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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Pudding Sauces (Lemon Sauce I teaspoons butter)

Lemon Sauce I 2 teaspoons butter 1 tablespoon lemon juice C Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and lemon juice.

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← English Plum Pudding IILemon Sauce II →