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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Oyster Stuffing (Cups stale bread crumbs cup)

3 cups stale bread crumbs ½ cup melted butter Salt and pepper Few drops onion juice 1 pint oysters Mix ingredients in the order given, add oysters, cleaned and drained from their liquor.

Turkey Stuffing (Swedish Style) ½ cup English walnut meats, 2 cups stale bread crumbs 2/3 cup melted butter broken in pieces ½ cup raisins, seeded and cut Salt and pepper in pieces

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