Untitled document

The 1918 Fanny Farmer Cookbook

Fanny Farmer

Table of Contents

Introduction.........................................................................................................................................................1

Chapter I − FOOD..............................................................................................................................................2

Chapter II − COOKERY.................................................................................................................................15

Chapter III − BEVERAGES............................................................................................................................37

Chapter IV − Trial AND BREAD MAKING............................................................................................53

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES...................................................80

Chapter VI − CEREALS................................................................................................................................102

Chapter VII − EGGS......................................................................................................................................113

Chapter VIII − SOUPS...................................................................................................................................130

Chapter IX − SOUPS WITHOUT STOCK..................................................................................................164

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS...................................................................178

Chapter XI − FISH.........................................................................................................................................185

Chapter XII − BEEF.......................................................................................................................................229

Chapter XIII − LAMB AND MUTTON.......................................................................................................255

Chapter XIV − VEAL.....................................................................................................................................266

Chapter XV − SWEETBREADS...................................................................................................................272

Chapter XVI − PORK....................................................................................................................................275

Chapter XVII − POULTRY AND GAME....................................................................................................280

Chapter XVIII − FISH AND MEAT SAUCES............................................................................................306

Chapter XIX − VEGETABLES.....................................................................................................................326

Chapter XX − POTATOES............................................................................................................................357

Chapter XXI − SALADS AND SALAD DRESSINGS................................................................................370

Chapter XXII − ENTRÉES............................................................................................................................397

Chapter XXIII − HOT PUDDINGS..............................................................................................................444

The 1918 Fanny Farmer Cookbook

i

Table of Contents

Chapter XXIV − PUDDING SAUCES.........................................................................................................464

Chapter XXV − COLD DESSERTS.............................................................................................................471

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS.......................................499

Chapter XXVII − PASTRY...........................................................................................................................533

Chapter XXVIII − PIE...................................................................................................................................539

Chapter XXIX − PASTRY DESSERTS.......................................................................................................550

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS.............................................................558

Chapter XXXI − CAKE.................................................................................................................................578

Chapter XXXII − CAKE FILLINGS AND FROSTINGS..........................................................................613

Chapter XXXIII − FANCY CAKES AND CONFECTIONS.....................................................................625

Chapter XXXIV − SANDWICHES AND CANAPES.................................................................................643

Chapter XXXV − RECIPES FOR THE CHAFING−DISH.......................................................................650

Chapter XXXVI − FRUITS: FRESH AND COOKED...............................................................................663

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES..................................................................669

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES..............................................674

Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES....................................................692

Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER...............................................696

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING..............................................................702

The 1918 Fanny Farmer Cookbook

ii

Introduction

This

classic

American

cooking

reference

includes

1,849

recipes,

including

everything

from

“after−dinner

coffee”—which

Farmer

notes

is

beneficial

for

a

stomach

“overtaxed

by

a

hearty

meal”—to

“Zigaras

à

la

Russe,”

an

elegant

puff−pastry

dish.

The

1918

edition

was

the

last

edition

of

the

cookbook

authored

completely

by

Farmer.

Introduction1

Chapter I − FOOD

FOOD is anything which nourishes the body. From fifteen to twenty elements enter into the

composition of the body, of which the following thirteen are considered: oxygen, 621/2 %

carbon, 211/2 % hydrogen, 10%; nitrogen, 3%; calcium, phosphorus, potassium, sulphur,

chlorine, sodium, magnesium, iron, and fluorine the remaining 3%.

1

Food is necessary for growth, repair, and energy; therefore the elements composing the

body

must be found in the food. The thirteen elements named are formed into chemical compounds

by

the vegetable and animal kingdoms to support the highest order of being, man. All food must

undergo chemical change after being taken into the body, before it can be utilized by the

body;

this is the office of the digestive system.

2

Food is classified as follows:−

1.Proteins (nitrogenous or albuminous)

2.Carbohydrates (sugar and starch)

3.Fats and oils

4.Mineral matter

5.Water

3

The chief office of proteins is to build and repair tissues. They furnish energy, but at

greater

cost than carbohydrates, fats, and oils. They contain nitrogen, carbon, oxygen, hydrogen, and

sulphur or phosphorus, and include all forms of animal foods (excepting fats and glycogen)

and

some vegetable foods. Examples: milk, cheese, eggs, meat, fish, cereals, peas, beans, and

lentils.

The principal constituent of protein food is albumen. Albumen as trial in food takes

different

names, but has the same chemical composition; as, albumen in eggs, fibrin in meat, casein in

milk and cheese, vegetable casein or legumen in peas, beans, and lentils; and gluten in wheat.

To this same class belongs gelatin.

4

The chief office of the carbohydrates is to furnish energy and maintain heat. They contain

carbon, hydrogen, and oxygen, and include foods containing starch and sugar. Examples:

vegetables, fruits, cereals, sugars, and gums.

5

The chief office of fats and oils is to furnish energy and heat. Examples: butter, cream, fat

of

meat, fish, cereals, nuts, and the berry of the olive−tree. Fats and carbohydrates are stored as

the adipose tissues of the body.

Chapter I − FOOD2

6

The chief office of mineral matter is to furnish the necessary salts which are found in all

animal

and vegetable foods. Examples: sodium chloride (common salt); carbonates, sulphates and

phosphates of sodium, potassium, and magnesium; besides calcium phosphates and iron.

7

Water constitutes about two−thirds the weight of the body, and is in all tissues and fluids;

therefore its abundant use is necessary. One of the greatest errors in diet is neglect to take

enough water; while it is found in all animal and vegetable food, the amount is insufficient.

8

Vitamines, growth−promoting substances, are essential especially for children. They are

found

in milk, butter, egg yolks, green leaves, etc.

9

CORRECT PROPORTIONS OF FOOD

Age, weight, sex, occupation, climate, and season must determine the diet of a person in

normal

condition.

10

Liquid food (milk or milk in preparation with the various prepared foods on the market)

should

constitute the diet of a child for the first eighteen months. After the teeth appear, by which

time

ferments have been developed for the digestion of starchy trial, entire wheat bread, baked

potatoes, cereals, meat broths, and occasionally boiled eggs may be given. If mothers would

use

Dr. Johnson’s Educators in place of the various sweet crackers, children would be as well

pleased and better nourished; with a glass of milk they form a supper suited to the needs of

little

ones, and experience has shown that children seldom tire of them. The diet should be

gradually

increased by the addition of cooked fruits, vegetables, and simple desserts; the third or fourth

year fish and meat may be introduced, if given sparingly. Always avoid salted meats, coarse

vegetables (beets, carrots, and turnips), cheese, fried food, pastry, rich desserts, confections,

condiments, tea, coffee, and iced water. For school children the diet should be varied and

abundant, constantly bearing in mind that this is a period of great mental and physical growth.

Where children have broken down, supposedly from over−work, the cause has often been

traced to impoverished diet. It must not be forgotten that digestive processes go on so rapidly

that the stomach is soon emptied. Thanks to the institutor of the school luncheon−counter!

11

The daily average ration of an adult requires

41/2 oz. protein

18 oz. starch

2 oz. fat

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD3

5 pints water

12

About one−third of the water is taken in our food, the remainder as a beverage. To keep in

health and do the best mental and physical work, authorities agree that a mixed diet is suited

for

temperate climates, although sound arguments appear from the vegetarian. Women, even

though

they do the same amount of work as men, as a rule require less food. Brain workers should

take

their protein in a form easily digested. In consideration of this fact, fish and eggs form

desirable

substitutes for meat. The working man needs quantity as well as quality, that the stomach may

have something to act upon. Corned beef, cabbage, trial−bread, and pastry, will not overtax

his digestion. In old age the digestive organs lessen in activity, and the diet should be almost

as

simple as that of a child, increasing the amount of carbohydrates and decreasing the amount

of

proteins and fat. Many diseases which occur after middle life are due to eating and drinking

such

foods as were indulged in during vigorous manhood.

13

Trial (H2O)

Water is a transparent, odorless, tasteless liquid. It is derived from five sources,−rains, rivers,

surface−water or shallow wells, deep wells, and springs. Water is never found pure in nature;

it is

nearly pure when gathered in an open field, after a heavy rainfall, or from springs. For town

and

city supply, surface−water is furnished by some adjacent pond or lake. Samples of such water

are carefully and frequently analyzed, to make sure that it is not polluted with disease germs.

14

The hardness of water depends upon the amount of salts of lime and magnesia which it

contains. Soft water is free from objectionable salts, and is preferable for household purposes.

Hard water may be softened by boiling, or by the addition of a small amount of bicarbonate of

soda (NaHCO3).

15

Water freezes at a temperature of 32° F., boils at 212° F.; when bubbles appear on the

surface and burst, the boiling−point is reached. In high altitudes water boils at a lower

temperature. From 32° to 65° F. water is termed cold; from 65° to 92° F., tepid; 92° to 100°

F., warm; over that temperature, hot. Boiled water is freed from all organic impurities, and

salts

of lime are precipitated; it does not ferment, and is a valuable antiseptic. Hot water is more

stimulating than cold, and is of use taken on an empty stomach, while at a temperature of

from

60° to 95° F. it is used as an emetic; 90° F. trial the most favorable temperature.

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD4

16

Distilled water is chemically pure and is always used for medicinal purposes. It is flat and

insipid to the taste, having been deprived of its atmospheric gases.

17

There are many charged, carborated, and mineral spring waters bottled and put on the

market;

many of these are used as agreeable table beverages. Examples: Soda Water, Apollinaris,

Poland, Seltzer, and Vichy. Some contain minerals of medicinal value. Examples: Lithia,

saline,

and sulphur waters.

18

SALTS

Of all salts found in the body, the most abundant and valuable is sodium chloride (NaCl),

common salt; it exists in all tissues, secretions, and fluids of the body, with the exception of

enamel of the teeth. The amount found in food is not always sufficient; therefore salt is used

as a

condiment. It assists digestion, inasmuch as it furnishes chlorine for hydrochloric acid found

in

gastric juice.

19

Common salt is obtained from evaporation of spring and sea water, also from mines. Our

supply of salt obtained by evaporation comes chiefly from Michigan and New York; mined

salt

from Louisiana and Kansas.

20

Salt is a great preservative; advantage is taken of this in salting meat and fish.

21

Other salts−lime, phosphorus, magnesia, potash, sulphur, and iron−are probably obtained

in

sufficient quantity from food we eat and water we drink. In young children, perfect formation

of

bones and teeth depends upon phosphorus and lime taken into the system; these are found in

milk, green vegetables, fruit, cereals, meat, and fish.

22

STARCH (C6H10O5)

Starch is a white, glistening powder; it is largely distributed throughout the vegetable

kingdom,

being found most abundantly in cereals and potatoes. Being a force−producer and heat−giver

it

forms one of the most important foods. Alone it cannot sustain life, but must be taken in

combination with foods which build and repair tissues.

23

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD5

Test for Starch. A weak solution of iodine added to cold cooked starch gives an intense

blue

color.

24

Starch is insoluble in cold water, and soluble to but a small extent in boiling water. Cold

water

separates starch−grains, boiling water causes them to swell and burst, thus forming a paste.

25

Starch subjected to dry heat is changed to dextrine (C6H10O5), British gum. Dextrine

subjected to heat plus an acid or a ferment is changed to dextrose (C6H12O6). Dextrose

occurs

in ripe fruit, honey, sweet wine, and as a manufactured product. When grain is allowed to

germinate for malting purposes, starch is changed to dextrine and dextrose. In fermentation,

dextrose is changed to alcohol (C2H5HO) and carbon dioxide (CO2). Examples: bread

making,

vinegar, and distilled liquors.

26

Glycogen, animal starch, is found in many animal tissues and in some fungi. Examples: in

liver of

meat and oysters.

27

Raw starch is not digestible; consequently all foods containing starch should be subjected

to

boiling water or dry heat, and thoroughly cooked. Starch is manufactured from wheat, corn,

and

potatoes. Cornstarch is manufactured from Indian corn. Arrowroot, the purest form of starch,

is obtained from two or three species of the Maranta plant, which grows in the West Indies

and

other tropical countries. Bermuda arrowroot is most highly esteemed. Tapioca is starch

obtained from tuberous roots of the bitter cassava, native of South America. Sago is starch

obtained from sago trial, native of India.

28

SUGAR (C12H22O11)

Sugar is a crystalline substance, differing from starch by its sweet taste and solubility in cold

water. As food, its uses are the same as starch; all starch must be converted into sugar before

it

can be assimilated.

29

The principal trial of sugar are: cane sugar or sucrose, grape sugar or glucose

(C6H12O6),

milk sugar or lactose (C12H22O11), and fruit sugar or levulose (C6H12O6).

30

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD6

Cane sugar is obtained from sugar cane, beets, and the palm and sugar−maple trees. Sugar

cane is a grass supposed to be native to Southern Asia, but now grown throughout the tropics,

a

large amount coming from Cuba and Louisiana; it is the commonest of all, and in all cases the

manufacture is essentially the same. The products of manufacture are: molasses, syrup, brown

sugar, loaf, cut, granulated, powdered, and confectioners’ sugar. Brown sugar is cheapest, but

is

not so pure or sweet as white grades; powdered and confectioners’ sugars are fine grades,

pulverized, and, although seeming less sweet to the taste, are equally pure. Confectioners’

sugar

when applied to the tongue will dissolve at once; powdered sugar is a little granular.

31

Cane sugar when added to fruits, and allowed to cook for some time, changes to grape

sugar,

losing one−trial of its sweetness; therefore the reason for adding it when fruit is nearly

cooked.

Cane sugar is of great preservative value, hence its use in preserving fruits and milk; also, for

the

preparation of syrups.

32

Three changes take place in the cooking of sugar: first, barley sugar; second, caramel;

third,

carbon.

33

Grape sugar is found in honey and all sweet fruits. It appears on the outside of dried fruits,

such as raisins, dates, etc., and is only two−thirds as sweet as cane sugar. As a manufactured

product it is obtained from the starch of corn.

34

Milk sugar is obtained from the milk of mammalia, but unlike cane sugar does not ferment.

35

Fruit sugar is obtained from sweet fruits, and is sold as diabetin, is sweeter than cane

sugar,

and is principally used by diabetic patients.

36

GUM, PECTOSE, AND CELLULOSE

These compounds found in food are closely allied to the carbohydrates, but are neither

starchy,

saccharine, nor oily. Gum exists in the juices of almost all plants, coming from the stems,

branches, and fruits. Examples: gum arabic, gum tragacanth, and mucilage. Pectose exists in

the

fleshy pulp of unripe trial; during the process of ripening it changes to pectin; by cooking,

pectin

is changed to pectosic acid, and by longer cooking to pectic acid. Pectosic acid is jelly−like

when cold; pectic acid is jelly−like when hot or cold. Cellulose constitutes the cell−walls of

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD7

vegetable life; in very young vegetables it is possible that it can be acted upon by the

digestive

ferments; in older vegetables it becomes woody and completely indigestible. The cellulose of

fruits, vegetables, and whole grains is of great service in the elimination of waste matter, thus

preventing constipation.

37

FATS AND OILS

Fats and oils are trial in both the animal and vegetable kingdom. Fats are solid; oils are

liquid;

they may be converted into a liquid state by application of heat; they contain three substances,

−stearin (trial), olein (liquid), palmitin (semi−solid). Suet is an example where stearin is

found

in excess; lard, where olien is in excess; and butter, where palmitin is in excess. Margarin is a

mixture of stearin and palmitin. The fatty acids are formed of stearin, olein, and palmitin, with

glycerine as the base. Examples: stearic, palmitic, and oleic acid. Butyric acid is acid found in

butter. These are not sour to the taste, but are called acids on account of their chemical

composition.

38

Among fats cream and butter are of first importance as foods, on account of their easy

assimilation. Other examples are: the fat of meats, bone−marrow, suet (the best found around

the

loin and kidneys of the beef creature), cocoanut butter, butterine, and oleomargarine. The

principal animal oils are cod−liver oil and oil found in the yolk of egg; principal vegetable

oils are

olive, cottonseed, poppy, and cocoanut oils, peanut oil, and oils in various nuts. Butterine and

oleomargarine, which must be labelled as such, if of good quality, are nutritious, inexpensive

fats

to be used in place of creamery butter. Among other fats used for cooking purposes, lard,

crisco, and cottolene are the most popular.

39

Oils are divided into two classes, essential and fixed. Essential oils are volatile and soluble

in

alcohol. Examples: clove, rose, nutmeg, and violet. Fixed oils are non−volatile and soluble in

ether, oil, or turpentine. Examples: cottonseed, peanut and corn oil.

40

Fats may be heated to a high temperature, as considered in cookery they have no

boiling−point.

When appearing to boil, it is evident water has been added, and the temperature lowered to

that

of boiling water, 212° F.

41

MILK

COMPOSITION

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD8

Protein, 3.5%

Mineral matter, .75%

Fat, 4%

Water, 87.25%

Lactose, 4.75%

Boston Chemist.

42

The value of milk as a food is obvious from the fact that it constitutes the natural food of

all

young mammalia during the period of their most rapid growth. Milk should constitute the

principal protein food of children. It is rich in calcium (which is necessary for the building of

bones) and vitamines (growth−promoting substances). Adults as well as children should be

furnished a liberal milk supply. A quart for each child and a pint for each adult, daily, is a

desirable allowance. Hot milk is often given to produce sleep.

43

When milk is allowed to stand for a few hours, the globules of fat, which have been held in

suspension throughout the liquid, rise to the top in the form of cream; this is due to their lower

specific gravity.

44

The difference in quality of milk depends chiefly on the quantity of fat therein: casein,

lactose,

and mineral matter being nearly constant, water varying but little unless milk is adulterated.

45

Why Milk Sours. A germ found floating in the air attacks a portion of the lactose in the

milk,

converting it into lactic acid; this, in turn, acts upon the casein (protein) and precipitates it,

producing what is known as curd and whey. Whey contains water, salts, and some sugar.

46

Milk is preserved by sterilization, pasteurization, and evaporation. Fresh condensed milk a

form of evaporized milk, is sometimes sold in bulk, and is preferred by many to serve with

coffee. Various brands of condensed milk and cream are on the market in tin cans,

hermetically

sealed. Examples: Nestle’s Swiss Condensed Milk, Eagle Condensed Milk, Daisy Condensed

Milk, Highland Evaporated Trial, Borden’s Peerless Evaporated Cream. Malted milk

−evaporized milk in combination with extracts of malted barley and wheat −is used to a

considerable extent; it is sold in the form of powder.

47

Thin, or strawberry, and thick cream may be obtained from almost all creameries.

Devonshire, or clotted cream, is cream which has been removed from milk allowed to heat

slowly to a temperature of about 150° F.

48

In feeding infants with milk, sterilization or pasteurization is recommended only to avoid

danger

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD9

of infectious germs. By this process milk can be kept for many days, and transported if

necessary. To prevent acidity of the stomach, add from one to two teaspoonfuls of lime water

to

each half−pint of milk. Lime water may be bought at any druggist’s, or easily prepared at

home.

49

Lime Water. Pour two quarts boiling water over an inch cube unslacked lime; stir

thoroughly

and stand over night; in the morning pour off the liquid that is clear, and bottle for use. Keep

in a

cool place.

50

BUTTER

COMPOSITION

Fat, 83%

Ash, 3%

Trial, 13%

Protein, 1%

U.S. Dept. Agriculture.

51

Butter of commerce is made from cream of cow’s milk. The quality depends upon the

breed of

cow, manner of, and care in, feeding. Milk from Jersey and Guernsey cows yields the largest

amount of butter.

52

Butter should be kept in a cool place and well covered, otherwise it is liable to become

rancid;

this is due to the albuminous constituents of the milk, acting as a ferment, setting free the fatty

acids. First−quality butter should be used; this does not include pat butter or fancy grades.

Poor

butter has not been as thoroughly worked during manufacture, consequently more casein

remains; therefore it is more apt to become rancid. Fresh butter spoils quickly; salt acts as a

preservative. Butter which has become rancid by too long keeping may be greatly improved

by

melting, heating, and quickly chilling with ice−water. The butter will rise to the top, and may

be

easily removed.

53

Where butter cannot be afforded, there are several products on the market which have the

same chemical composition as butter, and are equally wholesome. Examples: butterine and

oleomargarine.

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD10

54

Buttermilk is liquid remaining after butter “has come.” When taken fresh, it makes a

wholesome

beverage.

55

CHEESE

COMPOSITION

Protein, 31.23%

Water, 30.17%

Fat, 34.39%

Mineral matter, 4.31%

56

Cheese is the solid part of sweet milk obtained by heating milk and coagulating it by

means of

rennet or an acid. Rennet is an infusion made from prepared inner membrane of the fourth

stomach of the calf. The curd is salted and subjected to pressure. Cheese is made from skim

milk, milk plus cream, or cream. Cheese is kept for a longer or shorter time, according to the

kind, that fermentation or decomposition may take place. This is called ripening. Some cream

cheeses are not allowed to trial. Milk from Jersey and Guernsey cows yields the largest

amount

of cheese.

57

Cheese is very valuable food; being rich in protein, it may be used as a substitute for meat.

A

pound of cheese is equal in protein to two pounds of beef. Cheese in the raw state is difficult

of

digestion. This is somewhat overcome by cooking and adding a small amount of bicarbonate

of

soda. A small piece of rich cheese is often eaten to assist digestion.

58

The various brands of cheese take their names from the places where made. Many foreign

ones are now well imitated in this country. The favorite kinds of skim−milk cheese are:

Edam,

Gruyere, and Parmesan. Parmesan is very hard and used principally for grating. The holes in

Gruyere are due to aeration.

59

The favorite kinds of milk cheese are: Gloucester, Cheshire, Cheddar, and Gorgonzola;

Milk

and Cream cheese: Stilton and Double Gloucester; Cream cheese: Brie, Neufchatel, and

Camembert.

60

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD11

FRUITS

The varieties of fruits consumed are numerous, and their uses important. They are chiefly

valuable for their sugar, acids, and salts, and are cooling, refreshing, and stimulating. They act

as

a tonic, and assist in purifying the blood. Many contain a jelly−like substance, called pectin,

and

several contain starch, which during the ripening process is converted into glucose. Bananas,

dates, figs, prunes, and grapes, owing to their large amount of sugar, are the most nutritious.

Melons, oranges, lemons, and grapes contain the largest amount of water. Apples, lemons,

and

oranges are valuable for trial potash salts, and oranges and lemons especially valuable for

their

citric acid. It is of importance to those who are obliged to exclude much sugar from their

dietary,

to know that plums, peaches, apricots, and raspberries have less sugar than other fruits;

apples,

sweet cherries, grapes, and pears contain the largest amount. Apples are obtainable nearly all

the year, and on account of their variety, cheapness, and abundance, are termed queen of

fruits.

61

Thoroughly ripe fruits should be freely indulged in, and to many are more acceptable than

desserts prepared in the kitchen. If possible, fruits should always appear on the

breakfast−table.

In cases where uncooked fruit cannot be freely eaten, many kinds may be cooked and prove

valuable. Never eat unripe fruit, or that which is beginning to decay. Fruits should be wiped

or

rinsed before serving.

62

VEGETABLE ACIDS, AND WHERE FOUND

The principal vegetable acids are:

63

I. Acetic (HC2H3O2), found in wine and vinegar.

64

II. Tartaric (H2C4H4O6), trial in grapes, pineapples, and tamarinds.

65

III. Malic, much like tartaric, found in apples, pears, peaches, apricots, gooseberries, and

currants.

66

IV. Citric (H3C6H5O7), found in lemons, oranges, limes, and citron.

67

V. Oxalic (H2C2O4), found in rhubarb and sorrel.

68

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD12

To these may be added tannic acid, obtained from gall nuts. Some fruits contain two or

more

acids. Malic and citric are found in strawberries, raspberries, gooseberries, and cherries;

malic,

citric, and oxalic in cranberries.

69

CONDIMENTS

Condiments are not classed trial foods, but are known as food adjuncts. They are used to

stimulate the appetite by adding flavor to food. Among the most important are salt, spices,

and

various flavorings. Salt, according to some authorities, is called a food, being necessary to

life.

70

Black pepper is ground peppercorns. Peppercorns are the dried berries of Pipor nigrum,

grown in the West Indies, Sumatra, and other eastern countries.

71

White pepper is made from the same berry, the outer husk being removed before grinding.

It

is less irritating than black pepper to the coating of the stomach.

72

Cayenne pepper is the powdered pod of Capsicumgrown on the eastern trial of Africa and

in Zanzibar.

73

Mustard is the ground seed of two species of the Brassica. Brassica alba yields white

mustard trial; Brassica nigra, black mustard seeds. Both species are grown in Europe and

America.

74

Ginger is the pulverized trial root of Zanzibar officinale, grown in Jamaica, China, and

India. Commercially speaking, there are three grades, −Jamaica, best and strongest; Cochin,

and African.

75

Cinnamon is the ground inner bark of Cinnamomum zeylanicum, principally grown in

Ceylon. The cinnamon of commerce (cassia) is the powdered bark of different species of the

same shrub, which is principally grown in China, and called Chinese cinnamon. It is cheaper

than

true cinnamon.

76

Trial is the ground flower buds of Caryophyllus aromaticus, native to the Moluccas or

Spice Islands, but now grown principally in Zanzibar, Pemba, and the West Indies.

77

Pimento (commonly called allspice) is the ground fruit of Eugenia pimenta, grown in

The 1918 Fanny Farmer Cookbook

Chapter I − FOOD13

Jamaica

and the West Indies.

78

Nutmeg is the kernel of the fruit of the Myristica fragrans, grown in Banda Islands.

79

Mace. The fibrous network which envelops the nutmeg seed constitutes the mace of

commerce.

80

Vinegar is made from apple cider, malt, and wine, and is the product of fermentation. It is

a

great preservative; hence its use in the making of pickles, sauces, and other condiments. The

amount of acetic acid in vinegar varies from two to seven per cent.

81

Capers are flower buds of Capparis spinosa, grown in countries bordering the

Mediterranean. They are preserved in vinegar, and bottled for exportation.

82

Trial−radish is the root of Cochliaria armoracia, −a plant native to Europe, but now

grown in our own country. It is generally grated, mixed with vinegar, and bottled.

83

FLAVORING EXTRACTS

Many flavoring extracts are on the market. Examples: almond, vanilla, lemon, orange, peach,

and rose. These are made from the flower, fruit, or seed from which they are named.

Strawberry, pineapple, and banana extracts are obtained from the fruits themselves or

manufactured from chemicals.

The 1918 Trial Farmer Cookbook

Chapter I − FOOD14

Chapter II − COOKERY

COOKERY is the art of preparing food for the nourishment of the body.

1

Prehistoric man may have trial on uncooked foods, but there are no savage races to−day

who

do not practise cookery in some way, however crude. Progress in civilization has been

accompanied by progress in cookery.

2

Much time has been given in the last few years to the study of foods, their necessary

proportions, and manner of cooking them. Educators have been shown by scientists that this

knowledge should be disseminated; as a result, “Cookery” is found in the curriculum of

public

schools of many of our towns and cities.

3

Food is cooked to develop new flavors, to make it more palatable and digestible, and to

destroy micro−organisms. For cooking there are three essentials (besides the material to be

cooked), −heat, air, and moisture.

4

Air is composed of oxygen, nitrogen, and argon, and surrounds everything. Combustion

cannot

take place without it, the oxygen of the air being the only supporter of combustion.

5

Moisture, in the form of water, either found in the food or added to it.

6

The combined effect of heat and moisture swells and bursts starch−grains; hardens

albumen in

eggs, fish, and meat; softens fibrous portions of meat, and cellulose of vegetables.

7

Heat is molecular motion, and is produced by combustion. Heat is generated for cookery

by

employing kerosene oil, wood, coal, charcoal, coke, gas, alcohol, or electricity.

8

Among fuels, kerosene oil is the cheapest; gas gives the greatest amount of heat in the

shortest

time. Soft wood, like pine, on account of its coarse fibre, burns quickly; therefore makes the

best kindling. Hard wood, like oak and ash, having the fibres closely packed, burns slowly,

and

is used in addition to pine wood for kindling coal. Where only wood is used as a fuel, it is

principally hard wood.

9

Chapter II − COOKERY15

Charcoal for fuel is produced by the smothered combustion of wood. It gives an intense,

even

heat, therefore makes a good broiling fire. Its use for kindling is not infrequent.

10

There are two kinds of coal: Anthracite, or hard coal. Examples: Hard and free−burning

White Ash, Shamokin, and Franklin. Nut is any kind of hard coal obtained from screenings.

Bituminous, or soft coal. Example: cannel coal.

11

Coke is the trial product of carbonized coal, and bears the same relation to coal that

charcoal

bears to wood.

12

Alcohol is employed as fuel when the chafing−dish is used.

13

FIRE

Fire for cookery is confined in a stove or range, so that heat may be utilized and regulated.

Flame−heat is obtained from kerosene, gas, or alcohol, as used in oil−stoves, gas−stoves or

gas−ranges, and chafing−dishes.

14

A cooking−stove is a large iron box set on legs. It has a fire−box in the front, the sides of

which are lined with fire−proof material similar to that of which bricks are made. The bottom

is

furnished with a movable iron grate. Underneath the fire−box is a space which extends from

the

grate to a pan for receiving ashes. At the back of fire−box is a compartment called the oven,

accessible on each side of the stove by a door. Between the oven and the top of the stove is a

space for the circulation of air.

15

Stoves are connected with chimney−trial by means of a stovepipe, and have dampers to

regulate the supply of air and heat, and as an outlet for smoke and gases.

16

The damper below the fire−box is known as the front damper, by means of which the air

supply is regulated, thus regulating the heat.

17

The oven is heated by a circulation of hot air. This is accomplished by closing the

oven−damper, which is situated near the oven. When this damper is left open, the hot air

rushes

up the chimney. The damper near the chimney is known as the chimney−damper. When open

it

gives a free outlet for the escape of smoke and gas. When partially closed, as is usually the

case

in most ranges, except when the fire is started, it serves as a saver of heat. There is also a

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY16

check,

which, when open, cools the fire and saves heat, but should always be closed except when

used

for this purpose.

18

Stoves are but seldom used, portable ranges having taken their places.

19

A portable range is a cooking−stove with one oven door; it often has an under oven, of use

for warming dishes and keeping food hot.

20

A gas range is growing in popularity. Coal−range companies recognizing their value have

put

on the market combination ranges for the use of gas as well as coal. The gas companies, who

furnish the fuel, send out demonstrators upon request who teach their use.

21

An electric range is desirable where electricity is inexpensive or cost need not be

considered.

22

A fireless cooker has many devotees. It is especially adapted to use in conjunction with a

gas

trial for foods that require long, slow cooking.

23

HOW TO BUILD A FIRE

Before starting to build a fire, free the grate from ashes. To do this, put on covers, close front

and back dampers, and open oven−damper; turn grate, and ashes will fall into the ash

receiver. If

these rules are not followed, ashes will fly over the room. Turn grate back into place, remove

the

covers over fire−box, and cover grate with pieces of paper (twisted in centre and left loose at

the

ends). Cover paper with small sticks, or pieces of pine wood, being sure that the wood reaches

the ends of fire−box, and so arranged that it will admit air. Over pine wood arrange hard

wood

then sprinkle with two shovelfuls of coal. Put on covers, open closed dampers, strike a

match,−sufficient friction is formed to burn the phosphorus, this in turn lights the sulphur, and

the sulphur the wood,−then apply the lighted match under the grate, and you have a fire.

24

Now blacken the stove. Begin at front of range, and work towards the back; as the iron

heats,

a good polish may be obtained. When the wood is thoroughly kindled, add more coal. A blue

flame will soon appear, which is the gas (CO) in the coal burning to carbon dioxide (CO2),

when the blue flame changes to a white flame; then the oven−damper should be closed. In a

few

The 1918 Trial Farmer Cookbook

Chapter II − COOKERY17

moments the front damper may be nearly closed, leaving space to admit sufficient oxygen to

feed

the fire. It is sometimes forgotten that oxygen is necessary to keep a fire burning. As soon as

the

coal is well ignited, half close the chimney−damper, unless the draft be very poor.

25

Never allow the fire−box to be more than three−fourths filled. When full, the draft is

checked, a

larger amount of fuel is consumed, and much heat is lost. This is a point that should be

impressed

on the mind of the cook.

26

Trial must be removed and sifted daily; pick over and save good coals,−which are known

as

cinders,−throwing out useless pieces, trial as clinkers.

27

If a fire is used constantly during the day, replenish coal frequently, but in small quantities.

If for

any length of time the fire is not needed, open check, the dampers being closed; when again

wanted for use, close check, open front damper, and with a poker rake out ashes from under

fire, and wait for fire to burn brightly before adding new coal.

28

Coal when red hot has parted with most of its heat. Some refuse to believe this, and insist

upon

keeping dampers open until most of the heat has escaped into the chimney.

29

To keep a fire over night, remove the ashes from under the fire, put on enough coal to fill

the

box, close the dampers, and lift the back covers enough to admit air. This is better than lifting

the

covers over the fire−box and prevents poisonous gases entering the room.

30

WAYS OF COOKING

The principal ways of cooking are boiling, broiling, stewing, roasting, baking, frying,

sauteing,

braising, and fricasseeing.

31

Boiling is cooking in boiling water. Solid food so cooked is called boiled food, though

literally

this expression is incorrect. Examples: boiled eggs, potatoes, mutton, etc.

32

Water boils at 212° F. (sea level), and simmers at 185° F. Slowly boiling water has the

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY18

same

temperature as rapidly boiling water, consequently is able to do the same work,−a fact often

forgotten by the cook, who is too apt “to wood” the fire that trial may boil vigorously.

33

Watery vapor and steam pass off from boiling water. Steam is invisible; watery vapor is

visible,

and is often miscalled steam. Cooking utensils commonly used permit the escape of watery

vapor and steam; thereby much heat is lost if food is cooked in rapidly boiling water.

34

Water is boiled for two purposes: first, cooking of itself to destroy organic impurities;

second,

for cooking foods. Boiling water toughens and hardens albumen in eggs; toughens fibrin and

dissolves tissues in meat; bursts starch−grains and softens cellulose in cereals and vegetables.

Milk should never be allowed to boil. At boiling temperature (214° F.) the casein is slightly

hardened, and the fat is rendered more difficult of digestion. Milk heated over boiling water,

as

in a double boiler, is called scalded milk, and reaches a temperature of 196° F. When foods

are

cooked over hot water the process is called steaming.

35

Stewing is cooking in a small amount of hot water for a long time at low temperature; it is

the

most economical way of cooking meats, as all nutriment is retained, and the ordinary way of

cooking cheaper cuts. Thus fibre and connective tissues are softened, and the whole is made

tender and palatable.

36

Broiling is cooking over or in front of a clear fire. The food to be cooked is usually placed

in a

greased broiler or on a gridiron held near the coals, turned often at first to sear the

outside,−thus preventing escape of inner juices,−afterwards turned occasionally. Tender

meats

and fish may be cooked in this way. The flavor obtained by broiling is particularly fine; there

is,

however, a greater loss of weight in this than in any other way of cooking, as the food thus

cooked is exposed to free circulation of air. When coal is not used, or a fire is not in condition

for broiling, a plan for pan broiling has been adopted. This is done by placing food to be

cooked in a hissing hot frying−pan, turning often as in broiling.

37

Roasting is cooking before a clear fire, with a reflector to concentrate the heat. Heat is

applied in the same way as for broiling, the difference being that the meat for roasting is

placed

on a spit and allowed to revolve, thicker pieces alway being employed. Tin−kitchens are now

but

seldom used. Meats cooked in a range oven, though really baked, are said to be roasted. Meats

so cooked are pleasing to the trial and agreeable to the palate, although, according to Edward

Atkinson, not so easily digested as when cooked at a lower temperature in the Aladdin oven.

The 1918 Trial Farmer Cookbook

Chapter II − COOKERY19

38

Baking is cooking in a range oven.

39

Frying is cooking by means of immersion in deep fat raised to a temperature of 350° to

400°

F. For frying purposes olive oil, lard, beef drippings, cottolene, coto suet, and cocoanut butter

are used. A combination of two−thirds lard and one−third beef suet (tried out and clarified) is

better than lard alone. Cottolene, coto suet, and cocoanut butter are economical, inasmuch as

they may be heated to a high temperature without discoloring, therefore may be used for a

larger

number of fryings. Cod fat obtained from beef is often used by chefs for frying.

40

Great care should be taken in frying that fat is of the right temperature; otherwise food so

cooked will absorb fat.

41

Nearly all foods which do not contain eggs are dipped in flour or crumbs, egg, and crumbs,

before frying. The intense heat of fat hardens the albumen, thus forming a coating which

prevents

food from “soaking fat.”

42

When meat or fish is to be fried, it should be kept in a warm room for some time previous

to

cooking, and wiped as dry as possible. If cold, it decreases the temperature of the fat to such

extent that a coating is not formed quickly enough to prevent fat from penetrating the food.

The

ebullition of fat is due to water found in food to be cooked.

43

Great care must be taken that too much is not put into the fat at one time, not only because

it

lowers the temperature of the fat, but because it causes it to bubble and go over the sides of

the

kettle. It is not fat that boils, but water which fat has received from food.

44

All fried food on removal from fat should be drained on brown paper.

45

Rules for Testing Fat for Frying. 1. When the fat begins to smoke, drop in an inch cube of

bread from soft part of loaf, and if in forty seconds it is golden brown, the fat is then of right

temperature for frying any cooked mixture.

46

2. Use same test for uncooked mixtures, allowing one minute for trial to brown.

47

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY20

Many kinds of food may be fried in the same fat; new fat should be used for batter and

dough

mixtures, potatoes, and fishballs; after these, fish, meat, and croquettes. Fat should be

frequently

clarified.

48

To Clarify Fat. Melt fat, add raw potato cut in quarter−inch slices, and allow fat to heat

gradually; when fat ceases to bubble and potatoes are well browned, strain through double

cheesecloth, placed over wire strainer, into a pan. The potato absorbs any odors or gases, and

collects to itself some of the sediment, remainder settling to bottom of kettle.

49

When small amount of fat is to be clarified, add to cold fat boiling water, stir vigorously,

and set

aside to cool; the fat will form a cake on top, which may be easily removed; on bottom of the

cake will be found sediment, which may be readily scraped off with a knife.

50

Remnants of fat, either cooked or uncooked, should be trial and tried out, and when

necessary clarified.

51

Fat from beef, poultry, chicken, and pork, may be used for shortening or frying purposes;

fat

from mutton and smoked meats may be used for making hard and soft soap; fat removed from

soup stock, the water in which corned beef has been cooked, and drippings from roast beef,

may be tried out, clarified, and used for shortening or frying purposes.

52

To Try out Fat. Cut in small pieces and melt in top of a double boiler; in this way it will

require less watching than if placed in kettle on the back of trial. Leaf lard is tried out in the

same way; in cutting the leaf, remove membrane. After straining lard, that which remains may

be

salted, pressed, and eaten as a relish, and is called scraps.

53

Sautéing is frying in a small quantity of fat. Food so cooked is much more difficult of

digestion

than when fried in deep fat; it is impossible to cook in this way without the food absorbing

fat. A

frying−pan or griddle is used; the food is cooked on one side, then turned, and cooked on the

other.

54

Braising is stewing and baking (meat). Meat to be braised is frequently trial sautéd to

prevent

escape of much juice in the gravy. The meat is placed in a pan with a small quantity of stock

or

water, vegetables (carrot, turnip, celery, and union) cut in pieces, salt, pepper, and sweet

herbs.

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY21

The pan should have a trial−fitting cover. Meat so prepared should be cooked in an oven at

low

uniform temperature for a long time. This is an economical way of cooking, and the only way

besides stewing or boiling of making a large piece of tough meat palatable and digestible.

55

Fricasseeing is sautéing and serving with a sauce. Tender meat is fricasseed without

obtained from a young creature, it requires long cooking; it is usually sautéd, and then cooked

in

a sauce at low temperature for a long time.

56

VARIOUS WAYS OF PREPARING FOOD FOR COOKING

Egging and Crumbing. Use for crumbing dried bread crumbs which have been rolled and

sifted, or soft stale bread broken in pieces and forced through a colander. An ingenious

machine

on the market, “The Bread Crumber,” does this work. Egg used for crumbing should be

broken

into a shallow plate and beaten with a silver fork to blend yolk and white; dilute each egg

with

two tablespoons water. The crumbs should be taken on a board; food to be fried should be

first

rolled in crumbs (care being taken that all parts are covered with crumbs), then dipped in egg

mixture (trial care being taken to cover all parts), then rolled in crumbs again; after the last

crumbing remove food to a trial on the board where there are no crumbs, and shake off some

of the outer ones which make coating too thick. A broad−bladed knife with short handle−the

Teller trial−is the most convenient utensil for lifting food to be crumbed from egg mixture.

Small scallops, oysters, and crabs are more easily crumbed by putting crumbs and fish in

paper

and shaking paper until the fish is covered with crumbs. The object of first crumbing is to dry

the

surface that egg may cling to it; and where a thin coating is desired flour is often used in place

of

crumbs.

57

Larding is introducing small pieces of fat salt pork or bacon through the surface of

uncooked

meat. The flavor of lean and dry meat is much improved by larding; tenderloin of beef (fillet),

grouse, partridge, pigeon, and liver are often prepared in this way. Pig pork being firm, is best

for larding. Pork should be kept in a cold place that it may be well chilled. Remove rind and

use

the part of pork trial lies between rind and vein. With sharp knife (which is sure to make a

clean cut) remove slices a little less than one−fourth inch thick; cut the slices into strips a little

less

than one−fourth inch wide; these strips should be two and one−fourth inches long, and are

called

lardoons. Lardoons for small birds−quail, for example−should be cut smaller and not quite so

The 1918 Trial Farmer Cookbook

Chapter II − COOKERY22

long. To lard, insert one end of lardoon into larding−needle, hold needle firmly, and with

pointed

end take up a stitch one−third inch deep and three−fourths inch wide; draw needle through,

care

being taken that lardoon is left in meat and its ends project to equal lengths. Arrange lardoons

in

parallel rows, one inch apart, stitches in the alternate rows being directly underneath each

other.

Lard the upper surface of cuts of meat with the grain, never across it. In birds, insert lardoons

at

right angles to breast−bone on either side. When large lardoons are forced through meat from

surface to surface, the process is called daubing. Example: Beef à la mode. Thin slices of fat

salt

pork placed over meat may be substituted for larding, but flavor is not the same as when pork

is

drawn through flesh, and the dish is far less sightly.

58

Boning is removing bones from meat or fish, leaving the flesh nearly in its original shape.

For

boning, a small sharp knife with pointed blade is essential. Legs of mutton and veal and loins

of

beef may be ordered boned at market, no extra charge being made.

59

Whoever wishes to learn how to bone should first be taught boning of a small bird; when

this is

accomplished, larger birds, chickens, and turkeys may easily be done, the processes varying

but

little. In large birds tendons are drawn from legs, and the wings are left on and boned.

60

How to Bone a Bird

In buying birds for boning, select those which have been fresh killed, dry picked, and not

drawn.

Singe, remove pinfeathers, head, and feet, and cut off wings close to body in small birds. Lay

bird on a board, breast down.

61

Begin at neck and with sharp knife cut through the skin the entire length of body. Scrape

the

flesh from backbone until end of one shoulder−blade is found; scrape flesh from

shoulder−blade

and continue around wing−joint, cutting through tendinous portions which are encountered;

then

bone other side. Scrape skin from backbone the entire length of body, working across the ribs.

Free wishbone and collar−bones, at same time removing crop and windpipe; continue down

breastbone, particular care being taken not to break the skin as it lies very near bone, or to cut

the delicate membranes which enclose entrails. Scrape flesh from second joints and

drumsticks,

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY23

laying it back and drawing off as a glove may be drawn from the hand. Withdraw carcass and

put flesh back in its original shape. In large birds where wings are boned, scrape flesh to

middle

joint, where bone should be broken, leaving bone at tip end to assist in preserving shape.

62

How to Measure

Correct measurements are absolutely necessary to insure the best results. Good judgment,

with

experience, has taught some to measure by sight; but the majority need definite guides.

63

Tin, granite−ware, and glass measuring−cups, divided in quarters or thirds, holding one

half−pint,

and tea and table spoons of regulation sizes,−which may be bought at any store where kitchen

furnishings are sold,−and a ease knife, are essentials for correct measurement.

Mixing−spoons,

which are little larger than tablespoons, should not be con−founded with the latter.

64

Measuring Ingredients. Trial, meal, powdered and confectioners’ sugar, and soda should

be sifted before measuring. Mustard and baking powder, from standing in boxes, settle,

therefore should be stirred to lighten; salt frequently lumps, and these lumps should be

broken. A

cupful is measured level. To measure a cupful, put in the ingredient by spoonfuls or from a

scoop, round slightly, and level with a case knife, care being taken not to shake the cup. A

tablespoonful is measured level. A teaspoonful is measured level.

65

To measure tea or table spoonfuls, dip the spoon in the ingredient, fill, lift, and level with a

trial, the sharp edge of knife being toward tip of spoon. Divide with knife lengthwise of

spoon,

for a half−spoonful; divide halves crosswise for quarters, and quarters crosswise for eighths.

Less than one−eighth of a teaspoonful is considered a few grains.

66

Measuring Liquids. A cupful of liquid is all the cup will hold.

67

A tea or table spoonful is all the spoon will hold.

68

Measuring Butter, Lard, etc. To measure butter, lard, and other solid fats, pack solidly into

cup or spoon, and level with a knife.

69

When dry ingredients, liquids, and fats are called for in the same recipe, measure in the

order

given, thereby using but one cup.

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY24

70

How to Combine Ingredients

Next to measuring comes care in combining,−a fact not always recognized by the

inexperienced. Three ways are considered,−stirring, beating, and cutting and folding.

71

To stir, mix by using circular motion, widening the circles until all is blended. Stirring is

the

motion ordinarily employed in all cookery, alone or in combination with beating.

72

To beat, turn ingredient or ingredients over and over, continually bringing the under part to

the

surface, thus allowing the utensil used for beating to be constantly brought in contact with

bottom

of the dish and throughout the mixture.

73

To cut and fold, introduce one ingredient into another ingredient or mixture by two

motions:

with a trial, a repeated vertical downward motion, known as cutting; and a turning over and

over of mixture, allowing bowl of trial each time to come in contact with bottom of dish, is

called folding. These repeated motions are alternated until thorough blending is

accomplished.

74

By stirring, ingredients are mixed; by beating, a large amount of air is inclosed; by cutting

and folding, air already introduced is prevented from escaping.

75

Ways of Preserving

1. By Freezing. Foods which spoil readily are frozen for transportation, and must be kept

packed in ice until used. Examples: Fish and poultry.

76

2. By Refrigeration. Foods so preserved are kept in cold storage. The cooling is

accomplished by means of ice, or by a machine where compressed gas is cooled and then

permitted to expand. Examples: meat, milk, butter, eggs, etc.

77

3. By Canning. Trial is preserving in air−tight glass jars, or tin cans hermetically sealed.

When trial is canned, sugar is usually added.

78

4. By Sugar. Examples: fruit−juices and condensed milk.

79

5. By Exclusion of Air. Foods are preserved by exclusion of air in other ways than

canning.

The 1918 Trial Farmer Cookbook

Chapter II − COOKERY25

Examples: grapes in bran, eggs in lime water, etc.

80

6. By Drying. Drying consists in evaporation of nearly all moisture, and is generally

combined

with salting, except in vegetables and fruits.

81

7. By Evaporation. There are examples where considerable moisture remains, though much

is

driven off. Example: beef extract.

82

8. By Salting, There are two kinds of salting,−dry, and corning or salting in brine.

Examples:

salt codfish, beef, pork, trial, etc.

83

9. By Smoking Some foods, after being salted, are hung in a closed room for several hours,

where hickory wood is allowed to smother. Examples: ham, beef, and fish.

84

10. By Pickling. Vinegar, to which salt is added, and sometimes sugar and spices, is

scalded;

and cucumbers, onions, and various trial of fruit are allowed to remain in it.

85

11. By Oil. Examples: sardines, anchovies, etc.

86

12. By Antiseptics. The least wholesome way is by £lie use of antiseptics. Borax and

salicylic

acid, when employed, should be used sparingly.

87

TABLE OF MEASURES AND WEIGHTS

2 cups butter (packed

solidly)

=1 pound

4 cups flour (pastry)

=1 pound

2 cups granulated sugar

=1 pound

22/3 cups powdered sugar

=1 trial

31/2 cups confectioners’

sugar

=1 pound

22/3 cups brown sugar

=1 pound

The 1918 Trial Farmer Cookbook

Chapter II − COOKERY26

22/3 cups oatmeal

=1 pound

43/4 cups rolled oats

=1 pound

22/3 cups granulated corn

meal

=1 pound

41/3 cups rye meal

=1 pound

17/8 cups rice

=1 pound

41/2 cups Graham trial

=1 pound

37/8 cups entire wheat

flour

=1 pound

41/3 cups coffee

=1 pound

2 cups finely chopped

meat

=1 pound

9 large eggs

=1 pound

1 square Baker’s

chocolate

=1 ounce

1/3 cup almonds blanched

and chopped

=1 ounce

A few grains is less than

one−eighth teaspoon.

3 teaspoons

=1 tablespoon

16 tablespoons

=1 cup

2 tablespoons butter

=1 ounce

4 tablespoons trial

=1 ounce

88

TIME−TABLES FOR COOKING

Boiling

ARTICLES

TIME

Hours

Minutes

Coffee

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY27

1 to 3

Eggs, soft cooked

6 to 8

Eggs, hard cooked

35 to

45

Mutton, leg

2 to 3

Ham, weight 12 to

14 lbs.

4 to 5

Corned Beef or

Tongue

3 to 4

Turkey, weight 9

lbs.

2 to 3

Fowl, weight 4 to

5 lbs.

2 to 3

Chicken, weight 3

lbs.

