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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Raspberry and Currant Ice

4 cups water 11½ cups sugar ½ cup raspberry juice 11/3 cups currant juice Prepare and freeze same as Raspberry Ice I. 4 cups water 1 cup sugar Crême de Menthe Ice 1/3 cup Crême de Menthe cordial Green coloring Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze.

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