The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

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Blanquette of Chicken

2 cups cold cooked chicken, cut in strips 1 cup White Sauce II 1 tablespoon finely chopped parsley Yolks 2 eggs 2 tablespoons milk Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.

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