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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Cerealine Pudding (Cups scalded milk cups)

4 cups scalded milk 2 cups cerealine 1½ cup molasses 1½ teaspoons salt 1½ tablespoons butter Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.

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