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 Ice Cream

1 quart cream 2 cups milk 1½ cups sugar 1 egg 1 tablespoon flour 1/8 teaspoon salt 1½ tablespoons vanilla Prepare same as Vanilla Ice Cream II, using one-half sugar in custard; remaining half caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586.

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