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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Sweetbread and Bacon

Parboil a sweetbread, cut in small pieces, dip in flour, egg, and crumbs, and arrange alternately with pieces of bacon on small skewers, having four pieces sweetbread and three of bacon on each skewer. Fry in deep fat, and drain. Arrange in a circle around mound of green peas.

SWEETBREAD À LA NAPOLI. - Page 233.

BRAISED SWEETBREADS EUGÉNIE. - Page 234.

BRESLIN POTTED CHICKEN IN CASSEROLE DISH. - Page 252. BROILED CHICKEN GARNISHED WITH FRENCH FRIED POTATOES. SLICES OF BROILED TOMATOES, PARSLEY, AND LETTUCE.

Page 245.

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