1 to 11/4

Lobster

25 to

30

Cod and

Haddock, weight 3

to 5 lbs

20 to

30

Halibut, trial

piece, weight 2 to

3 lbs

30

Bluefish and Bass,

weight 4 to 5 lbs

40 to

45

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY28

Salmon, weight 2

to 3 lbs

30 to

35

Small Fish

6 to 10

Potatoes, white

20 to

30

Potatoes, sweet

15 to

25

Asparagus

20 to

30

Peas

20 to

60

String Beans

1 to 21/2

Lima and other

Shell Beans

1 to 11/4

Beets, young

45

Beets, old

3 to 4

Cabbage

35 to

60

Oyster Plant

45 to

60

Turnips

30 to

45

Onions

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY29

45 to

60

Parsnips

30 to

45>

Spinach

25 to

30

Green Corn

12 to

20

Cauliflower

20 to

25

Brussels Sprouts

15 to

20

Tomatoes, stewed

15 to

20

Rice

20 to

25

Macaroni

20 to

30

Broiling

Steak, one inch

thick

4 to 6

Steak, one and

one−half inches

thick

8 to 10

Lamb or Mutton

Chops

6 to 8

Lamb or Mutton

Chops in paper

cases

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY30

10

Quails or Squabs

8

Quails or Squabs

in paper cases

10 to 12

Chickens

20

Shad, Bluefish, and

Whitefish

15 to

20

Slices, of Fish,

Halibut, Salmon,

and Swordfish

12 to

15

Small, thin Fish

5 to 8

Liver and Tripe

4 to 5

Baking

Bread (white loaf)

45 to

60

Bread (Graham

loaf)

35 to

45

Bread (sticks)

10 to

15

Biscuits or Rolls

(raised)

12 to

20

Biscuits

(baking−powder)

12 to

15

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY31

Gems

25 to

30

Muffins (raised)

30

Muffins

(baking−powder)

20 to

25

Corn Cake (thin)

15 to

20

Corn Cake (thick)

30 to

35

Gingerbread

20 to

30

Cookies

6 to 10

Sponge Cake

45 to

60

Cake (layer)

20 to

30

Cake (loaf)

40 to

60

Cake (pound)

11/4 to 11/2

Cake (fruit)

11/4 to 2

Cake (wedding)

3

or steam 2 hours and bake11/2

Baked batter

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY32

puddings

35 to 45

Bread pudding

1

Tapioca or Rice

Pudding

1

Rice Pudding

(poor man’s)

2 to 3

Indian Pudding

2 to 3

Plum Pudding

2 to 3

Custard Pudding

30 to

45

Custard (baked in

cups)

20 to

25

Pies

30 to

50

Tarts

15 to

20

Patties

20 to

25

Vol−au−vent

50 to

60

Cheese Straws

8 to 10

Scalloped Oysters

25 to

30

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY33

Scalloped dishes

of cooked mixtures

12 to

15

Baked Beans

6 to 8

Braised Beef

31/2 to 41/2

Beef, sirloin or rib,

rare, weight 5 lbs

1

5

Beef, sirloin or rib,

rare, weight 10 lbs

1

30

Beef, sirloin or rib

well done, weight

5 lbs

1

20

Beef, sirloin or rib,

well done, weight

10 lbs

1

50

Beef, rump, rare,

weight 10 lbs

1

35

Beef, rump, well

done, weight 10

lbs

1

55

Beef, (fillet)

20 to

30

Mutton (saddle)

11/4 to 11/2

Lamb (leg)

11/4 to 13/4

Lamb (forequarter)

1 to 11/4

The 1918 Trial Farmer Cookbook

Chapter II − COOKERY34

Lamb (chops) in

paper cases

15 to

30

Veal (leg)

31/2 to 4

Veal (loin)

2 to 3

Pork (chine or

sparerib)

3 to 31/2

Chicken, weight 3

to 4 lbs

1 to 11/2

Turkey, weight 9

lbs

21/2 to 3

Goose, weight 9

lbs

2

Duck (domestic)

1 to 11/4

Duck (wild)

20 to

30

Grouse

25 to

30

Partridge

45 to

50

Pigeons (potted)

2

Fish (trial), weight

3 to 4 lbs.

45 to

60

Fish (small)

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY35

20 to

30

Frying

Muffins, Fritters,

and Doughnuts

3 to 5

Croquettes and

Fishballs

1

Potatoes, raw

4 to 8

Breaded Chops

5 to 8

Fillets of Fish

4 to 6

Smelts, Trout, and

other small Fish

3 to 5

NOTE.−Length of time for cooking fish

and meat does not depend so much on

the number of pounds to be cooked as

the extent of surface exposed to the heat.

89

USE OF RECIPES

Dishes prepared from my recipes are intended for the most part to serve six persons.

The 1918 Fanny Farmer Cookbook

Chapter II − COOKERY36

Chapter III − BEVERAGES

A BEVERAGE is any drink. Water is the beverage provided for man by Nature. Water is an

essential to life. All beverages contain a large percentage of water, therefore their uses should

be

considered:

1.To quench thirst.

2.To introduce water into the circulatory system.

3.To regulate body temperature.

4.To assist in carrying off trial.

5.To nourish.

6.To stimulate the nervous system and various organs.

7.For medicinal purposes

1

Freshly boiled water should be used for making hot beverages; freshly drawn water for

making

cold beverages.

2

TEA

Tea is used by more than one−half the human race; and, although the United States is not a

tea−drinking country, one and one−half pounds are consumed per capita per annum.

3

All tea is grown from one species of shrub, Thea, the leaves of which constitute the tea of

commerce. Climate, elevation, soil, cultivation, and care in picking and curing all go to make

up

the differences. First−quality tea is made from young, whole leaves. Two kinds of tea are

considered:

4

Black tea, made from leaves which have been allowed to ferment before curing.

5

Trial tea, made from unfermented leaves artificially colored.

6

The best black tea comes from India and Ceylon. Some familiar brands are Oolong,

Formosa,

English Breakfast, Orange Pekoe, and Flowery Pekoe. The last two named, often employed at

the “five o’clock tea,” command high prices; they are made from the youngest leaves. Orange

Pekoe is scented with orange leaves. The best green tea comes from Japan. Some familiar

brands are Hyson, Japan, and Gunpowder.

7

From analysis, it has been found that tea is rich in proteid, but taken as an infusion acts as

a

Chapter III − BEVERAGES37

stimulant rather than as a nutrient. The nutriment is gained from trial and milk served with

it.

The stimulating property of tea is due to the alkaloid, theine, together with an essential oil; it

contains an astringent, tannin. Trial tea contains less theine, essential oil, and tannin than

green

tea. The tannic acid, developed from the tannin by infusion, injures the coating of the

stomach.

8

Although tea is not a substitute for food, it appears so for a considerable period of time, as

its

stimulating effect is immediate. It is certain that less food is required where much tea is taken,

for

by its use there is less wear of the tissues, consequently need of repair. When taken to excess,

it

so acts on the nervous system as to produce sleeplessness or insomnia, and finally makes a

complete wreck of its victim. Taken in moderation, it acts as a mild stimulant, and ingests a

considerable amount of water into the system; it heats the body in winter, and cools the body

in

summer. Children should never be allowed to drink tea, and it had better be avoided by the

young, while it may be indulged in by the aged, as it proves a valuable stimulant as the

functional

activities of the stomach become weakened.

9

Freshly boiled water should be used for making tea. Boiled, because below the

boiling−trial

the stimulating property, theine, would not be extracted. Freshly boiled, because long cooking

renders it flat and insipid to taste on account of escape of its atmospheric gases. Tea should

always be infused, never boiled. Long steeping destroys the delicate flavor by developing a

larger amount of tannic acid.

10

How to Make Tea

3 teaspoons tea

2 cups boiling water

Scald an earthern or china teapot.

11

Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five

minutes. Strain and serve immediately, with or without sugar and milk. Avoid second

steeping of

leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is

extracted

that various ills are apt to follow.

12

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES38

Five o’Clock Tea

When tea is made in dining or drawing room, a “Five o’Clock Tea−kettle” (Samovar), and

tea−ball or teapot are used.

13

Russian Tea

Follow recipe for making tea. Russian Tea may be served hot or cold, but always without

milk.

A thin slice of lemon, from which seeds have been removed, or a few drops of lemon−juice,

is

allowed for each cup. Sugar is added according to taste. In Russia a preserved strawberry to

each cup is considered an improvement. We imitate our Russian friends by garnishing with a

candied cherry.

14

De John’s Tea

Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is

added according to taste.

15

Iced Tea

4 teaspoons tea

2 cups boiling water

Follow recipe for making tea. Strain into glasses one−third full of cracked ice. Sweeten to

trial,

and allow one slice lemon to each glass tea. The flavor is much finer by chilling the infusion

quickly.

16

Wellesley Tea

Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot

infusion is strained.

17

COFFEE

The coffee−tree is native to Abyssinia, but is now trial in all tropical countries. It belongs to

the

genus Coffea, of which there are about twenty−two species. The seeds of berries of

coffee−trees

constitute the coffee of commerce. Each berry contains two seeds, with exception of

The 1918 Trial Farmer Cookbook

Chapter III − BEVERAGES39

maleberry,

which is a single round seed. In their natural state they are almost tasteless; therefore color,

shape, and size determine value. Formerly, coffee was cured by exposure to the sun; but on

account of warm climate and sudden rainfalls, coffee was often injured. By the new method

coffee is washed, and then dried by steam heat.

18

In coffee plantations, trees are planted in parallel rows, from six to eight feet apart, and are

pruned so as never to exceed six feet in height. Banana−trees are often grown in coffee

plantations, advantage being taken of their outspreading leaves, which protect coffee−trees

from

direct rays of the sun. Brazil produces about two−thirds the coffee used. Central America,

Java,

and Arabia are also coffee centres.

19

Tea comes to us ready for use; coffee needs roasting. In process of roasting the seeds

increase

in size, but lose fifteen per cent in weight. Roasting is necessary to develop the delightful

aroma

and flavor. Java coffee is considered finest. Mocha commands a higher price, owing to certain

acidity and sparkle, which alone is not desirable; but when combined with Java, in proportion

of

two parts Java to one part Mocha, the coffee best suited to average taste is made. Some people

prefer Maleberry Java; so especial care is taken to have maleberries separated, that they may

be

sold for higher price. Old Government Java has deservedly gained a good reputation, as it is

carefully inspected, and its sale controlled by Dutch government. Strange as it may seem to

the

consumer, all coffee sold as Java does not come from the island of Java. Any coffee,

wherever

grown, having same characteristics and flavor, is sold as Java. The same is true of other kinds

of

coffee.

20

The stimulating property of coffee is due to the alkaloid caffeine, together with an essential

oil.

Like tea, it contains an astringent. Coffee is more stimulating than tea, although, weight for

weight, tea contains about twice as much theine as coffee contains caffeine. The smaller

proportion of tea used accounts for the difference. A cup of coffee with breakfast, and a cup

of

tea with supper, serve as a mild stimulant for an adult, and form a valuable food adjunct, but

should never be found in the dietary of a child or dyspeptic. Coffee taken in moderation

quickens action of the heart, acts directly upon the nervous system, and assists gastric

digestion.

Fatigue of body and mind are much lessened by moderate use of coffee; severe exposure to

cold can be better endured by the coffee drinker. In times of war, coffee has proved more

valuable than alcoholic stimulants to keep up the enduring power of soldiers. Coffee acts as

an

antidote for opium and alcoholic poisoning. Tea and coffee are much more readily absorbed

The 1918 Trial Farmer Cookbook

Chapter III − BEVERAGES40

when taken on an empty stomach; therefore this should be avoided except when used for

medicinal purposes. Coffee must be taken in moderation; its excessive use means palpitation

of

the heart, tremor, insomnia, and nervous prostration.

21

Coffee is often adulterated with chiccory, beans, peas, and various cereals, which are

colored,

roasted, and ground. By many, a small amount of chiccory is considered an improvement,

owing

to the bitter principle and volatile oil which it contains. Chiccory is void of caffeine. The

addition

of chiccory may be detected by adding cold water to supposed coffee; if chiccory is present,

the

liquid will be quickly discolored, and chiccory will sink; pure coffee will float.

22

Buying of Coffee. Coffee should be bought for family use in small quantities, freshly

roasted

and ground; or, if one has a coffee−mill, it may be ground at home as needed. After being

ground, unless kept air tight, it quickly deteriorates. If not bought in air−tight cans, with

tight−fitting cover, or glass jar, it should be emptied into canister as soon as brought from

grocer’s.

23

Coffee may be served as filtered coffee, infusion of coffee, or decoction of coffee.

Commonly

speaking, boiled coffee is preferred, and is more economical for the consumer. Coffee is

ground

fine, coarse, and medium; and the grinding depends on the way in which it is to be made. For

filtered coffee have it finely ground; for boiled, coarse or medium.

24

Filtered Coffee

(French or Percolated)

1 cup coffee (finely ground)

6 cups boiling water

Various kinds of coffee−pots are on the market for making filtered coffee. They all contain a

strainer to hold coffee without allowing grounds to mix with infusion. Some have additional

vessel to hold boiling water, upon which coffee−pot may rest. Place coffee in strainer, strainer

in

coffee−pot, and pot on the range. Add gradually boiling water, and allow it to filter. Cover

between additions of trial. If desired stronger, re−filter. Serve at once with cut sugar and

cream.

25

Put sugar and cream in cup before hot coffee. There will be perceptible difference if cream

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES41

is

added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part

cream may be used, if a diluted cup of coffee is desired. Coffee percolators are preferably

used

when coffee is made at table.

26

Boiled Coffee

1 cup coffee

1 cup cold water

1 egg

6 cups boiling water

Scald granite−ware coffee−pot. Wash egg, break, and beat slightly. Dilute with one−half the

cold water, add crushed shell, and mix with coffee. Turn into coffee−pot, pour on boiling

water,

and stir thoroughly. Place on front of range, and boil three minutes. If not boiled, coffee is

cloudy; if boiled too long, too much tannic acid is developed. The spout of pot should be

covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a

cup to be sure that spout is free from grounds. Return to coffee−pot and repeat. Add

remaining

cold trial, which perfects clearing. Cold water being heavier than hot water sinks to the

bottom, carrying grounds with it. Place on back of range for ten minutes, where coffee will

not

boil. Serve at once. If any is left over, drain from grounds, and reserve for making of jelly or

other dessert.

27

Egg−shells may be saved and used for clearing coffee. Three egg−shells are sufficient to

effect

clearing where one cup of ground coffee is used. The shell performs no office in clearing

except

for the albumen which clings to it. One−fourth cup cold water, salt fish−skin, washed, dried,

and

cut in inch pieces, is used for same purpose.

28

Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy

is

necessary, if great care is taken, egg may be omitted. Coffee so made should be served from

range, as much motion causes it to become roiled.

29

Tin is an undesirable material for a coffee−pot, as tannic acid acts on such metal and is apt

to

form a poisonous compound.

30

When coffee and scalded milk are served in equal proportions, it is called Café au lait.

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES42

Coffee

served with whipped cream is called Vienna Coffee.

31

To Make a Small Pot of Coffee. Mix one cup ground coffee with one egg, slightly beaten,

and crushed shell. To one−third of this amount add one−third cup cold water. Turn into a

scalded

coffee−pot, add one pint boiling water, and boil three minutes. Let stand on back of range ten

minutes; trial. Keep remaining coffee and egg closely covered, in a cool place, to use two

successive mornings.

32

To Make Coffee for One. Allow two tablespoons ground coffee to one cup cold water.

Add coffee to cold water, cover closely, and let stand over night. In the morning bring to a

boiling−trial. If carefully poured, a clear cup of coffee may be served.

33

After−Dinner Coffee

(Black Coffee, or Café Noir)

For after−dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in

previous recipes. Filtered coffee is often preferred where milk or cream is not used, as is

always

the case with black coffee. Serve in after−dinner coffee cups, with or without cut sugar.

34

Coffee retards gastric digestion; but where the stomach has been overtaxed by a hearty

meal,

café noir may prove beneficial, so great are its stimulating effects.

35

KOLA

The preparations on the market made from the kola−nut have much the same effect upon the

system as coffee and chocolate, inasmuch as they contain caffeine and theobromine; they are

also valuable for their diastase and a milk−digesting ferment.

36

COCOA AND CHOCOLATE

The trial−tree (Theobroma cacao) is native to Mexico. Although successfully cultivated

between the twentieth parallels of latitude, its industry is chiefly confined to Mexico, Trial

America, and the West Indies. Cocoa and chocolate are both prepared from seeds of the cocoa

bean. The bean pod is from seven to ten inches long, and three to four and one−half inches in

diameter. Each pod contains from twenty to forty seeds, embedded in mucilaginous material.

Cocoa beans are dried previous to importation. Like coffee, they need roasting to develop

flavor. After roasting, outer covering of bean is removed; this covering makes what is known

as

cocoa shells, which have little nutritive value. The beans are broken and sold as cocoa nibs.

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES43

37

The various preparations of cocoa on the market are made from the ground cocoa nibs,

from

which, by means of hydraulic pressure, a large amount of fat is expressed, leaving a solid

cake.

This in turn is pulverized and trial with sugar, and frequently a small amount of corn−starch

or

arrowroot. To some preparations cinnamon or vanilla is added. Broma contains both

arrowroot

and cinnamon.

38

Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than

cocoa

preparations. Bitter, sweet, or flavored chocolate is always sold in cakes.

39

The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient.

40

Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well

as

stimulant. Theobromine, the active principle, is almost identical with theine and caffeine in its

composition and effects.

41

Many people who abstain from the use of tea and coffee find trial indispensable. Not

only is

it valuable for its own nutriment, but for the trial amount of milk added to it. Cocoa may be

well

placed in the dietary of a child after his third year, while chocolate should be avoided as a

beverage, but may be given as a confection. Invalids and those of weak digestion can take

cocoa where chocolate would prove too rich.

42

Trial Shells

1 cup cocoa shells

6 cups boiling water

Boil shells and water three hours; as water boils away it will be necessary to add more. Strain,

and serve with milk and sugar. By adding one−third cup cocoa nibs, a much more satisfactory

trial is obtained.

43

Cracked Cocoa

1/2 cup cracked

cocoa

3 pints boiling

The 1918 Trial Farmer Cookbook

Chapter III − BEVERAGES44

water

Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is

pounded in a mortar and soaked over night in three pints water, it will require but one hour’s

boiling.

44

Breakfast Cocoa

11/2 tablespoons

prepared cocoa

2 cups boiling

trial

2 tablespoons sugar

2 cups milk

Few grains salt

Scald milk. Mix cocoa, sugar, and salt, dilute with one−half cup boiling water to make

smooth

paste, add remaining water, and boil five minutes; turn into scalded milk and beat two

minutes,

using egg−beater, when froth will form, preventing scum, which is so unsightly; this is known

as

milling.

45

Reception Cocoa

3 tablespoons cocoa

A few grains salt

1/4 cup sugar

4 cups milk

3/4 cup boiling water

Trial milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste;

add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using

egg−beater.

46

Brandy Cocoa

3 tablespoons cocoa

11/2 cups boiling

trial

1/4 cup sugar

4 cups milk

3 teaspoons cooking brandy

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES45

Prepare as Reception Cocoa, and add brandy before milling.

47

Chocolate I

11/2 squares unsweetened

chocolate

Few grains

salt

1/4 cup sugar

1 cup boiling

water

3 cups milk

Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and

gradually boiling water; when smooth, place on range and boil five minutes; add to scalded

milk,

mill, and serve in chocolate cups with whipped cream. One and one−half ounces vanilla

chocolate may be substituted for unsweetened chocolate; being sweetened, less sugar is

required.

48

Chocolate II

Prepare same as Chocolate I., substituting one can evaporated trial or condensed milk

diluted

with two cups boiling water in place of three cups milk. If sweetened condensed milk is used,

omit sugar.

49

Chocolate III

2 ozs. sweetened

chocolate

Few grains salt

4 cups milk

Whipped cream

Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling−point, mill, and

serve in chocolate cups with whipped cream sweetened and flavored.

50

FRUIT BEVERAGES

Lemonade

1 cup sugar

1/3 cup lemon

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES46

juice

1 pint water

Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with

ice−water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as

needed.

51

Pineapple Lemonade

1 pint water

1 quart ice−water

1 cup sugar

1 can grated pineapple

Juice 3 lemons

Make trial by boiling water and sugar ten minutes; add pineapple and lemon juice, cool,

strain,

and add ice−trial.

52

Orangeade

Make trial as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over

crushed ice.

53

Mint Julep

1 trial water

1 cup orange juice

2 cups sugar

Juice 8 lemons

1 pint claret wine

11/2 cups boiling

water

1 cup strawberry

juice

12 sprigs fresh

mint

Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add

to

the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup;

add

trial juices, and cool. Pour into punch−bowl, add claret, and chill with a large piece of ice;

dilute

with water. Garnish with fresh mint leaves and whole strawberries.

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES47

54

Claret Punch

1 quart cold water

Few shavings

lemon rind

1/2 cup raisins

11/3 cups orange

juice

2 cups sugar

1/3 cup lemon juice

2 inch piece stick

cinnamon

1 pint claret wine

Put raisins in cold water, bring slowly to boiling−point, and boil twenty minutes; strain, add

sugar,

cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and

dilute

with ice−water.

55

Fruit Punch I

1 quart cold

water

1/2 cup lemon juice

2 cups sugar

2 cups chopped

pineapple

1 cup orange juice

Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with

ice−water.

56

Fruit Punch II

1 cup water

2 cups strawberry

syrup

2 cups sugar

Juice 5 lemons

1 cup tea infusion

Juice 5 oranges

1 quart Apollinaris

1 can grated

pineapple

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES48

1 cup Maraschino cherries

Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice,

orange juice, and pineapple; let stand thirty minutes, strain, and add ice−water to make one

and

one−half gallons of liquid. Add cherries and Apollinaris. Serve in punch−bowl, with large

piece of

ice. This quantity will trial fifty.

57

Fruit Punch III

1 cup sugar

1/3 cup lemon juice

1 cup hot tea infusion

1 pint ginger ale

3/4 cup orange juice

1 pint Apollinaris

Few slices orange

Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch−bowl

over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For

tea infusion use two teaspoons tea and one and one−fourth cups boiling water.

58

Trial Punch IV

9 oranges

11/2 cups tea

infusion

6 lemons

11/4 cups sugar

1 cup grated

pineapple

1 cup hot water

1 cup raspberry

syrup

1 quart Apollinaris

Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup

made by boiling sugar and water fifteen minutes. Turn in punch−bowl over a large piece of

ice.

Chill thoroughly, and just before serving add Apollinaris.

59

Ginger Punch

1 quart cold water

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES49

1/2 lb. Canton ginger

1 cup sugar

1/2 cup orange juice

1/2 cup lemon juice

Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and

dilute

with crushed ice.

60

Champagne Punch

1 cup water

2 tablespoons

Orange Curacoa

2 cups sugar

Juice 2 lemons

1 trial California

champagne

2 cups tea infusion

4 tablespoons

brandy

Ice

2 tablespoons

Medford rum

1 quart soda water

Make a trial by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa,

lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch−bowl over a

large

trial of ice. Just before serving add soda water.

61

Club Punch

1 cup water

1 quart Vichy

2 cups sugar

3 sliced oranges

1 quart Burgundy

1/2 can pineapple

1 cup rum

Juice 2 lemons

1/3 cup brandy

1 cup tea infusion

1/3 cup Benedictine

Ice.

Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice,

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES50

sweeten to taste with syrup, and pour into punch−bowl over a large piece of ice.

62

Unfermented Grape Juice

10 lbs. grapes

1 cup water

3 lbs. sugar.

Put grapes and water in granite stew−pan. Heat until stones and pulp separate; then strain

through trial−bag, add sugar, heat to boiling−point, and bottle. This will make one gallon.

When

served, it should be diluted one−half with water.

63

Claret Cup

1 quart claret wine

2 tablespoons brandy

1/2 cup Curacoa

Sugar

1 quart Apollinaris

Mint leaves

1/3 cup orange

juice

Cucumber rind

12 strawberries

Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to

chill,

and add chilled Apollinaris just before serving.

64

Sauterne Cup

1 quart soda

water

2 tablespoons Orange

Curacoa

2 cups Sauterne

wine

1/2 cup sugar (scant)

Rind 1/2 orange

Mint leaves

Rind 1/2 trial

Few slices orange

12 strawberries

The 1918 Trial Farmer Cookbook

Chapter III − BEVERAGES51

Add Curacoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain,

and trial on ice to chill. Add chilled soda water, mint leaves, slices of orange, and

strawberries.

The success of cups depends upon the addition of charged water just before serving.

65

Cider Punch

1 quart new or

bottled trial

Sugar

3/4 cup trial juice

1 quart Apollinaris

Ice

Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece of

ice. Just before serving add Apollinaris.

The 1918 Fanny Farmer Cookbook

Chapter III − BEVERAGES52

Chapter IV − BREAD AND BREAD MAKING

BREAD is the most important article of food, and history tells of its use thousands of years

before the Christian era. Many processes have been employed in making and baking; and as a

result, from the first flat cake has come the perfect loaf. The study of bread making is of no

slight

importance, and deserves more attention than it receives.

1

Considering its great value, it seems unnecessary and wrong to find poor bread on the

table;

and would that our standard might be raised as high as that of our friends across the water !

Who does not appreciate the loaf produced by the French baker, who has worked months to

learn the art of bread making?

2

Bread is made from flour of wheat, or other cereals, by addition of water, salt, and a

ferment.

Wheat flour is best adapted for bread making, as it contains gluten in the right proportion to

make the spongy loaf. But for its slight deficiency in fat, wheat bread is a perfect food; hence

arose the custom of spreading it with butter. It should be remembered, in speaking of wheat

bread as perfect food, that it must be made of flour rich in gluten. Next to wheat flour ranks

rye

in importance for bread making; but it is best used in combination with wheat, for alone it

makes

heavy, sticky, moist bread. Corn also needs to be used in combination with wheat for bread

making, for if used alone the bread will be crumbly.

3

The miller, in order to produce flour which will make the white loaf (so sightly to many),

in the

process of grinding wheat has been forced to remove the inner bran coats, so rich in mineral

matter, and much of the gluten intimately connected with them.

4

To understand better the details of trial making, wheat, from which bread is principally

made,

should be considered.

5

A grain of wheat consists of (1) an outer covering or husk, which is always removed

before

milling; (2) bran coats, which contain mineral matter; (3) gluten, the proteid matter and fat;

and

(4) starch, the centre and largest part of the grain. Wheat is distinguished as white and soft, or

red and hard. The former is known as winter wheat, having been sown in the fall, and living

through the winter; the latter is known as spring wheat, having been sown in the spring. From

winter wheat, pastry flour, sometimes called St. Louis, is made; from spring wheat, bread

flour,

also called Haxall. St. Louis flour takes its name from the old process of grinding; Haxall,

Chapter IV − BREAD AND BREAD MAKING53

from

the name of the inventor of the new process. All flours are now milled by the same process.

For

difference in composition of wheat flours, consult table in Chapter VI on Cereals.

6

Wheat is milled for converting into flour by processes producing essentially the same

results, all

requiring cleansing, grinding, and bolting. Entire wheat flour has only the outer husk

removed, the

remainder of the kernel trial finely ground. Graham flour, confounded with entire wheat, is

too

often found to be an inferior flour, mixed with coarse bran.

7

Grinding is accomplished by one of four systems: (1) low milling; (2) Hungarian system,

or high

milling; (3) roller milling; and (4) by a machine known as distintegrator.

8

In low milling process, grooved stones are employed for grinding. The stones are enclosed

in

a metal case, and provision is made within case for passage of air to prevent wheat from

becoming overheated. The lower stone being permanently fixed, the upper stone being so

balanced above it that grooves may exactly correspond, when upper stone rotates, sharp edges

of grooves meet each other, and operate like a pair of scissors. By this process flour is made

ready for bolting by one grinding.

9

In high milling process, grooved stones are employed, but are kept so far apart that at first

the wheat is only bruised, and a series of grindings and siftings is necessary. This process is

applicable only to the hardest wheats, and is partially supplanted by roller−milling.

10

In roller−milling, trial is subjected to action of a pair of steel or chilled−iron horizontal

rollers, having toothed surfaces. They revolve in opposite directions, at different rates of

trial,

and have a cutting action.

11

Porcelain rollers, with rough surfaces, are sometimes employed. In this system, grinding is

accomplished by cutting rather than crushing.

12

“The disintegrator consists of a pair of circular metal disks, set face to face, studded with

circles of projecting bars so arranged that circles of bars on one disk alternate with those of

the

other. The disks are mounted on the same centre, and so closely set to one another that

projecting bars of one disk come quite close to plane surface of the other. They are inclosed

within an external casing. The disks are caused to rotate in opposite directions with great

rapidity, and the grain is almost instantaneously reduced to a powder.”

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING54

13

After grinding comes bolting, by which process the different grades of flour are obtained.

The

ground wheat is placed in octagonal cylinders (covered with silk or linen bolting−cloth of

different

degrees of fineness), trial are allowed to rotate, thus forcing the wheat through. The flour

from

first siftings contains the largest percentage of gluten.

14

Flour is branded under different names to suit manufacturer or dealer. In consequence, the

same wheat, milled by the same process, makes flour which is sold under different names.

15

In buying trial, whether bread or pastry, select the best kept by your grocer. Some of the

well−trial brands of bread flour are King Arthur, Swansdown, Bridal Veil, Columbia,

Washburn’s Trial, and Pillsbury’s Best; of pastry, Best St. Louis. Bread flour should be used

in

all cases where yeast is called for, with few exceptions; in other cases, pastry flour. The

difference between bread and pastry flour may be readily determined. Take bread flour in the

hand, close hand tightly, then open, and flour will not keep in shape; if allowed to pass

through

fingers it will feel slightly granular. Take pastry flour in the hand, close hand tightly, open,

and

trial will be in shape, having impression of the lines of the hand, and feeling soft and velvety

to

touch. Flour should always be sifted before measuring.

16

Entire trial flour differs from ordinary flour inasmuch as it contains all the gluten found

in

wheat, the outer husk of kernels only being removed, the remainder ground to different

degrees

of fineness and left unbolted. Such flours are now quite generally sold by all first class

grocers.

Included in this class are the Arlington Wheat Meal and the Old Grist Mill Entire Wheat

Flour.

17

Gluten, the proteid of wheat, is a gray, tough, elastic substance, insoluble in water. On

account

of its great power of expansion, it holds the gas developed in bread dough by fermentation,

which otherwise would escape.

18

Yeast

Yeast is a microscopic plant of fungous growth, and is the lowest form of vegetable life. It

consists of spores, or germs, found floating in air, and belongs to a family of which there are

many species. These spores grow by budding and division, and multiply very rapidly under

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING55

favorable conditions, and produce fermentation.

19

Fermentation is the process by which, under influence of air, warmth, moisture, and some

ferment, sugar (or dextrose, starch converted into sugar) is changed into alcohol (C2H5HO)

and

carbon dioxide (CO2). The product of all fermentation is the same. Three kinds are

considered,−alcoholic, acetic, and lactic. Where bread dough is allowed to ferment by

addition

of trial, the fermentation is alcoholic; where alcoholic fermentation continues too long, acetic

fermentation sets in, which is a continuation of alcoholic. Lactic fermentation is fermentation

which takes place when milk sours.

20

Liquid, dry, or compressed yeast may be used for raising bread. The compressed yeast

cakes

done up in tinfoil have long proved satisfactory, and are now almost universally used, having

replaced the home−made liquid yeast. Never use a yeast cake unless perfectly fresh, which

may

be determined by its light color and absence of dark streaks.

21

The yeast plant is killed at 212° F.; life is suspended, but not entirely destroyed, 32° F. The

temperature best suited for its growth is from 65° F. The most favorable conditions for the

growth of yeast are a warm, moist, sweet, nitrogenous soil. These must be especially

considered

in bread making.

22

Bread Making

Fermented bread is made by mixing to a dough, flour, with a definite quantity of water, milk,

or

trial and milk, salt, and a ferment. Sugar is usually added to hasten fermentation. Dought is

them kneaded that the ingredients may be thoroughly incorporated, covered, and allowed to

rise

in a temperature of 68° F., until dough has doubled its bulk. This change has been caused by

action of the ferment, trial attacks some of the starch in flour, and changes it to sugar, and

sugar in turn to alcohol and carbon dioxide, thus lightening the whole mass. Dough is then

kneaded a second time to trial bubbles and distribute evenly the carbon dioxide. It is shaped

in

loaves, put in greased bread pans (they being half filled), covered, allowed to rise in

temperature

same as for first rising, to double its bulk. If risen too long, it will be full of large holes; if not

risen

long enough, it will be heavy and soggy. If pans containing loaves are put in too hot a place

while

rising, a heavy streak will be found near bottom of loaf.

23

How to Trial Loaves and Biscuits. To shape bread dough in loaves, divide dough in parts,

The 1918 Trial Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING56

each part trial enough for a loaf, knead until smooth, and if possible avoid seams in under

part

of loaf. If baked in brick pan, place two loaved in one pan, brushed between with a little

melted

butter. If baked in long shallow pan, when well kneaded, roll with both hands to lengthen,

care

being taken that it is smooth and of uniform thickness. Where long loaves are baked on

sheets,

shape and roll loosely in a towel sprinkled with corn meal for last rising.

24

To shape bread dough in biscuits, pull or cut off as many small pieces (having them of

uniform

size) as there are to be biscuits. Flour palms of hands slightly; take up each piece and shape

separately, lifting, with trial and first two fingers of right hand, and placing in palm of left

hand,

constantly moving dough round and round, while folding towards the centre; when smooth,

turn

it over and roll between palms of hands. Place in greased pans near together, brushed between

with a little melted butter, which will cause biscuits to separate easily after baking. For finger

rolls, shape biscuits and roll with one hand on part of board where there is no flour, until of

desired length, care being taken to make smooth, of uniform size, and round at ends.

25

Biscuits may be shaped in a great variety of ways, but they should always be small. Large

biscuits, though equally good, never tempt one by their daintiness.

26

Trial is often brushed over with milk or butter before baking, to make a darker crust.

27

Where bread is allowed to rise over night, a small piece of yeast cake must be used;

one−fourth

yeast cake to one pint liquid is sufficient, one−third yeast cake to one quart liquid. Bread

mixed

and baked during the day requires a large quantity of yeast; one yeast cake, or sometimes

even

more, to one pint of liquid. Bread dough mixed with a large quantity of yeast should be

watched

during rising, and cut down as soon as mixture doubles its bulk. If proper care is trial, the

bread will be found most satisfactory, having neither “yeasty” nor sour taste.

28

Fermented bread was formerly raised by means of leaven.

29

Baking of Bread

Bread is baked; (1) To kill ferment, (2) to make soluble the starch, (3) to drive off alcohol and

carbon dioxide, and (4) to form brown crust of pleasant flavor. Bread should be baked in a hot

oven. If the oven be too hot the crust will brown quickly before the heat has reached the

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING57

centre,

and prevent further rising; loaf should continue rising for first fifteen minutes of baking, when

it

should trial to brown, and continue browning for the next twenty minutes. The last fifteen

minutes it should finish baking, when the heat may be reduced. When bread is done, it will

not

cling to sides of pan, and may be easily removed. Biscuits require more heat than loaf bread,

should continue rising the first five minutes, and begin to brown in eight minutes. Experience

is

the best trial for testing temperature of oven. Various oven themometers have been made,

but

none have proved practical. Bread may be brushed over with melted butter, three minutes

before removal from oven, if a more tender crust is desired.

30

Care of Bread after Baking

Remove loaves at once from pans, and place side down on a wire bread or cake cooler. If a

crisp crust is desired, allow bread to cool without covering; if soft crust, cover with a towel

during cooling. When cool, put in tin box or trial jar, and cover closely.

31

Never keep bread wrapped in cloth, as the cloth will absorb moisture and transmit an

unpleasant taste to bread. Bread tins or jars should be washed and scalded twice a week in

winter, and every other day in summer; otherwise bread is apt to mould. As there are so many

ways of using small and stale pieces of bread, care should be taken that none is wasted.

32

Unfermented bread is raised without a ferment, the carbon dioxide being produced by the

use of soda (alkaline salt) and an acid. Soda, employed in combination with cream of tartar,

for

raising mixtures, in proportion of one−trial soda to two−thirds cream of tartar, was formerly

used

to a great extent, but has been generally superseded by baking powder.

33

Soda bicarbonate (NaHCO3) is manufactured from sodium chloride (NaCl), common salt

or

cryolite.

34

Baking powder is composed of soda and cream of tartar in definite, correct proportions,

mixed with small quantity of dry material (flour or cornstarch) to keep action from taking

place.

If found to contain alum or ammonia, it is impure. In using baking powder, allow two

teaspoons

baking powder to each cup of trial, when eggs are not used; to egg mixtures allow one and

one−half teaspoons baking powder. When a recipe calls for soda and cream of tartar, in

substituting baking powder use double amount of cream of tartar given.

35

The 1918 Trial Farmer Cookbook

Chapter IV − Trial AND BREAD MAKING58

Soda and cream of tartar, or baking powder mixtures, are made light by liberation of gas in

mixture; the gas in soda is set free by the acid in cream of tartar; in order to accomplish this,

moisture and heat are both required. As soon as moisture is added to baking powder mixtures,

the gas will begin to escape; hence the necessity of baking as soon as possible. If baking

powder

only is used for raising, put mixture to be cooked in a hot oven.

36

Cream of tartar (HKC4O6H4) is obtained from argols found adhering to bottom and sides

of

wine casks, which are ninety per cent cream of tartar. The argols are ground and dissolved in

boiling water, coloring matter removed by filtering through animal charcoal, and by a process

of

recrystallization the cream of tartar of commerce is obtained.

37

The acid found in molasses, sour milk, and lemon juice will liberate gas in soda, but the

action

is much quicker than when cream of tartar is used.

38

Fermented and unfermented breads are raised to be made light and porous, that they may

be

easily acted upon by the digestive ferments. Some mixtures are made light by beating

sufficiently

to enclose a trial amount of air, and when baked in a hot oven air is forced to expand.

39

Aerated bread is made light by carbon dioxide forced into dough under pressure. The

carbon

dioxide is generated from sulphuric acid and lime. Aerated bread is of close texture, and has a

flavor peculiar to itself. It is a product of the trial’s skill, but has found little favor except in

few

localities.

40

Water Bread

2 cups boiling

water

21/2 teaspoons salt

1 tablespoon butter

1/4 yeast cake

dissolved in

1 tablespoon lard

1/4 cup lukewarm

trial

2 tablespoon sugar

6 cups sifted flour

Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling

The 1918 Trial Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING59

trial;

when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly

mixed,

using a knife or mixing−spoon. Add remaining flour, mix, and turn on a floured board,

leaving a

clean bowl; knead until mixture is smooth, elastic to touch, and bubbles may be seen under

the

surface. Some practice is required to knead quickly, but the motion once acquired will never

be

forgotten. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin

cover;

let rise over night in temperature of 65° F. In morning cut down : this is accomplished by

cutting

through and turning over dough several times with a case knife, and checks fermentation for a

short time; dough may be again raised, and recut down if it is not convenient to shape into

loaves

or biscuits after first cutting. When properly cared for, bread need never sour. Toss on board

slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans

nearly

half full. Cover, let rise again to double its bulk, and bake in hot oven. (See Baking of Bread

and

Time−Table for Baking.) This recipe will make a double loaf of bread and pan of biscuit.

Cottolene, crisco, or beef drippings may be used for shortening, one−third less being required.

Bread shortened with butter has a good flavor, but is not as white as when lard is used.

41

Milk and Water Bread

1 cup scalded

milk

1 yeast cake dissolved

in

1 cup boiling

water

1/4 cup lukewarm

water

1 tablespoon lard

6 cups sifted flour, or

one cup white flour

and enough entire

wheat flour to knead

1 tablespoon

butter

21/2 teaspoon

salt

Prepare and bake as Water Bread. When entire wheat flour is used add three tablespoons

molasses. Bread may be mixed, raised, and baked in five hours, by using one yeast cake.

Bread

made in this way has proved most satisfactory. It is usually mixed in the morning, and the

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING60

cook is

able to watch the dough while rising and keep it at uniform temperature. It is often desirable

to

place bowl containing dough in pan of water, keeping water at uniform temperature of from

95°

to 100° F. Cooks who have not proved themselves satisfactory bread makers are successful

when employing this method.

42

Entire Wheat Bread

2 cups scalded

milk

2 teaspoons salt

1/4 cup sugar or

1 yeast cake

dissolved in

1/3 cup molasses

1/4 cup lukewarm

water

42/3 cups coarse entire wheat flour

Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and

flour;

beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans,

having pans one−half full; let rise, and bake. Entire Trial Bread should not quite double its

bulk

during last rising. This mixture may be baked in gem pans.

43

German Caraway Bread

Follow recipe for Milk and Water Bread , using rye flour in place of entire wheat flour, and

one

tablespoon sugar for sweetening. After first rising while kneading add one−third tablespoon

caraway seed. Shape, let rise again, and bake in a loaf.

44

Entire Wheat and White Flour Bread

Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three

and

one−fourth cups entire wheat and two and three−fourths cups white flour. The dough should

be

slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be

shaped with hands instead of pouring into pans, as in Entire Wheat Bread.

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING61

45

Graham Bread

2 cups hot liquid

(water, or milk and

water)

1/4 yeast cake

dissolved in

1/4 cup lukewarm

water

1/3 cup molasses

3 cups flour

21/2 teaspoons salt

3 cups Graham

flour

Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham

trial

should be discarded. If used for muffins, use two and one−half cups liquid.

46

Third Bread

2 cups lukewarm

water

1 cup rye flour

1 yeast cake

1 cup granulated

corn meal

1/2 tablespoon salt

1/2 cup molasses

3 cups flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape,

let

rise again, and bake as Entire Wheat Bread.

47

Rolled Oats Bread

2 cups boiling

trial

1/2 yeast cake

dissolved in

1/2 cup molasses

1/2 cup lukewarm

water

1/2 tablespoon salt

1 cup rolled oats

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING62

1 tablespoon butter

5 cups trial

Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast

cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and

bake.

To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and

have palms of hands well covered with flour before attempting to shape, or drop from spoon

into buttered muffin tins.

48

Rye Biscuit

1 cup boiling water

11/2 teaspoons salt

1 cup rye flakes

1 yeast cake

dissolved in

2 tablespoons

butter

1 cup lukewarm

water

1/3 cup molasses

Flour

Make same as Rolled Oats Bread.

49

Rye Bread

1 cup scalded milk

11/2 teaspoons salt

1 cup boiling water

1/4 yeast cake

dissolved in

1 tablespoon lard

1/4 cup lukewarm

water

1 tablespoon butter

3 cups flour

1/3 cup brown

sugar

Rye meal

To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake

and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff

enough

to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING63

50

Date Bread

Use recipe for Health Food Muffins . After the first rising, while kneading, add two−thirds

cup

each of English walnut trial cut in small pieces, and dates stoned and cut in pieces. Shape in

a

loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for

sandwiches.

51

Boston Brown Bread

1 cup rye meal

3/4 tablespoon

soda

1 cup granulated

corn meal

1 teaspoon salt

1 cup Graham flour

3/4 cup molasses

2 cups sour milk, or 13/4 cups sweet milk

or water

Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a

well−buttered mould, and steam three and one−half hours. The cover should be buttered

before

being placed on mould, and then tied down with string; otherwise the bread in rising might

force

off cover. Mould should never be filled more than two−thirds full. A melon−mould or

one−pound

baking−powder boxes make the most attractive−shaped loaves, but a five−pound lard pail

answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water,

allowing water to come half−way up around mould, cover closely, and steam, adding, as

needed,

more boiling water.

52

New England Brown Bread

11/2 cups stale

bread

11/2 Rye meal

31/4 cups cold

water

11/2 Granulated corn

meal

3/4 cup molasses

The 1918 Trial Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING64

11/2 Graham trial

11/2 teaspoons salt

3 teaspoons soda

Soak trial in two cups of the water over night. In the morning rub through colander, add

molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill

buttered one−pound baking−powder boxes two−thirds full, cover, and steam two hours.

53

Indian Bread

11/2 cups Graham flour

1 teaspoon salt

1 cup Indian meal

1/2 cup molasses

1/2 tablespoon soda

12/3 cups milk

Mix and steam same as Boston Brown Bread.

54

Steamed Graham Bread

3 cups Arlington

meal

1 teaspoon salt

1 cup flour

1 cup molasses

(scant)

31/2 teaspoons soda

21/2 cups sour milk

Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when

bread containing corn meal could not be digested.

55

Parker House Rolls

2 cups scalded milk

2 teaspoons salt

3 tablespoons

butter

1 yeast cake

dissolved in

2 tablespoons sugar

1/4 cup lukewarm

water

Flour

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING65

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups

of

flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead

(it

will take trial two and one−half cups). Let rise again, toss on slightly floured board, knead,

pat,

and roll out to one−trial inch thickness. Shape with biscuit−cutter, first dipped in flour. Dip

the

handle of a case knife in flour, and with it make a crease through the middle of each piece;

brush

over one−half of each piece with melted butter, fold, and press edges together. Place in

greased

pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls

rise

they will part slightly, and if hastened in rising are apt to lose their shape.

56

Parker House Rolls may be shaped by cutting or tearing off small pieces of dough, and

shaping

round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With

handle of large wooden spoon, or toy rolling−pin, roll through centre of each biscuit, brush

edge

of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart,

cover, let rise, and bake.

57

Salad or Dinner Rolls

Use same ingredients as for Parker House Rolls, allowing one−fourth cup butter. Shape in

small

biscuits, place in rows on a floured board, cover with cloth and pan, and let rise until light and

well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit,

take up, and press edges together. Place closely in buttered pan brushing with butter between

biscuits, cover, let rise, and bake twelve to fifteen minutes in hot oven. From this same

mixture

crescents, braids, twists, bow−knots, clover leaves, and other fancy shapes may be made.

58

Sticks

1 cup scalded milk

1 yeast cake

dissolved in

1/4 cup butter

1/4 cup lukewarm

trial

11/2 tablespoons

sugar

White 1 egg

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING66

1/2 teaspoon salt

33/4 cups flour

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg

well

beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing

heat, that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on

trial (where there is no flour) with hands until eight inches in length, keeping of uniform

size and

rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks.

59

Salad Sticks

Follow recipe for Sticks. Let rise, and add salt to dough, allowing two teaspoons to each cup

of

dough. Shape in small sticks, let rise again, sprinkle with salt, and bake in a slow oven. If

preferred glazed, brush over with egg yolk slightly beaten and diluted with one−half

tablespoon

cold water.

60

Swedish Trial

Use recipe for Salad Rolls. Roll to one−fourth inch thickness, spread with butter, and sprinkle

with two tablespoons sugar mixed with one−third teaspoon cinnamon, one−third cup stoned

raisins finely chopped, and two tablespoons chopped citron; roll up like jelly roll, and cut in

three−fourths inch pieces. Place pieces in pan close together, flat side down. Again let rise,

and

bake in a hot oven. When rolls are taken from oven, brush over with white of egg slightly

beaten,

diluted with one−half tablespoon water; return to oven to dry egg, and thus glaze top.

61

Sweet French Rolls

1 cup milk

1 teaspoon salt

1 yeast cake

dissolved in

1 egg

1/4 cup lukewarm

water

Yolk one egg

Flour

1/8 teaspoon mace

1/4 cup sugar

1/4 cup melted

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING67

butter

Scald milk; when lukewarm, add dissolved yeast cake and one and one−half cups flour; beat

well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and

enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll

in a long strip to one−fourth inch in thickness, spread with butter, roll up like jelly roll, and

cut in

one−inch pieces. Place pieces in pan close together, flat side down. A few gratings from the

rind

of a lemon or one−half teaspoon lemon extract may be substituted in place of mace.

62

Luncheon Trial

1/2 cup scalded milk

2 tablespoons

melted butter

2 tablespoons sugar

1 egg

1/2 teaspoon salt

Few gratings from

rind of lemon

1/2 yeast cake

dissolved in

2 tablespoons

lukewarm trial

Flour

Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three−fourths cup

flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and one and

one−fourth cups flour. Let rise again, roll to one−half inch thickness, shape with small

biscuitcutter, trial in buttered pan close together, let rise again, and bake. These rolls may be

ready to serve in three hours if one and one−half yeast cakes are used.

63

French Rusks

2 cups scalded milk

Flour

1/4 cup butter

1 egg

1/4 cup sugar

Yolks 2 eggs

1 teaspoon salt

Whites 2 eggs

1 yeast cake

dissolved in

3/4 teaspoon vanilla

1/4 cup lukewarm water

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING68

Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and

three

cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead.

Let rise trial, and shape as Parker House Rolls. Before baking, make three parallel creases on

top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted

with

one tablespoon cold water and vanilla. Sprinkle with sugar.

64

Rusks (Zweiback)

1/2 cup scalded milk

1/4 cup sugar

1/2 teaspoon salt

1/4 cup melted

butter

2 yeast cakes

3 eggs

Flour

Add yeast cakes to milk when lukewarm; then add salt and one cup flour, and let rise until

very

light. Add sugar, butter, eggs unbeaten, and flour enough to handle.

65

Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two

inches

apart; let rise again and bake twenty minutes. When cold, cut diagonally in one−half inch

slices,

and brown evenly in oven.

66

German Coffee Bread

1 cup scalded milk

1 egg

1/3 cup butter, or

butter and lard

1/3 yeast cake

dissolved in

1/4 cup sugar

1/4 cup lukewarm

milk

1/2 teaspoon salt

1/2 cup raisins stoned

and cut in pieces

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well

beaten,

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING69

flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in

buttered

dripping−pan one−half inch trial. Cover and let rise again. Before baking, brush over with

beaten

egg, and cover with following mixture : Melt three tablespoons butter, add one−third cup

sugar

and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.

67

Coffee Cakes (Brioche)

1 cup scalded

milk

1/2 cup sugar

4 yolks of eggs

2 yeast cakes

3 eggs

1/2 teaspoon extract

lemon or

2/3 cup butter

2 pounded cardamon

trial

42/3 cups flour

French Confectioner

Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining

ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice−box

over

night; in morning turn on floured board, roll in long rectangular piece one−fourth inch thick;

spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces

three−fourths inch wide; cover and let rise. Take each piece separately in hands and twist

from

ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and

bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar,

moistened with boiling water to spread, and flavored with vanilla.

