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 (Teaspoons lemon juice)

1½ teaspoons lemon juice 1½ tablespoon finely chopped parsley 1 cup oysters Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add soft parts to mixture, with two tablespoons oyster liquor to moisten.

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