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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Rice Pudding

4 cups milk 1/3 cup rice 1/2 teaspoon salt 1/3 cup sugar Grated rind 1/2 lemon Wash rice, mix ingredients, and pour into buttered pudding-dish; bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling. 4 cups milk 1½ cup rice 1½ cup molasses

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