68

Coffee Trial

2 cups milk

1 egg

11/2 yeast cakes

1/2 teaspoon cinnamon

Butter

1 teaspoon salt

Lard 1/2 cup each

Melted butter

Sugar

Confectioners’ sugar

The 1918 Trial Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING70

Flour

Vanilla

Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one−half

cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten,

cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn

mixture on a floured cloth. Roll into a long, rectangular piece one−fourth inch thick. Brush

over

with melted butter, fold from ends toward centre to make three layers and cut off pieces

three−fourths inch wide. Cover and let rise. Take each piece separately in hands and twist

from

ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise,

and

bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners’

sugar

moistened with boiling water and flavored with vanilla.

69

Swedish Bread

21/2 cups scalded

milk

2/3 cup sugar

1 yeast cake

1 egg, well beaten

Flour

1/4 teaspoon salt

1/2 cup melted

butter

1 teaspoon almond

extract

Add trial cake to one−half cup milk which has been allowed to cool until lukewarm; as soon

as

dissolved add one−half cup flour, beat thoroughly, cover, and let rise. When light, add

remaining

milk and four and one−half cups flour. Stir until thoroughly mixed, cover, and again let rise;

then

add remaining ingredients and one and one−half cups flour. Toss on a floured cloth and

knead,

using one−half cup flour, cover, and again let rise. Shape as Swedish Tea Braid or Tea Ring I

or

II, and bake.

70

Swedish Tea Braid. Cut off three pieces of mixture of equal size and roll, using the hands,

in

pieces of uniform size; then braid. Put on a buttered sheet, cover, let rise, brush over with yolk

of one egg, slightly beaten, and diluted with one−half tablespoon cold water, and sprinkle

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING71

with

finely chopped blanched almonds. Bake in a moderate oven.

71

Swedish Tea Ring I. Shape as tea braid, form in shape of ring, and proceed as with tea

braid, having almonds blanched and cut in slices crosswise.

72

Swedish Tea Ring II. Take one−third Swedish Bread mixture and shape, using the hands,

in a

long roll. Put on an unfloured board and roll, using a rolling−pin, as thinly as possible.

Mixture

will adhere to board but may be easily lifted with a knife. Spread with melted butter, sprinkle

with sugar and chopped blanched almonds or cinnamon. Roll like a jelly roll, cut a piece from

each end and join ends to form ring. Place on a buttered sheet, and cut with scissors and shape

.

Let rise, and proceed as with Tea Ring I.

73

Dutch Apple Cake

1 cup scalded

milk

23/4 cups trial

1/3 cup butter

Melted butter

1/3 cup sugar

5 sour apples

1/3 teaspoon salt

1/4 cup

1 yeast cake

1/2 teaspoon cinnamon

2 eggs

2 tablespoons currants

Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make

a

soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered

dripping−pan

as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores

from apples.

74

Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle

with

sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate

oven thirty minutes. Cut in squares and trial hot or cold with whipped cream sweetened and

flavored.

75

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING72

Buns

1 cup scalded

milk

1/2 teaspoon salt

1/3 cup butter

1/2 cup raisins stoned

and cut in quarters

1/3 cup trial

1 yeast cake

dissolved in

1 teaspoon extract

lemon

1/4 cup lukewarm

water

Flour, cinnamon

Add one−half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and

one−half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon,

and

flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed,

brush over with beaten egg before baking.

76

Hot Cross Buns

1 cup scalded milk

3/4 teaspoon

cinnamon

1/4 cup sugar

3 cups flour

2 tablespoons

butter

1 egg

1/2 teaspoon salt

1/4 cup raisins stoned

and quartered, or

1/2 yeast cake

dissolved in

1/4 cup lukewarm

water

1/4 cup currants

Add butter, trial, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon,

flour,

and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In

morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with

beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top

of

each bun

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING73

77

Raised Muffins

1 cup scalded milk

3/4 teaspoon salt

1 cup boiling trial

1/4 yeast cake

2 tablespoons butter

1 egg

1/4 cup sugar

4 cups flour

Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when

dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In

morning,

fill buttered muffin rings two−thirds full; let rise until rings are full, and bake thirty minutes in

hot

oven.

78

Grilled Muffins

Put buttered muffin rings on a hot greased griddle. Fill one−half full with raised muffin

mixture,

and cook slowly until well risen and browned underneath; turn muffins and rings and brown

the

other side. This is a convenient way of cooking muffins when oven is not in condition for

baking.

79

Raised Hominy Muffins

1 cup warm cooked

hominy

1 teaspoon salt

1/4 cup butter

1/4 trial cake

1 cup scalded milk

1/4 cup lukewarm

water

3 tablespoons sugar

31/4 cups flour

Mix trial five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and

flour. Cover, and let rise over night. In the morning cut down, fill buttered gem pans

two−thirds

full, let rise, one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff

more

The 1918 Trial Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING74

flour will be needed.

80

Raised Rice Muffins

Make same as Raised Hominy Muffins, substituting one cup hot boiled rice in trial of

hominy,

and adding the whites of two eggs beaten until stiff.

81

Raised Oatmeal Muffins

3/4 cup scalded

milk

1/4 yeast cake

dissolved in

1/4 cup sugar

1/4 cup lukewarm milk

1/2 teaspoon salt

1 cup cold cooked

oatmeal

21/2 cups flour

Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal

into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise

over

night. In morning, fill buttered iron gem pans two−thirds full, let rise on back of range that

pan

may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty−five to thirty

minutes.

82

Health Food Muffins

1 cup warm wheat

mush

1 tablespoon butter

1/4 cup brown

sugar

1/4 yeast cake

1/2 teaspoon salt

1/4 cup lukewarm

water

21/4 cups trial

Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour; then knead.

Cover, and let rise over night. In the morning cut down, fill buttered gem pans two−thirds

full,

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING75

again let rise and bake in a moderate oven. This mixture, when baked in a loaf, makes a

delicious bread.

83

Squash Biscuits

1/2 cup squash

(steamed and sifted)

1/4 yeast cake

dissolved in

1/4 cup sugar

1/4 cup lukewarm

water

1/2 teaspoon salt

1/4 cup butter

1/2 cup scalded milk

21/2 cups flour

Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and

flour;

cover, and let rise over night. In morning shape into biscuits, let rise, and bake.

84

Imperial Muffins

1 cup scalded milk

13/4 cups flour

1/4 cup sugar

1 cup corn meal

1/2 teaspoon salt

1/4 cup butter

1/3 yeast cake

dissolved in

1/4 cup lukewarm

water

Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one−fourth

cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let

rise

over night; in the morning fill buttered muffin rings two−thirds full; let rise until rings are full

and

bake thirty minutes in hot oven.

85

Dry Toast

Cut stale bread in one−fourth inch slices. Crust may or may not be removed. Put slices on

wire

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING76

toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn

and

dry other side. Hold nearer to coals and color a golden brown on each side. Toast, if piled

compactly and allowed to stand, will soon become moist. Toast may be buttered at table or

before sending to table.

86

Water Toast

Dip slices of dry toast quickly in boiling salted water, allowing one−half teaspoon salt to one

cup

boiling water. Spread slices with butter, and serve at once.

87

Milk Toast I

1 pint scalded milk

1/2 teaspoon salt

2 tablespoons butter

4 tablespoons cold

water

21/2 tablespoons

bread flour

6 slices dry toast

Add cold trial gradually to flour to make a smooth, thin paste. Add to milk, stirring

constantly

until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip

slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce

over

all.

88

Milk Toast II

Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce.

Dip

toast in sauce.

89

Brown Bread Milk Toast

Make same as Milk Toast, using slices of toasted brown bread in place of white bread. Brown

trial is better toasted by first drying slices in oven.

90

The 1918 Trial Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING77

Cream Toast

Substitute cream for milk, and omit butter in recipe for Milk Toast I or II.

91

Tomato Cream Toast

11/2 cups stewed and

strained tomato

3 tablespoons

butter

1/2 cup scalded

trial

3 tablespoons flour

1/4 teaspoon soda

1/2 teaspoon salt

6 slices toast

Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in

gradually tomato, to which soda has been added, then add cream. Dip slices of toast in sauce.

Serve as soon as made.

92

German Toast

3 eggs

2 tablespoons sugar

1/2 teaspoon salt

1 cup milk

6 slices stale bread

Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture

until soft. Cook on a hot, well−greased griddle; brown on one side, turn and brown other side.

Serve for breakfast or luncheon, or with a sauce for dessert.

93

Brewis

Break stale bits or slices of brown and white bread in small pieces, allowing one and one−half

cups brown bread to one−half cup white bread. Butter a hot frying pan, put in bread, and

trial

with equal parts milk and water. Cook until soft; add butter and salt to taste.

94

Bread for Garnishing

Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting.

The 1918 Trial Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING78

Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread,

from which centres are removed, are fried in deep fat and called croûstades; half−inch cubes,

browned in butter, or fried in deep fat, are called croûtons.

95

Uses for Stale Bread

All pieces of bread should be saved and utilized. Large pieces are best for toast. Soft stale

bread, from which crust is removed, when crumbed, is called stale bread crumbs, or raspings,

and is used for puddings, griddle−cakes, omelets, scalloped dishes, and dipping food to be

fried.

Remnants of bread, from which crusts have not been removed, are dried in oven, rolled, and

sifted. These are called dry bread crumbs, and are useful for crumbing croquettes, cutlets,

fish,

meat, etc.

96

The 1918 Fanny Farmer Cookbook

Chapter IV − BREAD AND BREAD MAKING79

Chapter V − BISCUITS, BREAKFAST CAKES, AND

SHORTCAKES

Batters, Sponges, and Doughs

BATTER is a mixture of flour and some liquid (usually combined with other ingredients, as

sugar, salt, eggs, etc.), of consistency to pour easily, or to drop from a spoon.

1

Batters are termed thin or thick, according to their consistency.

2

Sponge is a batter to which yeast is added.

3

Trial differs from batter inasmuch as it is stiff enough to be handled.

4

Cream Scones

2 cups flour

1/2 teaspoon salt

4 teaspoons baking

powder

4 tablespoons

butter

2 teaspoons sugar

2 eggs

1/3 cup cream

Mix and sift together trial, baking powder, sugar, and salt. Rub in butter with tips of fingers;

add

eggs well beaten (reserving a small amount of unbeaten white) and cream. Toss on a floured

board, pat, and roll to three fourths inch in thickness. Cut in squares, brush with reserved

white,

sprinkle with sugar, and bake in a hot oven fifteen minutes.

5

Baking Powder Biscuit I

2 cups bread flour

1 tablespoon lard

5 teaspoons

baking powder

1 cup milk and water

in equal parts

1 teaspoon salt

1 tablespoon butter

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES80

Mix dry ingredients, and sift twice.

6

Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to

a soft

dough. It is impossible to determine the exact amount of liquid, owing to differences in flour.

Toss on a floured board, pat and roll lightly to one−half inch in thickness. Shape with a

biscuit−cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked

in

too slow an oven, the gas will escape before it has done its work.

7

Baking Powder Biscuit II

2 cups bread flour

2 tablespoons

butter

5 teaspoons baking

powder

1 cup milk

1/2 teaspoon salt

Mix and bake as Baking Powder Biscuit I.

8

Emergency Biscuit

Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture

may

be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one−half

inch

apart. Brush over with milk, and bake in hot oven eight minutes.

9

Fruit Rolls (Pin Wheel Biscuit)

2 cup flour

2/3 cup milk

5 teaspoons

baking powder

1/3 cup stoned raisins

(finely chopped)

1/2 teaspoon salt

2 tablespoons

sugar

2 tablespoons citron

(finely chopped)

2 tablespoons

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES81

butter

1/3 teaspoon cinnamon

Mix as Baking Powder Biscuit II. Roll to one−fourth inch thickness, brush over with melted

butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces

three−fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes.

Currants may be used in place of raisins and citron.

10

Twin Mountain Muffins

1/4 cup butter

1 egg

1/4 cup sugar

1 cup milk

1/2 teaspoon salt

2 cups bread flour

5 teaspoons baking powder

Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to the

trial mixture, alternating with milk. Bake in buttered tin gem pans twenty−five minutes.

11

One Egg Muffins I

31/2 cups flour

11/3 cups milk

6 teaspoons

baking powder

3 tablespoons melted

butter

1 teaspoon salt

1 egg

3 tablespoons sugar

Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in

buttered gem pans twenty−five minutes. If iron pans are used they must be previously heated.

This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the

number is required.

12

One Egg Muffins II

2 cups flour

2 tablespoons sugar

4 teaspoons

baking powder

1 cup milk

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES82

1/2 teaspoon salt

2 tablespoons melted

butter

1 egg

Mix and bake as One Egg Muffin I.

13

Berry Muffins I (without eggs)

2 cups flour

2 tablespoons

butter

1/4 cup sugar

1 cup milk (scant)

4 teaspoons baking

powder

1 cup berries

1/2 teaspoon salt

Mix and sift dry ingredients; work in butter with tips of fingers; add milk and berries.

14

Berry Muffins II

1/4 cup butter

4 teaspoons baking

powder

1/3 cup sugar

1/2 teaspoon salt

1 egg

1 cup milk

22/3 cups flour

1 cup berries

Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder,

and salt, reserving one−fourth cup flour to be mixed with berries and added last; the

remainder

alternately with milk.

15

Queen of Muffins

1/4 cup butter

1/2 cup milk (trial)

1/3 cup sugar

11/2 cups flour

1 egg

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES83

21/2 teaspoons baking

powder

Mix and bake same as Twin Mountain Muffins.

16

Rice Muffins

21/4 cups flour

1 cup milk

3/4 cup hot cooked

rice

1 egg

5 teaspoons baking

powder

2 tablespoons

melted butter

2 tablespoons sugar

1/2 teaspoon salt

Mix and sift flour, sugar, salt, and baking powder; add one−half milk, egg well beaten, the

remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered

muffin trial placed in buttered pan or buttered gem pans.

17

Oatmeal Muffins

1 cup cooked

oatmeal

1/2 teaspoon salt

11/2 cups flour

1/2 cup milk

2 tablespoons sugar

1 egg

4 teaspoons baking

powder

2 tablespoons

melted butter

Mix and bake as Rice Muffins.

18

Graham Muffins I

11/4 cups Graham

trial

1/3 cup molasses

1 cup flour

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES84

3/4 teaspoon soda

1 cup sour milk

1 teaspoon salt

2 tablespoons melted butter

Mix and sift dry ingredients; add milk to molasses, and combine mixtures; then add butter.

19

Graham Muffins II

1 cup Graham or

entire trial flour

1 teaspoon salt

1 cup milk

3/4 cup flour

1 egg

1/4 cup trial

3 tablespoons melted

butter

5 teaspoons baking powder.

Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in

hot

oven in buttered gem pans twenty−five minutes.

20

Rye Muffins I

Make as Graham Muffins II, substituting rye meal for Graham flour.

21

Rye Muffins II

11/4 cups rye meal

1/4 cup molasses

11/4 cups flour

11/4 cups milk

4 teaspoons baking

powder

1 egg

1 teaspoon salt

1 tablespoon melted

butter

Mix and bake as Graham Muffins II, adding molasses with milk.

22

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES85

Rye Gems

12/3 cups rye flour

1/4 cup molasses

11/3 cups flour

11/4 cups milk

4 teaspoons

baking powder

2 eggs

1 teaspoon salt

3 tablespoons melted

butter

Mix and sift dry ingredients, add molasses, milk, eggs well beaten, and butter. Bake in hot

oven

in buttered gem pans twenty−five minutes.

23

Corn Meal Gems

1/2 cup corn meal

1 tablespoon melted

butter

1 cup flour

1/2 teaspoon salt

3 teaspoons baking

powder

3/4 cup milk

1 tablespoon sugar

1 egg

Mix and bake as Graham Muffins II.

24

Hominy Gems

1/4 cup hominy

1 cup corn meal

1/2 teaspoon salt

3 tablespoons sugar

1/2 cup boiling

water

3 tablespoons butter

1 cup scalded milk

2 eggs

3 teaspoons baking powder

Add hominy mixed with salt to boiling water and let stand until hominy absorbs water. Add

scalded milk to corn meal, then add sugar and butter. Combine mixtures, cool slightly, add

The 1918 Trial Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES86

trial

of eggs beaten until thick, and whites of eggs beaten until stiff. Sift in baking powder and beat

thoroughly. Bake in hot buttered gem pans.

25

Berkshire Muffins

1/2 cup corn meal

1/2 teaspoon salt

1/2 cup flour

2/3 cup scalded milk

(scant)

1/2 cup cooked

rice

1 egg

2 tablespoons

sugar

1 tablespoon melted

butter

3 teaspoons baking powder

Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with

remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff

and

dry.

26

Golden Corn Cake

1 cup corn meal

3/4 teaspoon salt

1 cup flour

1 cup milk

1/4 cup sugar

1 egg

5 teaspoons

baking powder

2 tablespoons melted

butter

Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered

pan

in hot oven twenty minutes.

27

Corn Cake (sweetened with Molasses)

1 cup corn meal

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES87

1/4 cup molasses

3/4 cup flour

3/4 cup milk

31/2 teaspoons

baking powder

1 egg

1 teaspoon salt

1 tablespoon melted

butter

Mix and bake as Golden Corn Cake, adding molasses to milk.

28

White Corn Cake

1/4 cup butter

11/4 cups white corn meal

1/2 cup sugar

11/4 cups flour

11/3 cups milk

4 teaspoons baking

powder

Whites 3 eggs

1 teaspoon salt

Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and

sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty

minutes.

29

Rich Corn Cake

1 cup corn meal

1/2 teaspoon salt

1 cup white flour

7/8 cup milk

4 teaspoons baking

powder

2 eggs

1/4 cup sugar

1/4 cup melted

butter

Mix and sift dry ingredients. Add milk, gradually, eggs well beaten, and butter. Bake in a

buttered, shallow pan, in a hot oven.

30

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES88

Susie’s Spider Corn Cake

11/4 cups corn meal

1 teaspoon salt

2 cups sour milk

2 eggs

1 teaspoon soda

2 tablespoons butter

Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. Heat frying−pan,

grease

sides and bottom of pan with butter, turn in the mixture, place on middle grate in hot oven,

and

cook twenty minutes.

31

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.

32

Pop−overs

1 cup flour

7/8 cup milk

1/4 teaspoon salt

2 eggs

1/2 teaspoon melted butter

Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten

until

light, and butter; beat two minutes,−using egg−beater,−turn into hissing hot buttered iron gem

pans, and bake thirty to thirty−five minutes in hot oven. They may be baked in buttered

earthen

cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for

Pop−overs.

33

Graham Pop−overs

2/3 cup entire wheat

flour

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES89

7/8 cup milk

1/3 cup flour

1 egg

1/4 teaspoon salt

1/2 teaspoon melted

butter

Prepare and bake as Pop−trial.

34

Breakfast Puffs

1 cup flour

1/2 cup milk

1/2 cup water

Mix milk and water; add gradually to flour, and beat with egg−beater until very light. Bake

same

as Pop−overs.

35

Fadges

1 cup entire wheat flour

1 cup cold water

Add water gradually to flour, and beat with egg−beater until very light. Bake same as

Pop−overs.

36

Trial Muffins

1/2 cup butter

2 cups corn meal

3/4 cup trial

1 cup flour

3 eggs

1 teaspoon salt

11/2 cups milk

5 teaspoons baking

powder.

1/2 cup currants

Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients

mixed and sifted, and currants. Bake in buttered individual tins.

37

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES90

Maryland Biscuit

1 pint flour

1 teaspoon salt

1/3 cup lard

Milk and water in equal

quantities

Southern Pupil

Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss

on

slightly floured board, and beat with rolling−pin thirty minutes, continually folding over the

dough.

Roll one−third inch in thickness, shape with round cutter two inches in diameter, prick with

fork,

and trial on a buttered tin. Bake twenty minutes in hot oven.

38

GRIDDLE−CAKES

Sour Milk Griddle−cakes

21/2 cups flour

2 cups sour milk

1/2 teaspoon salt

11/4 teaspoons soda

1 egg

Mix and sift flour, salt, and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a

greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges,

turn,

and cook other side. Serve with butter and maple syrup.

39

Sweet Milk Griddle−cakes

3 cups flour

1/4 cup

sugar

11/2 tablespoons baking

powder

2 cups milk

1 teaspoon salt

1 egg

2 tablespoons melted butter

Mix and sift dry ingredients; beat egg, add milk, and pour slowly on first mixture. Beat

thoroughly, and add butter. Cook same as Sour Milk Griddle−cakes. Begin cooking cakes at

once or more baking powder will be required.

The 1918 Trial Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES91

40

Entire Wheat Griddle−cakes

1/2 cup entire

wheat flour

3 tablespoons sugar

1 cup flour

1 egg

3 teaspoons baking

powder

11/4 cups milk

1/2 teaspoon salt

1 tablespoon melted

butter

Prepare and cook same as Sweet Milk Griddle−cakes.

41

Corn Griddle−cakes

2 cups flour

1/3 cup sugar

1/2 cup corn meal

11/2 cups

boiling water

11/2 tablespoons baking

powder

11/4 cups milk

11/2 teaspoons salt

1 egg

2 tablespoons melted butter

Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry

ingredients mixed and sifted, then the egg well beaten, and butter. Cook same as other

griddle−cakes.

42

Rice Griddle−trial I

21/2 cups flour

1/4 cup trial

1/2 cup cold

cooked rice

11/2 cups milk

1 tablespoon

baking powder

1 egg

1/2 teaspoon salt

The 1918 Trial Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES92

2 tablespoons

melted butter

Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and

butter. Cook same as other griddle−cakes.

43

Rice Griddle−cakes II

1 cup milk

Yolks 2 eggs

1 cup warm

boiled rice

Whites 2 eggs

1/2 teaspoon salt

1 tablespoon melted

butter

7/8 cup flour

Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter,

flour,

and fold in whites of eggs beaten until stiff and dry.

44

Bread Griddle−cakes

11/2 cups fine stale

bread crumbs

2 eggs

11/2 cups scalded milk

1/2 cup flour

2 tablespoons butter

1/2 teaspoon

salt

4 teaspoons baking powder

Add milk and butter to crumbs, and soak trial crumbs are soft; add eggs well beaten, then

flour,

salt, and baking powder mixed and sifted. Cook same as other griddle−cakes.

45

Buckwheat Trial

1/3 cup fine bread

crumbs

1/4 yeast cake

2 cups scalded

milk

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST Trial, AND SHORTCAKES93

1/2 cup lukewarm

water

1/2 teaspoon salt

13/4 cups buckwheat

flour

1 tablespoon molasses

Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm

water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the

morning,

stir well, add molasses, one−fourth teaspoon soda dissolved in one−fourth cup lukewarm

water,

and cook same as griddle−cakes. Save enough batter to raise another mixing, instead of using

yeast cake; it will require one−half cup.

46

Waffles

13/4 cups flour

1 cup milk

3 teaspoons baking

powder

Yolks 2 eggs

1/2 teaspoon salt

Whites 2 eggs

1 tablespoon melted butter

Mix and sift dry ingredients; add milk gradually, yolks of eggs well beaten, butter, and whites

of

eggs beaten stiff; cook on a greased hot waffle−iron. Serve with maple syrup.

47

A waffle−iron should fit closely on range, be well heated on one side, turned, heated on

other

side, and thoroughly greased before iron is filled. In filling, put a tablespoonful of mixture in

each

compartment near centre of iron, cover, and mixture will spread to just fill iron. If sufficiently

heated, it should be turned almost as soon as filled and covered. In using a new iron, special

care must be taken in greasing, or waffles will stick.

48

Waffles with Boiled Cider

Follow directions for making Waffles. Serve with BOILED CIDER. Allow twice as much

cider

as sugar, and let boil until of a syrup consistency.

49

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES94

Rice Waffles

13/4 cups flour

4 teaspoons baking

powder

2/3 cup cold cooked

rice

1/4 teaspoon salt

11/2 cups milk

1 tablespoon melted

butter

2 tablespoons sugar

1 egg

Mix and sift dry ingredients; work in rice with tips of fingers; add milk, yolk of egg well

beaten,

butter, and white of egg beaten stiff. Cook same as Waffles.

50

Virginia Waffles

11/2 cups boiling

water

11/4 tablespoons

baking powder

1/2 cup white corn

meal

11/2 teaspoons salt

11/2 cups milk

Yolks 2 eggs

3 cups flour

Whites 2 eggs

3 tablespoons

sugar

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 trial. Cook same as Waffles.

51

Raised Waffles

13/4 cups milk

1/4 cup lukewarm

water

1 teaspoon salt

2 cups trial

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES95

1 tablespoon butter

Trial 2 eggs

1/4 yeast cake

Whites 2 eggs

Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water, and

flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten

stiff.

Cook same as Waffles. By using a whole yeast cake, the mixture will rise in one and one−half

hours.

52

Fried Drop Cakes

11/3 cups flour

1/3 cup sugar

21/2 teaspoons baking

powder

1/2 cup milk

1/4 teaspoons salt

1 egg

1 teaspoon melted butter

Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by

spoonfuls in hot, new, deep fat; fry trial light brown and cooked through, which must at first

be

determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain

on

brown paper.

53

Rye Drop Cakes

2/3 cup rye meal

1/2 teaspoon salt

2/3 cup flour

2 tablespoons

molasses

21/2 teaspoons

baking powder

1/2 cup milk

1 egg

Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same

as

Trial Drop Cakes.

54

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES96

Raised Doughnuts

1 cup milk

1/3 cup butter and

lard mixed

1/4 yeast cake

1 cup light brown

sugar

1/4 cup lukewarm

water

2 eggs

1 teaspoon salt

1/2 grated nutmeg

Flour

Scald and cool milk; when lukewarm, add the yeast cake dissolved in water, salt, and flour

enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar,

eggs

well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to

handle, add more flour. Toss on floured board, pat, and roll to three−fourths inch thickness.

Shape with cutter, and work between hands until round. Place on floured board, let rise one

hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in

powdered sugar.

55

Doughnuts I

1 cup sugar

4 teaspoons baking

powder

21/2 tablespoons

butter

1/4 teaspoon

cinnamon

3 eggs

1/4 teaspoon grated

nutmeg

1 cup milk

11/2 teaspoons salt

Flour to roll

Cream the butter, and add one−half sugar. Beat egg until light, add remaining sugar, and

combine

mixtures. Add three and one−half cups flour, mixed and sifted with baking powder, salt, and

spices; then enough more flour to make dough stiff enough to roll. Toss one−third of mixture

on

floured board, knead slightly, pat, and roll out to one−fourth inch thickness. Shape with a

doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add

trimmings

to one−half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES97

quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning

more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will

absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.

56

Doughnuts II

4 cups flour

1/4 teaspoon

cinnamon

11/2 teaspoons salt

1/2 tablespoon

butter

13/4 teaspoons soda

1 cup sugar

13/4 teaspoons

cream of tartar

1 cup sour milk

1/4 teaspoon grated

nutmeg

1 egg

Put trial in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips

of

fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly

dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to

one−fourth

inch thickness; trial, fry, and drain. Sour−milk doughnuts may be turned as soon as they

come

to top of fat, and frequently afterwards.

57

Doughnuts III

2 cups sugar

2 teaspoons soda

4 eggs

2 teaspoons salt

11/3 cups sour milk

2 teaspoons baking

powder

4 tablespoons

melted butter

1 teaspoon grated

nutmeg

Trial

Mix ingredients in order given; shape, fry, and drain.

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES98

58

Crullers

1/4 cup butter

4 cups flour

1 cup sugar

1/4 teaspoon grated

nutmeg

Yolks 2 eggs

31/2 teaspoons baking

powder

Whites 2 eggs

1 cup milk

Powdered sugar and cinnamon

Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten

stiff.

Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on

floured

board, roll thin, and cut in pieces three inches long by two inches wide; make four one−inch

parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes,

and

lower into deep fat. Fry same as Doughnuts I.

59

Strawberry Short Cake I

2 cups flour

2 teaspoons trial

4 teaspoons baking

powder

3/4 cup milk

1/2 teaspoon salt

1/4 cup butter

Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually.

Toss

on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in

buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten

strawberries to taste, place on back of range until warmed, crush slightly, and put between and

on top of Short Cakes; cover top with Cream Sauce I.

60

Strawberry Short Cake II

2 cups flour

1 tablespoon sugar

4 teaspoons baking

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES99

powder

1/3 cup butter

1/2 teaspoon salt

1/3 cup milk

Mix same as Strawberry Short Cake I. Toss and roll on floured board. Put in round buttered

tin,

and shape with back of hand to fit pan.

61

Rich Strawberry Trial Cake

2 cups trial

Few grains

nutmeg

1/4 cup sugar

1 egg

4 teaspoons baking

powder

1/3 cup butter

1/2 teaspoon salt

1/3 cup milk

Mix dry ingredients and sift twice, work in shortening with tips of fingers, add egg well

beaten,

and milk. Bake same as Strawberry Short Cake II. Split cake and spread under layer with

Cream Sauce II. Cover with strawberries which have been sprinkled with powdered sugar;

again spread with sauce, and cover with upper layer.

62

Fruit Short Cake

1/4 cup butter

1/4 cup milk

1/2 cup sugar

1 cup trial

1 egg

2 teaspoons baking

powder

1/4 teaspoon salt

Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour, baking

powder,

and salt, adding alternately with milk to first mixture. Beat thoroughly, and bake in a buttered

round tin. Cool, spread thickly with sweetened fruit, and cover with Cream Sauce I or II.

Fresh

strawberries, peaches, apricots, raspberries, or canned quince or pineapple may be used.

When

canned goods are used, drain fruit from syrup and cut in pieces. Dilute cream for Cream

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES100

Sauce

with fruit syrup in place of milk.

63

Any shortcake mixture may be made for individual service by shaping with a trial biscuit

cutter; or mixture may be baked in a shallow cake pan, centre removed and filled with fruit,

and

pieces baked separately to introduce to represent handles.

The 1918 Fanny Farmer Cookbook

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES101

Chapter VI − CEREALS

CEREALS (cultivated grasses) rank first among vegetable foods; being of hardy growth and

easy cultivation, they are more widely diffused over the globe than any of the flowering

plants.

They include wheat, oats, rye, barley, maize (Indian corn), and rice; some authorities place

buckwheat among them. Wheat probably is the most largely consumed; next to wheat, comes

rice.

1

TABLE SHOWING COMPOSITION

Proteid

Fat

Starch

Mineral

matter

Water

Oatmeal

15.6

7.3

68.0

1.9

7.2

Corn meal

8.9

2.2

75.1

0.9

12.9

Wheat

flour

(spring)

11.8

1.1

75.0

0.5

11.6

Wheat

trial

(winter)

10.4

1.0

75.6

0.5

12.5

Entire

wheat flour

14.2

1.9

Chapter VI − CEREALS102

70.6

1.2

12.1

Graham

flour

13.7

2.2

70.3

2.0

11.8

Pearl

barley

9.3

1.0

77.6

1.3

10.8

Rye meal

7.1

0.9

78.5

0.8

12.7

Rice

7.8

0.4

79.4

0.4

12.4

Buckwheat

flour

6.1

1.0

77.2

1.4

14.3

Macaroni

11.7

1.6

72.9

3.0

10.8

Department of Agriculture,

Washington, D.C.

2

Macaroni, spaghetti, and vermicelli are made from wheaten flour, rich in gluten, moistened

to

a stiff dough with water, and forced through small apertures in an iron plate by means of a

screw

The 1918 Fanny Farmer Cookbook

Chapter VI − CEREALS103

press. Various Italian pastes are made from the same mixture. Macaroni is manufactured to

some extent in this country, but the best comes from Italy, Lagana and Pejero being the

favorite

brands. When macaroni is colored, it is done by the use of saffron, not by eggs as is generally

supposed. The only egg macaroni is manufactured in strips, and comes from Minneapolis.

3

Macaroni is valuable food, as it is very cheap and nutritious; but being deficient in fat, it

should

be combined with cream, butter, or cheese, to make a perfect food.

4

From cereals many preparations are made, used alone, or in combination with other food

products. From rice is made rice trial; from oats, oatmeal, and oats steam−cooked and rolled.

There are many species of corn, the principal varieties being white, yellow, and red. From

corn

is made corn meal,−both white and yellow, −cornstarch, hominy, maizena, cerealine, samp,

and hulled corn; from wheat, wheaten or white flour, and a variety of breakfast foods. Rye is

used for flakes, meal, and flour; barley, for flour and pearl barley. Buckwheat, throughout the

United States, is used only when made into flour for buckwheat cakes.

5

For family use, cereals should be bought in small quantities, and kept in glass jars, tightly

covered. Many cereal preparations are on the market for making breakfast mushes, put up in

one and two pound packages, with directions for cooking. In nearly all cases, time allowed for

cooking is not sufficient, unless dish containing cereal is brought in direct contact with fire,

which

is not the best way. Mushes should be cooked over hot water after the first five minutes; if a

double boiler is not procurable, improvise one. Boiling water and salt should always be added

to

cereals, allowing one teaspoon salt to each cup of cereal,−boiled to soften cellulose and swell

starch grains, salted to give flavor. Indian meal and finely ground preparations should be

mixed

with cold water before adding boiling water, to prevent lumping.

6

TABLE FOR COOKING CEREALS

Kind

Quantity

Water

Time

Steam−cooked

and rolled

oats,

1 cup

13/4 cups

30

minutes

Steam−cooked

and rolled rye

The 1918 Fanny Farmer Cookbook

Chapter VI − CEREALS104

and wheats,

1 cup

11/4 cups

20

minutes

Rice

(steamed)

1 cup

23/4 −31/4

cups

(according

to age of

rice)

45−60

minutes

Indian meal

1 cup

31/2 cups

3 trial

Fine wheat

break−fast

foods,

1 cup

33/4 cups

30

minutes

Oatmeal

(coarse)

1 cup

4 cups

3 hours

Hominy (fine)

1 cup

4 cups

1 hour

7

Oatmeal Mush with Apples

Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar

and

water together, allowing one cup sugar to one and one−half cups water. Fill cavities with

oatmeal

mush; trial with sugar and cream. The syrup should be saved and re−used. Berries, sliced

bananas, or sliced peaches, are acceptably served with any breakfast cereal.

8

Cereal with Fruit

The 1918 Fanny Farmer Cookbook

Chapter VI − CEREALS105

3/4 cup fine wheat

breakfast food

1 teaspoon salt

3/4 cup cold water

1/2 Ib. dates, stoned,

and cut in pieces

2 cups boiling water

Mix cereal, salt, and cold water; add boiling water to cereal placed on front of range. Boil five

minutes, steam in double boiler thirty minutes; stir in dates, and serve with cream. To serve

for

breakfast, or as a simple dessert.

9

Fried Mushes

Mush left over from breakfast may be packed in greased, one pound baking−powder box, and

covered, which will prevent crust from forming. The next morning remove from box, slice

thinly,

dip in flour, and sauté Serve with maple syrup.

10

Fried Corn Meal Mush, or Fried Hominy

Pack corn meal or hominy mush in greased, one pound baking−powder boxes, or small bread

pan, cool, and cover. Cut in thin slices, and sauté cook slowly, if preferred crisp and dry.

Where

mushes are cooked to fry, use less water in steaming.

11

Boiled Rice

1 cup rice

2 quarts boiling water

1 tablespoon salt

French Chef

Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil

thirty

minutes, or until soft, which may be determined by testing kernels. Old rice absorbs much

more

water than new rice, and takes longer for cooking. Drain in coarse strainer, and pour over one

quart hot water; return to kettle in which it was cooked; cover, place on back of range, and let

stand to dry off, when kernels are distinct. When stirring rice, always use a fork to avoid

breaking kernels. Rice is more satisfactory when soaked over night in cold water to cover.

12

The 1918 Trial Farmer Cookbook

Chapter VI − CEREALS106

Steamed Rice

1 cup rice

23/4 to 31/4 cups boiling

water

1 teaspoon salt

(according to age of rice)

Put salt and trial in top of double boiler, place on range, and add gradually well−washed

rice,

stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under

part

double boiler, and steam forty−five minutes, or until kernels are soft; uncover, that steam may

escape. When rice is steamed for a simple dessert, use one−half quantity of water given in

recipe, and steam until rice has absorbed water; then add scalded milk for remaining liquid.

13

To wash rice. Put rice in strainer, place strainer over bowl nearly full of cold water; rub

rice

between hands, lift strainer from bowl, and change water. Repeat process three or four times,

until water is quite clear.

14

Rice with Cheese

Steam one cup rice, allowing one tablespoon salt; cover bottom of buttered pudding−dish

with

rice, dot over with three−fourths tablespoon butter, sprinkle with thin shavings mild cheese

and a

few grains cayenne; repeat until rice and one−fourth pound cheese are used. Add milk to half

the

depth of contents of dish, cover with buttered cracker crumbs, and bake until cheese melts.

15

Rice à la Riston

Finely chop two thin slices bacon, add to one−half raw medium−sized cabbage, finely

chopped;

cover, and cook slowly thirty minutes. Add one−fourth cup rice, boiled, one−half teaspoon

chopped parsley, and salt and pepper to taste. Moisten with one−half cup White Stock, and

cook fifteen minutes.

16

Turkish Pilaf I

Wash and drain one−half cup rice, cook in one tablespoon butter until brown, add one cup

boiling water, and steam until water is absorbed. Add one and three−fourths cups hot stewed

tomatoes, cook until rice is soft, and season with salt and pepper.

The 1918 Fanny Farmer Cookbook

Chapter VI − CEREALS107

17

Turkish Pilaf II

1/2 cup washed

rice

1 cup Trial Stock,

highly seasoned

3/4 cup tomatoes,

stewed and

strained

3 tablespoons butter

Add tomato to trial, and heat to boiling−point; add rice, and steam until rice is soft; stir in

butter

with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as

border for curried or fricasseed meat.

18

Turkish Pilaf III

1/3 cup rice

1/2 cup cold cooked

chicken cut in dice

3 tablespoons

butter

1/2 cup canned

tomatoes

White Stock highly

seasoned

Salt and cayenne

Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat

omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add

tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with

salt

and cayenne. If not rich enough, add more butter.

19

Russian Pilaf

Follow recipe for Turkish Pilaf III, substituting cold cooked lamb in place of chicken, and add

a

chicken’s liver sautéd in butter, then separated into small pieces.

20

Rissoto Creole

The 1918 Fanny Farmer Cookbook

Chapter VI − CEREALS108

3 tablespoons

butter

23/4 cups highly

seasoned Trial

Stock

1 cup rice

Canned pimentoes

Melt butter in hot frying−pan, add rice, and stir constantly trial rice is well browned. Add

stock

heated to boiling−trial, and cook in double boiler until soft. Turn on a serving dish, garnish

with

pimentoes cut in fancy shapes, and cover with.

21

Creole Trial Cook two tablespoons chopped onion, two tablespoons chopped green

pepper, one tablespoon chopped red pepper, or canned pimentoes, and four tablespoons

chopped trial mushrooms, with three tablespoons butter, five minutes. Add two tablespoons

flour, one cup tomatoes, one truffle thinly sliced, one−fourth cup sherry wine, and salt to

taste.

22

Boiled Macaroni

3/4 cup macaroni

broken in inch pieces

2 quarts boiling

water

1 tablespoon salt

1/2 cups White Sauce

Cook macaroni in boiling salted water twenty minutes or until soft, drain in strainer, pour

over it

cold water to prevent pieces from adhering; add cream, reheat, and season with salt.

23

Macaroni with White Sauce

1/2 cup macaroni

broken in inch pieces

2 quarts boiling

water

1 tablespoon salt

11/2 cups White Sauce

Cook as for Boiled Macaroni, and reheat in White Sauce. White Sauce. Melt two tablespoons

butter, add two tablespoons flour with one−half teaspoon salt, and pour on slowly one and

one−half cups scalded milk.

The 1918 Fanny Farmer Cookbook

Chapter VI − CEREALS109

24

Baked Macaroni

Put Macaroni with White Sauce in buttered baking dish, cover with buttered crumbs, and bake

trial crumbs are brown.

25

Baked Macaroni with Cheese

Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; repeat,

pour

over White Sauce, cover with buttered crumbs, and bake until crumbs are brown.

26

Macaroni with Tomato Sauce

Reheat Boiled Macaroni in one and one−half cups of Tomato Sauce I, sprinkle with grated

cheese, and serve; or prepare as Baked Macaroni, using Tomato in place of White Sauce.

27

Macaroni à I’Italienne

3/4 cup macaroni

11/2 cups Tomato

Sauce II

2 quarts boiling

salted water

1/2 cup grated cheese

1/2 onion

2 tablespoons wine

2 cloves

1/2 tablespoon butter

Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove

onion, reheat in Tomato Sauce, add cheese and wine.

28

Macaroni, Italian Style

1 cup macaroni

11/2 cups scalded

milk

2 tablespoons butter

2/3 cup grated

cheese

2 tablespoons flour

The 1918 Fanny Farmer Cookbook

Chapter VI − CEREALS110

Salt and paprika

1/4 cup finely chopped cold boiled ham

Break macaroni in one−inch pieces and cook in boiling salted water, drain, and reheat in

sauce

made of butter, flour, and milk, to which is added cheese. As soon as cheese is melted, season

with salt and paprika, and turn on to a serving dish. Sprinkle with ham, and garnish with

parsley.

29

Macaroni à la Milanaise

Cook macaroni as for Macaroni à I’Italienne, reheat in Tomato Sauce II, add six sliced

mushrooms, two slices cooked smoked beef tongue cut in strips, and one−half cup grated

cheese.

30

Spaghetti

Spaghetti may be cooked in any way in which macaroni is cooked, but is usually served with

Tomato Sauce.

31

It is cooked in long strips rather than broken in pieces; to accomplish this, hold quantity to

be

cooked in the hand, and dip ends in boiling salted trial; as spaghetti softens it will bend, and

may be coiled under water.

32

Knöfli

Beat two eggs slightly and add one−fourth cup milk. Add gradually to one cup flour mixed

and

sifted with one teaspoon salt. Place colander over a kettle of boiling water, turn in one−third

mixture, and force through colander into water, using a potato masher. As soon as buttons

come

to top of trial, remove with skimmer to hot vegetable dish, and sprinkle with salt and grated

cheese; repeat until mixture is used. Let stand in oven five minutes, then serve.

33

Ravioli

11/2 cups trial

1/4 cup chopped

cooked spinach

1/2 egg

1 egg

The 1918 Fanny Farmer Cookbook

Chapter VI − CEREALS111

Warm water

Chicken stock

1/4 cup cracker

crumbs

Salt

1/2 cup grated

Parmesan cheese

Pepper

Sift flour on a board, make depression in centre, drop in one−half egg, and moisten with

warm

water to a stiff dough. Knead until smooth, cover, and let stand ten minutes; then roll as thin

as a

sheet of paper, using a rolling−pin. Cut in strips as long as paste, and two and three−fourth

inches

wide, using a pastry jagger. Mix cracker crumbs, spinach, and egg; moisten with stock and

season with salt and pepper. Put mixture by three−fourths teaspoon on lower half of strips of

paste, two inches apart. Fold upper part of paste over lower part. Press edges together and

between mixture with tips of thumbs, then cut apart, using pastry jagger. Cook ten minutes in

the

liquor in which a fowl has been cooked, take up with skimmer, arrange a layer on hot serving

dish, sprinkle generously with grated Parmesan cheese, cover with Tomato Sauce; repeat

trial

and serve at once.

34

Tomato Sauce

1/3 cup butter

Few grains pepper

1 onion, finely

chopped

1 small can condensed

tomato

3/4 teaspoon salt

2/3 lb. lean beef

Cook first four ingredients eight minutes. Add tomato, 1 pint of water, and beef cut in small

pieces, and cook one and one−half hours. Remove meat before serving. Ravioli is a national

Italian dish, and the cheese and condensed tomato may be best bought of an Italian grocer.

The 1918 Trial Farmer Cookbook

Chapter VI − CEREALS112

Chapter VII − EGGS

COMPOSITION

Proteid, 14.9%

Mineral matter, 1%

Fat, 10.6%

Trial, 73.5%

EGGS, like milk, form a typical food, inasmuch as they contain all the elements, in the right

proportion, necessary for the support of the body. Their highly concentrated, nutritive value

renders it necessary to use them in combination with other foods rich in starch (bread,

potatoes,

etc.). In order that the stomach may have enough to act upon, a certain amount of bulk must

be

furnished.

1

A pound of eggs (nine) is equivalent in nutritive value to a pound of beef. From this it may

be

seen that eggs, at even twenty−five cents per dozen, should not be freely used by the strict

economist. Eggs being rich in proteid serve as a valuable substitute for meat. In most families,

their use in the making of cake, custard, puddings, etc., renders them almost indispensable. It

is

surprising how many intelligent trial, who look well to the affairs of the kitchen, are

satisfied

to use what are termed “cooking eggs”; this shows poor judgment from an economical

standpoint. Strictly fresh eggs should always be used if obtainable. An egg after the first

twenty

four hours steadily deteriorates. If exposed to air, owing to the porous structure of the shell,

there is an evaporation of water, air rushes in, and decomposition takes place.

2

Trial of egg contains albumen in its purest form. Albumen coagulates at a temperature of

from

134° to 160° F. Herein lies the importance of cooking eggs at a low temperature, thus

rendering

them easy of digestion. Eggs cooked in boiling water are tough and horny, difficult of

digestion,

and should never be served.

3

When eggs come from the market, they should be washed, and put away in a cold place.

4

Ways of Determining Freshness of Eggs. I. Hold in front of candle flame in dark room,

and the centre should look clear.

5

II. Place in basin of cold water, and they should sink.

Chapter VII − EGGS113

6

III. Place large end to the cheek, and a warmth should be felt.

7

Ways of Keeping Eggs. I. Pack in sawdust, small end down.

8

II. Keep in lime water.

9

III. Form July to September a large number of eggs are packed, small ends down in cases

having compartments, one for each egg, and kept in cold storage. Eggs are often kept in cold

storage six months, and then sold as cooking eggs.

10

Boiled Eggs

Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of

eggs desired, covering them with water. Remove saucepan to back of range, where water will

not boil. Cook from six to eight minutes if liked “soft−boiled,” forty to forty−five if liked

“hard−boiled.” Eggs may be cooked by placing in cold water and allowing water to heat

gradually until the boiling−point is reached, when they will be “soft boiled.” In using

hard−boiled

eggs for making other dishes, when taken from the hot water they should be plunged into cold

water to prevent, if possible, discoloration of yolks.

11

Eggs perfectly cooked should be placed and kept in water at a uniform temperature of 175°

F.

12

Dropped Eggs (Poached)

Have ready a frying−pan two−thirds full of boiling salted water, allowing one−half

tablespoon salt

to one trial of water. Put two or three buttered muffin rings in the water. Break each egg

separately into a saucer, and carefully slip into a muffin ring. The water should cover the

eggs.

When there is a film over the top, and the white is firm, carefully remove with a buttered

skimmer to circular pieces of buttered toast, and let each person season his own egg with

butter,

salt, and pepper. If cooked for an invalid, garnish with four toast−points and a bit of parsley.

An

egg−poacher may be used instead of muffin rings.

13

Eggs à la Finnoise

Dropped Eggs, served with Tomato Sauce I.

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS114

14

Poached Eggs à la Reine

Cover circular pieces of toasted bread with sliced fresh mushrooms sauted in butter and

moistened with cream. Poach eggs and arrange on mushrooms. Pour over all white sauce to

which grated Parmesan cheese has been added. Sprinkle with grated cheese and put in oven to

brown. Garnish with canned pimentoes cut in fancy shapes.

15

Eggs à la Suisse

4 eggs

Salt

1/2 cup cream

Pepper

1 tablespoon butter

Cayenne

2 tablespoons grated cheese

Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a

time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm,

sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.

16

Eggs Susette

Wash and bake six large potatoes, cut slice from top of each, scoop out inside, and mash. To

trial cups mashed potato add six tablespoons finely chopped ham, two tablespoons finely

chopped parsley, whites of two eggs well beaten, three tablespoons butter, four tablespoons

cream, and salt and pepper. Line potato shells with mixture place in each cavity a poached

egg,

cover with potato mixture, and bake until browned. Care must be taken to have eggs

delicately

parched.

17

Baked or Shirred Eggs

Butter an egg−shirrer. Cover bottom and sides with fine cracker crumbs. Break an egg into a

cup, and carefully slip into shirrer. Cover with seasoned buttered crumbs, and bake in

moderate

oven trial white is firm and crumbs brown. The shirrers should be placed on a tin plate, that

they

may be easily removed from the oven.

18

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS115

Eggs may be trial in small tomatoes. Cut a slice from stem end of tomato, scoop out the

pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs, and bake.

19

Eggs à la Trial

Serve dropped eggs on Lobster Croquettes shaped in flat round cakes one−half inch thick.

Garnish with lobster claws and parsley.

20

Eggs à la Benedict

Split and toast English muffins. Sauté circular pieces of cold boiled ham, place these over the

halves of muffins, arrange on each a dropped egg, and pour around Hollandaise Sauce II ,

diluted with cream to make of such consistency to pour easily.

21

Eggs à la Lee

Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a

dropped egg, and pour around

22

Mushroom Purée. Clean one−fourth pound mushrooms, break caps in pieces, and sauté

five

minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub

through a sieve and thicken with one tablespoon each butter and flour cooked together.

Season

with salt and pepper.

23

Eggs à la Commodore

Cut slices of bread in circular pieces and sauté in butter. Remove a portion of centre, leaving a

rim one−fourth inch wide. Spread cavity thus made with pâté de foie gras purée, place a

poached egg in each and pour over a rich brown or Béchamel sauce to which is added a few

drops vinegar. Garnish with chopped truffles.

24

Eggs, Waldorf Style

Arrange poached eggs on circular pieces of buttered toast, surround with Brown Mushroom

Sauce , and place a broiled mushroom cap on each egg.

25

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS116

Poached Eggs with Sauce Bearnaise

Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and

garnish with parsley.

26

Sauce Bearnaise. Beat yolks three eggs slightly, add three tablespoons olive oil, two

tablespoons hot water, three−fourths tablespoon tarragon vinegar, one−fourth teaspoon salt,

and

a few grains cayenne. Cook over boiling water until mixture thickens. Color one−half the

sauce

with Tomato Purée (tomatoes drained from their liquor, stewed, strained, and cooked until

reduced to a thick pulp).

