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 Filling

21½ squares unsweetened chocolate 1 cup powdered sugar 1/2 teaspoon vanilla 3 tablespoons milk Yolk 1 egg Melt chocolate over hot water, add one-half the sugar, and milk; add remaining sugar, and yolk of egg; then cook in double boiler until it thickens, stirring constantly at first, that mixture may be perfectly smooth. Cool slightly, flavor, and spread.

Nut or Fruit Filling To White Mountain Cream add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination. Whites 2 eggs

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