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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Coffee Fondant

2½ lbs. sugar 1½ cups cold water 1/4 cup ground coffee 1/4 teaspoon cream of tartar Put water and coffee in saucepan, and heat to boilingpoint. Strain through double cheese-cloth; then add sugar and cream of tartar. Boil, and work same as White Fondant.

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