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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Lemon Sauce II

1/2 cup sugar 2 tablespoons butter 1 cup boiling water 1½ tablespoons lemon juice 1 tablespoon corn-starch or Few gratings nutmeg 1½ tablespoons flour Few grains salt Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg. 1/3 cup butter 1 cup sugar Yolks 3 eggs

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