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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Lobster Croquettes

2 cups chopped lobster meat 1/2 teaspoon salt 1/4 teaspoon mustard Few grains cayenne 1 teaspoon lemon 1 cup Thick White Sauce Add seasonings to lobster, then add Thick White Sauce. Cool, shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with Tomato Cream Sauce.

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