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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One Egg Cake

1/2 cup milk 1½ cups flour 21½ teaspoons baking powder Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour and baking powder, add alternately with milk to first mixture. Bake thirty minutes in a shallow pan. Spread with Chocolate Frosting.

Chocolate Cake I ½ cup butter 1 cup sugar 2 small eggs 1/2 cup milk 1½ cups flour 21½ teaspoons baking powder 2 ozs. chocolate, melted 1½ teaspoon vanilla Cream the butter, add sugar gradually, and yolks of eggs well beaten, then whites of eggs beaten until stiff. Add beaten, then whites of eggs beaten until stiff. Add milk, flour mixed and sifted with baking powder, and beat thoroughly.

Then add chocolate and vanilla. Bake forty minutes in a shallow cake pan. 1/2 cup butter 1½ cups sugar 1/2 cup milk 21/4 cups flour

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