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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Vanilla Ice Cream Croquettes

Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and sifting dry macaroons. Chocolate Ice Cream I 1 quart thin cream 1 cup sugar Few grains salt 1½ squares unsweetened chocolate or 1 tablespoon vanilla 1/4 cup prepared cocoa Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.

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← Coffee SauceChocolate Ice Cream II →