In 1896, Fannie Merritt Farmer, the principal of the Boston Cooking School,

created a cookbook which for the first time in history provided carefully

worked-out level measurements and easy to follow directions leaving nothing

to chance. It is a facsimile of the first edition of the most famous Amcrican

cookbook ever published, the Fannie Farmer Cookbook, a volume which over

the past three-quarters of a century has sold more than three million copies.

But unlike many cookbooks of the past, this unique republication of tile very

rare first edition of the Boston Cooking-School Cook Book can be used by

present day cooks with ease.

Here are authentic recipes from the American past: among them, Miss

Farmer s Boston Baked Beans, Clam Chowder, and other New England

specialties in their original and unsurpassed form. Here, too, are old-fashioned

cakes, pies, and breads that are unbelievably mouth-watering. And the adap-

tations of classic Continental standbys are worthy of even the most finicky

gourmet.

This volume is the cornerstone of American cooking as it is practiced

today. It is the kitchen bible that provided our grandmothers with many

treasured recipes as well as culinary hints and sound household advice. To

leaf through its pages will evoke the flavor and savor of nostalgically re-

membered delicacies.