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 Soup with Wine

3 lb. fowl 1 onion, sliced 2 quarts cold water 2 stalks celery 2 slices carrot Bit of bay leaf 1 tablespoon salt 2 tablespoons Sauterne wine 1/2 teaspoon peppercorns 1 cup cream Wipe and cut up fowl. 1 teaspoon beef extract Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring

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