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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Curry Dressing

34 teaspoon salt 1/4 teaspoon pepper 14 teaspoon curry powder 5 tablespoons olive oil 3 tablespoons vinegar Mix ingredients in order given and stir until well blended.

Cream Dressing I 14 tablespoon salt ½ tablespoon mustard 34 tablespoon sugar 1 egg slightly beaten 21½ tablespoons melted butter 3/4 cup cream 1/4 cup vinegar Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool.

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