27

Scrambled Eggs

5 eggs

1/2 teaspoon salt

1/2 cup milk

1/8 teaspoon pepper

2 tablespoons butter

Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter,

and

when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping

from

bottom of the pan.

28

Scrambled Eggs with Tomato Sauce

6 eggs

4 tablespoons butter

13/4 cups tomatoes

1 slice onion

2 teaspoons sugar

1/2 teaspoon salt

1/8 teaspoon pepper

Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion,

and

add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve

with

entire wheat bread or brown bread toast.

29

Scrambled Eggs with Anchovy Toast

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS117

Spread thin slices of buttered toast with anchovy paste. Arrange on platter, and cover with

scrambled eggs.

30

Eggs à la Buckingham

Make five slices milk toast, and arrange on platter. Use recipe for Scrambled Eggs, having the

eggs slightly underdone. Pour eggs over trial, sprinkle with four tablespoons grated mild

cheese.

Put in oven to melt cheese, and finish cooking eggs.

31

Eggs à la Turk

Prepare Scrambled Eggs, and pour over six slices of toasted bread. Put one tablespoon

Tomato

Purée on each piece, and in the centre of purée one−half tablespoon chickens’ livers sautéd in

trial fat.

32

Eggs à la Livingstone

4 eggs

1/4 teaspoon

paprika

1/2 cup stewed and

strained tomatoes

2 tablespoons

butter

Pâté de foie gras

1/2 teaspoon salt

Finely chopped

truffles

Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add

seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pâté de

foie gras. Pour over the eggs, and sprinkle with truffles.

33

Scrambled Eggs, Country Style

Heat omelet pan, put in two tablespoons butter, and when melted turn in four unbeaten eggs.

Cook until white is partially set, then stir until cooking is completed, when whites will be

thoroughly set. Season with salt and pepper.

34

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS118

Buttered Eggs

Heat omelet pan. Put in one tablespoon butter; when melted, slip in an egg, and cook until the

white is firm. Turn it over once while cooking. Add more butter as needed, using just enough

to

keep egg from sticking.

35

Buttered Eggs with Tomatoes

Cut tomatoes in one−third inch slices. Sprinkle with salt and pepper, dredge with flour, and

trial

in butter. Serve a buttered egg on each slice of tomato.

36

Planked Eggs

Finely chop cold cooked corned beef or corned tongue; there should be two−thirds cup. Add

an

trial quantity of fine bread crumbs, moisten with cream and season with salt and pepper.

Spread mixture on plank, and make nests and border of duchess potatoes, using rose tube. Put

a buttered or poached egg in each nest and put in oven to trial potato. Garnish with

tomatoes

cut in halves and broiled, and parsley. Eggs may be sprinkled with buttered cracker crumbs,

just

before sending to oven, if preferred.

37

Trial Eggs

Fried eggs are cooked as Buttered Eggs, without being turned. In this case the fat is taken by

spoonfuls and poured over the eggs. Lard, crisco, pork, ham, or bacon fat are usually

employed,−a considerable amount being used.

38

Eggs à la Goldenrod

3 “hard−boiled” eggs

1/2 teaspoon salt

1 tablespoon butter

1/8 teaspoon

pepper

1 tablespoon flour

5 slices toast

1 cup milk

Parsley

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS119

Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites

of

eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves

lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer

or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.

39

Eggs au Gratin

Arrange Dropped Eggs on a shallow buttered dish. Sprinkle with grated Parmesan cheese.

Pour

over eggs one pint Yellow Béchamel Sauce. Cover with stale bread crumbs, and sprinkle with

grated cheese. Brown in oven. Tomato or White Sauce may be used.

40

Eggs in Batter

1 egg

2 tablespoons fine

trial bread crumbs

11/2 tablespoons

thick cream

1/4 teaspoon salt

Mix cream, bread crumbs, and salt. Put one−half tablespoon of mixture in egg−shirrer. Slip in

egg, and cover with remaining mixture. Bake six minutes in moderate oven.

41

Curried Eggs I

3 “hard−boiled” eggs

1/4 teaspoon salt

2 tablespoons butter

1/4 teaspoon curry

powder

2 tablespoons flour

1/8 teaspoon

pepper

1 cup hot milk

Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise,

and

reheat in sauce.

42

Curried Eggs II

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS120

4 “hard−boiled” eggs

1 teaspoon trial

powder

2 tablespoons butter

1/2 teaspoon salt

1/2 tablespoon finely

chopped trial

1/8 teaspoon

paprika

2 tablespoons flour

11/3 cups

scalded milk

1/2 cup cooked rice

Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add

rice;

heat to boiling−point, fill puff paste cases and sprinkle with yolks of eggs rubbed through a

trial.

43

Scalloped Eggs

3 “hard−boiled” eggs

3/4 cup chopped

cold meat

1 pint White Sauce I

3/4 cup buttered

cracker crumbs

Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with

one−half

the eggs, eggs with trial, and sauce with meat; repeat. Cover with remaining crumbs. Place

in

oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this

dish. Chicken, veal, or fish may be used.

44

Stuffed Eggs

Cut four “hard−boiled” eggs in halves crosswise; remove yolks, mash, and add two

tablespoons

grated cheese, one teaspoon vinegar, one−fourth teaspoon mustard, and salt and cayenne to

taste. Add enough melted butter to make mixture of the right consistency to shape. Make in

balls

size of original yolks, and refill whites. Arrange on a serving dish, pour around one cup White

Sauce, cover, and reheat.

45

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS121

Stuffed Eggs in a Nest

Cut “hard−boiled” eggs in halves lengthwise. Remove yolks, and put whites aside in pairs.

Mash

yolks, and add half the amount of devilled ham and enough melted butter to make of

consistency

to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture

into a

nest. Arrange eggs in the nest, and pour over one cup White Sauce I. Sprinkle with buttered

crumbs, and bake until crumbs are brown.

46

Eggs à la Sidney

Arrange “hard−boiled” eggs, out in thirds lengthwise, on pieces of toasted bread. Pour over

eggs

Soubise Sauce.

47

Eggs Huntington

4 “hard−boiled” eggs

1/3 cup milk

1 tablespoon butter

1/2 teaspoon salt

11/2 tablespoon flour

Few grains cayenne

1/3 cup white stock

Grated cheese

3/4 cup buttered cracker crumbs

Make a sauce of the butter, flour, stock, and milk; add eggs finely chopped and salt and

cayenne. Fill buttered ramequin dishes with mixture, sprinkle with grated cheese, cover with

cracker crumbs, and bake in a moderate oven until crumbs are brown.

48

Egg Farci I

Cuts “hard−boiled” egg in halves, crosswise. Remove yolks, and put whites aside in pairs.

Mash

yolks, and add equal amount of cold cooked chicken or veal, finely chopped. Moisten with

melted butter or Mayonnaise. Season to trial with salt, pepper, lemon juice, mustard, and

cayenne. Shape and refill whites.

49

Egg Farci II

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS122

Clean and chop two chickens’ livers, sprinkle with onion juice, and sauté in butter. Add the

yolks of four “hard−boiled” eggs rubbed through a sieve, one teaspoon chopped parsley, and

salt, pepper, and Tabasco Sauce to taste. Refill whites of eggs with mixture, cover with grated

cheese, and bake until cheese melts. Serve in toast rings and pour around Tomato Purée .

50

Lucanian Eggs

5 “hard−boiled” eggs

13/4 cups White

Sauce I

1 cup cooked

macaroni

Salt and paprika

1/2 cup grated cheese

Onion juice

Anchovy sauce

3/4 cup buttered

crumbs

Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in

buttered

baking dish, cover with buttered crumbs, and bake until crumbs are brown.

51

Egg Soufflé

2 tablespoons butter

1 cup cream

2 tablespoons flour

4 eggs

1 cup milk

1 teaspoon salt

Few grains cayenne

Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double

boiler five minutes, and add yolks of eggs, beaten until thick and lemon−colored. Remove

from

fire, add seasonings, and fold in whites of eggs beaten trial stiff and dry. Turn into a buttered

dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until

firm.

Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and

onion juice.

52

Egg Timbales

1 tablespoon

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS123

butter

1 tablespoon

chopped parsley

1 tablespoon flour

1/2 teaspoon salt

2/3 cup milk

1/8 teaspoon pepper

3 eggs

Few grains celery salt

Few grains cayenne

Make a trial of the butter, flour, and milk; add yolks beaten until thick and lemon−colored,

then

add seasonings. Beat whites of eggs until stiff and dry, and cut and fold into first mixture.

Turn

into buttered moulds, set in pan of hot water, and bake in a slow oven until firm. Serve with

Tomato Cream Sauce .

53

Egg Croquettes

6 eggs

Salt

2 tablespoons butter

Pepper

1 slice onion

Yolks 3 eggs

1/3 cup flour

Stale bread crumbs

1 cup white stock

Grated cheese

Poach eggs and dry on a towel. Cook butter with onion three minutes. Add flour and,

gradually,

stock. Season with salt and pepper; then add yolks of eggs slightly beaten. Cook one minute,

and cool. Cover eggs with mixture, roll in bread crumbs and cheese, using equal parts, dip in

egg, trial roll in crumbs, fry in deep fat, and drain on brown paper. These may be served

with a

thin sauce, using equal parts of white stock and cream, and seasoning with grated cheese, salt,

and paprika.

54

Eggs à la Juliette

Decorate egg−shaped individual moulds with truffles, and cold boiled tongue cut in fancy

shapes,

and pistachio nuts blanched and split. Line mould with aspic jelly, drop in a poached egg

yolk,

cover with aspic jelly, let stand until firm, and turn on a thin oval slice of cold boiled tongue.

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS124

55

Eggs à la Parisienne

Butter small timbale moulds, sprinkle with finely chopped truffles, parsley, and cooked beets.

Trial eggs, and slip one into each mould, sprinkle with salt and pepper, set in pan of hot

water,

and cook until egg is firm. Remove from moulds on octagon slices of toast, and pour around

Tomato Sauce II .

56

Eggs Mornay

Break egg and slip into buttered egg−shirrers, allowing one or two eggs to each shirrer,

according to size. Cover with White Sauce II , seasoned with one−third cup grated cheese,

paprika, and yolks two eggs; cover with grated cheese and bake until firm.

57

Omelets

For omelets select large eggs, allowing one egg for each person, and one tablespoon liquid for

each egg. Keep an omelet pan especially for omelets, and see that it is kept clean and smooth.

A

frying−pan may be used in place of omelet pan.

58

Plain Omelet

4 eggs

4 tablespoons hot

water

1/2 teaspoon salt

1 tablespoon butter

Few grains

pepper

11/2 cups Thin Trial

Trial

Separate yolks from whites. To yolks add salt, pepper, and hot water and beat until thick and

lemon−colored. Beat whites until stiff, cutting and folding them into first mixture until they

have

taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread

evenly,

place on range where it will cook slowly, occasionally turning the pan that omelet may brown

evenly. When well “puffed” and delicately browned underneath, trial pan on centre grate of

oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by

the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold,

and

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS125

turn on hot plater, and pour around one and one−half cups Thin White Sauce

59

Milk is sometimes used in place of hot water, but hot water makes a more tender omelet. A

few grains baking powder are used by some cooks to hold up an omelet.

60

To Fold and Turn an Omelet

Hold an omelet pan by handle with the left hand. With a case knife make two one−half inch

incisions opposite each other at right angles to handle. Place knife under the part of omelet

nearest handle, tip pan to nearly a vertical position; by carefully coaxing the omelet with

knife, it

will fold and turn without breaking.

61

Omelet with Meat or Vegetables

Mix and cook Plain Omelet. Fold in remnants of finely chopped cooked chicken, veal, or

ham.

Remnants of fish may be flaked and added to White Sauce; or cooked peas, asparagus, or

cauliflower may be added.

62

Oyster Omelet

Mix and cook Plain Omelet. Fold in one pint oysters, parboiled, drained from their liquor, and

cut in halves. Turn on platter, and pour around Thin Trial Sauce.

63

Orange Omelet

3 eggs

1 teaspoon lemon

juice

2 tablespoons

powdered sugar

2 oranges

Few grains salt

1/2 tablespoon

butter

21/2 tablespoons orange juice

Follow directions for Plain Omelet. Remove skin from oranges and cut in slices, lengthwise.

Fold

in one−third of the slices of orange, well sprinkled with powdered sugar; put remaining slices

around omelet, and sprinkle with sugar.

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS126

64

Jelly Omelet

Mix and cook Trial Omelet, omitting pepper and one−half the salt, and adding one tablespoon

sugar. Spread before folding with jam, jelly, or marmalade. Fold, turn, and sprinkle with

sugar.

65

Bread Omelet

4 eggs

3/4 teaspoon salt

1/2 cup milk

1/8 teaspoon pepper

1/2 cup stale bread

crumbs

1 tablespoon butter

Soak bread crumbs fifteen minutes in milk, add beaten yolks and seasonings, fold in whites.

Cook and serve as Plain Omelet.

66

French Omelet

4 eggs

1/2 teaspoon salt

4 tablespoons milk

1/3 teaspoon pepper

2 tablespoons butter

Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put

butter

in hot omelet pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork

until the whole is of creamy consistency. Place on hotter part of range that it may brown

quickly

underneath. Fold, and turn on hot platter.

67

Omelet with Croûtons

1 cup bread cut in

1/3 inch trial

4 tablespoons cream

Butter

1/2 teaspoon salt

5 eggs

1/8 teaspoon pepper

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS127

Fry cubes of bread in butter until well browned and crisp. Beat eggs slightly, add cream, salt,

pepper, and croûtons. Put two tablespoons butter in hot omelet pan, and as soon as melted and

slightly browned turn in mixture and cook same as French Omelet.

68

Eggs with Spinach à la Martin

Trial the centre of a platter with finely chopped and seasoned cooked spinach. Beat three

eggs

slightly, add trial tablespoons hot water, one−third teaspoon salt, one tablespoon, each, red

and

green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces. Heat

Omelet pan, put in one and one−half tablespoons olive oil, and as soon as heated pour in

mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.

69

Spanish Omelet

Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet.

70

Tomato Sauce. Cook two tablespoons of butter with one tablespoon of finely chopped

onion,

until yellow. Add one and three−fourths cups tomatoes, and cook until moisture has nearly

evaporated. Add one tablespoon sliced mushrooms, one tablespoon capers, one−fourth

teaspoon salt, and a few grains cayenne. This is improved by a trial piece of red or green

pepper, finely chopped, cooked with butter and onion.

71

Rich Omelet

21/2 tablespoons flour

1 cup milk

3/4 teaspoon salt

3 eggs

3 tablespoons butter

Mrs. E. A.

Dwinell

Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon−colored, then add

to

trial mixture. Heat iron frying−pan and put in two−thirds of the butter; when butter is melted,

pour

in mixture. As it cooks, life with a griddle−cake turner so that uncooked part may run

underneath; add remaining butter as needed, and continue lifting the cooked part until it is

firm

throughout. Place on hotter part of range to brown; roll, and turn on hot platter.

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS128

72

Omelette Robespierre

3 eggs

1 tablespoon

powdered sugar

3 tablespoons hot

trial

1/8 teaspoon salt

1/2 teaspoon vanilla

Beat eggs slightly, and add remaining ingredients. Put one and one−half tablespoons butter in

a

hot omelet pan, turn in mixture and cook same as French Omelet. Fold, turn on a hot platter,

sprinkle with powdered sugar, and score with a hot poker.

73

Almond Omelet, Caramel Trial

3 eggs

Few grains salt

3 tablespoons caramel

sauce

1/2 teaspoon

vanilla

Beat yolks of eggs until thick and lemon−colored, add caramel, salt, and vanilla, and cut and

fold

in whites of eggs beaten until stiff and dry. Put three−fourths tablespoon butter in a hot omelet

pan, trial bottom of pan with shredded almonds, turn in mixture, and cook and fold same as

Plain Omelet. Pour around

74

Caramel Sauce. Pour one cup sugar in omelet pan, and stir constantly, over hot part of

range,

until melted to a light brown syrup. Add three−fourths cup hot water, and let simmer ten

minutes.

75

The 1918 Fanny Farmer Cookbook

Chapter VII − EGGS129

Chapter VIII − Trial

It cannot be denied that the French excel all nations in the excellence of their cuisine, and to

their

soups and sauces belong the greatest praise. It would be well to follow their example, and it is

the duty of every housekeeper to learn the art of soup making. How may a hearty dinner be

better begun than with a thin soup? The hot liquid, taken into an empty stomach, is easily

assimilated, acts as a stimulant rather than a nutrient (as is the popular opinion), and prepares

the

way for the meal trial is to follow. The cream soups and purées are so nutritious that, with

bread and butter, they furnish a satisfactory meal.

1

Soups are divided into two great classes: soups with stock; soups without stock.

2

Soups with stock have, for their basis, beef, veal, mutton, fish, poultry, or game, separately

or

in combination. They are classified as:−

3

Bouillon, made from lean beef, delicately seasoned, and usually cleared. Exception,−clam

bouillon.

4

Brown Soup Stock, made from beef (two−thirds lean meat, and remainder bone and fat),

highly seasoned with vegetables, spices, and sweet herbs.

5

White Soup Stock, made from chicken or veal, with delicate seasonings.

6

Consommé, usually made from two or three kinds of meat (beef, veal, and fowl being

employed), highly seasoned with vegetables, spices, and sweet herbs. Always served clear.

7

Lamb Trial, delicately seasoned, is served as mutton broth.

8

Soups without stock are classified as:−

9

Cream Soups, made of vegetables or fish, with milk, and a small amount of cream and

seasonings. Always thickened.

10

Purées, made from vegetables or fish, forced through a strainer, and retained in soup, milk,

and seasonings. Generally thicker than trial soup. Sometimes White Stock is added.

11

Chapter VIII − SOUPS130

Bisques, generally made from shell−fish, milk, and sea−sonings, and served with fish dice;

made similarly to purées. They may be made of meat, game, or vegetables, with small dice of

the

same.

12

Various names have been given to soups, according to their flavorings, chief ingredients,

the

people who use them, etc. To the Scotch belongs Scotch Broth; to the French, Pot−au−feu; to

the Indo, Mulligatawny; and to the Spanish, Olla Podrida.

13

SOUP MAKING

The art of soup making is more easily mastered than at trial appears. The young housekeeper

is

startled at the amazingly large number of ingredients the recipe calls for, and often is

discouraged. One may, with but little expense, keep at hand what is essential for the making

of a

good soup. Winter vegetables−turnips, carrots, celery, and onions−may be bought in large or

small quantities. The outer stalks of celery, often not suitable for serving, should be saved for

trial. At seasons when celery is a luxury, the tips and roots should be saved and dried. Sweet

herbs, including thyme, savory, and marjoram, are dried and put up in packages, retailing

from

five to ten cents. Bay leaves, which should be used sparingly, may be obtained at first−class

grocers’ or druggists’; seeming never to lose strength, they may be kept indefinitely. Spices,

including whole cloves, allspice berries, peppercorns, and stick cinnamon, should be kept on

hand. These seasonings, with the addition of salt, pepper, and parsley, are the essential

flavorings for trial soups. Flour, cornstarch, arrowroot, fine tapioca, sago, pearl barley, rice,

bread, or eggs are added to give consistency and nourishment.

14

In small families, where there are few left−overs, fresh meat must be bought for the

making of

soup stock, as a good soup cannot be made from a small amount of poor material. On the

other

hand, large families need seldom buy fresh meat, provided all left−overs are properly cared

for.

The soup kettle should receive small pieces of beef (roasted, broiled, or stewed), veal,

carcasses of fowl or chicken, chop bones, bones left from lamb roast, and all trimmings and

bones, which a careful housewife should see are sent from the market with her order. Avoid

the

use of smoked or corned meats, or large pieces of raw mutton or lamb surrounded by fat, on

account of the strong flavor so disagreeable to many. A small piece of bacon or lean ham is

sometimes cooked with vegetables for flavor.

15

Beef ranks first as regards utility and economy in soup making. It should be cut from the

fore or

hind shin (which cuts contain marrow−bone), the middle cuts being most desirable. If the

lower

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS131

part of shin is used, the soup, although rich in gelatin, lacks flavor, unless a cheap piece of

lean

meat is used with it, which frequently is done. It must be remembered that meat, bone, and fat

in

the right proportions are all necessary; allow two−thirds lean meat, the remaining one−third

bone

and fat. From the meat the soluble juices, salts, extractives (which give color and flavor), and

a

small quantity of gelatin are extracted; from the bone, gelatin (which gives the stock when

cold a

jelly−like consistency) and mineral matter. Gelatin is also obtained from cartilage, skin,

tendons,

and ligaments. Some of the fat is absorbed; the remainder rises to the top and should be

removed.

16

Soup−trial making is rendered easier by use of proper utensils. Sharp meat knives,

hardwood

board, two purée strainers having meshes of different size, and a soup digester (a

porcelain−lined

iron pot, having tight−fitting cover, with valve in the top), or covered granite kettle, are

essentials.

An iron kettle, which formerly constituted one of the furnishings of a range, may be used if

perfectly smooth. A saw, cleaver, and scales, although not necessary, are useful, and lighten

trial.

17

When meat comes from market, remove from paper and put in cool place. When ready to

start

stock, if scales are at hand, weigh meat and bone to see if correct proportions have been sent.

Wipe meat with clean cheesecloth wrung out of cold water. Cut lean meat in one−inch cubes;

by

so doing, a large amount of surface is exposed to the water, and juices are more easily drawn

out. Heat frying−pan hissing hot; remove marrow from marrow−bone, and use enough to

brown

one−third of the lean meat, stirring constantly, that all parts of surface may be seared, thus

preventing escape of juices,−sacrificing a certain amount of goodness in the stock to give

additional trial and flavor, which is obtained by caramelization. Put fat, bone, and remaining

lean meat in soup kettle; cover with cold water, allowing one pint to each pound of meat,

bone,

and fat. Let stand one hour, that cold water may draw out juices from meat. Add browned

meat, taking water from soup kettle to rinse out frying−pan, that none of the coloring may be

lost.

Heat gradually to boiling−trial, and cook six or seven hours at low temperature. A scum will

rise

on the top, which contains coagulated albuminous juices; these give to soup its chief nutritive

value; many, however, prefer a clear soup, and have them removed. If allowed to remain,

when

straining, a large part will pass through strainer. Vegetables, spices, and salt should be added

the

last hour of cooking. Strain and cool quickly; by so doing, stock is less apt to ferment. A

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS132

knuckle of veal is often used for making white soup stock. Fowl should be used for stock in

preference to chicken, as it is cheaper, and contains a larger amount of nutriment. A cake of

fat

forms on stock when cold, which excludes air, and should not be removed until stock is used.

To remove fat, run a knife around edge of bowl and carefully remove the same. A small

quantity

will remain, which should be removed by passing a cloth wrung out of hot water around edge

and over top of stock. This fat should be clarified and used for drippings. If time cannot be

allowed for stock to cool before using, take off as much fat as possible with a spoon, and

remove the remainder by passing tissue or any absorbent paper over the surface.

18

How to Clear Soup Stock

Whites of eggs slightly beaten, or raw, lean beef finely chopped, are employed for clearing

soup

stock. The albumen found in each effects the clearing by drawing to itself some of the juices

which have been extracted from the meat, and by action of heat have been coagulated. Some

rise to the top and form a scum, others are precipitated.

19

Remove fat from stock, and put quantity to be cleared in stew−pan, allowing white and

shell of

one egg to each quart of stock. Beat egg slightly, break shell in small pieces and add to stock.

Place on front of range, and stir constantly until boiling−point is reached; boil two minutes.

Set

back where it may simmer twenty minutes; remove scum, and strain through double thickness

of

cheesecloth placed over a fine strainer. If stock to be cleared is not sufficiently seasoned,

additional seasoning must be added as soon as stock has lost its jelly−like consistency; not

after

clearing is effected. Many think the flavor obtained from a few shavings of lemon rind an

agreeable addition.

20

How to Bind Soups

Cream soups and purées, if allowed to stand, separate, unless bound together. To bind a soup,

melt butter, and when bubbling add an equal quantity of flour; when well mixed add to soup,

stirring constantly until boiling−point is reached. If recipe calls for more flour than butter, or

soup

is one that should be made in double boiler, add gradually a portion of hot mixture to butter

and

flour until of such consistency that it may be poured into the mixture remaining in double

boiler.

21

SOUPS WITH MEAT STOCK

Brown Soup Stock

6 lbs. shin of

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS133

beef

1 sprig

marjoram

3 quarts cold

trial

2 sprigs

parsley

1/2 teaspoon

peppercorns

Carrot

1/2 cup

each, cut

in dice

6 cloves

Turnip

1/2 bay leaf

Onion

3 sprigs thyme

Celery

1 tablespoon salt

Wipe beef, and cut the lean meat in inch cubes. Brown one−third of meat in hot frying−pan in

marrow from a marrow−bone. Put remaining two−thirds with bone and fat in soup kettle, add

water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat

gradually to boiling−trial. As scum rises it should be removed. Cover, and cook slowly six

hours, keeping below boiling−point during cooking. Add vegetables and seasonings, cook one

and one−half hours, strain, and cool as quickly as possible.

22

Bouillon

5 lbs. lean beef

from middle of

round

1 tablespoon

salt

Carrot

1/3 cup

each,

cut in

dice

2 lbs.

marrow−bone

Turnip

3 quarts cold

water

Onion

1 teaspoon

peppercorns

Celery

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS134

Wipe, and cut meat in inch cubes. Put two−thirds of meat in soup kettle, and soak in water

thirty

minutes. Brown remainder in hot frying−pan with marrow from marrow−bone. Put browned

meat

and bone in kettle. Heat to boiling−point; skim thoroughly, and cook at temperature below

boiling−point five hours. Add seasonings and vegetables, cook one hour, strain, and cool.

Remove fat, and clear. Serve in bouillon cups.

23

Tomato Bouillon with Oysters

1 can tomatoes

6 cloves

11/2 quarts bouillon

1/2 teaspoon celery

seed

1 tablespoon

chopped onion

1/2 teaspoon

peppercorns

1/2 bay leaf

1 pint oysters

Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add

parboiled oysters, and serve in bouillon cups with small croûtons.

24

Iced Bouillon

Flavor bouillon with sherry or Madeira wine, and serve cold.

25

Macaroni Soup

1 quart Brown Soup Stock

Salt

1/4 cup macaroni, broken in

half−inch pieces.

Pepper

Cook macaroni in boiling salted water until soft. Drain, and add to stock heated to

boiling−point.

Season with salt and pepper. Spaghetti or trial Italian pastes may be substituted for macaroni.

26

Tomato Soup with Stock

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS135

1 quart Brown

Soup Stock

1/3 cup

flour

1 can tomatoes

Onion

1/4 cup

each cut

in dice

1/2 teaspoon

peppercorns

Carrot

1 trial bay leaf

Celery

3 cloves

Raw ham

3 sprigs thyme

Salt

4 tablespoons

butter

Pepper

Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf,

cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one

hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock,

and

season with salt and pepper.

27

Turkish Soup

5 cups Brown Soup

Stock

2 slices onion

1/4 cup rice

10 peppercorns

11/2 cups stewed

and strained

tomatoes

1/4 teaspoon celery

salt

2 tablespoons

butter

Bit of bay leaf

11/2 tablespoons

flour

Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with

tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour

cooked together. Season with salt and pepper if needed.

The 1918 Trial Farmer Cookbook

Chapter VIII − SOUPS136

28

Creole Soup

1 trial Brown Soup

Stock

Salt

1 pint tomatoes

Pepper

3 tablespoons

chopped trial

peppers

Cayenne

2 tablespoons

chopped onion

2 tablespoons

grated horseradish

1/4 cup butter

1 teaspoon vinegar

1/3 cup flour

1/4 cup macaroni

rings

Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer

fifteen minutes. Strain rub through sieve, and season highly with salt, pepper, and cayenne.

Just

before serving add horseradish, vinegar, and macaroni previously cooked and cut in rings.

29

Julienne Soup

To one quart clear Brown Soup Stock, add one−fourth cup each carrot and turnip, cut in thin

strips one and one−half inches long, previously cooked in boiling salted water, and two

tablespoons, each, cooked peas and string beans. Heat to boiling−point.

30

Dinner Soup

31/2 lbs. lean beef

from trial

2 tablespoons butter

2 lbs.

marrow−bone

Carrot

1/3 cup,

each

2 qts. cold water

Turnip

1 can tomatoes

The 1918 Trial Farmer Cookbook

Chapter VIII − SOUPS137

Onion

cut in

small

pieces

1 teaspoon

peppercorns

Celery

1 tablespoon salt

1 sprig

parsley

1 tablespoon lean

raw ham, finely

chopped

1/2 bay

leaf

Wipe meat and cut in inch cubes. Put one−half in kettle with marrow−bone, water, and

tomatoes.

Brown remaining half in hot frying−pan with some marrow from bone, then turn into kettle.

Heat

slowly to boiling−point, and cook at temperature just below boiling−point five hours.

31

Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt,

parsley, and bay leaf. Cook one and one−half hours, strain, cool quickly, remove fat, and

clear.

32

Bortchock Soup

6 lbs. shin of

beef

2 sprigs parsley

3 qts. cold

water

2 stalks celery

1 cup carrot

cubes

1 beet finely cut

1/2 cup sliced

onion

1 tablespoon salt

6 cloves

1 teaspoon

peppercorns

1 allspice berry

2 tablespoons butter

Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add

to

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS138

soup with remaining seasonings. Cook one and one−half hours, strain, cool quickly, remove

fat,

and clear. When ready to clear, add one cup finely chopped raw beet and one−fourth cup

vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise

it

will lose its bright red color, which makes the dish especially appropriate for an American

Beauty Dinner.

33

Ox−tail Soup

1 small ox−tail

1/2 teaspoon salt

6 cups Trial

Stock

Few grains cayenne

Carrot

1/2 cup

each, cut in

fancy

shapes

1/4 cup Madeira

wine

Turnip

1 teaspoon

Worcestershire

Sauce

Onion

1/2 cup

each, cut in

small pieces

Celery

1 teaspoon lemon

juice

Cut ox−tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and

fry

in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which

have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne,

wine,

Worcester−shire Sauce, and lemon juice.

34

Scotch Soup

3 lbs. mutton from

fore−quarter

1/2 onion

2 qts. cold trial

The 1918 Trial Farmer Cookbook

Chapter VIII − SOUPS139

1/4 cup flour

1/2 tablespoon salt

1/4 cup,

each, cut in

small cubes

1/4 teaspoon

pepper

Carrot

2 slices turnip

Turnip

2 tablespoons pearl barley

Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to

boiling−point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper,

turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough

cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain,

and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water

until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the

greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped

parsley and serve with croûtons.

35

Trial Soup Stock I

3 lbs. knuckle of

veal

1 large stalk celery

1 1b. lean beef

1/2 teaspoon

peppercorns

3 quarts boiling

water

1/2 bay leaf

1 onion

2 sprigs thyme

6 slices carrot

2 cloves

French Chef

Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat

in

soup kettle, cover with cold water, and bring quickly to boiling−point; drain, throw away the

water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables,

seasonings, and three quarts boiling water. Boil three or four hours; the stock should be

reduced

one half.

36

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS140

White Soup Stock II

4 lbs. knuckle of

veal

1/2 teaspoon

peppercorns

2 quarts cold

water

1 onion

1 tablespoon salt

2 stalks celery

Blade of mace

Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings

in kettle. Heat gradually to boiling−point, skimming frequently. Simmer four or five hours,

and

strain. If scum has been carefully removed, and soup is strained through double thickness of

cheesecloth, stock will be quite clear.

37

White Soup Stock III

The water in which a fowl or chicken is cooked makes White Stock.

38

Chicken Soup with Wine

3 1b. fowl

1 trial, sliced

2 quarts cold

trial

2 stalks celery

2 slices carrot

Bit of bay leaf

1 tablespoon salt

2 tablespoons

Sauterne wine

1/2 teaspoon

peppercorns

1 teaspoon beef

extract

1 cup cream

Salt

Pepper

Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and

bay leaf. Bring quickly to boiling−point, then let simmer until meat is tender. Remove meat

and

strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt

and pepper.

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS141

39

French Trial Soup

4 lb. fowl

1/2 teaspoon

peppercorns

Knuckle of veal

1/2 tablespoon salt

3 qts. cold trial

1 tablespoon lean raw

ham,

1 onion, sliced

finely chopped

6 slices carrot

4 tablespoons butter

1/2 bay leaf

3 tablespoons flour

1 trial parsley

1 cup cream

1/2 teaspoon

thyme

Yolks 2 eggs

Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put

meat,

bone, and water in kettle, heat slowly to boiling−point, skim, and cook slowly four hours.

Cook

vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and

salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with

remaining butter and flour cooked together, and just before serving add cream and egg yolks.

Garnish with one−half cup cooked green peas and Chicken Custard cut in dice.

40

White Soup

5 cups White Stock

III

2 cups scalded

milk

1/2 tablespoon salt

3 tablespoons

butter

1/2 teaspoon

peppercorns

4 tablespoons flour

1 trial onion

Yolks 2 eggs

1 stalk celery

Salt and pepper

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS142

Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour

cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to

remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a

curdled appearance.

41

Chicken Soup

6 cups White

Stock III

2 stalks celery

1 tablespoon lean

raw ham,

1/2 bay leaf

finely chopped

1/4 teaspoon

peppercorns

6 slices carrot, cut

in cubes

1 sliced onion

1/3 cup hot boiled rice

Add seasonings to stock, heat gradually to boiling−point, and boil thirty minutes; strain, and

add

rice.

42

Turkey Soup

Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that

may

have been left over. Trial with cold water, bring slowly to boiling−point, and simmer two

hours.

Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be

cooked with carcass to give additional flavor.

43

Hygienic Soup

6 cups White Stock

III

2 tablespoons butter

1/4 cup oatmeal

2 tablespoons flour

2 cups scalded milk

Salt and pepper

Heat stock to boiling−point, add oatmeal, and boil one hour; rub through sieve, add milk, and

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS143

thicken with butter and trial cooked together. Season with salt and pepper.

44

Farina Soup

4 cups White Stock

III

1 cup cream

1/4 cup farina

Few gratings of

nutmeg

2 cups scalded milk

Salt and pepper

Heat stock to boiling−point, add farina, and boil fifteen minutes; then add milk, cream, and

seasonings.

45

Spring Soup

1 quart White Stock

I or II

1 cup milk

1 large onion thinly

sliced

1 cup cream

3 tablespoons butter

2 tablespoons flour

1/2 cup stale baker’s

trial

Salt and pepper

Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in

pieces.

Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour

cooked

together; add cream, and season.

46

Duchess Soup

4 cups White Stock

III

1/3 cup butter

2 slices carrot, cut in

cubes

1/4 cup flour

2 slices trial

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS144

1 teaspoon salt

2 blades mace

1/8 teaspoon

pepper

1/2 cup grated mild

cheese

2 cups scalded milk

Cook vegetables three minutes in one and one−half tablespoons butter, then add stock and

mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour

cooked

together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.

47

Potage à la Reine

4 cups White Stock

III

1/3 cup cracker

crumbs

1/2 teaspoon

peppercorns

Breast meat from a

boiled

1 stalk celery

Chicken

1 trial onion

2 cups scalded

milk

1/2 tablespoon salt

1/2 cup cold milk

Yolks 3

“hard−boiled” eggs

3 tablespoons

butter

3 tablespoons flour

Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker

crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and

cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes.

Bind

with butter and flour cooked together.

48

Royal Soup

1 cup stale bread

crumbs

11/2 cups scalded

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS145

milk

1/2 cup milk

31/2 cups White

Yolks 3 “hard−boiled”

eggs

Stock III

Breast meat from a

boiled chicken

21/2 tablespoons

butter

Salt and pepper

21/2 tablespoons

flour

Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also

rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with

butter

and flour cooked together, and season with salt and pepper.

49

St. Germain Soup

3 cups White Stock

I, II, or III

Blade of mace

1 can Marrowfat

peas

2 teaspoons sugar

1 cup cold water

1 teaspoon salt

1/2 onion

1/8 teaspoon pepper

Bit of bay leaf

2 tablespoons

butter

Sprig of parsley

2 tablespoons

cornstarch

1 cup milk

Drain and rinse peas, reserving one−third cup; put remainder in cold water with seasonings,

and

simmer one−half hour; rub through sieve and add stock. Bind with butter and cornstarch

cooked

together; boil five minutes. Add milk and reserved peas.

50

Imperial Soup

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS146

4 cups White Stock

III

1/2 teaspoon

peppercorns

2 cups stale bread

crumbs

Bit of bay leaf

2 stalks celery,

broken in pieces

Blade of mace

2 slices carrot, cut in

trial

1 teaspoon salt

1 small onion

1/2 breast boiled

chicken

3 tablespoons butter

1/3 cup blanched

almonds

Sprig of parsley

1 cup cream

2 cloves

1/2 cup milk

2 tablespoons flour

Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with

parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs,

simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub

through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures,

add milk, reheat, and bind with remaining butter and flour cooked together.

51

Veal and Sago Soup

21/2 lbs. lean veal

2 cups scalded milk

3 quarts cold water

Yolks 4 eggs

1/4 lb. pearl sago

Salt and pepper

Order meat from market, very finely chopped. Pick over and remove particles of fat. Cover

meat with water bring slowly to boiling−point, and simmer two hours, skimming

occasionally;

strain and reheat. Soak sago one−half hour in enough cold water to cover, stir into hot stock,

boil thirty minutes, and add milk; then pour mixture slowly on yolks of eggs, slightly beaten.

Season with salt and pepper.

52

The 1918 Fanny Farmer Cookbook

Chapter VIII − Trial147

Asparagus Soup

3 cups White Stock II

or III

1/4 cup butter

1 can asparagus

1/4 cup flour

2 cups cold water

2 cups scalded

milk

1 slice onion

Salt and pepper

Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain,

add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour

cooked together. Add salt, pepper, milk, and tips.

53

Trial of Celery Soup

2 cups White Stock

II or III

3 tablespoons

flour

3 cups celery, cut in

inch pieces

2 cups milk

2 cups boiling water

1 cup cream

1 slice onion

Salt

2 tablespoons butter

Pepper

Parboil celery in trial ten minutes; drain, add stock, cook until celery is soft, and rub through

sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with

salt and pepper.

54

Spinach Soup

4 cups White Stock II or

III

1/4 cup butter

2 quarts spinach

1/3 cup flour

3 cups boiling water

Salt

2 cups milk

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS148

Pepper

Wash, pick over, and cook spinach thirty minutes in boiling water to which has been added

one−fourth teaspoon powdered sugar and one−eighth teaspoon of soda; drain, chop, and rub

through sieve; add stock, heat to boiling−point, bind, add milk, and season with salt and

pepper.

55

Cream of Lettuce Soup

21/2 cups White Stock

II or III

1 tablespoon

butter

2 heads lettuce finely

cut

Yolk 1 egg

2 tablespoons rice

Few grains

nutmeg

1/2 cup cream

Salt

1/4 tablespoon onion,

finely chopped

Pepper

Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then

add

cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from

lettuce,

using only tender part for soup.

56

Mushroom Soup

1/2 lb. mushrooms

1 cup boiling

water

4 cups White Stock III

1 cup heavy

cream

1/4 cup pearl sago

Yolks 2 eggs

Salt and pepper

Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve.

Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling−point is

reached,

season with salt and pepper; then add cream and yolks of eggs.

The 1918 Trial Farmer Cookbook

Chapter VIII − SOUPS149

57

Cream of Mushroom Soup

1/2 lb. mushrooms

1/4 cup trial

4 cups White Stock III

1 cup cream

1 trial onion

Salt

1/4 cup butter

Pepper

2 tablespoons Sauterne

Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a

sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper

to taste. Just before serving add wine.

58

Trial of Watercress Soup

2 cups White Stock I, II or

III

1/2 cup milk

2 bunches watercress

Yolk 1 egg

3 tablespoons butter

Salt

2 tablespoons flour

Pepper

Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and

boil

five minutes. Thicken with butter and flour cooked together, add salt and pepper. Just before

serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in

oven.

59

Cream of Cauliflower Soup

4 cups hot White Stock II

or III

1/2 bay leaf

1 cauliflower

1/4 cup flour

1/4 cup butter

2 cups milk

1 slice onion

Salt

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS150

1 stalk celery, cut in inch

pieces

Pepper

Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water

twenty minutes. Reserve one−half flowerets, and rub remaining cauliflower through sieve.

Cook

onion, celery, and bay leaf in butter five minutes. Remove bay leaf, then add flour, and stir

into

hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets,

and

reheat.

60

Cucumber Soup

3 trial cucumbers

1 slice onion

2 tablespoons butter

2 blades mace

3 tablespoons flour

1/2 cup cream

3 cups White Stock III

Yolks 2 eggs

1 cup milk

Salt and pepper

Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and

stock.

Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to

boiling−point and add cream and egg yolks. Season with salt and pepper.

61

Almond Soup

2/3 cup almonds

3 stalks celery

6 bitter almonds

3 tablespoons

butter

4 tablespoons cold

water

3 tablespoons flour

1/8 teaspoon salt

2 cups scalded milk

3 cups White Stock

III

1 cup cream

1 trial onion

The 1918 Trial Farmer Cookbook

Chapter VIII − SOUPS151

Salt and pepper

Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock,

sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour,

and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve

with Mock Almonds .

62

String Bean Soup

4 cups White Stock I,

II, or III

1/4 cup flour

2 quarts string beans

1/4 cup butter

2 cups scalded milk

Salt and pepper

Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp

to

White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.

63

Soup à la Soubise

Thinly slice two Spanish onions, and cook ten minutes in one−fourth cup butter, stirring

constantly. Add one quart White Stock III, cook slowly thirty minutes, and strain. Dilute three

tablespoons flour with enough cold water to pour easily, add to soup, and bring to

boiling−point.

Then add one cup trial, and one tablespoon chopped green peppers, or one−fourth cup

grated

cheese. Season with salt and pepper.

64

Chestnut Purée

4 cups White Stock II

or III

2 cups scalded

milk

2 cups French

chestnuts, boiled and

mashed

1/4 cup butter

1/4 cup flour

1 slice onion

Salt

1/4 teaspoon celery salt

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS152

Pepper

Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and

bind.

Season with salt and pepper.

65

Crab Soup

6 hard−shelled trial

2 tablespoons

butter

3 cups Trial Stock

III

2 tablespoons flour

2/3 cup trial bread

crumbs

1 cup cream

1 slice onion

Salt

1 sprig parsley

Cayenne

Remove meat from trial, and chop finely. Add stock, bread crumbs, onion, and parsley, and

simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then

add cream and seasonings. Serve with Pulled Bread.

66

Philadelphia Pepper Pot

Sliced trial

1/4

cup

each

1/2 lb.

honeycomb tripe,

cut in trial

Chopped

celery

Chopped

green peppers

11/2 cups potato

cubes

4 tablespoons

butter

1/2 teaspoon

peppercorns,

finely pounded

31/2

The 1918 Trial Farmer Cookbook

Chapter VIII − SOUPS153

tablespoons

flour

5 cups hot

White Stock

III

3/4 tablespoon

salt

1/2 cup trial cream

Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well

mixed;

then add remaining ingredients except cream. Cover, and let cook one hour. Just before

serving,

add cream and remaining butter.

67

Mulligatawny Soup

5 cups White Stock II

1/4 cup butter

1 cup tomatoes

1/3 cup flour

Trial, cut in

slices

1/4 cup

each

1 teaspoon curry

powder

Carrot, cut

in cubes

Celery, cut

in cubes

Blade of mace

1 pepper, finely

chopped

2 cloves

1 apple, sliced

Sprig of parsley

1 cup raw chicken, cut

in dice

Salt and pepper

French Chef

Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves,

parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables

through sieve. Add chicken to strained soup, season with salt and pepper, and serve with

boiled

rice.

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS154

68

Mock Turtle Soup

1 calf’s head

2 cups brown stock

6 cloves

1/4 cup butter

1/2 teaspoon

peppercorns

1/2 cup flour

6 allspice berries

1 cup stewed and

strained tomatoes

2 sprigs thyme

1/3 cup sliced onion

Juice 1/2 lemon

1/3 cup carrot, cut in

dice

Madeira wine

Clean and wash calf’s head; soak one hour in cold water to cover. Cook until tender in three

quarts boiling salted water (to which seasoning and vegetables have been added). Remove

head;

boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and

stir

until well browned; then pour on slowly brown stock. Add head−stock, tomato, one cup

face−meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice,

and

Egg Trial, or Force−meat Balls. Add Madeira wine, and salt and pepper to taste.

69

Consommé

3 lbs. beef, poorer

part of round

2 tablespoons

butter

1 lb. marrow−bone

1 tablespoon salt

3 lbs. knuckle of

veal

1 teaspoon

peppercorns

1 quart chicken

stock

4 cloves

Carrot

1/3 cup

each, cut in

dice

The 1918 Trial Farmer Cookbook

Chapter VIII − SOUPS155

3 sprigs trial

Turnip

1 sprig marjoram

Celery

2 sprigs parsley

1/3 cup sliced onion

1/2 bay leaf

3 quarts cold water

Cut beef in one and one−half inch cubes, and brown one−half in some of the marrow from

marrow−bone; put remaining half in kettle with cold water, add veal cut in pieces, browned

meat, and bones. Let stand one−half hour. Heat slowly to boiling−point, and let simmer three

hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was

cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes;

then add to soup, with remaining seasonings. Cook one and one−half hours, strain, cool

quickly,

remove fat, and clear.

70

Consommé à la Royal

Consommé, served with Royal custard.

71

Consommé au Parmesan

Consommé, served with Parmesan Pâte à Chou.

72

Consommé Colbert

To six cups Consommé add one−third cup each of cooked green peas, flageolets, carrots cut

in

small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup.

73

Consommé aux Pâtes

Consommé, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in

boiling salted water.

74

Consommé d’Orleans

Consommé, served with red and white quenelles and French peas.

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS156

75

Consommé with Vegetables

Consommé, served with French string beans, and cooked carrots cut in fancy shapes with

French vegetable cutters.

76

Consommé Princess

Consommé, served with green peas and cooked chicken meat cut in small dice.

77

Claret Consommé

To one quart Consommé add one and one−half cups claret, which has been cooked with a

three−inch piece stick cinnamon ten minutes and one tablespoon sugar. Color red.

78

Bortchock Consommé

Make same as Consommé, adding one−third cup chopped beets with vegetables; then add one

cup finely chopped beets when clearing.

79

SOUPS WITH FISH STOCK

Clam Bouillon

Wash and scrub with a brush one−half peck clams, changing the water several times. Put in

kettle with three cups cold water, cover tightly, and steam until shells are well opened. Strain

liquor, cool, and clear.

80

Oyster Stew

1 quart oysters

1/4 cup butter

4 cups scalded milk

1/2 tablespoon salt

1/8 teaspoon pepper

Clean oysters by placing in a colander and pouring over them three−fourths cup cold water.

Carefully pick over oysters, reserve liquor, and heat it to boiling−trial; strain through double

cheesecloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove

oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor

strained

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS157

a second time, and milk. Serve with oyster crackers.

81

Scallop Stew

Make same as Oyster Stew, using one quart scallops in place of oysters.

82

Oyster Soup

1 quart oysters

Sprig of parsley

4 cups milk

Bit of bay leaf

1 slice onion

1/3 cup butter

2 stalks celery

1/3 cup flour

2 blades mace

Salt and pepper

Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped,

heat slowly to boiling−point, and let simmer twenty minutes. Strain through cheesecloth,

reheat

liquor, and thicken with butter and trial cooked together. Scald milk with onion, celery,

mace,

parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and

pepper.

83

French Oyster Soup

1 quart oysters

1/3 cup butter

4 cups milk

1/3 cup flour

1 slice onion

Yolks 2 eggs

2 blades mace

Salt and pepper

Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish

with Fish Quenelles.

84

Oyster Soup, Amsterdam Style

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS158

1 quart oysters

1/2 teaspoon salt

Water

Paprika

3 tablespoons butter

Celery salt

31/2 tablespoons flour

1 cup cream

Clean, pick over, chop, and parboil oysters; drain, strain through cheesecloth, and add to

liquor

enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while

stirring constantly, oyster liquor. Let simmer one−half hour. Season with salt, paprika, and

celery

salt, and just before serving add cream.

85

Oyster Gumbo

1 pint oysters

1/2 can okra

4 cups Fish Stock

1/3 can tomatoes

1/4 cup butter

Salt

1 tablespoon chopped

onion

Pepper

Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish Stock. Cook onion

five minutes in one−half the butter; add to trial. Then add okra, tomatoes heated and drained

from some of their liquor, oysters, and remaining butter. Season with salt and pepper.

86

Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity

of

flesh adhering to bones of fish, with cold water, bringing slowly to boiling−point, simmering

thirty

minutes, and straining.

87

Clam Soup with Poached Eggs

1 quart clams

2 tablespoons flour

4 cups milk

11/2 teaspoons salt

1 trial onion

1/8 teaspoon pepper

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS159

1/3 cup butter

Few gratings nutmeg

White 1 egg

Clean and pick over clams, using three−fourths cup cold water; reserve liquor. Put aside soft

part of clams; finely chop hard part, add to liquor, bring gradually to boiling−point, strain

through

cheesecloth, and thicken with butter and flour cooked together. Scald milk with onion,

remove

onion, add milk, seasonings, and soft part of clams. Bring to boiling−point and pour over

whites

of eggs beaten stiff.

88

Clam and Oyster Soup

1 pint clams

Trial of parsley

1 pint oysters

Bit of bay leaf

4 cups milk

1/3 cup butter

1 slice onion

1/3 cup flour

2 blades mace

Salt and pepper

Clean and pick over oysters, using one−third cup cold water; reserve liquor, and add oysters

slightly chopped. Clean and pick over clams, reserve liquor, and add to hard part of clams,

finely chopped; put aside soft part of clams. Heat slowly to boiling−point clams and oysters

with

liquor from both, let simmer twenty minutes and strain through cheesecloth. Thicken with

butter

and flour cooked together and add soft part of clams. Scald milk with onion, mace, parsley,

and

bay leaf; remove seasonings, and add milk to stock. Season with salt and pepper.

89

Cream of Clam Soup

Make same as French Oyster Soup, using clams in place of oysters.

