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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Molasses Sauce

2 tablespoons lemon juice or 1 tablespoon vinegar Boil molasses and butter five minutes; remove from fire and add lemon juice.

Cream Sauce I 3/4 cup thick cream 1½ cup powdered sugar 1/4 cup milk 1½ teaspoon vanilla Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.

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← Vanilla SauceCream Sauce II →