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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Pineapple Bavarian Cream

1/2 box gelatine or 2 tablespoons granulated gelatine 1½ cup cold water 1 can grated pineapple 1/2 cup sugar 1 tablespoon lemon juice Whip from 3 cups cream Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice, and soaked gelatine; chill in pan of ice-water, stirring constantly; when it begins to thicken, fold in whip from cream, mould, and chill.

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