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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Unfermented Grape Juice

10 lbs. grapes 1 cup water 3 lbs. sugar Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to boiling-point, and bottle. This will PUNCH SERVICE. - Page 43.

CLARET CUP SERVICE. - Page 45.

DOUBLE LOAVES OF MILK AND WATER BREAD. - Page 54.

BOSTON BROWN BREAD. - Page 57,

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