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 II

1 egg 1 cup powdered sugar 1/2 cup thick cream 1/4 cup milk 1½ teaspoon vanilla Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.

Yellow Sauce I 2 eggs 1 cup sugar 1 teaspoon vanilla or 1½ teaspoon vanilla and 1 teaspoon brandy Beat eggs until very light, add sugar gradually and continue beating; then flavor. 2 eggs

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← Molasses SauceYellow Sauce II →