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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Cheap Sponge Cake

Yolks 3 eggs 1 cup sugar 1 tablespoon hot water 1 cup flour 1½ teaspoons baking powder 14 teaspoon salt Whites 3 eggs 2 teaspoons vinegar Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and continue beating; then add water, flour mixed and sifted with baking powder and salt, whites of eggs beaten until stiff, and vinegar. Bake thirty-five minutes in a moderate oven, in a buttered and floured cake pan.

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