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 Vienna Cake

4 squares Baker's chocolate 1½ cups flour 3 teaspoons baking powder Whites 5 eggs Apricot or Orange Marmalade Mix ingredients in order given, and bake in small tins. Remove from tins, cool, take out a small portion of cake from tins, cool, take out a small portion of cake from the centre of each, and fill cavity with marmalade.

Cover tops of cake with Marshmallow Frosting or Chocolate Frosting IV. 1/3 cup butter 1 cup sugar

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