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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Tomato Bouillon with Oysters

1 can tomatoes 1½ quarts bouillon 1 tablespoon chopped onion 1½ bay leaf 6 cloves 1½ teaspoon celery seed 1½ teaspoon peppercorns 1 pint oysters Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.

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