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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Coup Sicilienne

1 shredded pineapple 3 oranges (pulp) 3 bananas sliced 2 tablespoons Maraschino 1 tablespoon lemon juice Few grains salt Powdered sugar Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses two-thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries and angelica.

Coup a l'Ananas Cut canned sliced pineapple in pieces, pour over pineapple syrup to which is added Orange Curaçoa, allowing one-half as much syrup as fruit, cover and let stand one hour. Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.

Vanilla Ice Cream I (Philadelphia) 1 quart thin cream 3/4 cup sugar 1½ tablespoons vanilla Mix ingredients, and freeze.

COUP SICILIENNE. COUP À L'ANANAS. - Page 442.

COFFEE ICE CREAM SERVED IN HALF OF CANTALOUPE. - Page 445. VANILLA ICE CREAM SERVED IN HALF OF CANTALOUPE WITH FRUIT GARNISH. - Page 442.

BOMBE GLACÉE. - Page 452.

JUNKET ICE CREAM WITH PEACHES. - Page 448.

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← Roman PunchVanilla Ice Cream II →