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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Tapioca Wine Soup

1/3 cup pearl tapioca 1 cup cold water 3 cups boiling water 1/2 teaspoon salt 3-inch piece stick cinnamon 1 pint claret wine 1/2 cup powdered sugar Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold. 1 can corn

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