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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Sugared Popped Corn

2 quarts popped corn 2 tablespoons butter 2 cups brown sugar 1/2 cup water Put butter in saucepan, and when melted add sugar and water. Bring to boiling-point, and let boil sixteen minutes. Pour over corn, and stir until every kernel is well coated with sugar. 5 quarts popped corn 2 cups sugar 1½ cups water

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