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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Chicken Hollandaise

1½ tablespoons butter 1/3 cup finely chopped celery Few grains paprika 1 cup cold cooked chicken, cut in small cubes Yolk-1 egg 2 tablespoons corn-starch 1 cup chicken stock 1 teaspoon lemon juice Cook butter and onion five minutes, add corn-starch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute. Serve with buttered Graham toast.

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