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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Orange Sauce (Whites eggs Juice and rind)

Whites 3 eggs Juice and rind 2 oranges 1 cup powdered sugar Juice 1 lemon Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.

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