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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Steamed Chocolate Pudding

3 tablespoons butter 2/3 cup sugar 1 egg 1 cup milk 214 cups flour 4½ teaspoons baking powder 2½ squares unsweetened chocolate 14 teaspoon salt Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking powder and salt, and add alternately with milk to first mixture, then add chocolate, melted. Turn into a buttered mould. Cover, and steam two hours. Serve with

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