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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Stewed Mushrooms in Cream

Prepare mushrooms as for Stewed Mushrooms. Cook with three-fourths cup cream instead of using water or stock. Add a slight grating of nutmeg, pour over small fingershaped pieces of dry toast, and garnish with toast points and parsley.

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← Stewed Mushrooms (Brush one-half pound mushrooms)Broiled Mushrooms →