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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Batter IV (Teaspoons baking powder)

1½ teaspoons baking powder 3 tablespoons powdered sugar 14 teaspoon salt 1/3 cup milk 1 egg Mix and sift dry ingredients, add milk gradually, and egg well beaten. 1 cup flour 14 teaspoon salt 2/3 cup milk or water Batter V Yolks 2 eggs Whites 2 eggs 1 tablespoon melted butter or olive oil Mix salt and flour, add milk gradually, yolks of eggs beaten until thick, butter, and whites of eggs beaten until stiff.

Apple Fritters I

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