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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Scrambled Eggs with Sweetbreads

4 eggs 1½ teaspoon salt 1/8 teaspoon pepper 1/2 cup milk 1 sweetbread, parboiled and cut in dice 2 tablespoons butter Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in hot chafing-dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly stirring and scraping from bottom of the pan.

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