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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Virginia Waffles

1½ cups boiling water 1/2 cup white corn meal 1½ cups milk 3 cups flour 3 tablespoons sugar 114 tablespoons baking powder 1½ teaspoons salt Yolks 2 eggs Whites 2 eggs 2 tablespoons melted butter Cook meal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs well beaten, butter, and whites of eggs beaten stiff. Cook same as Waffles. WAFFLES. - Page 80.

STRAWBERRY SHORTCAKE. - Page 84.

SHIRRED EGG. - Page 97.

EGGS À LA COMMODORE. - Page 97.

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