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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Burnt Almond Charlotte

½ box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 3/4 cup scalded milk ½ cup sugar 1½ cup sugar, caramelized 34 cup blanched and finely chopped almonds 1 teaspoon vanilla Whip from 3½ cups cream 6 lady fingers Make same as Caramel Charlotte Russe, adding nuts before folding in cream. 14 box gelatine or

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