After Mrs Beeton’s Book of Household Management (1861) came Mary Johnson Bailey Lincoln, who was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fannie Farmer, with her methods based in the ‘…chemistry and philosophy of food.’  Mrs Lincoln published The Boston Cook Book in 1883 and it became a standard in American kitchens and was also widely used in cooking classrooms. Specific instruction in the basics of technique, kitchen set-up, and preparation insured that young and/or inexperienced cooks would have great success with Mrs. Lincoln’s recipes.  This edition dated is 1921, the year Mrs. Lincoln died.