133:, 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 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.
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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 a range of products including her own company, Mrs. Lincoln's Baking Powder
Company of
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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
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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 a collection of recipes,” but a book “which shall also embody enough of physiology, and of the chemistry and philosophy of
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On the magazine's editorial page, she is identified as "Mrs. D.A. Lincoln, Author and
Lecturer on Cookery." The other members of the committee were Mrs. W.B. Sewall (President of The Boston Cooking School); Mrs. E. H. Richards (Instructor in Chemistry, Institute of Technology); and Mrs. Laura S.
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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 was dropped and Miss Sweeney was engaged as a teacher."
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In 1865 she married David A. Lincoln of Norton, Mass. and "happily settled down to life as 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.)
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With a new introduction by Janice (Jan) Bluestine
Longone. (Mineola, NY: Dover Publications, Inc., 1996). This is a reprint of the 1887 edition, "the text of which is identical to the original." (p.ii).
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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
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published by 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 ..."
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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 the pioneers of the
236:(Boston, Mass.: Little, Brown & Co., 1886). "New and enlarged edition with recipes for the chafing dish," (Boston, Mass.: Little, Brown & Co., 1901).
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In
November, 1879 she was offered the opportunity to take lessons from Miss Sweeney and attend the public demonstration lectures by
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81:(July 8, 1844 – December 2, 1921) was an influential Boston cooking teacher and cookbook author. She used
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David A. Lincoln died in 1894. In the same year, Mary Lincoln served as a member of the "Advisory Committee" of
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She remained active in the culinary and journalism fields until her death from a cerebral hemorrhage in 1921.
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Boston School Kitchen Textbook: Lessons in Cooking for the Use of Classes in Public and Industrial Schools.
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Boston School Kitchen Textbook: Lessons in Cooking for the Use of Classes in Public and Industrial Schools,
321:"Feeding America: The Historic American Cookbook Project at Michigan State University, "Lincoln, Mary""
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Feeding America: The Historic American Cookbook Project at Michigan State University, "Lincoln, Mary"
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225:(Boston, MA: Roberts Brothers, 1884). Reprinted (with an incorrect and misleading title) as:
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she was the culinary editor and wrote the syndicated column “Day to Day” for the magazine.
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food, to make every principle intelligible to a child and interesting to the mature mind.”
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first published in 1886. At the request of the Boston Public Schools, she prepared the
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this served as the basis of cooking instruction across America and in Great Britain.
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Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking,
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Longone, Janice (Jan) Bluestein. "Introduction to the Dover Edition," in
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Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking.
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During her years at The Boston Cooking School, she researched and wrote
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Wilkinson (President of the National Household Economic Association).
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Pure Food Cook Book: A Collection of Tested and Economical Recipes.
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Lincoln, Mary J. "The Pioneers of Scientific Cookery," in
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until 1889. During this time, she wrote her second book,
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For a more complete description of these courses, see
257:(New York, N.Y.: Dodge Publishing Company, 1904).
444:Davidson, Alan. Oxford Companion to Food (1999),
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264:Dodge Publishing Company, New York City, (1916)
149:be seen as the fore-runner to the world-famous
344:For the history of the school's founding, see
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366:vol. 51, no. 4, (October, 1910), pp.470-473.
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273:(Chicago, Ill.: N.K. Fairbank Co., 1907).
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262:A Book of Good Luncheons for My Friend,
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429:The New England Kitchen Magazine,
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186:published in 1887. Together with
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227:Boston Cooking School Cook Book.
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403:"When Cupboards Were Bare"
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157:Fannie Merritt Farmer
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248:Carving and Serving
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197:which later became
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260:Also published as
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52:July 8, 1844
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278:References
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407:The Attic
121:When the
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101:Born in
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