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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Champagne Punch

Juice 2 lemons 2 tablespoons Orange Curaçoa 2 cups tea infusion Ice 2 tablespoons Medford rum 1 quart soda water 1 quart California champagne 4 tablespoons brandy Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curaçoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punchbowl over a large piece of ice. Just before serving add soda water.

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