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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Cambridge Gingerbread

1/3 cup butter 2/3 cup boiling water 1 cup molasses 1 egg 234 cups flour 1½ teaspoons soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 14 teaspoon clove Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed and sifted. Bake in a buttered shallow pan. 2 eggs 1 cup sugar 134 cups flour

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