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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Ginger Punch

1 quart cold water 1 cup sugar 1½ lb. Canton ginger 1½ cup orange juice 1/2 cup lemon juice Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice. 1 cup water 2 cups sugar

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