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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Sauterne Cup

1 quart soda water 2 tablespoons Orange Curaçoa 2 cups Sauterne wine 1½ cup sugar (scant) Rind 1/2 orange Mint leaves Rind 1/2 lemon Few slices orange 12 strawberries Add Curaçoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of charged water just before serving.

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