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.

School Of Cookery

5 recipes in this part of The Boston Cooking-School Cook Book.

Salads and Desserts

One lesson weekly for ten consecutive weeks, from 2 to 5 P. M.

Table Service Course

One lesson weekly for ten consecutive weeks, from 2 to 4.30 p. m. Eight pupils constitute a class. Terms: $15.00, payable on fourth lesson…

Course in Invalid Cookery

Arranged for Nurses' Training Classes. The specialty of the School. One lesson weekly for ten consecutive weeks, by appointment. Eight…

Marketing Course

One lesson weekly, for five consecutive weeks, from 2 to 4.30 P. M. Four to six constitute a class. Terms: $6.00.

Demonstration Lectures

Wednesdays at 10 A.M. and 7.45 P.M. Extending from the first Wednesday in November until the middle of April. Tickets for Morning Course…

Rights & ReuseThe complete text of The Boston Cooking-School Cook Book (1896) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.