“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’etre 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.