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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Rose Cream Mints

1½ cups sugar 2 tablespoons white corn syrup White 1 egg 4 drops oil wintergreen Pink coloring 1/4 cup water Put sugar, corn syrup and water into a smooth granite saucepan, heat gradually to boiling-point, and boil without stirring until syrup will spin a long thread (238° F.). Pour slowly on to the beaten white of egg, and beat until mixture will hold its shape. Add flavoring and coloring. Force on to an oiled paper, using a pastry bag and rose tube. The work must be done quickly.

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