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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Club Punch

1 cup water 2 cups sugar 1 quart Vichy 3 sliced oranges 1 quart Burgundy 1 cup rum 1½ can pineapple Juice 2 lemons 1/3 cup brandy 1½ cup Benedictine 1 cup tea infusion Ice.

Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.

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