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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Chestnut Stuffing

3 cups French chestnuts 1/2 cup butter 1 teaspoon salt 1½ teaspoon pepper 1/4 cup cream 1 cup cracker crumbs Cook in boiling salted water Shell and blanch chestnuts. until soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.

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