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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Macaroni with White Sauce

½ cup macaroni broken in inch pieces 2 quarts boiling water 1 tablespoon salt 1½ cups White Sauce Cook as for Boiled Macaroni, and reheat in White Sauce. White Sauce. Melt two tablespoons butter, add two table spoons flour with one-half teaspoon salt, and pour on slowly one and one-half cups scalded milk.

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