Cakes, Pastry and Dessert Dishes
Janet McKenzie Hill
Janet McKenzie Hill (1852–1933) pioneered culinary reform, delving into food science and scientific cooking, leaving an indelible mark on American gastronomy. Initially, she embarked on this culinary journey later in life, returning to formal education at around 40 years old. Graduating from the prestigious Boston Cooking School in 1892, where Fannie Farmer served as assistant principal, Hill's passion for the culinary arts bloomed.
In 1896, she established the Boston Cooking School Magazine, later renamed American Cookery, becoming a beacon of culinary knowledge and innovation. Hill's culinary expertise extended beyond her publications, as she frequently championed various companies' products, pioneering a practice that gained traction during her time. Notably, Alice Bradley, a Boston Cooking School alumna, gained her initial culinary footing through cooking demonstrations for Hill before becoming a prominent figure in culinary education herself.
Among her culinary creations, the baked bean sandwich stands as a testament to Hill's innovative and practical approach to cooking.
Books by Janet:
Salads, sandwiches, and chafing dish dainties (1899) Little, Brown and Company.
Practical cooking and serving (1902) Doubleday, Page & Company.
A Short history of the banana and a few recipes for its use (1904) (for United Fruit Company)
Cooking for two: a handbook for young housekeepers (1909) Little, Brown and Company.
Dainty desserts for dainty people (1909) (for Knox Gelatine)
Cooking and serving en casserole and things we relish (1910)
The Book of entrees (1911) Little, Brown and Company.
The Up-to-date waitress (1914) Little, Brown and Company.
The American cook book; Recipes for everyday use (1914) The Boston Cooking-School Magazine Co.
Nyal cook book (1916) (for Nyal Druggists)
Chocolate and cocoa recipes (1916) (for Walter Baker & Co) (co-author: Maria Parloa)
Canning, preserving, and jelly making (1917) Little, Brown and Company.
Cakes, Pastry and Dessert Dishes (1917) Little, Brown and Company.
War time recipes (1918)
Practical Cooking And Serving (1919)[4]
Recipes for everyday (1919) (for Procter & Gamble Co.)
Balanced daily diet (1920) (for Procter & Gamble Co.)
The Rumford Way of Cookery and Household Economy (approx. 1920 for The Rumford Co.)
Cakes, pastry, and dessert dishes (1930) Little, Brown and Company.
The Cooks book (1933) (for Jaques Manufacturing Co.)