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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Rich Strawberry Short Cake

2 cups flour Few grains nutmeg 1/4 cup sugar 1 egg 4 teaspoons baking powder 1/3 cup butter 1½ cup milk 1/2 teaspoon salt Mix dry ingredients and sift twice, work in shortening with tips of fingers, add egg well beaten, and milk. Bake same as Strawberry Short Cake II. Split cake and spread under layer with Cream Sauce II. Cover with strawberries which have been sprinkled with powdered sugar; again spread with sauce, and cover with upper layer. 1/4 cup butter ½ cup sugar 1 egg

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← Strawberry Short Cake IIFruit Short Cake →