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 Pudding

. 1½ cups Graham flour 1½ teaspoon soda 1 teaspoon salt 1 cup raisins, seeded and cut in pieces Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.

St. James Pudding 3 tablespoons butter ½ cup molasses 1½ cup milk 17/8 cups flour 1½ teaspoon soda

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