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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French Cream Filling

3/4 cup thick cream 1/4 cup milk 1/4 cup powdered sugar White one egg 1/2 teaspoon vanilla Dilute cream with milk and beat until stiff, using Dover egg -beater . Add sugar, white of egg beaten until stiff, and vanilla. 1 cup thick cream 1/3 cup sugar

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