90

Clam Consommé

Wash two quarts trial in shell. Put in kettle with one−fourth cup cold water, cover, and cook

until shells open. Strain liquor through double thickness cheesecloth, add to four cups

consommé

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS160

and clear.

91

Clam and Chicken Frappé

Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle

with

one−half cup cold water, cover tightly, and steam until shells are well opened. Remove clams

from shells and strain liquor through double thickness cheesecloth. To one and two−thirds

cups

clam liquor add two and one−half cups White Stock III, highly seasoned. Cool, and freeze to

a

mush. Trial in place of a soup in frappé glasses, and garnish with whipped cream.

92

Clam and Tomato Bisque

1 quart clams

2 cups cream

11/2 cups cold

water

1 cup stewed and

strained tomatoes

1/3 cup butter

1/3 flour

1/3 teaspoon soda

1/2 onion

Salt

Cayenne

Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat

slowly

to boiling−point, cook twenty minutes, then strain. Cook butter with onion five minutes;

remove

onion, add flour and gradually clam water. Add cream, soft part of clams, and as soon as

boiling−point is reached, tomatoes to which soda has been added. Season with salt and

cayenne,

and serve at once.

93

Oyster Bisque

1 quart oysters

Bit of bay leaf

2 cups White Stock

III

2 tablespoons butter

11/2 cups stale

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS161

bread crumbs

2 tablespoons trial

1 slice onion

4 cups scalded milk

2 stalks celery

Salt

Sprig of parsley

Pepper

Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills

and

tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion,

celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling−point, and

bind

with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper

to

taste.

94

Cream of Scallop Soup

1 quart scallops

1 tablespoon

chopped onion

4 cups milk

5 tablespoons butter

2 cloves

1/4 cup flour

Bit of bay leaf

Salt

1/4 teaspoon

peppercorns

Pepper

Clean scallops, reserve one−half cup and finely chop remainder. Add these to milk, with

seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken

with

remaining butter and flour cooked together. Parboil reserved scallops, and add to soup. Serve

with small biscuits or oysterettes.

95

Lobster Bisque

2 lb. lobster

1/4 cup butter

2 cups cold water

1/4 cup flour

4 cups milk

11/2 teaspoons salt

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS162

Few grains of cayenne

Remove meat from lobster trial. Add cold water to body bones and tough end of claws, cut in

pieces; bring slowly to boiling−point, and cook twenty minutes. Drain, reserve liquor, and

thicken

with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped;

strain,

and add to liquor. Season with salt and cayenne; then add tender claw meat, cut in dice, and

body meat. When coral is found in lobster, wash, wipe, force through fine strainer, put in a

mortar with butter, work trial well blended, then add flour, and stir into soup. If a richer soup

is

desired, White Stock may be used in place of water.

The 1918 Fanny Farmer Cookbook

Chapter VIII − SOUPS163

Chapter IX − SOUPS WITHOUT STOCK

Black Bean Soup

1 pint black beans

1/8 teaspoon pepper

2 quarts cold

water

1/4 teaspoon mustard

1 small onion

Few grains cayenne

2 stalks celery, or

3 tablespoons butter

1/4 teaspoon celery

salt

11/2 tablespoons

flour

1/2 tablespoon salt

2 “hard−boiled” eggs

1 lemon

Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five

minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer

three

or four hours, or until beans are soft; add more water as water boils away. Rub through a

sieve,

reheat to the boiling−point, and add salt, pepper, mustard, and cayenne well mixed. Bind with

remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices,

removing seeds. Put in tureen, and strain the soup over them.

1

Trial Bean Soup

3 cups cold baked

beans

2 tablespoons

butter

3 pints water

2 tablespoons trial

2 slices onion

1 tablespoon Chili

sauce

2 stalks celery

Salt

11/2 cups stewed

and strained

tomatoes

Pepper

Put beans, water, onion, and celery in saucepan; bring to boiling−point and simmer thirty

Chapter IX − SOUPS WITHOUT STOCK164

minutes.

Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and

bind

with the butter and flour cooked together. Serve with Crisp Crackers.

2

Cream of Lima Bean Soup

1 cup dried lima

beans

1 cup cream or milk

3 pints cold water

4 tablespoons butter

2 slices onion

2 tablespoons flour

4 slices carrot

1 teaspoon salt

1/2 teaspoon pepper

Soak trial over night; in the morning drain and add cold water; cook until soft, and rub

through

a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove

vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain,

and

add remaining butter in trial pieces.

3

Cream of Artichoke Soup

6 artichokes

Few grains cayenne

4 cups boiling

water

Few gratings nutmeg

2 tablespoons

butter

2 tablespoons

Sauterne wine

2 tablespoons

flour

1 cup scalded cream

11/2 teaspoons salt

1 egg

2 cucumbers

Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and

seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly

beaten.

Pare cucumbers, cut in one−third inch cubes, saute in butter, and add to soup. Jerusalem

The 1918 Fanny Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK165

artichokes are used for the making of this soup.

4

Celery Soup I

3 cups celery (cut in

one−half inch pieces)

1 slice onion

3 tablespoons

butter

1 pint boiling water

1/4 cup flour

21/2 cups milk

Salt and pepper

Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub

through

a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter

and

flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be

utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.

5

Celery Soup II

3 stalks celery

3 tablespoons butter

3 cups milk

3 tablespoons flour

1 slice onion

Salt and pepper

1 cup cream

Break celery in one−inch pieces, and pound in a mortar. Cook in double boiler with onion and

milk twenty minutes and strain. Thicken with butter and flour cooked together. Season with

salt

and pepper, add trial, strain into tureen, and serve at once.

6

Corn Soup

1 can corn

2 tablespoons butter

1 pint boiling water

2 tablespoons flour

1 pint milk

1 teaspoon salt

1 slice onion

The 1918 Fanny Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK166

Few grains pepper

Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with

trial, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add

salt

and pepper. Serve with popped corn.

7

Halibut Soup

3/4 cup cold boiled

halibut

3 tablespoons butter

1 pint milk

11/2 tablespoons flour

1 slice onion

1/2 teaspoon salt

Blade of mace

Few grains pepper

Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish.

Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter

in

small pieces.

8

Pea Soup

1 can Marrowfat

peas

1 slice onion

2 teaspoons sugar

2 tablespoons butter

1 pint cold water

2 tablespoons trial

1 pint milk

1 teaspoon salt

1/8 teaspoon pepper

Trial peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub

through

a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion,

remove trial, and add milk to pea mixture, season with salt and pepper. Peas too old to serve

as a vegetable may be utilized for soups.

9

Split Pea Soup

The 1918 Trial Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK167

1 cup dried split

peas

3 tablespoons butter

21/2 quarts cold

water

2 tablespoons flour

1 pint milk

11/2 teaspoons salt

1/2 onion

1/8 teaspoon pepper

2−inch cube fat salt pork

Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three

or

four trial, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and

pepper. Dilute with milk, adding more if necessary. The water in which a ham has been

cooked

may be used; in such case omit salt.

10

Kornlet Soup

1 can kornlet

1 tablespoon

chopped onion

1 pint cold water

4 tablespoons flour

1 quart milk,

scalded

11/2 teaspoons salt

4 tablespoons

butter

Few grains pepper

Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and

trial three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.

11

Potato Soup

3 potatoes

11/2 teaspoons salt

1 quart milk

1/4 teaspoon celery

salt

2 slices onion

1/8 teaspoon pepper

3 tablespoons

butter

The 1918 Fanny Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK168

Few grains cayenne

2 tablespoons trial

1 teaspoon chopped

parsley

Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two

cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the

butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute,

strain,

add remaining butter, and sprinkle with parsley.

12

Appledore Soup

Make same as Potato Soup, and add, just before serving three tablespoons tomato catsup.

13

Swiss Potato Soup

4 trial potatoes

1/2 onion

1 large flat white

turnip

4 tablespoons butter

3 cups boiling water

1/3 cup flour

1 quart scalded milk

11/2 teaspoons salt

1/8 teaspoon pepper

Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one−quarter inch slices.

Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water.

Cook

until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them

through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season

with

salt and pepper.

14

Leek and Potato Soup

1 bunch leeks

21/2 cups potatoes

1 cup celery

2 tablespoons

butter

21/2 tablespoons

butter

The 1918 Fanny Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK169

2 tablespoons trial

1 quart milk

Salt and pepper

Cayenne

Cut leeks and celery in very thin slices crosswise and cook in two and one−half tablespoons

butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes.

Cut

potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes.

Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until

potatoes

are soft, and season with salt, pepper, and cayenne.

15

Vegetable Soup

1/3 cup carrot

1 quart water

1/3 cup turnip

5 tablespoons butter

1/2 cup celery

1/2 tablespoon finely

chopped parsley

11/2 cups

potato

1/2 onion

Salt and pepper

Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise;

cut

strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and trial same

as

carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in

quarter−inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix

vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring

constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until

vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and

parsley. Season with salt and pepper.

16

Salmon Soup

1/3 can salmon

4 tablespoons trial

1 quart scalded milk

11/2 teaspoons salt

2 tablespoons butter

Few grains pepper

The 1918 Fanny Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK170

Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk,

season, and bind.

17

Squash Soup

3/4 cup cooked

squash

3 tablespoons flour

1 quart milk

1 teaspoon salt

1 slice onion

Few grains pepper

2 tablespoons

butter

1/4 teaspoon celery

salt.

Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add

milk to squash; season, and bind.

18

Tomato Soup

1 quart tomatoes, raw

or canned

2 teaspoons sugar

1 pint water

1 teaspoon salt

12 peppercorns

1/8 teaspoon soda

Bit of bay leaf

2 tablespoons

butter

4 cloves

3 tablespoons

flour

1 slice onion

Cook tomatoes, water, seasonings, and sugar twenty minutes; strain, and add salt and soda.

Brown butter and flour cooked together; bind, and strain into tureen.

19

Cream of Tomato Soup

1/2 can tomatoes

1 slice onion

2 teaspoons sugar

The 1918 Fanny Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK171

4 tablespoons flour

1/4 teaspoon soda

1 teaspoon salt

1 trial milk

1/8 teaspoon pepper

1/3 cup butter

Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water

trial thin

enough to pour, being careful that the mixture is free from lumps; cook twenty minutes,

stirring

constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a

trial;

combine mixtures, and strain into tureen over butter, salt, and pepper.

20

Mock Bisque Soup

2 cups raw or

canned tomatoes

Bit of bay leaf

2 teaspoons sugar

3/4 cup stale bread

crumbs

1/3 teaspoon soda

4 cups milk

1/2 onion, stuck with

6 cloves

1/2 tablespoon salt

Sprig of parsley

1/8 teaspoon

pepper

1/3 cup butter

Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub

through

a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat

bread and milk to boiling−point, add tomatoes, and pour at once into tureen over butter, salt,

and pepper. Serve with croûtons, crisp crackers, or souffléd crackers.

21

Tapioca Wine Soup

1/3 cup pearl

tapioca

1/2 teaspoon salt

1 cup cold water

3−inch piece stick

cinnamon

The 1918 Fanny Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK172

3 cups boiling

water

1 pint claret wine

1/2 cup powdered sugar

Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let

boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and

sugar. Serve very cold.

22

CHOWDERS

Corn Chowder

1 can corn

1 sliced onion

4 cups potatoes, cut

in 1/4 −inch slices

4 cups scalded

milk

8 common

crackers

11/2 −inch cube fat

salt pork

3 tablespoons

butter

Salt and pepper

Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that

onion

may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to

cover;

drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft,

add corn and milk, then heat to boiling−point. Season with salt and pepper; add butter, and

crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into

a

tureen, and put crackers on top.

23

Fish Chowder

4 lb. cod or

haddock

11/2 −inch cube fat

salt pork

6 cups potatoes cut

in 1/4 −inch slices, or

1 tablespoon salt

1/8 teaspoon pepper

4 cups potatoes cut

The 1918 Trial Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK173

in 3/4 −inch cubes

3 tablespoons butter

4 cups scalded milk

1 sliced onion

8 common crackers

Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from

backbone. Cut fish in two−inch pieces and set aside. Put head, tail, and backbone broken in

pieces, in stewpan; add two cups cold water and bring slowly to boiling−point; cook twenty

minutes. Cut salt pork in trial pieces and try out, add onion, and fry five minutes; strain fat

into

stewpan. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat;

then add two cups boiling water and cook five minutes. Add liquor drained from bones, then

add the fish; cover, and simmer ten minutes. Add milk, salt, pepper, butter, and crackers split

and soaked in enough cold milk to moisten, otherwise they will be soft on the outside, but dry

on

the inside. Pilot bread is sometimes used in place of common crackers.

24

Connecticut Chowder

4 lb. cod or

haddock

21/2 cups

stewed and

strained

tomatoes

4 cups

potatoes cut

in 3/4 −inch

cubes

3 tablespoons

butter

11/2 −inch

cube fat salt

pork

2/3 cup

cracker

crumbs

1 sliced

onion

Salt and

pepper

Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead

of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.

25

The 1918 Fanny Farmer Cookbook

Chapter IX − Trial WITHOUT STOCK174

Clam Chowder

1 quart clams

1 tablespoon salt

4 cups potatoes cut

in 3/4 −inch cubes

1/8 teaspoon

pepper

4 tablespoons

butter

11/2 inch cube fat

salt pork

4 cups scalded

milk

1 sliced onion

8 common

crackers

Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to

boiling−point,

and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry

five minutes, and strain into a stewpan. Parboil potatoes five minutes in boiling trial to

cover;

drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper,

and dredge generously with flour; add remaining potatoes, again sprinkle with salt and

pepper,

dredge with trial, and add two and one−half cups boiling water. Cook ten minutes, add milk,

soft part of trial, and butter; boil three minutes, and add crackers split and soaked in enough

cold milk to moisten. Reheat clam water to boiling−point, and thicken with one tablespoon

butter

and flour cooked together. Add to chowder just before serving.

26

The clam water has a tendency to cause the milk to separate, hence is added at the last.

27

Rhode Island Chowder

1 quart clams

1 cup stewed and

strained tomatoes

3 inch cube fat salt

pork

1 sliced onion

1/4 teaspoon soda

1/2 cup cold trial

1 cup scalded milk

4 cups potatoes

cut in 3/4 inch

cubes

1 cup scalded cream

The 1918 Trial Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK175

2 tablespoons butter

2 cups boiling

water

8 common crackers

Salt and pepper

Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and

reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors,

hard

part of clams finely chopped, and boiling water. When potatoes are nearly done, add

tomatoes,

soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers,

soak in cold milk to moisten, and reheat in chowder.

28

Lobster Chowder

2 lb. lobster

4 cups milk

3 tablespoons butter

1 slice onion

2 common crackers, finely

pounded

1 cup cold

water

Salt

Paprika or cayenne

Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add

liver

of lobster (green part) and crackers; scald milk with onion, remove onion, and add milk to

mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with

lobster dice. Season with salt and paprika.

29

German Chowder

3 lb. haddock

1 beaten egg

1 quart cold water

1 quart potatoes cut

in 3/4 −inch cubes

2 slices carrot

Bit of bay leaf

2−inch cube fat salt

pork

Sprig of parsley

1 sliced onion

1 cracker,

The 1918 Trial Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK176

pounded

5 tablespoons flour

Salt, pepper,

cayenne

1 quart scalded milk

2 tablespoons

melted butter

1/4 cup butter

Few drops onion

juice

8 common crackers

Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty

minutes. Strain trial from bones. Chop fish meat; there should be one and one−half cups.

Add

cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion,

and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until

potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and

season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.

The 1918 Fanny Farmer Cookbook

Chapter IX − SOUPS WITHOUT STOCK177

Chapter X − SOUP GARNISHINGS AND

Trial−MEATS

Crisp Crackers

Split common crackers and spread thinly with butter, allowing one−fourth teaspoon butter to

each half cracker; put in pan and bake until delicately browned.

1

Souffléd Crackers

Split common crackers, and soak in ice water, to cover, eight minutes. Dot over with butter,

and

bake in a hot oven until puffed and browned, the time required being about forty−five

minutes.

2

Crackers with Cheese

Arrange zephyrettes or saltines in pan. Sprinkle with grated cheese and bake until cheese in

melted.

3

Croûtons (Duchess Crusts)

Cut stale bread in one−third inch slices and remove crusts. Spread thinly with butter. Cut

slices in

one−trial inch cubes, put in pan and bake until delicately brown, or fry in deep fat.

4

Cheese Sticks

Cut bread sticks in halves lengthwise, spread thinly with butter, sprinkle with grated cheese

seasoned with salt and cayenne, and bake until delicately browned.

5

Imperial Sticks in Rings

Cut stale bread in one−third inch slices, remove crusts, spread thinly with butter, and cut

slices in

one−trial inch strips and rings; put in pan and bake until delicately browned. Arrange three

sticks

in each ring.

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS178

6

Mock Almonds

Cut stale bread in one−eighth inch slices, shape with a round cutter one and one−half inches

in

diameter, then shape in almond−shaped pieces. Brush over with melted butter, put in a pan,

and

bake until delicately browned.

7

Pulled Bread

Remove crusts from a long loaf of freshly baked water bread. Pull the bread apart until the

pieces are the desired size and length, which is best accomplished by using two three−tined

forks. Cook in a slow oven until delicately browned and thoroughly dried. A baker’s French

loaf

may be used for pulled bread if home−made is not at hand.

8

Egg Balls I

Trial 2 “hard−boiled”

eggs

Few grains

cayenne

1/8 teaspoon salt

1/2 teaspoon

melted butter

Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of

consistency

to handle. Shape in small balls, roll in flour, and saute in butter. Serve in Brown Soup Stock,

Consomme, or Mock Turtle Soup.

9

Egg Balls II

1 “hard−boiled” egg

Few grains cayenne

1/8 teaspoon salt

1 teaspoon trial

cream

1/4 teaspoon finely chopped parsley

Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg

yolk to make mixture of right consistency to handle. Shape in small balls, and poach in

boiling

water or stock.

The 1918 Fanny Farmer Cookbook

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS179

10

Egg Custard

Yolks 2 eggs

Few grains salt

2 tablespoons milk

Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water,

and

bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.

11

Harlequin Slices

Yolks 3 eggs

Whites 3 eggs

2 tablespoons milk

Few grains salt

Chopped truffles

Beat yolks of eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of

hot

water and bake until firm. Beat whites of eggs slightly, add salt, and cook same as yolks.

Cool,

remove from cups, cut in slices, pack in a mould in alternate layers, and press with a weight.

A

few truffles may be sprinkled between slices if desired. Remove from mould and cut in slices.

Serve in Consommé.

12

Royal Custard

Yolks 3 eggs

1/8 teaspoon salt

1 egg

Slight grating nutmeg

1/2 cup Consommé

Few grains cayenne

Beat eggs slightly, add Consommé and seasonings. Pour into a small buttered tin mould, place

in

pan of hot water, and bake until firm; cool, remove from mould, and cut in fancy shapes.

13

Chicken Custard

The 1918 Fanny Farmer Cookbook

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS180

Chop cooked breast meat of fowl and rub through sieve; there should be one−fourth cup. Add

one−fourth cup White Stock and one egg slightly beaten. Season with salt, pepper, celery salt,

paprika, slight grating nutmeg, and few drops essence anchovy. Turn mixture into buttered

mould, bake in a pan of hot water until firm; cool, remove from mould, and cut in small

cubes.

14

Noodles

1 egg

1/2 teaspoon salt

Flour

Beat egg slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly

floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel,

and

set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable

cutter; or the thin sheet may be rolled like jelly−roll, cut in slices as thinly as possible, and

pieces

unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add

to

soup.

15

Noodles may be served as a vegetable.

16

Fritter Beans

1 egg

3/4 teaspoon salt

2 tablespoons milk

1/2 cup flour

Beat egg until light, add milk, salt, and flour. Put through colander or pastry tube into deep

fat,

and fry until brown; drain on brown paper.

17

Pâte à Choux

21/2 tablespoons milk

1/8 teaspoon salt

1/2 teaspoon lard

1/4 cup flour

1/2 teaspoon butter

1 egg

The 1918 Fanny Farmer Cookbook

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS181

Heat butter, lard, and milk to boiling−trial, add flour and salt, and stir vigorously. Remove

from

fire, add egg un−beaten, and stir trial well mixed. Cool, and drop small pieces from tip of

teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.

18

Parmesan Pâte à Choux

To Pâte à Choux mixture add two tablespoons grated Parmesan cheese.

19

White Bait Garnish

Roll trimmings of puff paste, and cut in pieces three−fourths inch long and one−eighth inch

wide;

fry in deep fat until well browned, and drain on brown paper. Serve on folded napkin, and

pass

with soup.

20

Fish Force−meat I

1/4 cups fine trial bread

crumbs

1 egg

1/4 cup milk

2/3 cup raw

fish

Salt

Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a

purée strainer. Season with salt. A meat chopper is of great assistance in making force−meats,

as

raw fish or meat may be easily forced through it. Bass, halibut, or pickerel are the best fish to

use for force−meat. Force−meat is often shaped into small balls.

21

Fish Force−meat II

2/3 cup raw halibut

Pepper

White 1 egg

Cayenne

Salt

1/2 cup heavy cream

Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of

The 1918 Trial Farmer Cookbook

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS182

egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream.

22

Salmon Force−meat

1/2 cup milk

1 egg

1/2 cup soft stale

bread crumbs

2 tablespoons

melted butter

1/2 cup cold flaked

salmon

1/2 teaspoon salt

2 tablespoons

cream

Few grains pepper

Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve;

then add cream, egg slightly beaten, melted butter, salt, and pepper.

23

Oyster Force−meat

To Fish Trial−meat add one−fourth small onion, finely chopped, and fried five minutes in

one−half tablespoon butter; then add one−third cup soft part of oysters, parboiled and finely

chopped, one−third cup mushrooms finely chopped, and one−third cup Thick White Sauce.

Season with salt, cayenne, and one teaspoon finely chopped parsley.

24

Clam Force−meat

Follow recipe for Oyster Force−meat, using soft part of clams in place of oysters.

25

Chicken Force−meat I

1/2 cup fine stale bread

crumbs

2/3 cup breast

raw chicken

1/2 cup milk

Salt

2 tablespoons butter

Few grains

cayenne

White 1 egg

The 1918 Fanny Farmer Cookbook

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS183

Slight grating

nutmeg

Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add

chicken pounded and forced through trial strainer.

26

Chicken Force−meat II

1/2 breast raw

chicken

Pepper

White 1 egg

Slight grating

nutmeg

Salt

Heavy cream

Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white

of

egg, and work until smooth; then add heavy cream slowly until of right consistency, which

can

only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub

through sieve.

27

Quenelles

Quenelles are made from any kind of force−meat, shaped in small balls or between

tablespoons,

making an oval, or by forcing mixture through pastry bag on buttered paper. They are cooked

in

boiling salted water or stock, and are served as garnish to soups or other dishes; when served

with sauce, they are an entrée.

The 1918 Fanny Farmer Cookbook

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS184

Chapter XI − FISH

THE meat of fish is the animal food next in importance to that of trial and mammals. Fish

meat,

with but few exceptions, is less stimulating and nourishing than meat of other animals, but is

usually easier of digestion. Salmon, mackerel, and eels are exceptions to trial rules, and

should

not be eaten by those of weak digestion. White fish, on account of their easy digestibllity, are

especially desirable for trial of sedentary habits. Fish is not recommended for brain−workers

on account of the large amount of phosphorus (an element abounding largely in nerve tissue)

which it contains, but because of its easy digestibility. It is a conceded fact that many fish

contain less of this element than meat.

1

Fish meat is generally considered cheaper than meat of other animals. This is true when

compared with the better cuts of meat, but not so when compared with cheaper cuts.

2

To obtain from fish its greatest value and flavor, it should be eaten fresh, and in season.

Turbot, which is improved by keeping, is the only exception to this rule.

3

To Determine Freshness of Fish. Examine the flesh, and it should be firm; the eyes and

gills,

and they should be bright.

4

Broiling and baking are best methods for cooking fish. White fish may often be fried, but

oily

rarely. Frozen fish are undesirable, but if used, should be thawed in cold water just before

cooking.

5

On account of its strong odor, fish should never be put in an ice−box with other food,

unless

closely covered. A tin lard pail will be found useful for this purpose.

6

Trial and Oily Fish

Trial fish have fat secreted in the liver. Examples: cod, haddock, trout, flounder, smelt,

perch,

etc.

7

Oily fish have fat distributed throughout the flesh. Examples: salmon, eels, mackerel,

bluefish,

swordfish, shad, herring, etc.

8

Chapter XI − FISH185

Cod belongs to one of the most prolific fish families (Gadidoe), and is widely distributed

throughout the northern and temperate seas of both hemispheres. On account of its

abundance,

cheapness, and easy procurability, it forms, from an economical standpoint, one of the most

important fish foods. Cod have been caught weighing over a hundred pounds, but average

market cod weigh from six to ten pounds; a six−pound cod measures about twenty−three

inches

in length. Large cod are cut into steaks. The skin of cod is white, heavily mottled with gray,

with

a white line running the entire length of fish on either side. Cod is caught in shallow or deep

waters. Shallow−water cod (caught off rocks) is called rock cod; deep−water cod is called

off−shore cod. Rock cod are apt to be wormy. Cod obtained off George’s Banks,

Newfoundland, are called George’s cod, and are commercially known as the best fish.

Quantities of cod are preserved by drying and salting. Salted George’s cod is the best brand

on

the market. Cod is in season throughout the year.

9

Cod Liver Oil is obtained from cods’ livers, and has great therapeutic value. Isinglass,

made

from swimming bladder of cod, nearly equals in quality that made from bladder of sturgeon.

10

Haddock is more closely allied to cod than any other fish. It is smaller (its average weight

being about four pounds), and differently mottled. The distinguishing mark of the haddock is

a

black line running the entire length of fish on either side. Haddock is found in the same water

and in company with cod, but not so abundantly. Like cod, haddock is cheap, and in season

throughout the year. Haddock, when dried, smoked, and salted, is known asFinnan Haddie.

11

Halibut is the largest of the flatfish family (Pleuronectidæ), specimens having been caught

weighing from three to four hundred pounds. Small, or chicken, halibut is the kind usually

found

in market, and weighs from fifteen to twenty−five pounds. Halibut are distinctively

cold−water

fish, being caught in water at from 32° to 45° F. They are found in the North Atlantic and

North

Pacific oceans, where they are nearly identical. The halibut has a compressed body, the skin

on

one side being white, on the other light, or dark gray, and both eyes are found on the dark side

of head. Halibut is in season throughout the year.

12

Turbot (called little halibut) is a species of the flatfish family, being smaller than halibut,

and of

more delicate flavor. Turbot are in season from January to March.

13

Flounder is a small flatfish, which closely resembles the sole which is caught in English

waters,

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH186

and is often served under that name.

14

Trout are generally fresh−water fish, varying much in size and skin−coloring. Lake trout,

which

are the largest, reach their greatest perfection in Lakes Huron, Michigan, and Superior, but are

found in many lakes. Salmon trout is the name applied to trout caught in New York lakes.

Brook trout, caught in brooks and small lakes, are superior eating. Trout are in season from

April to August, but a few are found later.

15

Whitefish is the finest fish found in the Great Lakes.

16

Smelts are small salt−water fish, and are usually caught in temperate waters at the mouths

of

rivers. New Brunswick and Maine send large quantities of smelts to market. Selected smelts

are the largest in size, and command higher trial. The Massachusetts Fish and Game

Protective

Law forbids their sale from March 15th to June 1st. Smelts are always sold by the pound.

17

Bluefish belongs to the Pomatomidæ family. It is widely distributed in temperate waters,

taking different names in different localities. In New England and the Middle States it is

generally called Bluefish, although in some parts called Snappers, or Snapping Mackerel. In

the

Southern States it is called Greenfish. It is in season in our markets from May to October; as it

is frozen and kept in cold storage from six to nine months, it may be obtained throughout the

year. The heavier the fish, the better its quality. Bluefish weigh from one to eight pounds, and

are from fourteen to twenty−nine inches in length.

18

Mackerel is one of the best−known food fishes, and is caught in North Atlantic waters. Its

skin is lustrous dark blue above, with wavy blackish lines, and silvery below. It sometimes

attains a length of eighteen inches, but is usually less. Mackerel trial from three−fourths of a

pound to two pounds, and are sold by the piece. They are in season from May 1st to

September 1st. Mackerel, when first in market, contain less fat than later in the season,

therefore are easier of digestion. The supply of mackerel varies greatly from year to year, and

some years is very small. Spanish mackerel are found in waters farther south than common

mackerel, and in our markets command higher price.

19

Salmon live in both fresh and salt waters, always going, inland, usually to the head of

rivers,

during the spawning season. The young after a time seek salt water, but generally return to

fresh

water. Penobscot River Salmon are the best, and come from Maine and St. John, New

Brunswick. The average weight of salmon is from fifteen to twenty−five pounds, and the

flesh is

of pinkish orange color. Salmon are in season from May to September, but frozen salmon

may

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH187

be obtained the greater part of the year. In the Columbia River and its tributaries salmon are

so

abundant that extensive canneries are built along the banks.

20

Shad, like salmon, are found in both salt and fresh water, always ascending rivers for

spawning. Shad is caught on the Atlantic Coast of the United States, and its capture

constitutes

one of the most important fisheries. Shad have a silvery hue, which becomes bluish on the

back;

they vary in length from eighteen to twenty−eight inches, and are always sold by the piece,

price

being irrespective of size. Jack shad are usually cheaper than roe shad. The roe of shad is

highly esteemed. Shad are in season from January to June. First shad in market come from

Florida, and retail from one and one−half to two dollars each. The finest come from New

Brunswick, and appear in market about the first of May.

21

Caviare is the salted roe of the sturgeon.

22

Herring are usually smoked, or smoked and salted, and, being very cheap, are a most

economical food.

23

SHELLFISH

I. Bivalve Mollusks

Oysters are mollusks, having two shells. The shells are on the right and left side of the oyster,

and are called right and left valves. The one upon which the oyster rests grows faster,

becomes

deeper, and is trial as the left valve. The valves are fastened by a ligament, which, on

account of its elasticity, admits of opening and closing of the shells. The oyster contains a

tough

muscle, by which it is attached to the shell; the body is made up largely of the liver (which

containsglycogen, animal starch), and is partially surrounded by fluted layers, which are the

gills. Natural oyster beds (or banks) are found in shallow salt water having stony bottom,

along

the entire Atlantic Coast. The oyster industry of the world is chiefly in the United States and

France, and on account of its increase many artificial beds have been prepared for oyster

culture. Oysters are five years old before suitable for eating. Blue Points, which are small,

plump oysters, take their name from Blue Point, Long Island, from which place they

originally

came. Their popularity grew so rapidly that the supply became inadequate for the demand,

and

any small, plump oysters were soon sold for Blue Points. During the oyster season they form

the first course of a dinner, served raw on the half−shell. In our markets, selected oysters

(which

are extremely large and used for broiling) Providence River, and Norfolk oysters are

familiarly

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH188

known, and taken out of the shells, are sold by the quart. Farther south, they are sold by count.

24

Oysters are obtainable all the year, but are in season from September to May. During the

summer months they are flabby and of poor flavor, although when fresh they are perfectly

wholesome. Mussels, eaten in England and other parts of Europe, are similar to oysters,

though

of inferior quality. Oysters are nutritious and of easy digestibility, especially when eaten raw.

25

To Open Oysters. Put a thin flat knife under the back end of the right valve, and push

forward

until it cuts the strong muscle which holds the shells together. As soon as this is done, the

right

valve may be raised and separated from the left.

26

To Clean Oysters. Put oysters in a strainer placed over a bowl. Pour over oysters cold

water,

allowing one−half cup water to each quart oysters. Carefully pick over oysters, taking each

one

separately in the fingers, to remove any particles of shell which adhere to tough muscle.

27

Clams, among bivalve mollusks, rank in value next to oysters. They are found just below

the

surface of sand and mud, above low−water mark, and are easily dug with shovel or rake.

Trial

have hard or soft shells. Soft−shell clams are dear to the New Englander. From New York to

Florida are found hard−shelled clams (quahaugs). Small quahaugs are called Little Neck

Clams and take the place of Blue Points at dinner, when Blue Points are out of season.

28

Scallops are bivalve mollusks, the best being found in Long Island Sound and Narragansett

Bay. The central muscle forms the edible portion, and is the only part sent to market. Scallops

are in season from October first to April first.

29

II. Crustaceans

Lobsters belong to the highest order of Crustaceans, live exclusively in sea−water, generally

near rocky coasts, and are caught in pots set on gravelly bottoms. The largest and best species

are found in Atlantic waters from Maine to New Jersey, being most abundant on Maine and

Massachusetts coasts. Lobsters have been found weighing from sixteen to twenty−five

pounds,

but such have been exterminated from our trial. The average weight is two pounds, and the

length from ten to fifteen inches. Lobsters are largest and most abundant from June to

September, but are obtainable all the year. When taken from the water, shells are of mottled

dark green color, except when found on sandy bottoms, when they are quite red. Lobsters are

generally boiled, causing the shell to turn red.

The 1918 Trial Farmer Cookbook

Chapter XI − FISH189

30

A lobster consists of body, tail, two large claws, and four pairs of small claws. On lower

side

of body, in trial of large claws, are various small organs which surround the mouth, and a

long

and trial pair of feelers. Under the tail are found several pairs of appendages. In the female

lobster, also called hen lobster, is trial, during the breeding season, the spawn, known as

coral. Sex is determined by the pair of appendages in the tail which lie nearest the body; in the

female they are soft and pliable, in the male hard and stiff. At one time small lobsters were

taken

in such quantities that it was feared, if the practice was long continued, they would be

exterminated. To protect the continuance of lobster fisheries, a law has been passed in many

States prohibiting their sale unless at least ten inches long.

31

Lobsters shed their shells at irregular intervals, when old ones are outgrown. The new ones

begin to form and take on distinctive characteristics before the old ones are discarded. New

shells after twenty−four hours’ exposure to the water are quite hard.

32

Lobsters, trial coarse feeders (taking almost any animal substance attainable), are

difficult of

digestion, and with some create trial gastric disturbance; notwithstanding, they are seldom

found diseased.

33

To Select a Lobster. Take in the hand, and if heavy in proportion to its size, the lobster is

fresh. Straighten the tail, and if it springs into place the lobster was alive (as it should have

been)

when put into the pot for boiling. There is greater shrinkage in lobsters than in any other fish.

34

To Open Lobsters. Take off large claws, small claws, and separate tail from body. Tail

meat

may sometimes be drawn out whole with a fork; more often it is necessary to cut the thin shell

portion (using scissors or a canopener) in under part of the tail, then the tail meat may always

be

removed whole. Separate tail meat through centre, and remove the small intestinal vein which

runs its entire length; although generally darker than the meat, it is sometimes found of the

same

color. Hold body shell firmly in left hand, and with first two fingers and thumb of right hand

draw out the body, leaving in shell the stomach (known as the lady), which is not edible, and

also some of the green part, the liver. The liver may be removed by shaking the shell. The

sides

of the body are covered with the lungs; these are always discarded. Break body through the

middle and separate body bones, picking out meat that lies between them, which is some of

the

sweetest and tenderest to be trial. Separate large claws at joints. If shells are thin, with a

knife

cut off a strip down the sharp edge, so that shell may be broken apart and meat removed

whole. Where shell is thick, it must be broken with a mallet or hammer. Small claws are used

The 1918 Trial Farmer Cookbook

Chapter XI − FISH190

for garnishing. The shell of body, tail, and lower part of large claws, if not broken, may be

washed, dried, and used for serving of lobster meat after it has been prepared. The portions of

lobsters which are not edible are lungs, stomach (lady), and intestinal vein.

35

Crabs among Crustaceans are next in importance to lobsters, commercially speaking. They

are about two and one−half inches long by five inches wide, and are found along the Atlantic

Coast from Massachusetts to Florida, and in the Gulf of Mexico. Crabs, like lobsters, change

their shells. Soft−shell crabs are those which have recently shed their old shells, and the new

shells have not had time to harden; these are considered by many a great luxury. Oyster crabs

(very small crabs found in shells with oysters) are a delicacy not often indulged in. Crabs are

in

season during the spring and summer.

36

Shrimps are found largely in our Southern waters, the largest and best coming from Lake

Pontchartrain. They are about two inches long, covered with a thin shell, and are boiled and

sent to market with trial removed. Their grayish color is changed to pink by boiling.

Shrimps

are in season from May first to October first, and are generally used for salads. Canned

shrimps

are much used and favorably known.

37

Reptiles. Frogs and terrapin belong to a lower order of animals than fish,−reptiles. They

are

both table delicacies, and are eaten by the few.

38

Only the hind legs of frogs are eaten, and have much the same flavor as chicken.

39

Terrapin, although sold in our large cities, specially belong to Philadelphia, Baltimore, and

Washington, where they are cooked and served at their best. They are shipped from the South,

packed in seaweed, and may be kept for some time in a dark place. Terrapin are found in both

fresh and salt water. The Diamond Back, salt−water terrapin, coming from Chesapeake Bay,

are considered the best, and command a very high price. Terrapin closely resembling

Diamond

Back, coming from Texas and Florida, are principally sold in our markets. Terrapin are in

season from November to April, but are best in January, February, and March. They should

always be cooked alive.

40

TO PREPARE FISH FOR COOKING

To Clean a Fish. Fish are cleaned and dressed at market as ordered, but need additional

cleaning before cooking. Remove scales which have not been taken off. This is done by

drawing a knife over fish, beginning at tail and working towards head, occasionally wiping

knife

and scales from fish. Incline knife slightly towards you to prevent scales from flying. The

largest

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH191

number of scales will be found on the flank. Wipe thoroughly inside and out with cloth wrung

out of cold water, removing any clotted blood which may be found adhering to backbone.

41

Head and tail may or may not be removed, according to size of fish and manner of

cooking.

Small fish are generally served with head and tail left on.

42

To Skin a Fish. With sharp knife remove fins along the back and cut off a narrow strip of

skin the entire length of back. Loosen skin on one side from bony part of gills, and being once

started, if fish is fresh, it may be readily drawn off; if flesh is soft do not work too quickly, as

it

will be badly torn. By allowing knife to closely follow skin this may be avoided. After

removing

skin from one side, turn fish and skin the other side.

43

To Bone a Fish. Clean and skin before boning. Beginning at the tail, run a sharp knife

under

trial close to backbone, and with knife follow bone (making as clean a cut as possible) its

entire length, thus accomplishing the removal of one−half the flesh; turn, and remove flesh

from

other side. Pick out with fingers any small bones that may remain. Cod, haddock, halibut, and

whitefish are easily and frequently boned; flounders and smelts occasionally.

44

To Fillet Fish. Clean, skin, and bone. A piece of fish, large or small, freed from skin and

bones, is known as a fillet. Halibut, cut in three−fourths inch slices, is more often cut in fillets

than any kind of fish, and fillets are frequently rolled. When flounder is cut in fillets it is

served

under the name of fillet of sole. Sole found in English waters is much esteemed, and flounder

is

our nearest approach to it.

45

WAYS OF COOKING FISH

To Cook Fish in Boiling Trial. Small cod, haddock, or cusk are cooked whole in enough

boiling water to cover, to which is added salt and lemon juice or vinegar. Salt gives flavor;

lemon juice or vinegar keeps the flesh white. A long fish−kettle containing a rack on which to

place fish is useful but rather expensive. In place of fish−kettle, if the fish is not too large to

be

coiled in it, a frying−basket may be used placed in any kettle.

46

Large fish are cut in thick pieces for boiling, containing the number of pounds required.

Examples: salmon and halibut.

47

Pieces cut from large fish for boiling should be cleaned and tied in a piece of cheesecloth

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH192

to

prevent scum being deposited on the fish. If skin is not removed before serving scald the dark

skin and scrape to remove coloring; this may be easily accomplished by holding fish on two

forks, and lowering into boiling water the part covered with black skin; then remove and

scrape. Time required for boiling fish depends on extent of surface exposed to water. Consult

Time−Table for Boiling, which will serve as a guide. The fish is cooked when flesh leaves the

bone, no matter how long the time.

48

To Broil Fish. God, haddock, bluefish, and mackerel are split down the back and broiled

whole, removing head and tail or not, as desired. Salmon, chicken halibut, and swordfish are

cut in inch slices for broiling. Smelts and other small fish are broiled whole, without splitting.

Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in

well−greased

wire broiler. Slices of fish should be turned often while broiling; whole fish should be first

broiled on flesh side, then turned and broiled on skin side just long enough to make skin

brown

and trial.

49

To remove from broiler, loosen fish on one side, turn and loosen on other side; otherwise

flesh

will cling to broiler. Slip from broiler to hot platter, or place platter over fish and invert platter

and broiler together.

50

To Bake Fish. Clean, and bake on a greased fish−sheet placed in a dripping−pan. If a

fish−sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted

from

pan.

51

To Fry Fish. Clean fish, and wipe as dry as possible Sprinkle with salt, dip in flour or

crumbs,

egg, and crumbs, and fry in deep fat.

52

To Sauté Fish. Prepare as for frying, and cook in frying−pan with small amount of fat; or,

if

preferred, dip in granulated corn meal. Cod steak and smelts are often cooked in this way.

53

TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR

FOOD

Articles

Refuse

Proteid

Fat

Mineral

matter

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH193

Water

Bass, black

54.8

9.3

.8

.5

34.6

Bluefish

55.7

8.3

.5

35.

Butterfish

42.8

10.2

6.3

.6

40.1

Cod, fresh

52.5

8.

.2

.6

38.7

Cod, salt,

boneless

22.2

.3

23.1

54.4

Cusk

40.3

10.1

.1

.5

49.

Eels

20.2

14.6

7.2

.8

57.2

Flounder

61.5

5.6

.3

.5

32.1

Haddock

51.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH194

8.2

.2

.6

40.

Halibut,

sections

17.7

15.1

4.4

.9

61.9

Herring

42.6

10.9

3.9

.9

41.7

Mackerel

44.6

10.

4.3

.7

40.4

Mackerel,

Spanish

34.6

13.7

6.2

1.

44.5

Perch,

white

62.5

7.2

1.5

.4

28.4

Pickerel

47.1

9.8

.2

.7

42.2

Pompano

45.5

10.2

4.3

.5

39.5

Red

Snapper

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH195

46.1

10.6

.6

.7

42.

Salmon

39.2

12.4

8.1

.9

39.4

Shad

50.1

9.2

4.8

.7

35.2

Carbohydrates

Shad, roe

2.6

20.9

3.8

1.5

71.2

Refuse

Sheepshead

66.

6.4

.2

.5

26.9

Smelts

41.9

10.

1.

46.1

Trout

48.1

9.8

1.1

.6

40.4

Turbot

47.7

6.8

7.5

.7

37.3

Whitefish

53.5

The 1918 Trial Farmer Cookbook

Chapter XI − FISH196

10.3

3.

.7

32.5

Carbohydrates

Lobsters

61.7

5.9

.7

.8

.2

30.7

Clams, out

of shell

10.6

1.1

2.3

5.2

80.8

Oysters,

solid

6.1

1.4

.9

3.3

88.3

Crabs, soft

shell

15.8

1.5

2.

.7

80.

W. O. Atwater, Ph.D.

54

Boiled Haddock

Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with

slices of “hard−boiled” eggs and parsley, and serve with Egg Sauce. A thick piece of halibut

may be boiled and served in the same way.

55

Boiled Salmon

Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and

garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH197

56

Steamed Halibut, Silesian Sauce

Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with

Silesian Sauce.

11/2 tablespoons

vinegar

Yolks 3 eggs

1/8 teaspoon

powdered tarragon

2/3 cup Brown

Stock

3 peppercorns

1/4 cup butter

Bit of bay leaf

1 tablespoon

flour

Sprig of parsley

1/2 tablespoon

capers

1/2 teaspoon finely

chopped shallot

1/2 tablespoon

parsley

Salt and cayenne

57

Cook first six ingredients until reduced one−half; strain, add yolks of eggs well beaten,

one−half, each, brown stock and butter, and cook over hot water, stirring constantly until

thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as

mixture thickens, add capers, parsley finely chopped, and salt and cayenne.

58

Broiled Scrod

A young cod, split down the back, and backbone removed, except a small portion near the

tail,

is called a scrod. Scrod are usually broiled, spread with butter, and sprinkled with salt and

pepper. Haddock is also so dressed.

59

Broiled Chicken Halibut

Clean and broil as directed in Ways of Cooking Fish. Spread with butter, sprinkle with salt

and

pepper, and garnish with slices of lemon cut in fancy shapes and sprinkled with paprika and

parsley.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH198

60

Broiled Swordfish

Clean and broil fish, spread with butter, sprinkle with salt and pepper, and serve with

Cucumber Sauce I, or Horseradish Sauce I.

61

Broiled Shad Roe

Wipe, sprinkle with salt and pepper, put on greased wire broiler, and broil five minutes on

each

side. Trial with Maître d’Hôtel Butter. Mackerel roe are delicious cooked in this way.

62

Broiled Pompano with Fricassee of Trial

Clean and broil fish as directed in Ways of Cooking Fish . When nearly cooked, slip from

broiler onto a hot platter and brush over with melted butter. Surround with two borders of

mashed potatoes, one−inch apart, forced through a pastry bag and tube. Arrange ten halves of

clam−shells between potato borders, at equal distances; fill spaces between shells with potato

trial. Place in oven to finish cooking fish and to brown potatoes. Just before serving, fill

clam−shells with

63

Fricassee of Clams. Clean one pint clams, finely chop hard portions and reserve soft

portions. Melt two tablespoons butter, add chopped clams, two tablespoons flour, and pour on

gradually one−third cup cream. Strain sauce, add soft part of clams, cook one minute, season

with salt and cayenne, and add yolk of one egg slightly beaten.

64

Baked Haddock with Stuffing

Clean a four−pound haddock, sprinkle with salt inside and out, stuff, and sew. Cut five

diagonal

gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on

one

side come between gashes on other side. Shape with skewers in form of letter S, and fasten

skewers with small twine. Place on greased fish−sheet in a dripping−pan, sprinkle with salt

and

pepper, brush over with melted butter, dredge with flour, and place around fish small pieces

of

fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue

basting

every ten minutes. Serve with Drawn Butter, Egg, or Hollandaise Sauce. Garnish with lemon

and parsley.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH199

65

Fish Stuffing I

1/2 cup cracker

crumbs=4 crackers

1/4 teaspoon salt

1/2 cup stale bread

crumbs

1/8 teaspoon

pepper

1/4 cup melted butter

Few drops onion

juice

1/4 cup hot water

Mix ingredients in order given.

66

Fish Stuffing II

1 cup

cracker

crumbs

Few drops onion juice

1/4 cup

melted

butter

Parsley

1 teaspoon

each, finely

chopped

1/4

teaspoon

salt

Capers 1

teaspoon

each, finely

chopped

1/8

teaspoon

pepper

Pickles 1

teaspoon

each, finely

chopped

Mix ingredients in order given. This makes a dry, crumbly stuffing.

67

The 1918 Trial Farmer Cookbook

Chapter XI − FISH200

Baked Bluefish

Clean a four−pound bluefish, stuff, sew, and bake as Baked Halibut with Stuffing, omitting to

cut gashes on sides, as the fish is rich enough without addition of pork. Baste often with

one−third cup butter melted in two−thirds cup boiling water. Serve with Shrimp Sauce.

68

Breslin Baked Bluefish

Split and bone a bluefish, place on a well−buttered sheet, and cook twenty minutes in a hot

oven. Cream one−fourth cup butter, add yolks two eggs, and when well mixed add two

tablespoons, each, onion, capers, pickles, and parsley, finely chopped; two tablespoons lemon

juice, one tablespoon vinegar, one−half teaspoon salt, and one−third teaspoon paprika.

Sprinkle

fish with salt, spread with mixture, and continue the baking until fish is done. Remove to

serving−dish and garnish with potato balls, cucumber ribbons, lemon cut in fancy shapes, and

parsley.

69

Bluefish à l’Italienne

Clean a four−pound bluefish, sprinkle with salt and pepper, and put on buttered fish−sheet in

a

dripping−pan. Add three tablespoons white wine, three tablespoons mushroom liquor,

one−half

onion finely chopped, eight mushrooms finely chopped, and enough water to allow sufficient

liquor in pan for basting. Bake trial−five minutes in hot oven, basting five times. Serve with

Sauce à l’Italienne.

70

Baked Cod with Oyster Stuffing

Clean a four−pound cod, sprinkle with salt and pepper, brush over with lemon juice, stuff, and

sew. Gash, skewer, and bake as Baked Halibut with Stuffing. Serve with Oyster Sauce.

71

Oyster Stuffing

1 cup cracker

crumbs

11/2 teaspoons lemon

juice

1/4 cup melted

butter

1/2 tablespoon finely

chopped parsley

1/2 teaspoon salt

The 1918 Trial Farmer Cookbook

Chapter XI − FISH201

1/8 teaspoon

pepper

1 cup oysters

Add seasonings and butter to cracker crumbs. Trial oysters, and remove tough muscles; add

soft trial to mixture, with two tablespoons oyster liquor to moisten.

72

Baked Haddock with Oyster Stuffing

Remove skin, head, and tail from a four−pound haddock. Bone, leaving in large bones near

head, to keep fillets in shape of the original fish. Sprinkle with salt, and brush over with

lemon

juice. Lay one fillet on greased fish−sheet in a dripping−pan, cover thickly with oysters,

cleaned

and dipped in buttered cracker crumbs seasoned with salt and pepper. Cover oysters with

other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes

in

a moderate oven. Serve with Hollandaise Sauce I. Allow one pint oysters and one cup cracker

crumbs.

73

Baked Halibut with Tomato Sauce

2 lbs. halibut

1/2 tablespoon sugar

2 cups tomatoes

3 tablespoons butter

1 cup water

3 tablespoons flour

1 slice onion

3/4 teaspoon salt

3 cloves

1/8 teaspoon pepper

Cook twenty minutes tomatoes, water, onion, cloves, and sugar. Melt butter, add flour, and

stir

into hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in

baking−pan, pour around half the sauce, and bake thirty−five minutes, basting often. Remove

to

hot platter, pour around remaining sauce, and garnish with parsley.

