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 II

2 cups scalded milk 1 tablespoon flour 1 cup sugar 1 egg 1/8 teaspoon salt 1 quart thin cream 2 tablespoons vanilla Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.

Chocolate Sauce I (To be served with Vanilla Ice Cream) 1½ cups water 1/2 cup sugar 6 tablespoons grated chocolate 1 tablespoon arrowroot 1/2 cup cold water Few grains salt 1/2 teaspoon vanilla Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has been added. Combine mixtures, add salt, and boil three minutes. Flavor with vanilla, and serve hot.

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