Boston Cooking School

Volunteer women ran the school, but the beginning teaching staff consisted of experienced teachers. Joanna Sweeney, who had given cooking classes in Boston, and Maria Parloa, a noted cooking authority and author, were the first two teachers. They trained Mary Lincoln, who then became another teacher. She became well known for her Mrs. Lincoln’s Boston Cook Book, written as a textbook for her classes.Fannie Farmer, who became principal in 1894, was first a pupil and then an assistant principal.