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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Fried Oysters in Batter

Clean, and dry between towels, selected oysters. Dip in batter, fry in deep fat, drain, and serve on a folded napkin Clean, and dry between towels, selected oysters. Dip in garnish with lemon and parsley. Oysters may be parboiled, drained, and then fried. 2 eggs 1 teaspoon salt

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