return of Mrs. Sarah E. Hooper from a long sojourn in Australia. She had seen the work at the South Kensington School on her way through London and came home filled with enthusiasm to have similar work in Boston, especially for

147-498: The Boston Cooking School in 1902, and subsequently opened Miss Farmer's School of Cookery, located in Huntington Chambers, 30 Huntington Avenue, Boston. In 1902, the Boston Cooking School became part of Boston's Simmons College . After Fannie Farmer's death in 1915 at the age of 57, her own school continued under the directorship of Alice Bradley until the mid-1940s. Sarah E. Hooper Sarah Emery Hooper (1822–1914)

168-538: The Boston firm of Roberts Brothers in 1884. She later observed, "This was done primarily to meet the need of a textbook for our pupils and save the copying of recipes ..." It was one of the first American cook books to provide scientific information about nutrition and the chemistry of cooking. It also help set a pattern for the rational organization of cookbooks, and was among the first in America to provide recipes formulated with consistent measurements. It should be seen as

189-418: The benefit of the poor and those who would work out as cooks. Hooper persuaded Boston's Women’s Education Association, of which she was an active member, to authorize $ 100 to launch a cooking school in Boston. As a result, the Boston Cooking School opened on March 10, 1879, at 158½ Tremont Street. The school became famous following the 1896 publication of The Boston Cooking-School Cook Book by its principal at

210-437: The fore-runner to the world-famous Boston Cooking-School Cook Book by Fannie Merritt Farmer , Mrs. Lincoln's most prominent student who eventually succeeded her as principal of the Boston Cooking School. In addition, Mrs. Lincoln's Boston Cook Book included extensive advice for those who wished to operate a school of cooking in a chapter entitled "An Outline of Study for Teachers." Mrs. Lincoln touted her book as “not only

231-895: The need of a textbook for our pupils and save the copying of recipes." During Mary Lincoln's tenure, the Boston Cooking School instituted a number of special programs. In 1880, the School joined forces with the Industrial Aid Society to offer free cooking classes in Boston's primarily-immigrant North End. Special courses on nutrition were organized for students at the Harvard Medical School; classes on "sick-room cookery" were offered to nurses from several hospitals in Boston, as well as Concord, NH. Special lectures were given from time to time on topics ranging from anatomy and digestion by noted Boston physicians, to marketing "by those experienced in that work." Most noteworthy were lectures on

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252-734: The pioneers of the Domestic Science movement in the United States , she was among the first to address the scientific and nutritional basis of food preparation. Born in South Attleboro, Massachusetts , she contributed to the family income due to the death of her father when she was aged seven. In 1864 she graduated from the Wheaton Female Seminary, Norton, Mass., now known as Wheaton College . In 1865 she married David A. Lincoln of Norton, Mass. and "happily settled down to life as

273-756: The request of the Boston Public Schools, she prepared the Boston School Kitchen Textbook: Lessons in Cooking for the Use of Classes in Public and Industrial Schools, published in 1887. Together with Mrs. Lincoln's Boston Cook Book, this served as the basis of cooking instruction across America and in Great Britain. David A. Lincoln died in 1894. In the same year, Mary Lincoln served as a member of

294-492: The school a month on trial. ..." She continued at the school until 1885, eventually becoming its first principal. She inaugurated a wide variety of special courses and lectures ranging from free courses for immigrant girls in Boston's North End to special instruction in "sick-room cookery" for nurses from area hospitals. During her years at The Boston Cooking School, she researched and wrote Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking, published by

315-534: The school in November, 1879; she later became the school's first principal. Following its successful start, the school was incorporated in 1883 as the Boston Cooking School Corporation; its first president was Mrs. Hooper. In 1884, Roberts Brothers of Boston published Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking. According to Lincoln, "This was done primarily to meet

336-441: The school. In 1889, Miss Fannie Merritt Farmer was invited to remain after her own graduation to serve as assistant principal to Mrs. Dearborn; she became principal following Mrs. Dearborn's death in 1891. Five years later, the first edition of Farmer's Boston Cooking-School Cook Book was published by Little, Brown & Co. of Boston. The book quickly became an American classic, and is still in print today. Fannie Farmer left

357-686: The subject of food chemistry by Ellen H. Richards , the first woman to earn a degree from the Massachusetts Institute of Technology, and the first woman in America to earn a degree in chemistry. Richards later became a leader in the founding of the Home Economics movement in the United States. Mrs. Lincoln served as principal until January, 1885, when a death in her family necessitated her resignation. Subsequent principals included Miss Ida Maynard, and Mrs. Carrie M. Dearborn, both graduates of

378-545: The time, Fannie Merritt Farmer . After the school was incorporated in 1883, Hooper became the first president of the Boston Cooking School Corporation, which managed its business and finances. Mary Johnson Bailey Lincoln Mary Johnson Bailey Lincoln (July 8, 1844 – December 2, 1921) was an influential Boston cooking teacher and cookbook author. She used Mrs. D.A. Lincoln as her professional name during her husband's lifetime and in her published works; after his death, she used Mary J. Lincoln. Considered one of

399-410: Was Miss Joanna Sweeney (about whom little is now known), who was engaged to teach the "normal classes" in basic cooking. Tuition was purposefully kept low: $ 1.50 for six lessons. To cater to upper-class women (and their cooks), Maria Parloa was engaged to give lecture / demonstrations of more advanced cookery on alternate Saturdays. Mary Johnson Bailey Lincoln (Mrs. David A.) was invited to teach at

420-558: Was an American activist and educator known for founding the Boston Cooking School . She was born in 1822 in Buxton, Maine to Samuel Jose and Sarah (Emery) Jose. In 1845 she married Samuel T. Hooper and soon thereafter moved with him to Melbourne, Australia . They returned to the US shortly before the onset of the American Civil War . During the American Civil War , she worked closely with

441-459: Was dropped and Miss [Joanna] Sweeney was engaged as a teacher." In November, 1879 she was offered the opportunity to take lessons from Miss Sweeney and attend the public demonstration lectures by Maria Parloa , following which she would be engaged "to teach for six months at a salary of $ 75 per month. This was a most generous offer, and I felt that if others had so much confidence in me I certainly ought to be willing to try, and I consented to take

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