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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Frozen Tomato Salad

Open one quart can tomatoes, turn from can, and let stand one hour that they may be re-oxygenated. Add three table. spoons sugar, and season highly with salt and cayenne; then rub through a sieve. Turn into one-half pound breakfastcocoa boxes, cover tightly, pack in salt and ice, using equal parts, and let stand three hours. Remove from mould, arrange on lettuce leaves, and serve with Mayonnaise Dressing.

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