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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Hungarian Salad

Mix equal parts shredded fresh pineapple, bananas cut in pieces, and sections of tangerins, and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with paprika, and arrange on lettuce leaves.

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← French Dressing (Peel oranges and remove pulp)Waldorf Salad →