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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Ways of Preserving

1. By Freezing. Foods which spoil readily are frozen for transportation, and must be kept packed in ice until used. Examples: Fish and poultry. 2. By Refrigeration. Foods so preserved are kept in cold storage. The cooling is accomplished by means of

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