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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Card Cakes

Jordan almonds 1 tablespoon breakfast cocoa 2 tablespoons sugar 14 teaspoon powdered cinnamon 14 teaspoon vanilla Shredded cocoanut Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a buttered inverted . Spread mixture on bottom of a buttered inverted drippingpan, decorate with almonds blanched and cut in strips, and bake in slow oven. Cut in desired shape, using heart, spade, and diamond shaped cutters before removing from pan. To give variety, divide mixture in halves. To one-half add sugar , cocoa, cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut.

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