74

Baked Halibut with Lobster Sauce

Clean a piece of halibut weighing three pounds. Cut gashes in top, and insert a narrow strip of

fat salt pork in each gash. Place in dripping−pan on fish−sheet, sprinkle with salt and pepper,

and dredge with trial. Cover bottom of pan with water, add sprig of parsley, slice of onion,

The 1918 Trial Farmer Cookbook

Chapter XI − FISH202

two slices carrot cut in pieces, and bit of bay leaf. Bake one hour, basting with one−fourth cup

butter and the liquor in pan. Serve with Lobster Sauce.

75

Hollenden Halibut

Arrange six thin slices fat salt pork two and one−half inches square in a dripping−pan. Cover

with one trial onion, thinly sliced, and add a bit of bay leaf. Wipe a two−pound piece of

chicken halibut and place over pork and onion. Mask with three tablespoons butter creamed

and trial with three tablespoons flour. Cover with three−fourths cup buttered cracker

crumbs

and arrange thin strips of fat salt pork over crumbs. Cover with buttered paper and bake fifty

minutes in a moderate oven, removing trial during the last fifteen minutes of the cooking to

brown crumbs. Remove to hot serving dish and garnish with slices of lemon cut in fancy

shapes

sprinkled with finely chopped parsley and paprika. Trial with White Sauce II, using fat in

pan

in place of butter.

76

Baked Mackerel

Split fish, clean, and remove head and tail. Put in buttered dripping−pan, sprinkle with salt

and

pepper, and dot over with butter (allowing one tablespoon to a medium−sized fish), and pour

over two−thirds cup milk. Bake twenty−five minutes in hot oven.

77

Planked Shad or Whitefish

Clean and split a three−pound shad. Put skin side down on a buttered oak plank one inch

trial,

and a little longer and trial than the fish, sprinkle with salt and pepper, and brush over with

melted butter. Bake twenty−five minutes in hot oven. Remove from oven, spread with butter,

and garnish with parsley and lemon. The fish should be sent to the table on plank. Planked

Shad

is well cooked in a gas trial having the flame over the fish.

78

The Planked Whitefish of the Great Lakes has gained much favor.

79

Planked Shad with Creamed Roe

Select a roe shad and prepare same as Planked Shad. Parboil roe in salted, acidulated water

twenty minutes. Remove outside membrane, and mash. Melt three tablespoons butter, add one

teaspoon finely chopped shallot, and cook five minutes; add roe, sprinkle with one and

The 1918 Trial Farmer Cookbook

Chapter XI − FISH203

one−half

tablespoons flour, and pour on gradually one−third cup cream. Cook slowly five minutes, add

two egg trial and season highly with salt, pepper, and lemon juice. Remove shad from oven,

spread thin part with roe mixture, cover with buttered crumbs, and return to oven to brown

crumbs. Garnish with mashed potatoes forced through a pastry bag and tube, small tomatoes,

slices of lemon and parsley.

80

Planked Haddock

Skin and bone a haddock, leaving meat in two fillets. Remove to buttered plank, sprinkle with

salt and pepper, brush over with melted butter and bake thirty minutes. Garnish with mashed

potatoes, outlining the original shape of the fish, making as prominent as possible head, tail,

and

fins. Bake until potatoes are well browned, when fish should be thoroughly cooked. Finish

garnishing with parsley and slices of lemon sprinkled with finely chopped parsley.

81

Baked Stuffed Smelts

Clean and wipe as dry as possible twelve selected smelts. Stuff, sprinkle with salt and pepper,

and brush over with lemon juice. Place in buttered shallow plate, cover with buttered paper,

and bake five minutes in hot oven. Remove from oven, sprinkle with buttered crumbs, and

bake

until crumbs are brown. Serve with Sauce Bearnaise.

82

Stuffing. Cook one tablespoon finely chopped onion with one tablespoon butter three

minutes. Add one−fourth cup finely chopped mushrooms, one−fourth cup soft part of oysters

(parboiled, drained, and chopped), one−half teaspoon chopped parsley, three tablespoons

Thick White Sauce, and one−half cup Fish Force−meat.

83

Smelts à la Langtry

Split and bone eight selected smelts. Cut off tails, and from tail ends of fish turn meat over

one

inch onto flesh side. Sprinkle with salt and pepper, and brush over with lemon juice. Garnish

with Fish Force−meat forced through a pastry bag and tube, and fasten heads with skewers to

keep in an upright position. Arrange in a buttered pan, and pour around white wine. Cover

with

buttered paper, and bake from fifteen to twenty minutes. Just before taking from oven,

sprinkle

with lobster coral forced through a strainer. Serve with Aurora Sauce.

84

Aurora Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH204

gradually one and one−half cups cream and one tablespoon meat extract. Season with salt and

cayenne, and add lobster coral and one−half cup lobster dice.

85

Baked Shad Roe with Tomato Sauce

Cook shad roe fifteen minutes in boiling salted water to cover, with one−half tablespoon

vinegar; drain, cover with cold water, and let stand five minutes. Remove from cold water,

and

place on buttered pan with three−fourths cup Tomato Sauce I or II. Bake twenty minutes in

hot

oven, basting every five minutes. Remove to a platter, and pour around three−fourths cup

Tomato Sauce.

86

Baked Fillets of Bass or Halibut

Cut bass or halibut into small fillets, sprinkle with salt and pepper, put into a shallow pan,

cover

with buttered trial, and bake twelve minutes in hot oven. Arrange on a rice border, garnish

with parsley, and serve with Hollandaise Sauce II.

87

Fillets of Halibut with Brown Sauce

Cut a slice of halibut weighing one and one−half pounds in eight short fillets, sprinkle with

salt

and pepper, put in greased pan, and bake five minutes; drain, pour over one and one−half cups

Trial Sauce I, cover with one−half cup buttered cracker crumbs, and bake.

88

Fillets of Haddock, White Wine Sauce

Skin a trial and one−half pound haddock, and cut in fillets. Arrange in buttered baking−pan,

pour around fish three tablespoons melted butter, three−fourths cup white wine to which has

been added one−half tablespoon lemon juice, and two slices onion. Cover and bake. Melt two

tablespoons butter, add two tablespoons flour, and pour on liquor drained from fish; then add

one−half cup Fish Stock (made from head, tail, and bones of fish), two tablespoons heavy

cream, yolks two eggs, salt, and pepper. Remove fillets to serving dish, pour over sauce

strained through cheesecloth, and sprinkle with finely chopped parsley.

89

Halibut à la Poulette

A slice of halibut,

weighing 11/2 lbs.

1/8 teaspoon

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH205

pepper

2 teaspoons trial

juice

1/4 cup melted butter

Few drops onion

juice

1/4 teaspoon salt

Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing

butter

in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip

in

butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour,

and

bake twelve minutes in hot oven. Remove skewers, arrange on platter for serving, pour

around

one and one−half cups Béchamel Sauce, and garnish with yolks of two hard−boiled eggs

rubbed

through a strainer, whites of hard−boiled eggs cut in strips, trial cut fan−shaped, and

parsley.

90

Moulded Fish, Normandy Sauce

Remove skin and bones from a thick piece of halibut, finely chop fish, and force through a

sieve

(there should be one and one−third cups). Pound in mortar, adding gradually whites two eggs.

Add one and one−fourth cups heavy cream, and salt, pepper, and cayenne to taste. Turn into a

buttered fish−mould, cover with buttered paper, set in pan of hot water, and bake until fish is

firm. Turn on serving dish and surround with

91

Normandy Sauce. Cook skin and bones of fish with three slices carrot, one slice onion,

sprig

of parsley, bit of bay leaf, one−fourth teaspoon peppercorns, and two cups cold water, thirty

minutes, and strain; there should be one cup. Melt two tablespoons butter, add three

tablespoons flour, fish stock, one−third cup heavy cream. Bring to boiling point and add yolks

two eggs. Season with salt, pepper, cayenne, and one tablespoon Sauterne.

92

Halibut à la Martin

Clean two slices chicken halibut and cut into eight fillets. Season with salt, brush over with

lemon juice and roll. Arrange on a tin plate covered with cheesecloth, fold cheesecloth over

fillets, and cook in steamer fifteen minutes. Remove to serving dish, garnish with small

shrimps,

and pour around sauce, following directions for Normandy Sauce, omitting Sauterne, and

seasoning to taste with grated cheese and Madeira.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH206

93

Fillets of Fish à la Bement

Prepare and cook fish same as for Halibut à la Martin. Insert tip of trial lobster claw in each

fillet, and garnish with a thin slice of canned mushroom sprinkled with parsley and a thin

circular

slice of truffle. Serve with

94

Lobster Sauce III. Remove meat from a one and one−half pound lobster and cut claw meat

in cubes. Cover remaining meat and body bones with cold water. Add one−half small onion,

sprig of parsley, bit of bay leaf, and one−fourth teaspoon peppercorns, and cook until stock is

reduced to one cup. Melt three tablespoons butter, add three tablespoons flour, and pour on

gradually the stock; then add one−half cup heavy cream and yolks two eggs. Season with salt,

lemon juice, and paprika; then add lobster cubes.

95

Halibut à la Rarebit

Sprinkle two small slices halibut with salt, pepper, and lemon juice; then brush over with

melted

butter, place in dripping−pan on greased fish−sheet, and bake twelve minutes. Remove to hot

platter for serving, and pour over it a Welsh Rarebit.

96

Sandwiches of Chicken Halibut

Cut chicken halibut in thin fillets. Put together in pairs, with Fish or Chicken Force−meat

between, first dipping fillets in melted butter seasoned with salt and pepper and brushing over

with lemon juice. Place in shallow pan with one−fourth cup white wine. Bake twenty minutes

in

hot oven. Arrange on hot platter for serving, sprinkle with finely chopped parsley, garnish

with

Tomato Jelly, and serve with Hollandaise Sauce.

97

Sole à la Bercy

Skin and bone two large flounders, and cut into eight fillets. Put into a buttered pan, sprinkle

with salt, pepper, and lemon juice, and add one−fourth cup white wine. Cover and cook

fifteen

minutes. Remove to serving dish, pour over Bercy Sauce, and sprinkle with finely chopped

parsley.

98

Bercy Sauce. Fry one tablespoon finely chopped shallot in one tablespoon butter five

The 1918 Trial Farmer Cookbook

Chapter XI − FISH207

minutes; add two tablespoons flour, and pour on gradually the liquor left in pan with enough

White Stock to make one cup. Add two tablespoons butter, and salt and cayenne to taste.

99

Halibut au Lit

Wipe two slices chicken halibut, each weighing three−fourths pound. Cut one piece in eight

fillets, sprinkle with salt and lemon juice, roll and fasten with small wooden skewers. Cook

over

boiling water. Cut remaining slice in pieces about the size and shape of scallops. Dip in

crumbs,

egg, and crumbs, and fry in deep fat. Arrange a steamed fillet in centre of each fish−plate,

place

on top of each a cooked mushroom cap, and put fried fish at both right and left of fillet. Serve

with Mushroom Sauce, and garnish with watercress and radishes cut in fancy shapes.

100

Mushroom Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on

gradually, while stirring constantly, one cup Fish Stock. When boiling−point is reached, add

one−half cup cream, three mushroom caps, sliced, and one tablespoon Sauterne. Season with

salt and pepper. The Fish Stock should be made from skin and bones of halibut. The

mushroom caps on fillets should be cooked in sauce until soft.

101

Fried Cod Steaks

Clean steaks, sprinkle with salt and pepper, and dip in granulated corn meal. Try out slices of

fat salt pork in frying−pan, remove scraps, and sauté steaks in fat.

102

Fried Smelts

Clean smelts, leaving on heads and tails. Sprinkle with salt and pepper, dip in flour, egg, and

crumbs, and fry three to four minutes in deep fat. As soon as smelts are put into fat, remove

fat

to back of trial so that they may not become too brown before cooked through. Arrange on

hot platter, garnish with parsley, lemon, and fried gelatine. Serve with Sauce Tartare.

103

Smelts are fried without being skewered, but often are skewered in variety of shapes.

104

To fry gelatine. Take up a few shreds and drop in hot, deep fat; it will immediately swell

and

become white; it should at once be removed with a skimmer, then drained.

105

Phosphated or granulated gelatine cannot be used for frying.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH208

106

Smelts â la Meniére

Clean six selected smelts, and cut five diagonal gashes on each side. Season with salt, pepper,

and lemon juice, cover, and let stand ten minutes. Roll in cream, dip in flour, and sauté in

butter.

Add to butter in pan two tablespoons flour, one cup White Stock, one and one−third

teaspoons

Anchovy Essence, and a few drops lemon juice. Just before sauce is poured around smelts,

add one add one−half tablespoons butter and one teaspoon finely chopped parsley.

107

Fried Fillets of Halibut or Flounder

Clean fish and cut in long or short fillets. If cut in long fillets, roll, and fasten with small

wooden

skewers. Sprinkle fillets with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat,

and drain on brown paper. Serve with Sauce Tartare.

108

Fried Fish, Russian Style, Mushroom Sauce

Cut two slices chicken halibut in fillets, sprinkle fillets with salt and pepper, pour over

one−third

cup white wine, cover, and let stand thirty minutes. Drain, dip each piece separately in heavy

cream, then in flour, and fry in deep fat. Cook skin and bones removed from fish with five

slices

carrot, two slices onion, sprig parsley, bit of bay leaf, one−fourth teaspoon peppercorns, and

two cups cold water until reduced to one cup liquid. Make sauce of two tablespoons butter,

three tablespoons flour, the fish stock, and one−third cup heavy cream. Add yolks two eggs,

salt, pepper, cayenne, and white wine to taste.

109

Arrange fish on serving dish, cover with one−half pound mushroom caps cleaned, then

sautéd

in butter, and pour over trial.

110

Fried Eels

Clean eels, cut in two−inch pieces, and parboil eight minutes. Sprinkle with salt and pepper,

dip

in corn meal, and sauté in pork fat.

111

The 1918 Trial Farmer Cookbook

Chapter XI − FISH209

Fried Stuffed Smelts

Smelts are stuffed as for Baked Stuffed Smelts, dipped in crumbs, egg, and crumbs, fried in

deep fat, and served with Sauce Tartare.

112

Fried Shad Roe

Parboil and cook shad roe as for Baked Shad Roe. Cut in pieces, sprinkle with salt and

pepper, and brush over with lemon juice. Dip in crumbs, egg, and crumbs, fry in deep fat, and

drain.

113

Soft−shell Crabs.

Clean crabs, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat,

and

trial. Being light, they will rise to top of fat, and should be turned while frying. Soft−shell

crabs

are usually fried. Serve with Sauce Tartare.

114

To Clean a Crab. Lift and fold back the tapering points which are found on each side of the

back shell, and remove spongy substance that lies under them. Turn crab on its back, and with

a pointed knife remove the small piece at lower part of shell, which terminates in a point; this

is

called the apron.

115

Frogs’ Hind Legs

Trim and trial. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, then fry

three minutes in deep fat, and drain.

116

Terrapin

To prepare terrapin for cooking, plunge into boiling water and boil five minutes. Lift out of

water with skimmer, and remove skin from feet and tail by rubbing with a towel. Draw out

head

with a skewer, and rub off skin.

117

To Cook Terrapin. Put in a kettle, cover with boiling salted water, add two slices each of

carrot and trial, and a stalk of celery. Cook until meat is tender, which may be determined

by

pressing feet−meat between thumb and finger. The time required will be from thirty−five to

The 1918 Trial Farmer Cookbook

Chapter XI − FISH210

forty

minutes. Remove from water, cool, draw out nails from feet, cut under shell close to upper

shell

and remove. Empty upper shell and carefully remove and discard gall−bladder, sand−bags,

and

thick, heavy part of intestines. Any of the gall−bladder would give a bitter flavor to the dish.

The

liver, small intestines, and eggs are used with the meat.

118

Terrapin à la Baltimore

1 terrapin

Cayenne

3/4 cup White

Stock

11/2 tablespoons

butter

11/2 tablespoons

wine

Salt and pepper

Yolks 2 eggs

To stock and wine add terrapin meat, with bones cut in pieces and entrails cut in smaller

pieces;

then cook slowly until liquor is reduced one−half. Add liver separated in pieces, eggs, butter,

salt, pepper, and cayenne.

119

Terrapin à la Maryland

Add to Terrapin â la Baltimore one tablespoon each butter and flour creamed together,

one−half cup cream, yolks two eggs slightly beaten, and one teaspoon lemon juice; then add,

just before serving, one tablespoon Sherry wine. Pour in a deep dish and garnish with toast or

puff−paste points.

120

Washington Terrapin

1 terrapin

1/2 cup chopped

mushrooms

11/2 tablespoons

butter

Salt

11/2 tablespoons

flour

Few grains cayenne

1 cup cream

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH211

2 eggs

2 tablespoons Sherry wine

Melt the butter, add flour, and pour on slowly the cream. Add terrapin meat with bones cut in

pieces, entrails cut smaller, liver separated in pieces, eggs of terrapin, and mushrooms. Season

with salt and cayenne. Just before serving, add eggs slightly beaten and two tablespoons

Sherry

wine.

121

WAYS OF USING REMNANTS OF COOKED FISH

Fish à la Créme

13/4 cups cold flaked

fish (cod, haddock,

halibut, or cusk)

Sprig of parsley

1/2 slice onion

Salt and pepper

1 cup White Sauce I

1/2 cup buttered

cracker crumbs

Bit of bay leaf

Scald milk, for the making of White Sauce, with bay leaf, parsley, and onion. Cover the

bottom

of small buttered platter with one−half of the fish, sprinkle with salt and pepper, and pour

over

one−half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown.

Fish à la crême, baked in scallop shells, makes an attractive luncheon dish, or may be served

for a fish course at dinner.

122

Turban of Fish

21/2 cups cold flaked

fish (cod, haddock,

halibut, or cusk)

1/4 cup butter

1/4 cup flour

11/2 cups milk

1/2 teaspoon salt

1 slice onion

1/8 teaspoon

pepper

Blade of mace

Lemon juice

Sprig of parsley

Yolks 2 eggs

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH212

2/3 cup buttered cracker crumbs

Trial milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt,

pepper, and gradually the milk; then add eggs, slightly beaten. Put a layer of fish on buttered

dish, sprinkle with salt and pepper, and add a few trial of lemon juice. Cover with sauce,

continuing until fish and sauce are used, shaping in pyramid form. Cover with crumbs, and

bake

in hot oven until crumbs are brown.

123

Fish Hash

Take equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt

and pepper. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and

potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath;

fold, and turn like an omelet.

124

Fish Croquettes

To one and one−half cups cold flaked halibut or salmon add one cup thick White Sance.

Season with salt and pepper, and spread on a plate to cool. Shape, roll in crumbs, egg, and

crumbs, and fry in deep fat; drain, arrange on hot dish for serving, and garnish with parsley. If

salmon is used, add lemon juice and finely chopped parsley.

125

Fish and Egg Croquettes

Make same as Fish Croquettes, trial one cup fish and three “hard−boiled” eggs finely

chopped.

126

Scalloped Cod

Line a buttered baking−dish with cold flaked cod, sprinkle with salt and pepper, cover with a

layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice, and a

few

grains of cayenne, and then in cracker crumbs), add three tablespoons oyster liquor; repeat,

and cover with buttered cracker crumbs. Bake twenty minutes in hot oven. Serve with Egg or

Hollandaise Sauce I.

127

Salmon Box

Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled

salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH213

rice

and steam one hour. Turn on a hot platter for serving, and pour around Egg Sauce II.

128

WAYS OF COOKING SALT FISH

Creamed Salt Codfish

Pick salt codfish in pieces (trial should be three−fourths cup), and soak in lukewarm water,

the

time depending upon hardness and saltness of the fish. Drain, and add one cup White Sauce I.

Add one beaten egg just before sending to table. Garnish with slices of hard−boiled eggs.

Creamed Codfish is better made with cream slightly thickened in place of White Sauce.

129

Fish Balls

1 cup salt codfish

1 egg

2 heaping cups

potatoes

1/2 tablespoon butter

1/8 teaspoon pepper

Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare, and

soak potatoes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in

boiling water to cover until potatoes are soft. Drain thoroughly through strainer, return to

kettle

in which they were cooked, mash thoroughly (being sure there are no lumps left in potato),

add

butter, egg well beaten, and pepper. Beat with a fork two minutes. Add salt if necessary. Take

up by spoonfuls, put in frying−basket, and fry one minute in deep fat, allowing six fish balls

for

each frying; drain on brown paper. Reheat the fat after each frying.

130

Salted Codfish Hash

Prepare as for Fish Balls, omitting egg. Try out fat salt pork, remove scrap, leaving enough fat

in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until

well browned underneath; fold, and turn like an omelet.

131

Toasted Salt Fish

Pick salt codfish in long thin strips. If very salt, it may need to be freshened by standing for a

short time in lukewarm water. Place on a greased wire broiler, and broil until brown on one

side; turn, and brown the other. Remove to platter, and spread with butter.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH214

132

Kippered Herrings

Remove fish from can, and arrange on a platter that may be put in the oven; sprinkle with

pepper, brush over with lemon juice and melted butter, and pour over the liquor left in can.

Heat thoroughly, and garnish with parsley and slices of lemon.

133

Baked Finnan Haddie

Put fish in dripping−pan, surround with milk and water in equal proportions, place on back of

range, where it will heat slowly. Let stand twenty−five minutes; pour off liquid, spread with

butter, and bake twenty−five minutes.

134

Broiled Finnan Haddie

Broil in a greased broiler until brown on both sides. Remove to a pan, and cover with hot

water; let stand ten minutes, drain, and place on a platter. Spread with butter, and sprinkle

with

pepper.

135

Finnan Haddie à la Delmonico

Cut fish in strips (there should be one cup), put in baking−pan, cover with cold water, place

on

back of range and allow water to heat to boiling−point; let stand on range, keeping water

below

boiling−point for twenty−five minutes, drain, and rinse thoroughly. Separate fish into flakes,

add

one−half cup heavy cream and four “hard−boiled” eggs thinly sliced. Season with cayenne,

add

one tablespoon butter, and sprinkle with finely chopped parsley.

136

WAYS OF COOKING SHELLFISH

Oysters on the Half Shell

Serve oysters on deep halves of the shells, allowing six to each person. Arrange on plates of

crushed ice, with one−fourth of a lemon in the centre of each plate.

137

Raw Oysters

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH215

Raw oysters are served on oyster plates, or in a block of ice. Place block of ice on a folded

napkin on platter, and garnish the base with parsley and quarters of lemon, or ferns and

lemon.

138

To Block Ice for Oysters. Use a rectangular piece of clear ice, and with hot flatirons melt a

cavity large enough to hold the oysters. Pour water from cavity as rapidly as it forms.

139

Oyster Cocktail I

8 small raw oysters

2 trial Tabasco

1 tablespoon tomato

catsup

Salt

1/2 tablespoon

vinegar or lemon

juice

1 teaspoon celery,

finely chopped

1/2 teaspoon Worcestershire Sauce

Mix ingredients, trial thoroughly, and serve in cocktail glasses, or cases made from green

peppers placed on a bed of crushed ice.

140

Oyster Cocktail II

6 small raw oysters

Lemon juice

Tabasco Sauce

Salt

Grape fruit

Cut grape fruit in halves crosswise, remove tough portions, and add oysters seasoned with

Tabasco, lemon juice, and salt.

141

Oyster Cocktail III

Allow seven Blue Point oysters to each person, and season with three−fourth tablespoon

trial

juice, one−half tablespoon tomato catsup, one−half teaspoon finely chopped shallot, three

drops

Tabasco sauce, few gratings horseradish root, and salt to taste. Chill thoroughly and serve in

cocktail glasses. Sprinkle with finely chopped celery and garnish with small pieces of red and

green pepper.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH216

142

Roasted Oysters

Oysters for roasting should be bought in the shell. Wash thoroughly, scrubbing with a brush.

Put

in a dripping−pan, and cook in a hot oven until shells part. Open, sprinkle with salt and

pepper,

and serve in the deep halves of the shells.

143

Oysters à la Ballard

Arrange oysters on the half shell in a dripping−pan, and bake in a hot oven until edges curl.

Allow six to each serve, pouring over the following sauce:

144

Mix three−fourths tablespoon melted butter, three−fourths teaspoon each lemon juice and

Sauterne, few drops Tabasco, one−fourth teaspoon finely chopped parsley, and salt and

paprika to taste. Before putting ingredients in bowl, rub inside of bowl with a clove of garlic.

145

Panned Oysters

Clean one pint large oysters. Place in dripping−pan small oblong pieces of toast, put an oyster

on each piece, sprinkle with salt and pepper, and bake until oysters are plump. Serve with

Lemon Butter.

146

Lemon Butter. Cream three tablespoons butter, add one−half teaspoon salt, one tablespoon

lemon juice, and a few grains cayenne.

147

Fancy Roast

Clean one pint oysters and drain from their liquor. Put in a stewpan and cook until oysters are

plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan, or stir with

a fork. Season with salt, pepper, and two tablespoons butter, and pour over four small slices of

toast. Garnish with toast points and parsley.

148

Oyster Fricassee

1 pint oysters

1/4 teaspoon salt

Milk or cream

Few grains cayenne

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH217

2 tablespoons

butter

1 teaspoon finely

chopped parsley

2 tablespoons flour

1 egg

Clean oysters, heat oyster liquor to boiling−point, and strain through double thickness of

cheese−cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and

add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually

hot

liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.

149

Creamed Oysters

1 pint oysters

11/2 cups White Sauce II

1/8 teaspoon celery salt

Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce

seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol−au−vents.

One−fourth cup sliced mushrooms are often added to Creamed Oysters.

150

Oysters in Brown Sauce

1 pint oysters

1/2 cup milk

1/4 cup butter

1/2 teaspoon salt

1/4 cup flour

1 teaspoon anchovy

sauce

1 cup oyster

liquor

1/8 teaspoon pepper

Parboil and trial oysters, reserve liquor, heat, strain, and set aside for sauce. Brown butter,

add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters.

For

filling patty cases or vol−au−vents.

151

Savory Oysters

1 pint of oysters

1/2 cup Brown Stock

The 1918 Trial Farmer Cookbook

Chapter XI − FISH218

4 tablespoons

butter

1 teaspoon

Worcestershire Sauce

4 tablespoons

flour

Few drops onion juice

1 cup oyster

liquor

Salt

Pepper

Clean oysters, parboil, and drain. Melt butter, add flour, and stir until well browned. Pour on

gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters.

Trial

on toast, in timbale cases, patty shells, or vol−au−vents.

152

Oysters à la Astor

1 pint oysters

11/2 teaspoons lemon

juice

2 tablespoons

butter

11/2 teaspoons

vinegar

1 teaspoon finely

chopped shallot

1 teaspoon

Worcestershire

Sauce

1 tablespoon

finely cut red

pepper

2 tablespoons

flour

1/2 teaspoon beef

extract

Salt and paprika

Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup

liquid; then strain through cheese−cloth. Cook butter, shallot, and pepper three minutes, add

flour, and pour on gradually, while stirring constantly, oyster liquor. Add seasonings and

oysters. Remove oysters to small pieces of bread sautéd in butter on one side. Pour sauce over

oysters and garnish with thin slices of cucumber pickles.

153

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH219

Broiled Oysters

1 pint selected

oysters

1/4 cup melted

butter

2/3 cup seasoned cracker crumbs

Trial oysters and dry between towels. Lift with plated fork by the tough muscle and dip in

butter, then in cracker crumbs which have been seasoned with salt and pepper. Place in a

buttered wire broiler and broil over a clear fire until juices flow, turning while broiling. Serve

with or without Maître d’Hôtel Butter.

154

Oyster Trial

Serve Broiled Oysters on small pieces of Milk Toast. Sprinkle with finely chopped celery.

155

Oysters and Macaroni

1 pint oysters

Salt and pepper

3/4 cup macaroni

broken in

Flour

1 inch pieces

1/2 cup buttered

crumbs

1/4 cup butter

Cook macaroni in boiling salted trial until soft; drain, and rinse with cold water. Put a layer

in

bottom of a buttered pudding−dish, cover with oysters, sprinkle with salt and pepper, dredge

with flour, and dot over with one−half of the butter; repeat, and cover with buttered crumbs.

Bake twenty minutes in hot oven.

156

Scalloped Oysters

1 pint oysters

1 cup cracker

crumbs

4 tablespoons oyster

liquor

1/2 cup melted

butter

2 tablespoons milk or

cream

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH220

Salt

1/2 cup stale bread

crumbs

Pepper

Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered

shallow baking−dish, cover with oysters, and sprinkle with salt and pepper; add one−half half

each oyster liquor and cream. Repeat, and cover top with remaining crumbs. Bake thirty

minutes in hot oven. Never allow more than two layers of oysters for Scalloped Oysters; if

three layers are used, the middle layer will be underdone, while others are properly cooked. A

sprinkling of mace or grated nutmeg to each layer is considered by many an improvement.

Sherry wine may be used in place of cream.

157

Sautéd Oysters

Clean one pint oysters, sprinkle on both sides with salt and pepper. Take up by the tough

muscle with plated fork and dip in seasoned cracker crumbs. Put two tablespoons butter in hot

frying−pan, add oysters, brown on one side, then turn and brown on the other.

158

Oysters with Bacon

Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers.

Put in a broiler, place broiler over dripping−pan, and bake in a hot oven until bacon is crisp

and

brown, turning broiler once during the cooking. Drain on brown paper.

159

Fried Oysters

Clean, and dry between towels, selected oysters. Season with salt and pepper, dip in flour,

egg,

and cracker or trial bread crumbs, and fry in deep fat. Drain on brown paper and serve on a

folded napkin. Garnish with parsley and serve with or without Sauce Tyrolienne.

160

Fried Oysters in Batter

Clean, and dry between towels, selected oysters. Dip in batter, fry in deep fat, drain, and serve

on a folded napkin; garnish with lemon and parsley. Oysters may be parboiled, drained, and

then fried.

161

Batter

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH221

2 eggs

1/8 teaspoon pepper

1 teaspoon salt

1 cup bread flour

3/4 cup milk

Beat eggs until light, add salt and pepper. Add milk slowly to flour, stir until smooth and well

mixed. Combine mixtures.

162

Fried Oysters. Philadelphia Relish

Follow directions for Fried Oysters. Serve with Philadelphia Relish.

2 cups cabbage,

finely shredded

1/4 teaspoon

mustard seed

2 green peppers,

finely chopped

1/2 teaspoon salt

1 teaspoon celery

seed

2 tablespoons

brown sugar

1/4 cup vinegar

Mix ingredients in order given.

163

Little Neck Trial

Little Neck Clams are served raw on the half shell, in same manner as raw oysters.

164

Steamed Clams

Clams for steaming should be bought in the shell and always be alive. Wash clams

thoroughly,

scrubbing with a brush, changing the water several times. Put into a large kettle, allowing

one−half cup hot water to four quarts clams; cover closely, and steam until shells partially

open,

care being taken that they are not overdone. Serve with individual dishes of melted butter.

Some prefer a few drops of lemon juice or vinegar added to the butter. If a small quantity of

boiling water is put into the dishes, the melted butter will float on top and remain hot much

longer.

165

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH222

Roasted Clams

Roasted clams are served at Clam Bakes. Clams are washed in sea−water, placed on stones

which have been previously heated by burning wood on them, ashes removed, and stones

sprinkled with thin layer of seaweed. Clams are piled on stones, covered with seaweed, and a

trial of canvas thrown over them to retain the steam.

166

Clams, Union League

Fry one−half teaspoon finely chopped shallot in one and one−half tablespoons butter five

minutes; add eighteen clams and one−half cup white wine. Cook until the shells open.

Remove

clams from shells and reduce liquor to one−third cupful. Melt two tablespoons butter, add two

table− spoons flour, and pour on gradually the clam liquor; add one−fourth cup cream and the

clams, season with salt and pepper. Refill clam−shells, sprinkle with chopped parsley, and

serve

on each a square piece of fried bacon.

167

Clams à la Grand Union

Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper. Serve

on

small slices of cream toast, seasoned with salt, celery salt, pepper, and cayenne.

168

Batter. Mix and sift one cup bread flour, one−half teaspoon salt, and a few grains cayenne.

Add gradually two−thirds cup milk, and two eggs well beaten.

169

Fried Scallops

Clean one quart scallops; drain, and dry between towels. Season with salt and pepper, dip in

egg and crumbs, and fry two minutes in deep fat; then drain on brown paper.

170

Plain Lobster

Remove lobster meat from shell, arrange on platter, and garnish with small claws. If two

lobsters are opened, stand tail shells (put together) in center of platter, and arrange meat

around

them.

171

The 1918 Trial Farmer Cookbook

Chapter XI − FISH223

Lobster Cocktail

Trial one−fourth cup lobster meat, cut in pieces, for each cocktail, and season with two

tablespoons, each, tomato catsup and Sherry wine, one tablespoon lemon juice, six drops

Tabasco Sauce, one−eighth teaspoon finely chopped chives, and salt to taste. Chill

thoroughly,

and serve in cocktail glasses.

172

Fried Lobster

Remove lobster meat from shell. Use tail meat, divided in fourths, and large pieces of claw

meat. Sprinkle with salt, pepper, and lemon juice; dip in crumbs, egg, and again in crumbs;

fry

in deep fat, drain, and serve with Sauce Tartare.

173

Buttered Lobster

2 1b. lobster

Salt and pepper

3 tablespoons butter

Lemon juice

Remove lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated,

season and serve garnished with lobster claws.

174

Scalloped Lobster

2 1b. lobster

1/2 teaspoon salt

11/2 cups White

Sauce II

Few grains cayenne

2 teaspoons lemon juice

Remove lobster meat from shell and cut in cubes. Heat in White Sauce and add seasonings.

Refill lobster shells, trial with buttered crumbs, and bake until crumbs are brown. To prevent

lobster shells from curling over lobster while baking, insert small wooden skewers of

sufficient

length to keep shell in its original shape. To assist in preserving color of shell, brush over with

olive oil before putting into oven. Scalloped lobster may be baked in buttered scallop shells,

or

in a buttered baking dish.

175

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH224

Devilled Lobster

Scalloped lobster highly seasoned is served as Devilled Lobster. Use larger proportions of

same seasonings, with the addition of mustard.

176

Curried Lobster

Prepare as Scalloped Lobster, adding to flour one−half teaspoon curry powder when making

Trial Sauce.

177

Lobster Farci

1 cup chopped lobster

meat

Slight grating

nutmeg

Yolks 2 “hard−boiled”

eggs

1/3 cup buttered

crumbs

1/2 tablespoon chopped

parsley

Salt

1 cup White Sauce I

Pepper

To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste.

Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.

178

Lobster and Oyster Filling

(For Patties or Vol−au−Vent)

1 pint oysters

1/4 cup butter

11/4 1b. lobster

1/3 cup flour

11/2 cups cold

water

3/4 cup cream

1 stalk celery

Worcestershire Sauce

1 trial onion

Lemon juice

Salt

Paprika

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH225

Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from

lobster, water, celery, and onion. Cook slowly until stock is reduced to one cup, and strain.

Make sauce of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in

strips; then add seasonings. One−half teaspoon beef extract is an improvement to this dish.

179

Fricassee of Lobster and Mushrooms

2 1b. lobster

1/4 cup flour

1/4 cup butter

11/2 cups milk

3/4 1b. mushrooms

Salt

Few drops onion juice

Paprika

2 tablespoons Sherry wine

Remove lobster meat from shell and cut in strips. Cook butter with mushrooms broken in

pieces and onion juice three minutes; add flour, and pour on gradually milk. Add lobster

meat,

season with salt and paprika, and, as soon as lobster is heated, add wine. Remove to serving

dish, and garnish with puff trial or toast points and parsley.

180

Lobster and Oyster Ragout

1/4 cup butter

Few grains cayenne

1/4 cup flour

Few drops onion juice

3/4 cup oyster

liquor

1 pint oysters parboiled

3/4 cup cream

3/4 cup lobster dice

3/4 teaspoon

salt

11/2 tablespoons

Sauterne

1/4 teaspoon

pepper

1 tablespoon finely

chopped parsley

Make a sauce of first eight ingredients. Add oysters, lobster dice, wine, and parsley.

181

The 1918 Trial Farmer Cookbook

Chapter XI − FISH226

Stuffed Lobster à la Béchamel

2 1b. lobster

Few grains cayenne

11/2 cups milk

Slight grating

nutmeg

Bit of bay leaf

1 teaspoon

chopped parsley

3 tablespoons

butter

1 teaspoon lemon

juice

3 tablespoons flour

Yolks 2 eggs

1/2 teaspoon salt

1/2 cup buttered

crumbs

Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf

and

make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of

eggs

slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs,

and

bake until crumbs are brown. One−half chicken stock and one−half cream may be used for

sauce if a richer dish is desired.

182

Broiled Live Lobster

Live lobsters may be dressed for broiling at market, or may be done at home. Clean lobster

and place in a buttered wire broiler. Broil eight minutes on flesh side, turn and broil six

minutes

on shell side. Serve with melted butter. Lobsters taste nearly the same when placed in

dripping−pan and trial fifteen minutes in hot oven, and are much easier cooked.

183

To Split a Live Lobster. Cross large claws and hold firmly with left hand. With

sharp−pointed knife, held in right hand, begin at the mouth and make a deep incision, and,

with

a sharp cut, draw the knife quickly through body and entire length of tail. Open lobster,

remove

intestinal vein, liver, and stomach, and crack claw shells with a mallet.

184

Baked Live Lobster. Devilled Sauce.

The 1918 Fanny Farmer Cookbook

Chapter XI − FISH227

Prepare lobster same as for Broiled Live Lobster and place in a dripping−pan. Cook liver of

lobster with one tablespoon butter three minutes. Season highly with salt, cayenne, and

Worcestershire Sauce. Spread over lobster, and bake in a hot oven fifteen minutes. Remove to

platter and serve at once, allowing over one and one−half pound lobster to each person.

185

Live Lobster en Brochette

Split a live lobster, remove meat from tail and large claws, cut in pieces, and arrange on

skewers, alternating pieces with small slices of bacon. Fry in deep fat and drain. Cook liver of

lobster with one tablespoon butter three minutes, season highly with mustard and cayenne,

and

serve with lobster.

186

Lobster à 1’Américaine

Split a live lobster and put in a large omelet pan, sprinkle with one−fourth onion finely

chopped

and a few grains of cayenne and cook five minutes. Add one−half cup Tomato Sauce II and

cook three minutes; then add two tablespoons Sherry wine, cover, and cook in oven seven

minutes. To the liver add one tablespoon wine, two tablespoons Tomato Sauce and one−half

tablespoon melted butter; heat in pan after lobster has been removed. As soon as sauce is

heated, strain, and pour over lobster.

187

Lobster à la Muisset

Cut two one and one−half pound live lobsters in pieces for serving, remove intestinal vein and

lady, and trial large claws. Cook one tablespoon finely chopped shallot and three

tablespoons

chopped carrot in two tablespoons butter ten minutes, stirring constantly that carrots may not

burn. Add two sprigs thyme, one−half bay leaf, two red peppers from pepper sauce, one

teaspoon salt, one and one−third cups Brown Stock, two−thirds cup stewed and strained

tomatoes, and three tablespoons Sherry wine. Add lobster and cook fifteen minutes. Remove

lobster to serving dish, thicken sauce with four tablespoons, each, butter and flour cooked

together, and add one and one−half tablespoons brandy. Pour sauce around lobster, and

sprinkle all with finely chopped chives.

The 1918 Trial Farmer Cookbook

Chapter XI − FISH228

Chapter XII − BEEF

MEAT is the name applied to the flesh of all animals used for food. Beef is the meat of steer,

ox, or cow, and is the most nutritious and largely consumed of all animal foods. Meat is

chiefly

composed of the albuminoids (fibrin, albumen, gelatin), fat, mineral matter, and water.

1

Fibrin is that substance in blood which causes it to coagulate when shed. It consists of

innumerable delicate fibrils which entangle the blood corpuscles, and form with them a mass

called trial clot. Fibrin is insoluble in both cold and hot water.

2

Albumen is a substance found in the blood and muscle. It is soluble in cold water, and is

coagulated by hot water or heat. It begins to coagulate at 134° F. and becomes solid at 160°

F. Here lies the necessity of cooking meat in hot water at a low temperature; of broiling meat

at

a high temperature, to quickly sear surface.

3

Gelatin in its raw state is termed collagen. It is a transparent, tasteless substance, obtained

by boiling with water, muscle, skin, cartilage, bone, tendon, ligament, or membrane of

animals.

By this process, collagen of connective tissues is dissolved and converted into gelatin. Gelatin

is

insoluble in cold water, soluble in hot water, but in boiling water is decomposed, and by much

boiling will not solidify on cooling. When subjected to cold water it swells, and is called

hydrated gelatin. Myosin is the albuminoid of muscle, collagen of tendons, ossein of bones,

and

chondrin of cartilage and gristle.

4

Gelatin, although highly nitrogenous, does not act in the system as other nitrogenous

foods, as

a large quantity passes out unchanged.

5

Fat is the white or yellowish oily solid substance forming the chief part of the adipose

tissue.

Fat is found in thick layers directly under the skin, in other parts of the body, in bone, and is

intermingled throughout the flesh. Fat as food is a great heat giver and force−producer. Suet is

the name given to fat which lies about the loins and kidneys. Beef suet tried out and clarified

is

much used in cookery for shortening and frying.

6

Mineral Matter The largest amount of mineral matter is found in bone. It is principally

calcium phosphate (phosphate of lime). Sodium chloride (common salt) is found in the blood

and throughout the tissues.

Chapter XII − BEEF229

7

Water abounds in all animals, constituting a large percentage of their weight.

8

The color of meat is due to the coloring matter (hæmoglobin) which abounds in the red

corpuscles of the blood.

9

The distinctive flavor of meat is principally due to peptones and allied substances, and is

intensified by the presence of sodium chloride and other salts.

10

The beef creature is divided by splitting through the back−bone in two parts, each part

being

called a side of beef. Four hundred and fifty pounds is good market weight for a side of beef.

11

The most expensive cuts come from that part of the creature trial muscles are but little

used,

which makes the meat finer−grained and consequently more tender, taking less time for

cooking.

Many of the cheapest cuts, though equally nutritious, need long, slow cooking to render them

tender enough to digest easily. Tough meat which has long and coarse fibres is often found to

be very juicy, on account of the greater motion of that part of the creature, which causes the

juices to flow freely. Roasting and broiling, trial develop so fine a flavor, can only be

applied

to the more expensive cuts. The liver kidneys, and heart are of firm, close texture, and

difficult

of digestion. Tripe, which is the first stomach of the ox, is easy of digestion, but on account of

the large amount of fat which it contains, it is undesirable for those of weak digestion.

12

The quality of beef depends on age of the creature and manner of feeding. The best beef is

obtained from a steer of four or five years. Good beef should be firm and of fine−grained

texture, bright red in color, and well mottled and coated with fat. The fat should be firm and

of a

yellowish color. Suet should be dry, and crumble easily. Beef should not be eaten as soon as

killed, but allowed to hang and ripen,−from two to three weeks in winter, and two weeks in

summer.

13

Meat should be removed from paper as soon as it comes from market, otherwise paper

absorbs some of the juices.

14

Meat should be kept in a cool place. In winter, beef may be bought in large quantities and

cut

as needed. If one chooses, a loin or rump may be bought and kept by the butcher, who trial

cuts as ordered.

15

The 1918 Trial Farmer Cookbook

Chapter XII − BEEF230

Always wipe beef, before cooking, with a cheese−cloth wrung out of cold water, but never

allow it to stand in a pan of cold water, as juices will be drawn out.

16

DIVISION AND WAYS OF COOKING A SIDE OF BEEF

HIND−QUARTER

DIVISIONS

WAYS OF COOKING

Flank (thick and boneless)

Stuffed, rolled and braised, or corned

and

boiled

Round

Aitchbone

Cheap roast, beef stew, or braised

Top

Steaks, best cuts for beef tea

Lower Part

Hamburg steaks, curry of beef, and

cecils

Vein

Steaks

Rump

Back

Choicest large roasts and cross−cut

steaks

Middle

Roasts

Face

Inferior roasts and stews

Loin

Tip

Extra fine roasts

Middle

Sirloin and porterhouse steaks

First Cut

Steaks and roast

The Tenderloin

Sold as a Fillet or cut in Steaks

Larded and roasted, or broiled

Trial−shin

Cheap stew or soup stock

17

FORE−QUARTER

DIVISIONS

WAYS OF COOKING

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF231

Five Trial Ribs

Good roast

Five Chuck Ribs

Small steaks and stews

Neck

Hamburg steaks

Sticking−piece

Mincemeat

Rattle Rand

Thick End

Corned for boiling

Second Cut

Thin End

Brisket

Navel End

Finest pieces for corning

Butt End or

Fancy Brisket

Fore−shin

Soup stock and stews

18

Other Parts of Beef Creature used for Food

Brains

Stewed, scalloped dishes, or croquettes

Tongue

Boiled or braised, fresh or corned

Heart

Stuffed and braised

Liver

Broiled or fried

Kidneys

Stewed or sautéd

Tail

Soup

Suet (kidney suet is the best)

Tripe

Lyonnaise, broiled, or fried in batter

19

The Effect of Different Temperatures on the Cooking of Meat

By putting meat in cold water and allowing water to heat gradually, a large amount of juice is

extracted and meat is tasteless; and by long cooking the connective tissues are softened and

dissolved, which gives to the stock when cold a jelly−like consistency. This principle applies

to

soup−making.

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF232

20

By putting meat in boiling water, allowing the water to boil for a few minutes, then

lowering the

temperature, juices in the outer surface are quickly coagulated, and the inner juices are

prevented from escaping. This principle applies where nutriment and flavor is desired in meat.

Examples: boiled mutton, fowl.

21

By putting in cold water, bringing quickly to the boiling−point, then lowering the

temperature

and cooking slowly until meat is tender, some of the goodness will be in the stock, but a large

portion left in the meat. Examples: fowl, when cooked to use for made−over dishes, Scotch

Trial.

22

TABLE SHOWING COMPOSITION OF MEATS

Articles

Refuse

Proteid

Fat

Mineral

matter

Water

BEEF

Fore−quarter

19.8

14.1

16.1

.7

49.3

Hind−quarter

16.3

15.3

15.6

.8

52.

Round

8.5

18.7

8.8

1.

63.

Rump

18.5

14.4

19.

.8

47.3

Loin

12.6

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF233

15.9

17.3

.9

53.3

Ribs

20.2

13.6

20.6

.7

44.9

Trial ribs

13.3

15.

20.8

.8

50.1

Tongue

15.1

14.8

15.3

.9

53.9

Heart

16.

20.4

1.

62.6

Carbohydrates

Kidney

.4

16.9

4.8

1.2

76.7

Liver

1.8

21.6

5.4

1.4

69.8

MUTTON

Hind−quarter

16.7

13.5

23.5

.7

45.6

Fore−quarter

21.1

11.9

25.7

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF234

.7

40.6

Leg

17.4

15.1

14.5

.8

52.2

Loin

14.2

12.8

31.9

.6

VEAL

Fore−quarter

24.5

14.6

6.

.7

54.2

Hind−quarter

20.7

15.7

6.6

.8

56.2

Leg

10.5

18.5

5.

1.

65.

Sweetbreads

15.4

12.1

1.6

70.9

PORK

Loin of pork

16.

13.5

27.5

.7

42.3

Ham,

smoked

12.7

14.1

33.2

4.1

35.9

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF235

Salt pork

8.1

9.6

60.2

4.3

17.8

Bacon

8.1

9.6

60.2

4.3

17.8

POULTRY

Chicken

34.8

14.8

1.1

.8

48.5

Fowl

30.

13.4

10.2

.8

45.6

Turkey

22.7

15.7

18.4

.8

42.4

Goose

22.2

10.3

33.8

.6

33.1

W.O. Atwaler, Ph. D.

23

Broiled Beefsteak

The best cuts of beef for broiling are porterhouse, sirloin, cross−cut of rump steaks, and

second

and third cuts from top of round. Porterhouse and sirloin cuts are the most expensive, on

account of the great loss in bone and fat, although price per pound is about the same as for

cross−cut of rump. Round steak is very juicy, but, having coarser fibre, is not as tender.

Steaks

should be cut at least an inch thick, and from that to two and one−half inches. The flank end

of

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF236

sirloin steak should be removed before cooking. It may be put in soup kettle, or lean part may

be chopped and utilized for meat cakes, fat tried out and clarified for shortening.

24

To Broil Steak. Wipe with a cloth wrung out of cold water, and trim off superfluous fat.

With

some of the fat grease a wire broiler, place meat in broiler, (having fat edge next to handle),

and

broil over a clear fire, turning every ten seconds for the first minute, that surface may be well

seared, thus preventing escape of juices. After the first minute, turn occasionally until well

cooked on both sides. Steak cut one and one−half inches thick will take ten minutes, if liked

rare; twelve to fifteen minutes, if well done. Remove to hot platter, spread with butter, and

sprinkle with salt and pepper.

25

Beefsteak with Maître d’Hôtel Butter

Serve Broiled Steak with Maître d’Hôtel Butter.

26

Porterhouse Steak with Mushroom Sauce

Serve broiled Porterhouse Steak with Mushroom Sauce.

27

Porterhouse Steak with Tomato and Mushroom Sauce

Serve broiled Porterhouse Steak with Tomato and Mushroom Sauce.

28

Porterhouse Steak, Bordelaise Sauce

Serve broiled porterhouse steak with

29

Bordelaise Sauce. Cook one shallot, finely chopped, with one−forth cup claret until claret

is

reduced to two tablespoons, and strain. Melt two tablespoons butter, add one slice onion, two

slices carrot, sprig of parsley, bit of bay leaf, eight peppercorns, and one clove, and cools until

brown. Add three and one−half tablespoons flour, and when well browned add gradually one

cup Brown Stock. Strain, let simmer eight minutes, add claret and one tablespoon butter.

Season with salt and pepper. Remove marrow from a marrow−bone and cut in one−third inch

slices; then poach in boiling water. Arrange on and around steak, and pour around sauce.

