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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French Dressing (Teaspoon salt tablespoons)

1½ teaspoon salt 2 tablespoons vinegar 4 tablespoons olive oil 14 teaspoon pepper Put ingredients in small cream jar and shake. Some prefer the addition of a few drops onion juice. French Dressing is more easily prepared and largely used than any other dressing. One tablespoon, each, lemon juice and vinegar may be used. 1½ cup olive oil

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