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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Golden Corn Cake

34 teaspoon salt 1 cup milk 1 egg 5 teaspoons baking powder 2 tablespoons melted butter Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallowed buttered pan in hot oven twenty minutes.

Corn Cake (sweetened with Molasses) 1 cup corn meal 3/4 cup flour 31½ teaspoons baking powder 1 teaspoon salt 1/4 cup molasses 3/4 cup milk 1 egg 1 tablespoon melted butter Mix and bake as Golden Corn Cake, adding molasses to milk. 1/4 cup butter ½ cup sugar 11½ cups milk Whites 3 eggs

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← Berkshire MuffinsWhite Corn Cake →