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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Plain Frosting

2 teaspoons cold water 34 cup confectioners' sugar 1½ teaspoon vanilla or 1½ tablespoon lemon juice Beat white of egg until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife.

Chocolate Frosting I 1½ squares chocolate Yolk 1 egg 1/3 cup scalded cream Few grains salt 1½ teaspoon melted butter Confectioners' sugar 1½ teaspoon vanilla Melt chocolate over hot water, add cream gradually, salt, yolk of egg, and butter. Stir in confectioners' sugar until of right consistency to spread; then add flavoring.

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← Gelatine FrostingChocolate Frosting II →