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.

Home › Biscuits, Breakfast Cakes, Etc › White Corn Meal Cake

White Corn Meal Cake

1 cup scalded milk 1/2 cup white corn meal 1 teaspoon salt Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp. Split and spread with butter. 1 cup flour 14 teaspoon salt

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