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 Potato Croquettes

2 cups hot riced potatoes 2 tablespoons butter Few grains cayenne Yolks 3 eggs 1½ teaspoon salt Mix ingredients in order given, and beat thoroughly. Shape in balls, then in rolls, pointed at ends. Roll in flour, mark in three places on top of each with knife-blade to represent a small French loaf. Fry in deep fat, and drain on brown paper.

P POTATO CROQUETTES READY FOR FRYING. Page 316.

POTATO NESTS (Page 314). POTATOES, SOMERSET STYLE (Page 315). CUCUMBER SALAD. - Page 328.

CUCUMBER BASKETS. - Page 328.

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