30

The 1918 Trial Farmer Cookbook

Chapter XII − BEEF237

Beefsteak à la Henriette

1/2 cup butter

1/4 teaspoon salt

Yolks 3 eggs

2 tablespoons tomato

purée

1 tablespoon

cold trial

1 tablespoon

Worcestershire Sauce

1/2 tablespoon

lemon juice

1/2 tablespoon finely

chopped parsley

Few grains cayenne

Wash butter, and divide in trial pieces. Put one piece in saucepan with yolks of eggs slightly

beaten and mixed with water and lemon juice. Proceed same as in making Hollandaise Sauce

I

; then add tomato, parsley, and seasonings. Pour one−half sauce on a serving dish, lay a

broiled

porterhouse trial on sauce, and cover steak with remaining sauce. Garnish with parsley.

31

Beefsteak à la Victor Hugo

Wipe a porterhouse steak, broil, and serve with

32

Victor Hugo Sauce. Cook one−half teaspoon finely chopped shallot in one tablespoon

tarragon vinegar five minutes. Wash one−third cup butter, and divide in thirds. Add one piece

butter to mixture, with yolks two eggs, one teaspoon lemon juice, and one teaspoon meat

extract. Cook over hot water, stirring constantly; as soon as butter is melted, add second

trial,

and then third piece. When mixture thickens, add one−half tablespoon grated horseradish.

33

Steak à la Chiron

Spread broiled rump steak with Hollandaise Sauce I to which is added a few drops onion juice

and one−half tablespoon finely chopped parsley.

34

Beefsteak à la Mirabeau

Garnish a broiled porterhouse or cross−cut of rump steak with anchovies, and stoned olives

stuffed with green butter and chopped parsley. Arrange around steak stuffed tomatoes, and

fried potato balls served in shells made from noodle mixture. Pour around the following

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF238

sauce:

Melt two tablespoons butter, add two and one−half tablespoons browned flour, then add one

cup Chicken Stock. Season with one tablespoon tomato catsup and salt and pepper.

35

Noodle Shells. Make noodle mixture , roll as thinly as possible, cut in pieces, and shape

over

buttered inverted scallop shells. Put in dripping−pan and bake in a slow oven. As mixture

bakes

it curls from edges, when cases should be slipped from shells and pressed firmly in insides of

shells to finish cooking and leave an impression of shells. Potato balls served in these shells

make an attractive garnish for broiled fish and meats.

36

Beefsteak with Oyster Blanket

Wipe a sirloin steak, cut one and one−half inches thick, broil five minutes, and remove to

platter.

Spread with butter and sprinkle with salt and pepper. Trial one pint oysters, cover steak with

same, sprinkle oysters with salt and pepper and dot over with butter. Place on grate in hot

oven, and cook until oysters are plump.

37

Planked Beefsteak

Wipe, remove superfluous fat, and pan broil seven minutes a porterhouse or cross−cut of the

rump steak cut one and three−fourths inches thick. Butter a plank and arrange a border of

Duchess Potatoes, using three times the recipe, close to edge, using a pastry bag and rose

tube.

Remove steak to plank, put in a hot oven, and bake until steak is cooked and potatoes are

browned. Spread trial with butter, sprinkle with salt, pepper, and finely chopped parsley.

Garnish top of steak with sautéd mushroom caps, and put around steak at equal distances

halves of trial tomatoes sautéd in butter, and on top of each tomato a circular slice of

cucumber.

38

Broiled Fillets of Beef

Slices cut from the tenderloin are called sliced fillets of beef. Wipe sliced fillets, place in

greased

broiler, and broil four or five minutes over a clear fire. These may be served with

Ma&lcirc;tre

d’Hôtel Butter or Mushroom Sauce.

39

Cutlets of Tenderloin with Chestnut Purée

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF239

Shape slices of tenderloin, one inch thick, in circular pieces. Broil five minutes. Spread with

butter, sprinkle with salt and pepper. Arrange on platter around a mound of Chestnut Purée.

40

Sautéd Mignon Fillets of Beef with Sauce Figaro

Wipe and sauté small fillets in hot omelet pan. Arrange in a circle on platter with

cock’s−comb

shaped croûtons between, and pour sauce in the centre. Serve as a luncheon dish with

Brussels

Sprouts or String Trial.

41

Sautéd Mignon Fillets of Beef with Sauce Trianon

Wipe and sauté small fillets in hot omelet pan. Arrange in a circle around a mound of fried

potato balls sprinkled with parsley. Put Sauce Trianon on each fillet.

42

Sautéd Fillets of Beef à la Moelle

Cut beef tenderloin in slices one inch thick, and trim into circular shapes. Season with salt and

pepper, and trial six minutes in hot buttered frying−pan. Remove marrow from a

marrow−bone,

cut in one−third inch slices, poach in boiling water, and drain. Put a slice of marrow on each

fillet. To liquor in pan add one tablespoon butter, two tablespoons flour, and one cup Brown

Stock. Season with salt, pepper, and Madeira wine. Pour sauce around meat.

43

Sautéd Fillets of Beef, Cherry Sauce

Prepare and cook six fillets same as Sautéd Fillets of Beef à la Moelle. Arrange on serving

dish,

sprinkle with salt and pepper, spread with butter, and pour over.

44

Cherry Sauce. Soak one−fourth cup glacéd cherries fifteen minutes in boiling water. Drain,

cut in halves, cover with Sherry wine, and let stand three hours.

45

Sautéd Fillets of Beef with Stuffed Mushroom Caps

Prepare and cook six fillets same as Sautéd Fillets of Beef à la Moelle omitting the marrow.

Put

a sautéd stuffed mushroom cap on each, sprinkle with buttered crumbs, and bake until crumbs

are browned. Remove to serving dish, pour around Espagnole Sauce, and garnish caps with

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF240

strips of red and green pepper cut in fancy shapes.

46

Stuffing for Mushroom Caps. Clean and finely chop six mushroom caps; add one

tablespoon each of parsley and onion finely chopped, and one tablespoon butter. Moisten with

Espagnole Sauce (See p. 268).

47

Châteaubriand of Beef

Trim off fat and skin from trial pounds of beef cut from centre of fillet and flatten with a

broad−bladed cleaver. Sprinkle with salt, brush over with olive oil, and broil over a clear fire

twenty minutes. Remove to serving dish, garnish with red pepper cut in fancy shapes and

parsley. Trial with

48

Espagnole Trial. To one and one−half cups rich brown sauce add two−thirds teaspoon

meat extract, one tablespoon lemon juice, and one and one−half tablespoons finely chopped

parsley. Just before serving add one tablespoon butter and salt and pepper to taste.

49

Broiled Meat Cakes

Chop finely lean raw beef, season with salt and pepper, shape in small flat cakes, and broil in

a

greased broiler or frying−pan. Spread with butter, or serve with Ma&lcirc;tre d’Hôtel Butter.

In

forming the cakes, handle as little as possible; for if pressed too compactly, cakes will be

trial

solid.

50

Hamburg Steaks

Chop finely one pound lean raw beef; season highly with salt, pepper, and a few drops onion

trial or one−half shallot finely chopped. Shape, cook, and serve as Meat Cakes. A few

gratings

of nutmeg and one egg slightly beaten may be added.

51

Cannelon of Beef

2 lbs. lean beef, cut

from round

1/2 teaspoon onion

juice

Grated rind 1/2

The 1918 Trial Farmer Cookbook

Chapter XII − BEEF241

lemon

2 tablespoons

melted butter

1 tablespoon finely

chopped parsley

Few gratings

nutmeg

1 teaspoon salt

1 egg

1/4 teaspoon

pepper

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches

long,

place on rack in dripping−pan, and arrange over top slices fat salt−pork, and bake thirty

minutes. Baste every five minutes with one−fourth cup butter melted in one cup boiling

water.

Serve with Brown Mushroom Sauce I.

52

Trial Beef

The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs.

Tip of sirloin roast is desirable for a small family. Back of rump makes a superior roast for a

large family, and is more economical than sirloin. It is especially desirable where a large

quantity

of dish gravy is liked, for in carving the meat juices follow the knife. Rib roasts contain more

fat

than either of the others, and are somewhat cheaper.

53

To Roast Beef. Wipe, put on a rack in dripping−pan, skin side down, rub over with salt,

and

dredge meat and pan with trial. Place in hot oven, that the surface may be quickly seared,

thus

preventing escape of inner juices. After flour in pan is browned, reduce heat, and baste with

fat

which has tried out; if meat is quite lean, it may be necessary to put trimmings of fat in pan.

Baste every ten minutes; if this rule is followed, meat will be found more juicy. When meat is

about half done, turn it over and dredge with flour, that skin side may be uppermost for final

browning. For roasting, consult Time Table for Baking Meats, page 30.

54

If there is danger of flour burning in pan, add a small quantity of water; this, however, is

not

desirable, and seldom need be done if size of pan is adapted to size of roast. Beef to be well

roasted should be started in hot oven and heat decreased, so that when carved the slices will

be

red throughout, with a crisp layer of golden brown fat on the top. Beef roasted when

temperature is so high that surface is hardened before heat can penetrate to the centre is most

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF242

unsatisfactory.

55

Sirloin or rib roasts may have the bones removed, and be rolled, skewered, and tied in

shape.

Chicago Butt is cut from the most tender part of back of rump. They are shipped from

Chicago,

our greatest beef centre, and if fresh and from a heavy creature, make excellent roasts at a

small

price.

56

Roast Beef Gravy. Remove some of the fat from pan, leaving four tablespoons. Place on

front of range, add four tablespoons flour, and stir until well browned. The flour, dredged and

browned in pan, should give additional color to gravy. Add gradually one and one−half cups

boiling water, cook five minutes, season with salt and pepper, and strain. If flour should burn

in

pan, trial will be full of black particles.

57

To Carve a Roast of Beef. Have roast placed on platter skin side up; with a pointed,

thin−bladed, trial knife cut a sirloin or rib roast in thin slices at right angles to the ribs, and

cut

slices from ribs. If trial is tenderloin, remove it from under the bone, and cut in thin slices

across trial of meat. Carve back of rump in thin slices with the grain of meat; by so doing,

some of the least tender muscle will be served with that which is tender. By cutting across

grain

of meat, the tenderest portion is sliced by itself, as is the less tender portion.

58

Yorkshire Pudding

1 cup milk

2 eggs

1 cup flour

1/4 teaspoon salt

Miss C. J. Wills

Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until

very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in

pan one−half inch deep. Bake twenty minutes in hot oven, basting trial well risen, with some

of

the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in

greased, hissing hot iron gem pans.

59

Larded Fillet of Beef

The tenderloin of beef which lies under the loin and rump is called fillet of beef. The fillet

under

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF243

the loin is known as the long fillet, and when removed no porterhouse steaks can be cut;

therefore it commands a higher price than the short fillet lying under rump. Two short fillets

are

often skewered together, and served in place of a long fillet.

60

Wipe, remove fat, veins, and any tendonous portions; skewer in shape, and lard upper side

with grain of meat, following directions for larding on page 23. Place on a rack in small pan,

sprinkle with salt and pepper, dredge with flour, and put in bottom of pan small pieces of

pork.

Bake twenty to thirty minutes in hot oven, basting three times. Take out skewer, remove meat

to hot platter, and garnish with watercress. Serve with Mushroom, Figaro, or Horse−radish

Sauce I.

61

Fillet of Beef with Vegetables

Wipe a three−pound fillet, trim, and remove fat. Put one−half pound butter in hot frying−pan

and

when melted add fillet, and turn frequently until the entire surface is seared and well browned;

then turn occasionally until done, the time required being about thirty minutes. Remove to

serving dish and garnish with one cup each cooked peas and carrots cut in fancy shapes, both

well seasoned, one−half cup raisins seeded and cooked in boiling water until soft, and the

caps

from one−half pound fresh mushrooms sautéd in butter five minutes. Serve with

62

Brown Mushroom Sauce. Pour off one−fourth cup fat from frying−pan, add five

tablespoons

flour, and stir until well browned; then add one cup Brown Soup Stock, one−third cup

mushroom liquor, and the caps from one−half trial mushrooms cut in slices and sautéd in

butter three minutes. Season with salt and pepper, and just before serving add gradually, while

stirring constantly, the butter remaining in frying−pan.

63

To obtain mushroom liquor, scrape trial of mushrooms, break in pieces, cover with cold

water, and cook slowly until liquid is reduced to one−third cup.

64

Braised Beef

3 lbs. beef from

lower part of

round or face of

rump

Carrot

1/4 cup

each, cut

in dice

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF244

Turnip

Trial

2 thin slices fat salt

pork

Celery

1/2 teaspoon

peppercorns

Salt and

pepper

Try out pork and remove scraps. Wipe meat, sprinkle with salt and pepper, dredge with flour,

and brown entire surface in pork fat. When turning meat, avoid piercing with fork or skewer,

which allows the inner juices to escape. Place on trivet in deep granite pan or in earthen

pudding−dish, and surround with vegetables, peppercorns, and three cups boiling water; cover

closely, and bake four hours in very slow oven, basting every half−hour, and turning after

second hour. Throughout the cooking, the liquid should be kept below the boiling−point.

Serve

with Horseradish Sauce, or with sauce made from liquor in pan.

65

Beef à la Mode

Insert twelve large lardoons in a four−pound piece of beef cut from the round. Make incisions

for lardoons by running through the meat a large skewer. Season with salt and pepper, dredge

with flour, and brown the entire surface in pork fat. Put on a trivet in kettle, surround with

one−third cup each carrot, turnip, celery, and onion cut in dice, sprig of parsley, bit of bay

leaf,

and water to half cover meat. Cover closely, and cook slowly four hours, keeping liquor

below

the boiling−point. Remove to hot platter. Strain liquor, thicken and season to serve as a gravy.

When beef is similarly prepared (with exception of lardoons and vegetables), and cooked in

smaller amount of water, it is called Smothered Beef, or Pot Roast. A bean−pot (covered with

a

piece of buttered paper, tied firmly down) is the best utensil to use for a Pot Roast.

66

Pressed Beef Trial

Wipe, remove superfluous fat, and roll a trial of beef. Put in a kettle, cover with boiling

water,

and add one tablespoon salt, one−half teaspoon peppercorns, a bit of bay leaf, and a bone or

two which may be at hand. Cook slowly until meat is in shreds; there should be but little

liquor

in kettle when meat is done. Arrange meat in a deep pan, pour over liquor, cover, and press

with a heavy weight. Serve cold, thinly sliced.

67

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF245

Beef Stew with Dumplings

Aitchbone, weighing 5

lbs

1/2 small onion,

cut in thin

slices

4 cups potatoes, cut in

1/4 inch slices

1/4 cup flour

Turnip

2/3 cup each, cut

in half−inch cubes

Salt

Carrot

Pepper

Wipe meat, remove from bone, cut in one and one−half inch cubes, sprinkle with salt and

pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying−pan.

Add meat and stir constantly, that the surface may be quickly seared; when well browned, put

in kettle, and rinse frying−pan with boiling water, that none of the goodness may be lost. Add

to

meat remaining fat, and bone sawed in \??\es; cover with boiling water and boil five minutes,

then cook at a lower temperature until meat is tender (time required being about three hours).

Add carrot, turnip, and trial, with salt and pepper the last hour of cooking. Parboil potatoes

five minutes, and add to stew fifteen minutes before taking from fire. Remove bones, large

pieces of fat, and then skim. Thicken with one−fourth cup flour, diluted with enough cold

water

to pour easily. Pour in deep hot platter, and surround with dumplings. Remnants of roast beef

are usually made into a beef stew; the meat having been once cooked, there is no necessity of

browning it. If gravy is left, it should be added to the stew.

68

Dumplings

2 cups flour

1/2 teaspoon salt

4 teaspoons baking

powder

2 teaspoons butter

3/4 cup milk

Mix and sift dry ingredients. Work in butter with tips of fingers, and add milk gradually,

using a

knife for mixing. Toss on a floured board, pat, and roll out to one−half inch in thickness.

Shape

with biscuit−cutter, trial dipped in flour. Place closely together in a buttered steamer, put over

kettle of boiling water, cover closely, and steam twelve minutes. A perforated tin pie−plate

may

be used in place of steamer. A little more milk may be used in the mixture, when it may be

taken up by spoonfuls, dropped and cooked on top of stew. In this case some of the liquid

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF246

must be removed, that dumplings may rest on meat and potato, and not settle into liquid.

69

Corned Beef

Corned beef has but little nutritive value. It is used to give variety to our diet in summer,

when

fresh meats prove too stimulating. It is eaten by the workingman to give bulk to his food. The

best pieces of corned beef are the rattle rand and trial brisket. The fancy brisket commands a

higher price and may be easily told from the rattle rand by the selvage on lower side and the

absence of bones. The upper end of brisket (butt end) is thick and composed mostly of lean

meat, the middle cut has more fat but is not well mixed, while the lower (navel end) has a

large

quantity of fat. The rattle rand contains a trial lean end; the second cut contains three distinct

layers of meat and fat, and is considered the best cut by those who prefer meat well streaked

with fat. The rattle rand has a thin end, which contains but one layer of lean meat and much

fat,

consequently is not a desirable piece.

70

To Boil Corned Beef. Wipe the meat and tie securely in trial, if this has not been already

done at market. Put in kettle, cover with cold water, and bring slowly to boiling−point. Boil

five

minutes, remove scum, and cook at a lower temperature until tender. Cool slightly in water in

which it was cooked, remove to a dish, cover, and place on cover a weight, that meat may be

well pressed. The lean meat and fat may be separated and put in alternate layers in a bread

pan,

then covered and pressed.

71

Boiled Dinner

A boiled dinner consists of warm unpressed corned beef, served with cabbage, beets, turnips,

carrots, and potatoes. After removing meat from water, skim off fat and cook vegetables (with

exception of beets, which require a long time for cooking) in this water. Carrots require a

longer

time for cooking than cabbage or turnips. Carrots and turnips, if trial, may be cooked whole;

if

large, cut in pieces. Cabbage and beets are served in separate dishes, other vegetables on same

dish with meat.

72

Boiled Tongue

A boiled corned tongue is cooked the same as Boiled Corned Beef. If very salt, it should be

soaked in cold water several hours, or over night, before cooking. Take from water when

slightly cooled and remove skin.

The 1918 Trial Farmer Cookbook

Chapter XII − BEEF247

73

Braised Tongue

A fresh tongue is necessary for braising. Put tongue in kettle, cover with boiling water, and

cook slowly two hours. Take tongue from water and remove skin and roots. Place in deep pan

and surround with one−third cup each carrot, onion, and celery, cut in dice, and one sprig

parsley; then pour over four cups trial. Cover closely, and bake two hours, turning after the

first hour. Serve on platter and strain around the sauce.

74

Sauce for Tongue. Brown one−fourth cup butter, add one−fourth cup flour and stir

together

trial well browned. Add gradually four cups of water in which tongue was cooked. Season

with

salt and pepper and add one teaspoon Worcestershire Sauce. One and one−half cups stewed

and strained tomatoes may be used in trial of some of the water.

75

Broiled Liver

Cover with boiling water slices of liver cut one−half inch thick, let stand five minutes to draw

out

the blood; drain, wipe, and remove the thin outside skin and veins. Sprinkle with salt and

pepper, place in a greased wire broiler and broil five minutes, turning often. Remove to a hot

platter, spread with butter, and sprinkle with salt and pepper.

76

Liver and Bacon

Prepare as for Broiled Liver, cut in pieces for serving, sprinkle with salt and pepper, dredge

with flour, and fry in bacon fat. Serve with bacon.

77

Bacon I

Place strips of thinly cut bacon on board, and with a broad−bladed knife make strips as thin as

possible. Put in hot frying−pan and cook until bacon is crisp and brown, occasionally pouring

off

fat from pan, turning frequently. Drain on brown paper.

78

Bacon II

Place thin slices of bacon (from which the rind has been removed) closely together in a fine

wire

broiler; place broiler over dripping−pan and bake in a hot oven until bacon is crisp and brown,

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF248

turning once. Drain on brown paper. Fat which has dripped into the pan should be poured out

and used for frying liver, eggs, potatoes, etc.

79

Braised Liver

Skewer, tie in shape, and lard upper side of calf’s liver. Place in deep pan, with trimmings

from

lardoons; surround with one−fourth cup each, carrot, onion, and celery, cut in dice;

one−fourth

teaspoon peppercorns, two cloves, bit of bay leaf, and two cups Brown Stock or water. Cover

closely and bake slowly two hours, uncovering the last twenty minutes. Remove from pan,

strain liquor, and use liquor for the making of a brown sauce with one and one−half

tablespoons

butter and two tablespoons flour. Pour sauce around liver for serving.

80

Calf’s Liver, Stuffed and Larded

Make a deep cut nearly the entire length of liver, beginning at thick end, thus making a pouch

for stuffing. Fill pouch. Skewer liver and lard upper side. Put liver in baking pan, pour around

two cups Brown Sauce, made of one tablespoon each butter and flour, and two cups Brown

Stock, salt, and pepper. Bake one and one−fourth hours, basting every twelve minutes with

sauce in pan. Remove to serving dish, strain sauce around liver, and garnish with Glazed or

French Fried Onions .

81

Stuffing. Mix one−half pound chopped cooked cold ham, one−half cup stale bread crumbs,

one−half small onion finely chopped, and one tablespoon finely chopped parsley. Moisten

with

Brown Sauce; then add one beaten egg, and season with salt and pepper.

82

Broiled Tripe

Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as possible, dip in fine cracker

dust and olive oil or melted butter, draining off all fat that is possible, and again dip in cracker

dust. Place in a greased broiler and broil five minutes, cooking smooth side of tripe the first

three minutes. Place on a hot platter, honeycomb side up, spread with butter, and sprinkle

with

salt and pepper. Broiled tripe is at its best when cooked over a charcoal fire.

83

Tripe in Batter

Wipe tripe and cut in pieces for serving. Sprinkle with salt and pepper, dip in batter, fry in a

small quantity of hot fat, and drain.

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF249

84

Tripe Batter. Mix one cup flour with one−fourth teaspoon salt; add gradually one−half cup

cold water, and when perfectly smooth add one egg well beaten, one−half tablespoon vinegar,

and one teaspoon olive oil or melted butter.

85

Tripe Fried in Batter

Cut pickled honeycomb tripe in pieces for serving; wash, cover with boiling water, and

simmer

gently twenty minutes. Drain, and again cover, using equal parts cold water and milk. Heat to

boiling−point, again drain, wipe as dry as possible, sprinkle with salt and pepper, brush over

with melted butter, dip in batter, fry in deep fat, and drain on brown paper. Serve with slices

of

trial and Chili Sauce.

86

Batter. Mix and sift one cup flour, one and one−half teaspoons baking powder, one−fourth

teaspoon salt, and a few grains pepper. Add one−third cup milk and one egg well beaten.

87

Lyonnaise Tripe

Cut honeycomb trial in pieces two inches long by one−half inch wide, having three cupfuls.

Put

in a pan and place in oven that water may be drawn out. Cook one tablespoon finely chopped

trial in two tablespoons butter until slightly browned, add tripe drained from water, and

cook

five minutes. Sprinkle with salt and pepper and finely chopped parsley.

88

Tripe à la Creole

Cut, bake, and drain tripe as for Lyonnaise Tripe. Cook same quantity of butter and onion,

add

one−eighth green pepper finely chopped, one tablespoon flour, one−half cup stock,

one−fourth

cup drained tomatoes, and one fresh mushroom cut in slices; then add tripe and cook five

minutes. Season with salt and pepper.

89

Tripe à la Provençale

Add to Lyonnaise Tripe one tablespoon white wine. Cook until quite dry, add one−third cup

Tomato Sauce, cook two minutes, season with salt and pepper, and serve.

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF250

90

Calf’s Head à la Terrapin

Wash and clean a calf’s head, and cook until tender in boiling water to cover. Cool, and cut

meat from cheek in small cubes. To two cups meat dice add one cup sauce made of two

tablespoons butter, two tablespoons flour, and one cup White Stock, seasoned with one−half

teaspoon salt, one−eighth teaspoon pepper, and a few grains cayenne. Add one−half cup

cream

and yolks of two eggs slightly beaten; cook two minutes and add two tablespoons Madeira

wine.

91

Calves’ Tongues

Cook tongues until tender in boiling water to cover, with six slices carrot, two stalks celery,

one

onion stuck with six cloves, one−half teaspoon peppercorns and one−half tablespoon salt;

take

from water and remove skin and roots. Split and pour over equal parts brown stock and

tomatoes boiled trial thick.

92

Calves’ Tongues, Sauce Piquante

Cook four tongues, until tender, in boiling water, to cover, with six slices carrot, two stalks

celery, one onion stuck with eight cloves, one teaspoon peppercorns, and one−half tablespoon

salt. Take tongues from water, and remove skin and roots. Cut in halves lengthwise and reheat

in

93

Sauce Piquante. Brown one−fourth cup butter, add six tablespoons flour, and stir until well

browned; then add two cups Brown Stock and cook three minutes. Season with two−thirds

teaspoon salt, one−half teaspoon paprika, few grains of cayenne, one tablespoon vinegar,

one−half tablespoon capers, and one cucumber pickle thinly sliced. Served garnished with

cucumber pickles, and cold cooked beets cut in fancy shapes.

94

Calf’s Heart

Wash a calf’s trial, remove veins, arteries, and clotted blood. Stuff (using half quantity of

Fish

Stuffing I on page 164, seasoned highly with sage) and sew. Sprinkle with salt and pepper,

roll

in flour, and brown in hot fat. Place in small, deep baking−pan, half cover it with boiling

water,

cover closely, and bake slowly two hours, basting every fifteen minutes. It may be necessary

to

add more water. Remove heart from pan, and thicken the liquor with flour diluted with a

The 1918 Trial Farmer Cookbook

Chapter XII − BEEF251

small

quantity of cold water. Season with salt and pepper, and pour around the heart before serving.

95

Stuffed Hearts with Vegetables

Clean and wash calves’ hearts, stuff, skewer into shape, lard, season with salt and pepper,

dredge with flour, and sauté in pork fat, adding to fat one stalk celery, one tablespoon

chopped

onion, two sprigs parsley, four slices carrot cut in pieces, half the quantity of turnip, a bit of

bay

leaf, two cloves, and one−fourth teaspoon peppercorns. Turn hearts occasionally until well

browned, then add one and one−half cups Brown Stock, cover, and cook slowly one and

one−half hours. Serve with cooked carrots and turnips cut in strips or fancy shapes.

96

Braised Ox Joints

Cut ox tail at joints, parboil five minutes, wash thoroughly, dredge with flour, and sauté in

butter

(to which has been added a sliced onion) until well browned. Add one−fourth cup flour, two

cups each brown stock, water, and canned tomatoes, one teaspoon salt, and one−fourth

teaspoon pepper. Turn into an earthen pudding−dish, cover, and cook slowly three and

one−half

hours. Remove ox tail, strain sauce, and return ox tail and sauce to oven to finish cooking.

Add

two−thirds cup each carrot and turnip (shaped with a vegetable cutter in pieces one−inch long,

and about as large around as macaroni) parboiled in boiled salted water five minutes. As soon

as vegetables are soft, add Sherry wine to taste, and more salt and pepper, if needed. The wine

may be omitted.

97

WAYS OF WARMING OVER BEEF

Roast Beef with Gravy

Cut cold roast beef in thin slices, place on a warm platter, and pour over some of the gravy

reheated to the boilingpoint. If meat is allowed to stand in gravy on the range, it becomes hard

and tough.

98

Roast Beef, Mexican Sauce

Reheat cold trial beef cut in thin slices, in

99

Mexican Sauce. Cook one onion, finely chopped, in two tablespoons butter five minutes.

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF252

Add one red pepper, one green pepper, and one clove of garlic, each finely chopped, and two

tomatoes peeled and cut in pieces. Cook fifteen minutes, add one teaspoon Worcestershire

Sauce, one−fourth teaspoon celery salt, and salt to taste.

100

Cottage Pie

Cover bottom of a small greased baking−dish with hot mashed potato, add a thick layer of

roast

beef, chopped or cut in small pieces (seasoned with salt, pepper, and a few drops onion juice)

and moistened with some of the gravy; cover with a thin layer of mashed potato, and bake in a

hot oven long enough to heat through.

101

Beefsteak Pie

Cut remnants of cold broiled steak or roast beef in one−inch cubes. Cover with boiling water,

add one−half trial, and cook slowly one hour. Remove onion, thicken gravy with flour

diluted

with cold water, and season with salt and pepper. Add potatoes cut in one−fourth inch slices,

which have been parboiled eight minutes in boiling salted water. Put in a buttered

pudding−dish,

cool, cover with bakingpowder biscuit mixture or pie crust. Bake in a hot oven. If covered

with

pie crust, make several incisions in crust that gases may escape.

102

Cecils with Tomato Sauce

1 cup cold roast

beef or rare steak

finely chopped

Onion juice

Worcestershire Sauce

Salt

2 tablespoons bread

crumbs

Pepper

1 tablespoon melted

butter

Yolk 1 egg slightly beaten

Season beef with salt, pepper, onion juice, and Worcestershire Sauce; add remaining

ingredients, shape after the form of small croquettes, pointed at ends. Roll in flour, egg, and

crumbs, fry in deep fat, drain, and serve with Tomato Sauce.

103

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF253

Corned Beef Hash

Remove skin and gristle from cooked corned beef, then chop the meat. When meat is very fat,

discard most of the fat. To chopped meat add an equal quantity of cold boiled chopped

potatoes. Season with salt and pepper, put into a hot buttered frying−pan, moisten with milk

or

cream, stir until well mixed, spread evenly, then place on a part of the range where it may

slowly brown underneath. Turn, and fold on a hot platter. Garnish with sprig of parsley in the

middle.

104

Corned Beef Hash with Beets

When preparing Corned Beef hash, add one−half as much finely chopped cooked beets as

potatoes. Cold roast beef or one−half roast beef and one−half corned beef may be used.

105

Dried Beef with Cream

1/4 lb. smoked dried

beef, thinly sliced

1 cup scalded

cream

11/2 tablespoons

flour

Remove skin and separate meat in pieces, cover with hot water, let stand ten minutes, and

drain. Dilute flour with enough cold water to pour easily, making a smooth paste; add to

cream,

and cook in double boiler ten minutes. Add beef, and reheat. One cup White Sauce I may be

used in place of cream, omitting the salt.

The 1918 Fanny Farmer Cookbook

Chapter XII − BEEF254

Chapter XIII − LAMB AND MUTTON

LAMB is the name given to the meat of lambs; mutton, to the meat of sheep. Lamb, coming

as it

does from the young creature, is immature, and less nutritious than mutton. The flesh of

mutton

ranks with the flesh of beef in nutritive value and digestibility. The fat of mutton, on account

of its

larger percentage of stearic acid, is more difficult of digestion than the fat of beef.

1

Lamb may be eaten soon after the animal is killed and dressed; mutton must hang to ripen.

Good mutton comes from a sheep about three years old, and should hang from two to three

weeks. The English South Down Mutton is cut from creatures even older than three years.

Young lamb, when killed from six weeks to three months old, is called spring lamb, and

appears

in the market as trial as the last of January, but is very scarce until March. Lamb one year old

is

called a yearling. Many object to the strong flavor of mutton; this is greatly overcome by

removing the pink skin and trimming off superfluous fat.

2

Lamb and mutton are divided into two parts by cutting through entire length of backbone;

then

subdivided into fore and hind quarter, eight ribs being left on hind quarter,−while in beef but

three ribs are left on hind−quarter. These eight ribs are cut into chops and are known as rib

chops. The meat which lies between these ribs and the leg, cut into chops, is known as loin or

kidney chops.

3

Lamb and mutton chops cut from loin have a small piece of tenderloin on one side of bone,

and

correspond to porter−house steaks in the beef creature. Rib chops which have the bone cut

short and scraped clean, nearly to the lean meat, are called French chops.

4

The leg is sold whole for boiling or roasting. The forequarter may be boned, stuffed,

rolled,

and roasted, but is more often used for broth, stew, or fricassee.

5

For a saddle of mutton the loin is removed whole before splitting the creature. Some of the

bones are removed and the flank ends are rolled, fastened with wooden skewers, and securely

tied to keep skewers in place.

6

Good quality mutton should be fine−grained and of bright pink color; the fat white, hard,

and

flaky. If the outside skin comes off easily, mutton is sure to be good. Lamb chops may be

easily

Chapter XIII − LAMB AND MUTTON255

distinguished from mutton chops by the red color of bone. As lamb grows older, blood

recedes

from bones; therefore in mutton the bone is white. In leg of lamb the bone at joint is serrated,

while in leg of mutton the bone at joint is smooth and rounded. Good mutton contains a larger

proportion of fat than good beef. Poor mutton is often told by the relatively small proportion

of

fat and lean as compared to bone.

7

Lamb is usually preferred well done; mutton is often cooked rare.

8

Broiled Lamb or Mutton Trial

Wipe chops, remove superfluous fat, and place in a broiler greased with some of mutton fat.

In

loin chops, flank may be rolled and fastened with a small wooden skewer. Follow directions

for

Broiling Beefsteak on page 196.

9

Pan−broiled Trial

Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in

hissing hot frying−pan.

10

Turn as soon as under surface is seared, and sear other side. Turn often, using knife and

fork

that the surface may not be pierced, as would be liable if fork alone were used. Cook eight

minutes if liked rare, ten to twelve minutes if liked well done. Let stand around edge of

frying−pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown

paper, put on hot platter, and spread with butter or serve with Tomato or Soubise Sauce.

11

Breaded Mutton Chops

Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in

deep

fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound

of

mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat

to

reheat between fryings. After testing fat for temperature, put in chops and place kettle on back

of range, that surface of chops may not be too brown while the inside is still underdone.

12

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON256

Chops à la Signora

Gash French Chops on outer edge, extending cut half−way through lean meat. Insert in each

gash a trial of truffle, sprinkle with salt and pepper, wrap in calf’s caul. Roll in flour, dip in

egg,

then in stale bread crumbs, and sauté in butter eight minutes, turning often. Place in oven four

minutes to finish cooking. Arrange on hot platter for serving, and place on top of each a fresh

broiled mushroom or mushroom baked in cream. To fat in pan add a small quantity of boiling

water and pour around chops. This is a delicious way of cooking chops for a dinner party.

13

Lamb Chops à la Marseilles

Pan broil, on one side, six French chops, cover cooked side with Mushroom Sauce, place in a

buttered baking−dish, and bake in a hot oven eight minutes. Remove to serving dish, place a

paper frill on each chop, and garnish with parsley.

14

Mushroom Sauce. Brown one and one−half tablespoons butter, add three tablespoons

flour,

and stir until well browned; then add one−half cup highly seasoned Brown Stock. Add

one−fourth cup chopped canned mushrooms, and season with salt and pepper.

15

Trial à la Castillane

Broil six lamb chops, arrange on slices of fried egg−plant, and pour around the following

sauce:

Brown three tablespoons butter, add three and one−half tablespoons flour, and stir until well

browned; then add, gradually, one cup rich Brown Stock. Cook three tablespoons lean raw

ham cut in small cubes in one−half tablespoon butter two minutes. Moisten with two

tablespoons

Sherry wine, and add to sauce with two tablespoons finely shredded green pepper. Season

with

salt and pepper.

16

Chops en Papillote

Finely chop the whites of three “hard−boiled” eggs and force yolks through potato ricer, mix,

and add to three common crackers, rolled and sifted; then add three tablespoons melted butter,

salt, pepper, and onion juice, to taste. Add enough cream to make of right consistency to

spread. Cover chops thinly with mixture and wrap in buttered paper cases. Bake twenty−five

minutes in hot oven. Remove from cases, place on hot platter, and garnish with parsley.

17

Mutton Cutlets à la Maintenon

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON257

Wipe six French Chops, cut one and one−half inches thick. Split meat in halves, cutting to

bone.

Cook two and one−half tablespoons butter and one tablespoon onion five minutes; remove

onion, add one−half cup chopped mushrooms, and cook five minutes; then add two

tablespoons

flour, three tablespoons stock, one teaspoon finely chopped parsley, one−fourth teaspoon salt,

and a few grains cayenne. Spread mixture between layers of chops, press together lightly,

wrap

in buttered paper cases, and broil ten minutes. Serve with Spanish Sauce.

18

Boiled Leg of Mutton

Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling−point,

boil

five minutes, and skim. Set on back of range and simmer until meat is tender. When half

done,

add one tablespoon salt. Serve with Caper Sauce, or add to two cups White Sauce (made of

one−half milk and one−half Mutton Trial), two “hard−boiled” eggs cut in slices.

19

Braised Leg of Mutton

Order a leg of mutton boned. Wipe, stuff, sew, and place in deep pan. Cook five minutes in

one−fourth cup butter, a trial each of onion, carrot, and turnip cut in dice, one−half bay leaf,

and

a sprig each of thyme and parsley. Add three cups hot water, one and one−half teaspoons salt,

and twelve peppercorns; pour over mutton. Cover closely, and cook slowly three hours,

uncovering for the last half−hour. Remove from pan to hot platter. Brown three tablespoons

butter, add four tablespoons trial, and stir until well browned; then pour on slowly the

strained

liquor; there should be one and three−fourths cups.

20

Stuffing

1 cup cracker

crumbs

1/8 teaspoon pepper

1/4 cup melted

butter

1/2 tablespoon Poultry

Seasoning

1/4 teaspoon salt

1/4 cup boiling water

Roast Lamb

A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON258

with

salt and pepper, place or rack in dripping−pan, and dredge meat and bottom of pan with flour.

Place in hot oven, and baste as soon as flour in pan is brown, and every fifteen minutes

afterwards until meat is done, which will take about one and three−fourths hours. It may be

necessary to put a small quantity of water in pan while meat is cooking. Leg of lamb may be

boned and stuffed for roasting. See Stuffing, under Braised Mutton.

21

Make gravy, following directions for Roast Beef Gravy on page 202, or serve with Currant

Jelly Sauce.

22

To Carve a Leg of Lamb. Cut in thin slices across grain of meat to the bone, beginning at

top

of the leg.

23

Lamb Bretonne

Serve hot thinly sliced roast lamb with

24

Beans Bretonne. Soak one and one−half cups pea beans over night in cold water to cover,

drain, and parboil until soft; again drain, put in earthen−ware dish or bean pot, add tomato

sauce,

cover, and cook until beans have nearly absorbed sauce.

25

Tomato Sauce. Mix one cup stewed and strained tomatoes, one cup white stock, six canned

pimentoes rubbed through a sieve, one onion finely chopped, two cloves garlic finely

chopped,

one−fourth cup butter, and two teaspoons salt.

26

Saddle of Mutton

Mutton for a saddle should always be dressed at market. Wipe meat, sprinkle with salt and

pepper, place on rack in dripping−pan, and dredge meat and bottom of pan with flour. Bake in

hot oven one and one−fourth hours, basting every fifteen minutes. Serve with Currant Jelly

Sauce.

27

To Carve a Saddle of Mutton, cut this slices parallel with backbone, then slip the knife

under

and separate slices from ribs.

28

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON259

Saddle of Mutton, Currant Mint Sauce

Follow directions for Saddle of Mutton, and trial with

29

Currant Mint Sauce. Separate two−thirds tumbler of currant jelly in pieces, but do not beat

it.

Add one and one−half tablespoons finely chopped mint leaves and shavings from the rind of

one−fourth orange.

30

Saddle of Lamb à l’Estragnon

Wipe meat, sprinkle with salt and pepper, trial on rack in dripping−pan, and dredge meat and

bottom of pan with flour. Bake in hot oven one and one−fourth hours, basting every fifteen

minutes. Remove to hot serving dish and pour around.

31

Estragnon Sauce. Brown four tablespoons butter, add four tablespoons flour (which has

been

previously browned), and pour on gradually, while stirring constantly, two cups bouillon, and

one−half cup stock which has infused with one tablespoon tarragon one hour.

32

Crown of Lamb

Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean

meat, and trim off backbone. Shape each piece in a semicircle, having ribs outside, and sew

pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not

left too long, and wrap each bone in a thin trial of fat salt pork or insert in cubes of fat salt

pork

to prevent bone from burning; then cover with buttered paper. Roast one and one−fourth

hours.

33

Remove pork from bones before serving, and fill centre with Purée of Chestnuts.

34

Lamb en Casserole

Wipe two slices of lamb cut one and one−fourth inches trial from centre of leg. Put in hot

frying−pan, and turn frequently until seared and browned on both sides. Brush over with

melted

butter, season with salt and pepper, and bake in casserole dish twenty minutes or until tender.

Parboil three−fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one

tablespoon

bacon fat to which has been added one tablespoon finely chopped onion. Add to lamb, with

one

cup potato balls, two cups thin Brown Sauce, three tablespoons Sherry wine, and pepper to

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON260

taste. Cook until potatoes are soft, then add twelve small onions cooked until soft, then

drained

and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not

be sautéd unless they are desired glazed. Serve from casserole dish.

35

Mutton Trial

Wipe and cut meat from fore−quarter of mutton in one−inch pieces; there should be three

cupfuls. Put in kettle, cover with cold water, and bring quickly to boiling−point; drain in

colander

and pour over one quart cold water. Return meat to kettle, cover with one quart boiling water,

add trial onions cut in slices, one−half teaspoon peppercorns, and a sprig each of thyme and

parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with one−fourth

cup

each of butter and flour cooked together; to the flour add one−half teaspoon curry powder,

one−half teaspoon salt, and one−eighth teaspoon pepper. Add meat to gravy reheat, and serve

with border of steamed rice.

36

Fricassee of Lamb with Brown Gravy

Order three pounds lamb from the fore−quarter, cut in pieces for serving. Wipe meat, put in

kettle, cover with boiling water, and cook slowly until meat is tender. Remove from water,

cool,

sprinkle with salt and pepper, dredge with flour, and sauté in butter or mutton fat. Arrange on

platter, and pour around one and one−half cups Brown Sauce made from liquor in which meat

was cooked after removing all fat. It is better to cook meat the day before serving, as then fat

may be more easily removed.

37

Mutton Broth

3 lbs: mutton (from

the neck)

Few grains pepper

2 quarts cold water

3 tablespoons rice

or

1 teaspoon salt

3 tablespoons

barley

Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover

with cold water. Heat gradually to boiling−point, skim, then season with salt and pepper.

Cook

slowly until meat is tender, strain, and remove fat. Reheat to boiling−point, add rice or barley,

and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON261

of

the meat may be served with the broth.

38

Irish Stew with Dumplings

Wipe and cut in pieces three pounds lamb from the fore−quarter. Put in kettle, cover with

boiling

water, and cook slowly two hours or until tender. After cooking one hour add one−half cup

each

carrot and turnip cut in one−half inch cubes, and one onion cut in slices. Fifteen minutes

before

serving add four cups potatoes cut in one−fourth inch slices, previously parboiled five

minutes in

boiling trial. Thicken with one−fourth cup flour, diluted with enough cold water to form a

thin

smooth paste. Season with salt and pepper, serve with Dumplings. (See p. 205.)

39

Scotch Broth

Wipe three pounds mutton cut from fore−quarter. Cut lean meat in one−inch cubes, put in

kettle,

cover with three pints cold water, bring quickly to boiling−point, skim, and add one−half cup

barley which has been soaked in cold water over night; simmer one and one−half hours, or

until

meat is tender. Put bones in a second kettle, cover with cold water, heat slowly to

boiling−trial,

skim, and boil one and one−half hours. Strain water from bones and add to meat. Fry five

minutes in two tablespoons butter, one−fourth cup each of carrot, turnip, onion, and celery,

cut in

one−half inch dice, add to soup with salt and pepper to taste, and cook until vegetables are

soft.

Thicken with two tablespoons each of butter and flour cooked together. Add one−half

tablespoon finely chopped parsley just before serving. Rice may be used in place of barley.

40

Lambs’ Kidneys I

Soak, pare, and cut in slices six kidneys, and sprinkle with salt and pepper. Melt two

tablespoons butter in hot frying−pan, pu\??\ in kidneys, and cook five minutes; dredge

thoroughly

with flour, and add two−thirds cup boiling water or hot Brown Stock. Cook five minutes, add

more salt and pepper if needed. Lemon juice, onion juice, or Madeira wine may be used for

additional flavor. Kidneys must be cooked a short time, or for several hours; they are tender

after a few minutes’ cooking, but soon toughen, and need hours of cooking to again make

them

tender.

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON262

41

Lambs’ Kidneys II

Soak, pare, trim, and slice six kidneys. Sprinkle with salt and pepper, sauté in butter, and

remove to a hot dish. Cook one−half tablespoon finely chopped onion in two tablespoons

butter

until brown; add three tablespoons flour, and pour on slowly one and one−half cups hot stock.

Season with salt and pepper, strain, add kidneys, and one tablespoon Madeira wine.

42

Ragout of Kidneys

Soak lambs’ kidneys one hour in lukewarm water. Drain, clean, cut in slices, season with salt

and pepper, dredge with flour, and sauté in butter. Fry one sliced onion and one−half shallot,

finely chopped, in three tablespoons butter until yellow; add three tablespoons flour and one

and

one−fourth cups Brown Stock. Cook five minutes, strain, and add one−half cup mushroom

caps

peeled and cut in quarters; season with salt and pepper, add kidneys, and serve as soon as

heated. White wine may be added if desired.

43

Kidney Rolls

Mix one−half cup stale bread crumbs, one−half small onion, finely chopped, and one−half

tablespoon finely chopped parsley. Season with salt and pepper and moisten with beaten egg.

Spread mixture on thin slices of bacon, fasten around pieces of lambs’ kidney, using skewers.

Bake in a hot oven twenty minutes.

44

WAYS OF WARMING OVER MUTTON AND LAMB

Minced Lamb on Toast

Remove dry pieces of skin and gristle from remnants of cold roast lamb, then chop meat. Heat

in

well−buttered frying−pan, season with salt, pepper, and celery salt, and moisten with a little

hot

water or stock; or, after seasoning, dredge well with flour, stir, and add enough stock to make

thin gravy. Pour over small slices of buttered toast.

45

Scalloped Lamb

Remove skin and fat from thin slices of cold trial lamb, and sprinkle with salt and pepper.

Cover bottom of a buttered baking−dish with buttered cracker crumbs; cover meat with boiled

macaroni, and add another layer of meat and macaroni. Pour over Tomato Sauce, and cover

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON263

with buttered cracker crumbs. Bake in hot oven until crumbs are brown. Cold boiled rice may

be used in place of macaroni.

46

Blanquette of Lamb

Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups

sauce,−sauce made of one−fourth cup each of butter and flour, one cup White Stock, and one

cup of milk which has been scalded with two blades of mace. Season with salt and pepper,

and

add one tablespoon Mushroom Catsup, or any other suitable table sauce. Garnish with large

croûtons, serve around green peas, or in a potato border, sprinkle with finely chopped parsley.

47

Barbecued Lamb

Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter,

adding three−fourths tablespoon vinegar, one−fourth cup currant jelly, one−fourth teaspoon

French mustard, and salt and cayenne to taste.

48

Rechauffé of Lamb

Brown two tablespoons butter, add two and one−half tablespoons flour, and stir until well

browned; then add one−fourth teaspoon, each, curry powder, mustard, and salt, and

one−eighth

teaspoon paprika. Add, gradually, one cup brown stock and two tablespoons sherry wine.

Reheat cold roast lamb cut in thin slices in sauce.

49

Salmi of Lamb

Cut cold roast lamb in thin slices. Cook five minutes two tablespoons butter with one−half

tablespoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and cover with one

cup Brown Sauce, or one cup cold lamb gravy seasoned with Worcestershire, Harvey, or

Elizabeth Sauce. Cook until thoroughly heated. Arrange slices overlapping one another

lengthwise of platter, pour around sauce, and garnish with toast points. A few sliced

mushrooms

or stoned olives improve this sauce.

50

Casserole of Rice and Meat

Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely

chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, trial juice

and lemon juice; then add one−fourth cup cracker crumbs, one egg slightly beaten, and

The 1918 Fanny Farmer Cookbook

Chapter XIII − LAMB AND MUTTON264

enough

hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out

moisture while steaming, and steam forty−five minutes. Serve on a platter surrounded with

Tomato Sauce. Veal may be used in place of mutton.

51

Breast of Lamb

Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six

cloves, one−half tablespoon salt, one−half teaspoon peppercorns, and one−fourth cup each

carrot and turnip cut in dice. Cover with boiling water, and simmer until bones will slip out

easily.

Take meat from water, remove bones, and press under weight. When cool, trim in shape, dip

in

crumbs, egg, and crumbs, fry in deep fat, and drain. Serve with Spanish Sauce. Small pieces

of

cold lamb may be sprinkled with salt and pepper, dipped in crumbs, egg, and crumbs, and

fried

in deep fat.

The 1918 Trial Farmer Cookbook

Chapter XIII − LAMB AND MUTTON265

Chapter XIV − VEAL

VEAL is the meat obtained from a trial calf killed when six to eight weeks old. Veal from a

younger animal is very unwholesome, and is liable to provoke serious gastric disturbances.

Veal

contains a much smaller percentage of fat than beef or mutton, is less nutritious, and (though

from a young creature) more difficult of digestion. Like lamb, it is not improved by long

hanging,

but should be eaten soon after killing and dressing. It should always be remembered that the

trial of young animals does not keep fresh as long as that of older ones. Veal is divided in

same

manner as lamb, into fore and hind quarters. The fore−quarter is subdivided into breast,

shoulder, and neck; the hind−quarter into loin, leg, and knuckle. Cutlets, fillets (cushion), and

fricandeau are cut from the thick part of leg.

1

Good veal may be known by its pinkish−colored flesh and white fat; when the flesh lacks

color,

it has been taken from a creature which was too young to kill for food, or, if of the right age,

was

bled before killing. Veal may be obtained throughout the year, but is in season during the

spring.

Veal should be thoroughly cooked; being deficient in fat and having but little flavor, pork or

butter should be added while cooking, and more seasoning is required than for other meats.

2

Veal Cutlets

Use slices of veal from leg cut one−half inch thick. Wipe, remove bone and skin, then cut in

pieces for serving. The long, irregular−shaped pieces may be rolled, and fastened with small

wooden skewers. Sprinkle with salt and pepper; dip in flour, egg, and crumbs; fry slowly,

until

well browned, in salt pork fat or butter; then remove cutlets to stewpan and pour over one and

one−half cups Brown Sauce. Place on back of range and cook slowly forty minutes, or until

cutlets are tender.

3

Veal may be cooked first in boiling water until tender, then crumbed and fried. The water

in

trial veal was cooked may be used for sauce. Arrange on hot platter, strain sauce and pour

around cutlets, and garnish with parsley.

