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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Sugar (Make same as Lemon Jelly)

Make same as Lemon Jelly.

Wine Jelly I 2 tablespoons granulated 1/2 box gelatine or gelatine 1/2 cup cold water 12½ cups boiling water 1 cup sugar 1 cup Sherry or Madeira wine 1/3 cup orange juice 3 tablespoons lemon juice Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional wine in place of orange juice. 1½ box gelatine or

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