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.

HomeCereals › Steam-cooked and (Rolled rye and wheats cup cups)

Steam-cooked and (Rolled rye and wheats cup cups)

rolled rye and wheats } 1 cup 114 cups 20 minutes Rice (steamed). 1 cup 234-314 cups (according to age of rice) 45-60 minutes Indian meal 1 cup 3½ cups 3 hours Fine wheat breakfast foods } 1 cup 334 cups 30 minutes Oatmeal (coarse) 1 cup 4 cups 3 hours Hominy (fine) 1 cup 4 cups 1 hour

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