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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Cream Sauce (Cup butter cup powdered sugar)

1/4 cup butter 1 cup powdered sugar 1½ teaspoon vanilla 1/4 cup heavy cream Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff. 1/2 cup butter ½ cup flour 2 cups milk

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