is a very important cookbook, and a milestone in the field of technical communication. Fannie Merritt Farmer introduced the use of standardized measurements and consistent terminology for recipes. Where cooks formerly had to guess at what was meant by a piece of butter "the size of a walnut" or "a large spoonful of soda", Farmer's recipes could be followed with confidence by even novice cooks.

The recipes are good ones, too, although they tend to the rather more staid tastes of a Boston before the days of South End Formaggio and the Italian delights of the North End. I use The Boston Cooking-School Cookbook mostly as an historical resource and for confirmation of other classic recipes.