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 Sauce

(To be served with Vanilla Ice Cream) 1½ cups milk 1/2 cup ground coffee 1/3 cup sugar 34 tablespoon arrowroot Few grains salt Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on gradually the hot infusion which has been strained. Cook five minutes, and serve hot.

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