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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Iced Madeira Sauce

14 cup orange juice 1½ cup sugar 2 tablespoons lemon juice 1 cup boiling water 1½ cup Madeira wine Whites 2 eggs Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set in pan of salted ice-water, and stir until cold. Add to frozen mixture.

Cocoanut Naples, Sauterne Sauce Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with

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