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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Pomegranate Ice

Same as Orange Ice, made from blood oranges.

Raspberry Ice I 4 cups water 1 2/3 cups sugar 2 cups raspberry juice 2 tablespoons lemon juice Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double cheese-cloth, and lemon juice; strain and freeze.

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← Maraschino IceRaspberry Ice II →