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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Salmon Soup

1/3 can salmon 1 quart scalded milk 2 tablespoons butter 4 tablespoons flour 1½ teaspoons salt Few grains pepper Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind. 1

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