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 Pudding

234 cups scalded milk 1/4 cup cold milk 1/3 cup corn-starch 1/4 cup sugar 14 teaspoon salt 1/2 can grated pineapple Whites 3 eggs.

Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill individual moulds, previously dipped in cold water. Serve with cream. 2 cups milk ½ cup sugar 1/3 cup boiling water 1 junket tablet

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