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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Hot Cross Buns

1½ yeast cake dissolved in 1/4 cup lukewarm water 34 teaspoon cinnamon 3 cups flour 1 egg 1/4 cup raisins stoned and quartered, or 1/4 cup currants Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, flour, cinnamon, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frost ing make a cross on top of each bun. 1 cup scalded milk

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