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 Ice II

1 quart raspberries 1 cup sugar 1 cup water Lemon juice Sprinkle raspberries with sugar, cover, and let stand two hours. Mash, squeeze through cheese-cloth, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this way retains the natural color of the fruit.

Strawberry Ice I 4 cups water 2 cups strawberry juice 1½ cups sugar 1 tablespoon lemon juice Prepare and freeze same as Raspberry Ice I.

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