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 Graham Bread

3 cups Arlington meal 1 cup flour 31½ teaspoons soda 1 teaspoon salt 1 cup molasses (scant) 2½ cups sour milk Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when bread containing corn meal could not be digested.

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