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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Graham Muffins II

1 cup Graham or entire wheat flour 3/4 cup flour 1/4 cup sugar 1 teaspoon salt 1 cup milk 1 egg 3 tablespoons melted butter 5 teaspoons baking powder Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes.

Rye Muffins I Make as Graham Muffins II, substituting rye meal for Graham flour. 1/4 cups rye meal 114 cups flour

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