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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Chocolate Cake II

1/4 teaspoon soda 34 teaspoon cream of tartar Whites 5 eggs 2 squares unsweetened chocolate, grated Cream the butter; add sugar gradually, milk, and flour mixed and sifted with soda and cream of tartar. Beat whites and sifted with soda and cream of tartar. Beat whites of eggs, and add to first mixture; then add chocolate, and beat thoroughly. Bake forty-five minutes in a moderate oven.

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