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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Gelatine Frosting

21½ tablespoons boiling water ½ teaspoon granulated gelatine 34 cup confectioners' sugar 1½ teaspoon vanilla Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened.

White 1 egg

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