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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Fruit Beverages (Lemon rind and boil five)

lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.

Fruit Punch I 1 quart cold water 1/2 cup lemon juice 2 cups sugar • 2 cups chopped pineapple 1 cup orange juice Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.

← Claret PunchFruit Punch II →