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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Scalloped Oysters (Tablespoons oyster liquor)

1 pint oysters Salt 1/2 cup stale bread crumbs 4 tablespoons oyster liquor 2 tablespoons milk or cream 2 tablespoons milk or cream 1 cup cracker crumbs ½ cup melted butter

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← Flour (Cup buttered crumbs cup butter)Pepper (Mix bread and cracker crumbs) →