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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Cherry Fritters

2 cups scalded milk 14 cup corn-starch 1/4 cup flour 1/2 cup sugar 14 teaspoon salt 1/4 cup cold milk Yolks 3 eggs 1½ cup Maraschino cherries, cut in halves Mix corn-starch, flour, sugar, and salt. Dilute with cold milk and add beaten yolks; then add gradually to scalded milk and cook fifteen minutes in double boiler. Add cher ries, pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, dip in flour, egg, and crumbs, fry in deep fat, and drain. Serve with Maraschino Sauce. 2/3 cup boiling water 1/3 cup sugar 2 tablespoons corn-starch 1/4 cup Maraschino cherries, cut in halves 1/2 cup Maraschino syrup 1/2 tablespoon butter Mix sugar and corn-starch, add gradually to boiling water, stirring constantly. Boil five minutes, and add cherries, syrup, and butter.

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