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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Caramel Charlotte Russe

14 box gelatine or 1 tablespoon granulated gelatine 1/4 cup cold water ½ cup scalded cream 1/3 cup sugar, caramelized 1/4 cup powdered sugar 1½ teaspoons vanilla Whip from 3½ cups cream 6 lady fingers Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture.

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