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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Walnut Molasses Bars

3 cups flour 1½ tablespoon ginger 1/3 teaspoon grated nutineg 1/8 teaspoon clove 1 teaspoon salt Chopped walnut meat Pour water over butter and lard, then add sugar, molasses mixed with soda, flour, salt, and spices. Chill thoroughly, roll one-fourth inch thick, cut in strips three and one-half inches long by one and one-half inches wide. Sprinkle with nut meat and bake ten minutes. 1 cup molasses 1½ cup shortening 314 cups flour

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