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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Mulligatawny Soup

5 cups White Stock II 1 cup tomatoes Onion, cut in slices Carrot, cut in cubes 1/4 cup each Celery, cut in cubes } 1 pepper, finely chopped 1 apple, sliced 1 cup raw chicken, cut in dice 14 cup butter 1/3 cup flour 1 teaspoon curry powder Blade of mace 2 cloves Sprig of parsley Salt and pepper

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