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 Sauce II

1 square unsweetened chocolate 1 tablespoon butter 1 cup sugar 1/3 cup boiling water 1½ teaspoon vanilla Melt chocolate; add butter, and pour on gradually water. Bring to boiling-point, add sugar, and let boil five minutes, cool slightly, and add vanilla.

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