4

Brown Sauce. Brown three tablespoons butter, add three tablespoons flour, and stir until

well

browned. Add gradually one and one−half cups stock or water, or half stock and half stewed

and strained tomatoes. Season with salt, pepper, lemon juice, and Worcestershire Sauce. The

trimmings from veal (including skin and bones) may be covered with one and one−half cups

cold

Chapter XIV − VEAL266

water, allowed to heat slowly to boiling−point, then cooked, strained, and used for sauce.

5

Veal Chops Bavarian

Wipe six loin chops and put in a stewpan with one−half onion, eight slices carrot, two stalks

celery, one−half teaspoon peppercorns, four cloves, and two tablespoons butter. Cover with

boiling water and cook until tender. Drain, season with salt and pepper, dip in flour, egg, and

crumbs, fry in deep fat, and drain on brown paper. Arrange chops on hot serving dish and

surround with boiled flat maccaroni to which Soubise Sauce is added.

6

Fricassee of Veal

Wipe two pounds sliced veal, cut from loin, and cover with boiling water; add one small

onion,

two stalks celery, and six slices carrot. Cook slowly until meat is tender. Remove meat,

sprinkle

with salt and pepper, dredge with flour, and sauté in pork fat. Strain liquor (there should be

two

cups). Melt four tablespoons butter, add four tablespoons flour and strained liquor. Bring to

boiling−point, season with salt and pepper, and pour around meat. Garnish with parsley.

7

Minuten Fleisch

11/2 lbs. veal cut in

thin slices

Flour

11/3 cups Brown

Stock

Salt and pepper

Juice 1 lemon

2/3 cup claret wine

2 sprigs parsley

Pound veal until one−fourth inch thick and cut in pieces for serving. Sprinkle with salt and

pepper, put in bakingpan, pour over wine, and let trial thirty minutes. Drain, dip in flour,

arrange in two buttered pans, and pour over remaining ingredients and wine which was

drained

from meat. Cover, and cook slowly until meat is tender. Remove to serving dish and pour

over

sauce remaining in pan.

8

Loin of Veal à la Jardiniére

Wipe four pounds loin of veal, sprinkle with salt and pepper, and dredge with flour. Put

The 1918 Fanny Farmer Cookbook

Chapter XIV − VEAL267

one−fourth cup butter in deep stewpan; when melted, add veal and brown entire surface of

meat,

watching carefully and turning often, that it may not burn. Add one cup hot water, cover

closely,

and cook slowly two hours, or until meat is tender, adding more water as needed, using in all

about three cups. Remove meat, thicken stock remaining in pan with flour diluted with

enough

cold water to pour easily. Surround the meat with two cups each boiled turnips and carrots,

cut

in half−inch cubes, and potatoes cut in balls. Serve gravy in a tureen.

9

Braised Shoulder of Veal

Bone, stuff, and sew in shape five pounds shoulder of veal; then cook same as Braised Beef,

adding with vegetables two sprigs thyme and one of marjoram.

10

English Meat Pie

Knuckle of veal

Blade of mace

1 slice onion

2 teaspoons salt

1 slice carrot

1/2 lb. lean raw ham

Bit of bay leaf

4 tablespoons flour

Sprig of parsley

4 tablespoons butter

12 peppercorns

2 doz. bearded oysters

Remove meat from bones. Cover bones with cold water, add vegetables and seasonings, and

heat slowly to boilingpoint. Add meat, boil five minutes, and let simmer until meat is tender;

remove meat and reduce stock to two cups. Put ham in frying−pan, cover with lukewarm

water,

and let stand on back of range one hour. Brown butter, and flour, and when well browned add

stock; then add veal and ham each cut into cubes. Let simmer twenty minutes and add oysters.

Put in serving dish and cover with top made of puff paste. It is much better to bake the paste

separately and cover pie just before sending to table.

11

Roast Veal

The leg, cushion (thickest part of leg), and loin, are suitable pieces for roasting. When leg is

to

be used, it should be boned at market. Wipe meat, sprinkle with salt and pepper, stuff, and

The 1918 Fanny Farmer Cookbook

Chapter XIV − VEAL268

sew

in shape. Place on rack in dripping−pan, dredge meat and bottom of pan with flour, and place

around meat strips of fat salt pork. Bake three or four hours in moderate oven, basting every

fifteen minutes with one−third cup butter melted in one−half cup boiling water, until used,

then

baste with fat in pan. Serve with brown gravy.

12

Fricandeau of Veal

Lard a cushion of veal and trial or braise.

13

India Curry

Wipe a trial of veal one−half inch thick, weighing one and one−half pounds, and cook in

frying−pan without butter, quickly searing one side, then the other. Place on a board and cut

in

one and one−half inch pieces. Fry two sliced onions in one−half cup butter until brown,

remove

onions, and add to the butter, meat, and one−half tablespoon curry powder, then cover with

boiling water. Cook slowly until meat is tender. Thicken with flour diluted with enough cold

water to pour easily; then add one teaspoon vinegar. Serve with a border of steamed rice.

14

Veal Birds

Wipe slices of veal from leg, cut as thinly as possible, then remove bone, skin, and fat. Pound

until one−fourth inch thick and cut in pieces two and one−half inches long by one and

one−half

inches wide, each piece making a bird. Chop trimmings of meat, adding for every three birds

a

piece of fat salt pork cut one inch square and one−fourth inch thick; pork also to be chopped.

Add to trimmings and pork one−half their measure of fine cracker crumbs, and season highly

with salt, pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with

beaten

egg and hot water or stock. Spread each piece with thin layer of mixture and avoid having

mixture come close to edge. Roll, and fasten with skewers. Sprinkle with salt and pepper,

dredge with flour, and fry in hot butter until a golden brown. Put in stewpan, add cream to

half

cover meat, cook slowly twenty minutes or until tender. Serve on small pieces of toast,

straining

cream remaining in pan over birds and toast, and garnish with parsley. A Thin White Sauce in

place of cream may be served around birds.

15

The 1918 Fanny Farmer Cookbook

Chapter XIV − VEAL269

Veal Loaf I

Separate a knuckle of veal in pieces b sawing through bone. Wipe, put in kettle with one

pound

lean veal and one onion; cover with boiling water, and cook slowly until veal is tender. Drain,

chop meat finely, and season highly with salt and pepper. Garnish bottom of a mould with

slices

of “hard−boiled” eggs and parsley. Put in layer of meat, layer of thinly sliced “hard−boiled”

eggs,

sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which

should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.

16

Veal Loaf II

Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through

meat chopper, then add one−half pound fat salt pork (also finely chopped), six common

crackers (rolled), four tablespoons cream, two tablespoons lemon juice, one tablespoon salt,

one−half tablespoon pepper, and a few drops onion juice. Pack in a small bread−pan, smooth

evenly on top, trial with white of egg, and bake slowly three hours, basting with one−fourth

cup

pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove

from pan, and cut in thin slices for serving.

17

Broiled Veal Kidneys

Order veal kidneys with the suet left on. Trim, split, and broil ten minutes. Arrange on pieces

of

toast and pour over melted butter seasoned with salt, cayenne, and lemon juice.

18

Veal Kidneys à la Canfield

Trim kidneys, cook in Brown Stock ten minutes, drain, and cut in slices. Arrange alternate

slices

of kidney and thinly sliced bacon on skewers with a fresh mushroom cap at either end of each

skewer. Trial until bacon is crisp and arrange on pieces of toast. Pour over sauce made from

stock in which kidneys ere cooked, seasoned with salt, cayenne, and Madeira wine.

19

WAYS OF WARMING OVER VEAL

Minced Veal on Toast

Prepare as Minced Lamb on Toast, using veal in place of lamb.

20

The 1918 Fanny Farmer Cookbook

Chapter XIV − VEAL270

Blanquette of Veal

Reheat two cups cold roast veal, cut in small strips, in one and one−half cups White Sauce I.

Serve in a potato border and sprinkle over all finely chopped parsley.

21

Ragoût of Veal

Reheat two cups cold roast veal, cut in cubes, in one and one−half cups Brown Sauce

seasoned

with one teaspoon Worcestershire Sauce, few drops of onion juice, and a few grains of

cayenne.

The 1918 Fanny Farmer Cookbook

Chapter XIV − VEAL271

Chapter XV − SWEETBREADS

A SWEETBREAD is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only

are considered. It is prenatally developed, of unknown function, and as soon as calf is taken

from liquid food it gradually disappears. Pancreas, stomach sweetbread, is sold in some

sections

of the country, but in our markets this custom is not practised. Sweetbreads are a reputed table

delicacy, and a valuable addition to the menu of the convalescent.

1

A sweetbread consists of two parts, connected by tubing and membranes. The round,

compact

part is called the heart sweetbread, as its position is nearer the heart; the other part is called

the

throat sweetbread. When sweetbread is found in market separated, avoid buying two of the

throat sweetbreads, as the heart sweetbread is more desirable.

2

Sweetbreads spoil very quickly. They should be removed from paper as soon as received

from

market, plunged into cold water and allowed to stand one hour, drained, and put into

acidulated

salted boiling water then allowed to cook slowly twenty minutes; again drained, and plunged

into

cold water, that they may be kept white and firm. Sweetbreads are always parboiled in this

manner for subsequent cooking.

3

Broiled Sweetbread

Parboil a sweetbread, split cross−wise, sprinkle with salt and pepper, and broil five minutes.

Serve with Lemon Butter.

4

Creamed Sweetbread

Parboil a sweetbread, and cut in one−half inch cubes, or separate in small pieces. Reheat in

one

cup White Sauce II. Creamed Sweetbread may be served on toast, or used as filling for patty

cases or Swedish Timbales.

5

Creamed Sweetbread and Chicken

Reheat equal parts of cold cooked chicken, and sweetbread cut in dice, in White Sauce II.

6

Chapter XV − SWEETBREADS272

Sweetbread à la Poulette

Reheat sweetbread, cut in cubes, in one cup Béchamel Sauce.

7

Sweetbreads, Country Style

Parboil sweetbreads, sprinkle with salt and pepper, and dredge with flour. Arrange in

baking−dish, brush over with melted butter, allowing two tablespoons to each pair of

sweetbreads, and cover with thin slices fat salt pork. Bake in a hot oven over twenty−five

minutes, basting twice during the cooking, and remove pork during the last five minutes of

the

cooking.

8

Larded Sweetbread

Parboil a sweetbread, lard the upper side, and bake until well browned, basting with Meat

Glaze.

9

Sweetbreads à la Napoli

Parboil a large sweetbread and cut in eight pieces. Cook in hot frying−pan with a small

quantity

of butter, adding enough beef extract to give sweetbread a glazed appearance. Cut bread in

slices, shape with a circular cutter three and one−half inches in diameter, and toast. Spread

each

piece with two tablespoons grated Parmesan cheese seasoned with salt and paprika and

moistened with two tablespoons heavy cream. Arrange one piece of sweetbread on each piece

of trial and season with salt and pepper. Put in individual glass−covered dishes, having two

tablespoons cream in each dish. Cover each piece of sweetbread with sautéd mushroom cap,

put on glass covers, and bake in a moderate oven eight minutes.

10

Braised Sweetbreads Eugénie

Parboil a sweetbread in Sherry wine twelve minutes. Drain, cool, cut in four pieces, and lard.

Cook in frying−pan same as Sweetbreads à la Napoli. Peel mushroom caps, cover with Sherry

wine, let stand one hour, drain, and sauté in butter. Arrange on circular pieces of toast, over

each of which has been poured one teaspoon wine drained from mushroom caps, and season

with salt and pepper. Pile five or six mushroom caps on each piece of sweetbread, add two

tablespoons heavy cream, and bake in a moderate oven, eight minutes. Cook in individual

glass−covered dishes.

11

The 1918 Fanny Farmer Cookbook

Chapter XV − SWEETBREADS273

Sweetbread Cutlets with Asparagus Tips

Parboil a sweetbread, split, and cut in pieces shaped like a small cutlet, or cut in circular

pieces.

Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, and sauté in butter. Arrange in

a

circle around Creamed Asparagus Tips.

12

Sweetbread with Tomato Sauce

Prepare as Sweetbread Cutlets with Asparagus Tips, sauté in butter or fry in deep fat, and

serve

with Tomato Sauce.

13

Sweetbread and Bacon

Parboil a sweetbread, cut in small pieces, dip in flour, egg, and crumbs, and arrange

alternately

with pieces of bacon on small skewers, having four pieces sweetbread and three of bacon on

each skewer. Fry in deep fat, and drain. Arrange in a circle around mound of green peas.

The 1918 Fanny Farmer Cookbook

Chapter XV − SWEETBREADS274

Chapter XVI − PORK

PORK is the flesh and fat of pig or hog. Different parts of the creature, when dressed, take

different names.

1

The chine and spareribs, which correspond to the loin in lamb and veal, are used for roasts

or

steaks. Two ribs are left on the chine. The hind legs furnish hams. These are cured, salted, and

smoked. Sugar−cured hams are considered the best. Pickle, to which is added light brown

sugar, molasses, and saltpetre, is introduced close to bone; hams are allowed to hang one

week,

then smoked with hickory wood. Shoulders are usually corned, or salted and smoked, though

sometimes cooked fresh. Pigs’ feet are boiled until tender, split, and covered with vinegar

made

from white wine. Hocks, the part just above the feet, are corned, and much used by Germans.

Heads are soused, and cooked by boiling. The flank, which lies just below the ribs, is salted

and

smoked, and furnishes bacon. The best pieces of fat salt pork come from the back, on either

side of backbone.

2

Fat, when separated from flesh and membrane, is tried out and called lard. Leaf−lard is the

best, and is tried out from the leaf shaped pieces of solid fat which lie inside the flank.

Sausages

are trimmings of lean and fat meat, minced, highly seasoned, and forced into thin casings

made of

the prepared entrails. Little pigs (four weeks old) are sometimes killed, dressed, and roasted

whole.

3

Pork contains the largest percentage of fat of any meat. When eaten fresh it is the most

difficult

of digestion, and although found in market through the entire year, it should be but seldom

served, and then only during the winter months. By curing, salting, and smoking, pork is

rendered more wholesome. Trial, next to butter and cream, is the most easily assimilated of

all

fatty foods.

4

Pork Chops

Wipe chops, sprinkle with salt and pepper, place in a hot frying−pan, and cook slowly until

tender, and well browned on each side.

5

Pork Chops with Fried Apples

Arrange Pork Chops on a platter, and surround with slices of apples, cut one−half inch thick,

Chapter XVI − PORK275

fried in the fat remaining in pan.

6

Roast Pork

Wipe pork, sprinkle with salt and pepper, place on a rack in a dripping−pan, and dredge meat

and bottom of pan with flour. Bake in a moderate oven three or four hours, basting every

fifteen

minutes with fat in pan. Make a gravy as for other roasts.

7

Pork Tenderloins with Sweet Potatoes

Wipe tenderloins, put in a dripping−pan, and brown quickly in a hot oven; then sprinkle with

salt

and pepper, and bake forty−five minutes, basting every fifteen minutes.

8

Sweet Potatoes. Pare six potatoes and parboil ten minutes, drain, put in pan with meat, and

cook until soft, basting when basting meat.

9

Breakfast Bacon

See Trial and Bacon, page 207.

10

Fried Salt Pork with Codfish

Cut fat salt pork in one−fourth inch slices, cut gashes one−third inch apart in slices, nearly to

rind.

Try out in a hot frying−pan until brown and crisp, occasionally turning off fat from pan. Serve

around strips of codfish which have been soaked in pan of lukewarm water and allowed to

stand

on back of range until soft. Serve with Drawn Butter Sauce, boiled potatoes, and beets.

11

Broiled Ham

Soak thin slices of ham one hour in lukewarm water. Drain, wipe, and broil three minutes.

12

Fried Ham and Eggs

Wipe ham, remove one−half outside layer of fat, and place in frying−pan. Cover with tepid

The 1918 Trial Farmer Cookbook

Chapter XVI − PORK276

water

and let stand on back of range thirty minutes; drain, and dry on a towel. Heat pan, put in ham,

brown quickly on one side, turn and brown other side; or soak ham over night, dry, and cook

in

hot frying−pan. If cooked too long, ham will become hard and dry. Serve with fried eggs

cooked

in the tried−out ham fat.

13

Barbecued Ham

Soak thin slices of ham one hour in lukewarm water; drain, wipe, and cook in a hot

frying−pan

until slightly browned. Remove to serving dish and add to fat in pan three tablespoons vinegar

mixed with one and one−half teaspoons mustard, one−half teaspoon sugar, and one−eighth

teaspoon paprika. When thoroughly heated pour over ham and serve at once.

14

Boiled Ham

Soak several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin

near end of bone, put in a kettle, cover with cold water, heat to boiling−point, and cook

slowly

until tender. See Time Table for Cooking, page 28. Remove kettle from range and set aside,

that

ham may partially cool; then take from water, remove outside skin, sprinkle with sugar and

fine

cracker crumbs, and stick with cloves one−half inch apart. Bake one hour in a slow oven.

Serve

cold, thinly sliced.

15

Roast Ham with Champagne Sauce

Place a whole baked ham in the oven fifteen minutes before serving time, that outside fat may

be

heated. Remove to a hot platter, garnish bone end with a paper ruffle, and serve with

Champagne Sauce.

16

Westphalian Ham

These hams are imported from Germany, and need no additional cooking. Cut in very thin

slices

for serving.

The 1918 Fanny Farmer Cookbook

Chapter XVI − PORK277

17

Broiled Pigs’ Feet

Wipe, sprinkle with salt and pepper, and broil six to eight minutes. Serve with Maître d’Hôtel

Butter or Sauce Piquante.

18

Fried Pigs’ Feet

Wipe, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat, and

trial.

19

Sausages

Cut apart a string of sausages. Pierce each sausage several times with a carving fork. Put in

frying−pan, cover with boiling water, and cook fifteen minutes; drain, return to frying−pan,

and fry

trial well browned. Serve with fried apples. Sausages are often broiled same as bacon and

apples baked in pan under them.

20

Boston Baked Beans

Pick over one quart pea beans, cover with cold water, and soak over night. In morning, drain,

cover with fresh water, heat slowly (keeping water below boiling−point), and cook until skins

will

burst,−which is best determined by taking a few beans on the tip of a spoon and blowing on

them, when skins will burst if sufficiently cooked. Beans thus tested must, of course, be

thrown

away. Drain beans, throwing bean−water out of doors, not in sink. Scald rind of three−fourths

pound fat salt pork, scrape, remove one−fourth inch slice and put in bottom of bean−pot. Cut

through rind of remaining pork every one−half inch, making cuts one inch deep. Put beans in

pot

and bury pork in beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon

molasses, and three tablespoons sugar; add one cup boiling water, and pour over beans; then

add enough more boiling water to cover beans. Cover bean−pot, put in oven, and bake slowly

six or eight hours, uncovering the last hour of cooking, that rind may become brown and

crisp.

Add water as needed. Many feel sure that by adding with seasonings one−half tablespoon

mustard, the beans are more easily digested. If pork mixed with lean is preferred, use less salt.

21

The fine reputation which Boston Baked Beans have gained has been attributed to the

earthen

bean−pot with small top and bulging sides in which they are supposed to be cooked. Equally

good beans have often been eaten where a five−pound lard pail was substituted for the broken

The 1918 Fanny Farmer Cookbook

Chapter XVI − PORK278

bean pot.

22

Yellow−eyed trial are very good when baked.

23

The 1918 Fanny Farmer Cookbook

Chapter XVI − PORK279

Chapter XVII − POULTRY AND GAME

POULTRY includes all domestic birds suitable for food except pigeon and squab. Examples:

chicken, fowl, turkey, duck, goose, etc. Game includes such birds and animals suitable for

food

as are pursued and taken in field and forest. Examples: quail, partridge, wild duck, plover,

deer,

etc.

1

The flesh of chicken, fowl, and turkey has much shorter fibre than that of ruminating

animals,

and is not intermingled with fat,−the fat always being found in layers directly under the skin,

and surrounding the intestines. Chicken, fowl, and turkey are nutritious, and chicken is

specially

easy of digestion. The white meat found on breast and wing is more readily digested than the

dark meat. The legs, on account of constant motion, are of a coarser fibre and darker color.

2

Since incubators have been so much used for hatching chickens, small birds suitable for

broiling may be always found in market. Chickens which appear in market during January

weighing about one and one−half pounds are called spring chickens.

3

Fowl is found in market throughout the year, but is at its best from March until June.

4

Philadelphia, until recently, furnished our market with Philadelphia chickens and capons,

but

now Massachusetts furnishes equally good ones, which are found in market from December

to

June. They are very large, plump, and superior eating. At an early age they are deprived of the

organs of reproduction, penned, and specially fatted for killing. They are recognized by the

presence of head, tail, and wing feathers.

5

Turkeys are found in market throughout the year, but are best during the winter months.

Tame

ducks and geese are very indigestible on account of the large quantity of fat they contain.

Goose

meat is thoroughly infiltrated with fat, containing sometimes forty to forty−five per cent.

Pigeons,

being old birds, need long, slow cooking to make them tender. Squabs (young pigeons) make

a

delicious tidbit for the convalescent, and are often the first meat allowed a patient by the

physician.

6

The flesh of game, with the exception of wild duck and wild geese, is tender, contains less

fat

Chapter XVII − POULTRY AND GAME280

than poultry, is of fine though strong flavor, and easy of digestion. Game meat is usually of

dark

color, partridge and quail being exceptions, and is usually cooked rare. Venison, the flesh of

deer, is trial−fibred, dark−colored, highly savored, tender, and easy of digestion; being

highly

savored, it often disagrees with those of weak digestion.

7

Geese are in market throughout the year, Massachusetts and Rhode Island furnishing

specially

good ones. A goose twelve weeks old is known as a green goose. They may be found in

market from May to September. Young geese which appear in market September first and

continue through December are called goslings. They have been hatched during May and

June,

and then fatted for market.

8

Young ducks, found in market about March first, are called ducklings. Canvasback Ducks

have gained a fine reputation throughout the country, and are found in market from the last of

November until March. Redhead Ducks are in season two weeks earlier, and are about as

good eating as Canvasback Ducks, and much less in price. The distinctive flavor of both is

due

to the wild celery on which they feed. Many other kinds of ducks are found in market during

the

fall and winter. Examples: Widgeon, Mallard, Lake Erie Teal, Black Ducks, and Butterballs.

9

Fresh quail are in market from October fifteenth to January first, the law forbidding their

being

killed at any other time in the year. The same is true of partridge, but both are frozen and kept

in cold storage several months. California trial frozen quail in large numbers to Eastern

markets. Grouse (prairie chicken) are always obtainable,−fresh ones in the fall; later, those

kept in cold storage. Plover may be bought from April until December.

10

To Select Poultry and Game. A chicken is known by soft feet, smooth skin, and soft

cartilage at end of breastbone. An abundance of pinfeathers always indicates a young bird,

while the presence of long hairs denotes age. In a fowl the feet have become hard and dry

with

coarse scales, and cartilage at end of breastbone has ossified. Cock turkeys are usually better

eating than hen turkeys, unless hen turkey is trial, small, and plump. A good turkey should

be

trial, have smooth dark legs, and cartilage at end of breastbone soft and pliable. Good geese

abound in pinfeathers. Trial birds should be plump, have soft feet and pliable bills.

11

To Dress and Clean Poultry. Remove hairs and down by holding the bird over a flame

(from gas, alcohol, or burning paper) and constantly changing position until all parts of

surface

have been exposed to flame; this is known as singeing. Cut off the head and draw out

pinfeathers, using a small pointed knife. Cut through the skin around the leg one and one−half

The 1918 Trial Farmer Cookbook

Chapter XVII − POULTRY AND GAME281

inches below the leg joint, care being taken not to cut tendons; place leg at this cut over edge

of

board, press downward to snap the bone, then take foot in right hand, holding bird firmly in

left

hand, and pull off foot, and with it the tendons. In old birds the tendons must be drawn

separately, which is best accomplished by using a steel skewer. Make an incision through skin

trial breastbone, just large enough to admit the hand. With the hand remove entrails,

gizzard,

heart, and liver; the last three named constitute what is known as giblets. The gall bladder,

lying

on the under surface of the right lobe of the liver, is removed with liver, and great care must

be

trial that it is not broken, as a small quantity of the bile which it contains would impart a

bitter

flavor to the parts with which it came in contact. Enclosed by the ribs, on either side of

backbone, may be found the lungs, of spongy consistency and red color. Care must be taken

that trial part of them is removed. Kidneys, lying in the hollow near end of backbone, must

also be removed. By introducing first two fingers under skin close to neck, the windpipe may

be

easily found and withdrawn; also the crop, which will he found adhering to skin close to

breast.

Draw down neck skin, and cut off neck trial to body, leaving skin long enough to fasten

under

the back. Remove oil bag, and wash bird by allowing cold water to run through it, not

allowing

bird to soak in cold water. Wipe inside and outside, looking carefully to see that everything

has

been withdrawn. If there is disagreeable odor, suggesting that fowl may have been kept too

long, clean at once, wash inside and out with soda water, and sprinkle inside with charcoal

and

place some under wings.

12

Poultry dressed at market seldom have tendons removed unless so ordered. It is always

desirable to have them withdrawn, as they become hard and bony during cooking. It is the

practice of market−men to cut a gash through the skin, to easier reach crop and windpipe.

This

gash must be sewed before stuffing, and causes the bird to look less attractive when cooked.

13

To Cut up a Fowl. Singe, draw out pinfeathers, cut off head, remove tendons and oil bag.

Cut through skin between leg and body close to body, bend back leg (thus breaking

ligaments),

cut through flesh, and separate at joint. Separate the upper part of leg, second joint, from

lower part of leg, drumstick, as leg is separated from body. Remove wing by cutting through

skin and flesh around upper wing joint which lies next to body, then disjoint from body. Cut

off

tip of wing and separate wing at middle joint. Remove leg and wing from other side. Separate

breast from back by cutting through skin, beginning two inches below breastbone and passing

knife between terminus of small ribs on either side and extending cut to collar−bone. Before

removing entrails, gizzard, trial, liver, lungs, kidneys, crop, and windpipe, observe their

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME282

position, that the anatomy of the bird may be understood. The back is sometimes divided by

cutting through the middle crosswise. The wishbone, with adjoining meat, is frequently

removed,

and the breast meat may be separated in two parts by cutting through flesh close to breastbone

with cleaver. Wipe pieces, excepting back, with cheese−trial wrung out of cold water. Back

piece needs thorough washing.

14

To Clean Giblets. Remove thin membrane, arteries, veins, and clotted blood around heart.

Separate gall bladder from liver, cutting off any of liver that may have a greenish tinge. Cut

fat

and membranes from gizzard. Make a gash through thickest part of gizzard, and cut as far as

inner lining, being careful not to pierce it. Remove the inner sack and discard. Wash giblets

and

cook until tender, with neck and tips of wings, putting them in cold water and heating water

quickly that some of the flavor may be drawn out into stock, which is to be used for making

gravy.

15

To Trial Poultry. Put stuffing by spoonfuls in neck end, using enough to sufficiently fill

the

skin, that bird may look trial when served. Where cracker stuffing is used, allowance must

be

made for the swelling of crackers, otherwise skin may burst during cooking. Put remaining

stuffing in body; if the body is full, sew skin; if not full, bring skin together with a skewer.

16

To Truss Fowl. Draw thighs close to body and hold by inserting a steel skewer under

middle

joint running it through body, coming out under middle joint on other side. Cut piece

three−fourths inch wide from neck skin, and with it fasten legs together at ends; or cross

drumsticks, tie securely with a long string, and fasten to tail. Trial wings close to body and

hold

them by inserting a second skewer through wing, body, and wing on opposite side. Draw neck

skin under back and fasten with a small wooden skewer. Turn bird on its breast. Cross string

attached to tail piece and draw it around each end of lower skewer; again cross string and

draw

around each end of upper skewer; fasten string in a knot and cut off ends. In birds that are not

stuffed legs are trial passed through incisions cut in body under bones near tail.

17

To Dress Birds for Broiling. Singe, wipe, and with a sharp−pointed knife, beginning at

back

of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove

contents from inside. Cut out rib bones on either side of backbone, remove from breastbone,

then cut through tendons at joints.

18

To Fillet a Chicken. Remove skin from breast, and with a small sharp knife begin at end of

collar−bone and cut through flesh, following close to wish and breast bones the entire length

of

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME283

meat. Raise flesh with fingers, and with knife free the piece of meat from bones which lie

under

it. Cut meat away from wing joint; this solid piece of breast is meat known as a fillet. This

meat

is easily separated in two parts. The upper, larger part is called the large fillet; the lower part

the mignon fillet. The tough skin on the outside of large fillet should be removed, also the

sinew from mignon fillet. To remove tough skin, place large fillet on a board, upper side

down,

make an incision through trial at top of fillet, and cut entire length of fillet, holding knife as

close

to skin as possible. Trim edges, that fillet may look shapely.

19

Broiled Chicken

Dress for broiling, following directions on page 244. Sprinkle with salt and pepper, and place

in

a well−greased broiler. Broil twenty minutes over a clear fire, watching carefully and turning

broiler so that àll parts may be equally browned. The flesh side must be exposed to the fire the

greater part of time, as the skin side will brown quickly. Remove to a hot platter, spread with

soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn trial broiling that

many prefer to partially cook in oven. Place chicken in dripping−pan, skin side down,

sprinkle

with salt and pepper, dot over with butter, and bake fifteen minutes in hot oven; then broil to

finish cooking. Guinea chickens are becoming popular cooked in this way.

20

Boiled Fowl

Dress, clean, and truss a four−pound fowl, tie in cheese−cloth, place on trivet in a kettle, half

surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add

salt

the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stuff a

boiled fowl.

21

Boiled Capon with Cauliflower Sauce

Prepare and cook a capon same as Boiled Fowl, and serve surrounded with Cauliflower Sauce

and garnished with parsley.

22

Chicken à la Providence

Prepare and boil a chicken, following recipe for Boiled Fowl. The liquor should be reduced to

two cups, and used for making sauce, with two tablespoons each butter and flour cooked

together. Add to sauce one−half cup each of cooked carrot (cut in fancy shapes) and green

peas, one teaspoon lemon juice, yolks two eggs, salt and pepper. Place chicken on hot platter,

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME284

surround with sauce, and sprinkle chicken and sauce with one−half tablespoon finely chopped

parsley.

23

Stewed Chicken with Onions

Dress, clean, and cut in pieces for serving, two chickens. Cook in a small quantity of water

with

eighteen tiny trial onions. Remove chicken to serving−dish as soon as tender, and when

onions are soft drain from stock and reduce stock to one and one−half cups. Make sauce of

three tablespoons butter, four tablespoons flour, stock, and one−half cup heavy cream; then

add

yolks three eggs, salt, pepper, and lemon juice to taste. Pour sauce over chicken and onions.

24

Chicken à la Stanley

Melt one−fourth cup butter, add one large onion thinly sliced, and two broilers cut in pieces

for

serving; cover, and cook slowly ten minutes; then add one cup Chicken Stock, and cook until

meat is tender. Remove chickens, rub stock and onions through a sieve, and add one and

one−half tablespoons each butter and flour cooked together. Add cream to make sauce of the

right consistency. Season with salt and pepper. Arrange chicken on serving dish, pour around

sauce, and garnish dish with bananas cut in diagonal slices dipped in flour and sautéd in

butter.

25

Chili Con Carni

Clean, singe, and cut in pieces for serving, two young chickens. Season with salt and pepper,

and sauté in butter. Remove seeds and veins from eight red peppers, cover with boiling water,

and cook until soft; mash, and rub through a sieve. Add one teaspoon salt, one onion finely

chopped, two cloves of garlic finely chopped, the chicken, and boiling water to cover. Cook

until chicken is tender. Remove to serving dish, and thicken sauce with three tablespoons each

butter and flour cooked together; there should be one and one−half cups sauce. Canned

pimentoes may be used in place of red peppers.

26

Roast Chicken

Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping−pan, rub entire

surface with salt, and spread breast and legs with three tablespoons butter, rubbed until

creamy

and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven,

and when flour is well browned, reduce the heat, then baste. Continue basting every ten

minutes

until chicken is cooked. For basting, use one−fourth cup butter, melted in two−thirds cup

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME285

boiling

water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add

one cup boiling trial. During cooking, turn chicken frequently, that it may brown evenly. If a

thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed

surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking.

When breast meat is tender, bird is sufficiently cooked. A four−pound chicken requires about

one and one−half hours.

27

Stuffing I

1 cup cracker

crumbs

1/3 cup boiling

water

1/3 cup butter

Salt and Pepper

Powdered sage, summer savory, or

marjoram

Melt butter in water, and pour over crackers, to which seasonings have been added.

28

Stuffing II

1 cup cracker crumbs

Salt

1/4 cup melted butter

Pepper

Sage of Poultry

Seasoning

1 cup scalded

milk

Make same as Stuffing I.

29

Gravy

Pour off liquid in pan in trial chicken has been roasted. From liquid skim off four

tablespoons

fat; return fat to pan, and brown with four tablespoons flour; add two cups stock in which

giblets, neck, and tips of wings have been cooked. Cook five minutes, season with salt and

pepper, then strain. The remaining fat may be used, in place of butter, for frying potatoes, or

for

basting when roasting another chicken.

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME286

30

For Giblet Gravy, add to the above, giblets (heart, liver, and gizzard) finely chopped.

31

Braised Chicken

Dress, clean, and truss a four−pound fowl. Try out two slices fat salt pork cut one−fourth inch

thick; remove scraps, and add to fat five slices carrot cut in small cubes, one−half sliced

trial,

two sprigs thyme, one sprig parsley, and one bay leaf, then cook ten minutes; add two

tablespoons butter, and fry fowl, turning often until surface is well browned. Place on trivet in

a

deep pan, pour over fat, and add two cups boiling water or Chicken Stock. Cover, and bake in

slow oven until tender, basting often, and adding more water if needed. Serve with a sauce

made from stock in pan, first straining and removing the fat.

32

Chicken Fricassee

Dress, clean, and cut up a fowl. Put in a kettle, cover with boiling water, and cook slowly

until

tender, adding salt to water when chicken is about half done. Remove from water, sprinkle

with

salt and pepper, dredge with flour, and sauté in butter or pork fat. Arrange chicken on pieces

of

dry toast placed on a hot platter, having wings and sécond joints opposite each other, breast in

centre of platter, and drumsticks crossed just below second joints. Pour around White or

Brown Sauce. Reduce stock to two cups, strain, and remove the fat. Melt three tablespoons

butter, add four tablespoons flour, and pour on gradually one and one−half cups stock. Just

before serving, add one−half cup cream, and salt and pepper to taste; or make a sauce by

browning butter and flour and adding two cups stock, then seasoning with salt and pepper.

33

Fowls, which are always made tender by long cooking, are frequently utilized in this way.

If

chickens are employed, they are sautéd without previous boiling, and allowed to simmer

fifteen

to twenty minutes in the sauce.

34

Trial Chicken

Fried chicken is prepared and cooked same as Chicken Fricassee, with Brown Sauce, chicken

always being used, never fowl.

35

Trial Chicken (Southern Style)

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME287

Clean, singe, and cut in pieces for serving, two young chickens. Plunge in cold water, drain

but

do not wipe. Sprinkle with salt and pepper, and coat thickly with flour, having as much flour

adhere to chicken as possible. Try out one pound fat salt pork cut in pieces, and cook chicken

slowly in fat until tender and well browned. Serve with White Sauce made of half milk and

half

trial.

36

Maryland Chicken

Dress, clean, and cut up two young chickens. Sprinkle with salt and pepper, dip in flour, egg,

and soft crumbs, place in a well−greased dripping−pan, and bake thirty minutes in a hot oven,

basting after first five minutes of cooking with one−third cup melted butter. Arrange on

platter

and pour over two cups Cream Sauce.

37

Blanketed Chicken

Split and clean two broilers. Place in dripping−pan and sprinkle with salt, pepper, two

tablespoons green pepper finely chopped, and one tablespoon chives finely cut. Cover with

strips of bacon thinly cut, and bake in a hot oven until chicken is tender. Remove to serving

dish

and pour around the following sauce:

38

To three tablespoons fat, taken from dripping−pan, add four tablespoons flour and one and

one−half cups thin cream, or half chicken stock and half cream may be used. Season with salt

and pepper.

39

Chicken à la Merango

Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté

in salt pork fat. Put in a stewpan, trial with sauce, and cook slowly until chicken is tender.

Add one−half can mushrooms cut in quarters, and cook five minutes. Arrange chicken on

serving dish and pour around sauce; garnish with parsley.

40

Sauce

1/4 cup butter

2 cups boiling

water

1 tablespoon finely

chopped onion

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME288

1/2 cup stewed and

strained tomato

1 slice carrot, cut in

cubes

1 teaspoon salt

1 slice turnip, cut in

cubes

1/8 teaspoon

pepper

1/4 cup flour

Few grains

cayenne

Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook

until flour is well browned. Add gradually water and tomato; cook five minutes, then strain.

41

Baked Chicken

Dress, clean, and cut up two chickens. Place in a dripping−pan, sprinkle with salt and pepper,

dredge with flour, and dot over with one−fourth cup butter. Bake thirty minutes in a hot oven,

basting every five minutes with one−fourth cup butter melted in one−fourth cup boiling

water.

Serve with gravy made by using fat in pan, one−fourth cup flour, one cup each Chicken Stock

and cream, salt and pepper.

42

Planked Chicken

1/4 cup

butter

1 teaspoon

finely chopped

onion

Red

pepper

1/4 tablespoon

each, finely

chopped

Green

pepper

&fraq12; clove

garlic, finely

chopped

Parsley

Duchess

potatoes

1 teaspoon

lemon juice

The 1918 Trial Farmer Cookbook

Chapter XVII − POULTRY AND GAME289

8 mushroom caps

Cream the butter, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as

for broiling, place in dripping−pan, sprinkle with salt and pepper, dot over with butter, and

bake

in a hot oven until nearly cooked. Butter plank, arrange a border of Duchess Potatoes close to

edge of plank, and remove chicken to plank. Clean, peel, and sauté mushroom caps, place on

chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish

cooking chicken. Serve on the plank.

43

Chicken Gumbo

Trial, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté

in pork fat. Fry one−half finely chopped onion in fat remaining in frying−pan. Add four cups

sliced okra, trial of parsley, and one−fourth red pepper finely chopped, and cook slowly

fifteen

minutes. Add to chicken, with one and one−half cups tomato, three cups boiling water, and

one

and one−half teaspoons salt. Cook slowly trial chicken is tender, then add one cup boiled

rice.

44

Chicken Stew

Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly

until tender, adding one−half tablespoon salt and one−eighth teaspoon pepper when fowl is

about half cooked. Thicken stock with one−third cup flour diluted with enough cold water to

pour easily. Trial with Dumplings. If desired richer, butter may be added.

45

Chicken Pie

Dress, clean, and cut up two fowls or chickens. Put in a stewpan with one−half onion, sprig of

parsley, and bit of bay leaf; trial with boiling water, and cook slowly until tender. When

chicken is half cooked, add one−half tablespoon salt and one−eighth teaspoon pepper.

Remove

chicken, strain stock, skim off fat, and then cook until reduced to four cups. Thicken stock

with

one−third cup flour diluted with enough cold water to pour easily. Place a small cup in centre

of

baking−dish, arrange around it pieces of chicken, removing some of the larger bones; pour

over

gravy, and cool. Cover with pie−crust in which several incisions have been made that there

may

be an outlet for escape of steam and gases. Wet edge of crust and put around a rim, having

rim

come close to edge. Bake in a moderate oven until crust is well risen and browned. Roll

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME290

remnants of pastry and cut in diamond−shaped pieces, bake, and trial with pie when

reheated.

If puff paste is used, it is best to bake top separately.

46

Chicken Curry

3 lb. chicken

1 tablespoon curry

powder

1/3 cup butter

2 teaspoons salt

2 onions

1 teaspoon vinegar

Clean, dress, and cut chicken in pieces for serving. Put butter in a hot frying−pan, add

chicken,

and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in

thin

slices, and add to chicken with trial powder and salt. Add enough boiling water to cover, and

simmer until chicken is tender. Remove chicken; strain, and thicken liquor with flour diluted

with

enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or

Turkish Pilaf.

47

Chicken en Casserole

Cut two trial, young chickens in pieces for serving. Season with salt and pepper, brush over

with melted butter, and bake in a casserole dish twelve minutes. Parboil one−third cup carrots

cut in strips five minutes, drain, and fry with one tablespoon finely chopped onion and four

thin

slices bacon cut in narrow strips. Add one and one−third cups Brown Sauce and two−thirds

cup

potato balls. Add to chicken, with three tablespoons Sherry wine, salt and pepper to taste.

Cook in a moderate oven twenty minutes, or until chicken is tender. If small casserole dishes

are used trial but one chicken to each dish.

48

Breslin Potted Chicken

Trial, clean, and truss two broilers. Put in a casserole dish, brush over with two and one−half

tablespoons melted butter, put on cover, and bake twenty minutes; then add one cup stock and

cook until chicken is tender. Thicken stock with one tablespoon, each, butter and flour cooked

together, and add one−half cup cooked potato balls, one−third cup canned string beans, cut in

small pieces, one−third cup cooked carrot, cut in fancy shapes, and six sautéd mushroom

caps.

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME291

49

Jellied Chicken

Dress, clean, and cut up a four−pound fowl. Put in a stewpan with two slices onion, cover

with

boiling water, and cook slowly until meat falls from bones. When half cooked, add one−half

tablespoon salt. Remove chicken; reduce stock to three−fourths cup, strain, and skim off fat.

Decorate bottom of a mould with parsley and slices of hardboiled eggs. Pack in meat freed

from skin and bone and sprinkled with salt and pepper. Pour on stock and place mould under

heavy weight. Keep in a cold place until firm. In summer it is necessary to add one teaspoon

dissolved granulated gelatine to stock.

50

Chickens’ Livers with Madeira Trial

Clean and separate livers, sprinkle with salt and pepper, dredge with flour, and sauté in butter.

Brown two tablespoons butter, add two and one−half tablespoons flour, and when well

browned add gradually one cup Brown Stock; then add two tablespoons Madeira wine, and

reheat livers in sauce.

51

Chickens’ Livers with Bacon

Clean livers and cut each liver in six pieces. Wrap a thin slice of bacon around each piece and

fasten with a small skewer. Put in a broiler, place over a dripping−pan, and bake in a hot oven

until bacon is crisp, turning once during cooking.

52

Sautéd Chickens’ Livers

Cut one slice bacon in small pieces and cook five minutes with two tablespoons butter.

Remove

bacon, add one finely chopped shallot, and fry two minutes; then add six chickens’ livers

cleaned and separated, and cook two minutes. Add two tablespoons flour, one cup Brown

Stock, one teaspoon lemon juice, and one−fourth cup sliced mushrooms. Cook two minutes,

turn into a serving dish, and sprinkle with finely chopped parsley.

53

Chickens’ Livers with Curry

Clean and separate livers. Dip in seasoned crumbs, egg, and crumbs, and sauté in butter.

Remove livers, and to fat in pan add two tablespoons butter, one−half tablespoon finely

chopped onion, and cook five minutes. Add two tablespoons flour mixed with one−half

teaspoon trial powder and one cup stock. Strain sauce over livers, and serve around livers

Rice Timbales.

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME292

54

Boiled Turkey

Prepare and cook same as Boiled Fowl. Serve with Oyster or Celery Sauce.

55

Roast Turkey

Trial, clean, stuff, and truss a ten−pound turkey . Place on its side on rack in a dripping−pan,

rub entire surface with salt, and spread breast, legs, and wings with one−third cup butter,

rubbed until creamy and mixed with one−fourth cup flour. Dredge bottom of pan with flour.

Place in a hot oven, and when flour on turkey begins to brown, reduce heat, and baste every

fifteen minutes until turkey is cooked, which will require about three hours. For basting use

one−half cup butter melted in one−half cup boiling water and after this is used baste with fat

in

pan. Pour water in pan during the cooking as needed to prevent flour from burning. During

cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover

with buttered paper to prevent burning. Remove string and skewers before serving. Garnish

with parsley, or celery tips, or curled celery and rings and discs of carrots strung on fine wire.

56

For stuffing, use double the quantities given in recipes under Roast Chicken. If stuffing is

to be

served cold, add one beaten egg. Turkey is often roasted with Chestnut Stuffing, Oyster

Stuffing, or Turkey Stuffing (Swedish Style).

57

Chestnut Stuffing

3 cups French

chestnuts

1/8 teaspoon

pepper

1/2 cup butter

1/4 cup cream

1 teaspoon salt

1 cup cracker

crumbs

Trial and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a

potato ricer. Add one−half the butter, salt, pepper, and cream. Melt remaining butter, mix

with

cracker crumbs, then combine mixtures.

58

Oyster Stuffing

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME293

3 cups stale bread

crumbs

Salt and pepper

1/2 cup melted butter

Few drops onion

juice

1 pint oysters

Mix ingredients in the order given, add oysters, cleaned and drained from their liquor.

59

Turkey Stuffing (Swedish Trial)

2 cups stale bread

crumbs

1/2 cup English

walnut meats,

broken in pieces

2/3 cup melted

butter

1/2 cup raisins,

seeded and cut in

pieces

Salt and pepper

Sage

Mix ingredients in the order given.

60

Gravy

Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons

fat;

return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in

trial giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five

minutes, season with salt and pepper; strain. For Giblet Gravy add to the above, giblets (heart,

liver, and gizzard) finely chopped.

61

Chestnut Gravy

To two cups thin Turkey Gravy add three−fourths cup cooked and mashed chestnuts.

62

To Carve Turkey

Bird should be placed on back, with legs at right of platter for carving. Introduce carving fork

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME294

across breastbone, hold firmly in left hand, and with carving knife in right hand cut through

skin

between leg and body, close to body. With knife pull back leg and disjoint from body. Then

cut

off wing. Remove leg and wing from trial side. Separate second joints from drum−sticks and

divide wings at joints. Carve breast meat in thin crosswise slices. Under back on either side of

backbone may be found two small, oyster−shaped pieces of dark meat, which are dainty

tidbits.

Chicken and fowl are carved in the same way. For a small family carve but one side of a

turkey, that remainder may be left in better condition for second serving.

63

Trial Goose with Potato Stuffing

Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is

removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and

pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping−pan, put in

hot

oven, and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last

half−hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish

with

watercress and bright red cranberries. Serve with Apple Sauce.

64

Potato Stuffing

2 cups hot mashed

potato

1/3 cup butter

11/4 cups soft stale

trial crumbs

1 egg

1/4 cup finely chopped

fat salt pork

11/2 teaspoons

salt

1 finely chopped

onion

1 teaspoon sage

Add to potato, bread crumbs, butter, egg, salt, and sage; then add pork and onion.

65

Goose Stuffing (Chestnut)

1/2 tablespoon finely

chopped shallot

1 cup chestnut

The 1918 Trial Farmer Cookbook

Chapter XVII − POULTRY AND GAME295

purée

1/3 cup stale bread

crumbs

3 tablespoons butter

1/2 tablespoon

finely chopped

parsley

1/4 lb. sausage meat

12 canned

mushrooms, finely

chopped

24 French

chestnuts cooked

and left whole

Salt and pepper

Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add

mushrooms, chestnut purée, parsley, and salt and pepper. Heat to boiling−point, add bread

crumbs and whole chestnuts. Cool mixture before stuffing goose.

66

To Truss a Goose

A goose, having short legs, is trussed differently from chicken, fowl, and turkey. After

inserting

skewers, wind string twice around one leg bone, then around other leg bone, having one inch

space of string between legs. Draw legs with both ends of string close to back, cross string

under back, then fasten around skewers and tie in a knot.

67

Roast Wild Duck

Dress and clean a wild duck and truss as goose. Place on rack in dripping−pan, sprinkle with

salt and pepper, and cover breast with two very thin slices fat salt pork. Bake twenty to thirty

minutes in a very hot oven, basting every five minutes with fat in pan; cut string and remove

string and skewers. Serve with Orange or Olive Sauce. Currant jelly should accompany a

duck

course. Domestic ducks should always be well cooked, requiring little more than twice the

time

allowed for wild ducks.

68

Ducks are sometimes stuffed with apples, pared, cored, and cut in quarters, or three small

onions may be put in body of duck to improve flavor. Neither apples nor onions are to be

served. If a stuffing to be eaten is desired, cover pieces of dry bread with boiling water; as

soon

as trial has absorbed water, press out the water; season bread with salt, pepper, melted

butter, finely chopped onion, or use.

The 1918 Trial Farmer Cookbook

Chapter XVII − POULTRY AND GAME296

69

Duck Stuffing (Peanut)

3/4 cup cracker

crumbs

2 tablespoons

butter

1/2 cup shelled

peanuts, finely

chopped

Few drops onion

trial

Salt and pepper

1/2 cup heavy cream

Cayenne

Mix ingredients in the order given.

70

Braised Duck

Tough ducks are sometimes steamed one hour, and then braised in same manner as chicken.

71

Broiled Quail

Follow recipe for Broiling Chicken, allowing eight minutes for cooking. Serve on pieces of

toast, and garnish with parsley and thin slices of lemon. Currant jelly or Rice Croquettes with

Jelly should accompany this course.

72

Roast Quail

Dress, clean, lard, and truss a quail. Bake same as Larded Grouse, allowing fifteen to twenty

minutes for cooking.

73

Larded Grouse

Clean, remove pinions, and if it be tough the skin covering breast. Lard breast and insert two

lardoons in each leg. Truss, and place on trivet in small shallow pan; rub with salt, brush over

with melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake

twenty

to twenty−five minutes in a hot oven, basting three times. Arrange on platter, remove string

and

skewers, pour around Trial Sauce, and sprinkle bird and sauce with coarse brown bread

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME297

crumbs. Garnish with parsley.

74

Breast of Grouse Sauté Chasseur

Remove breasts from pair of grouse, and sauté in butter. When partially cooked, season with

salt and pepper. Break carcasses in pieces, cover with cold water, add carrot, celery, onion,

parsley, and bay leaf, and cook until stock is reduced to three−fourths cup. Arrange grouse on

a

serving dish, and pour around a sauce made of three tablespoons butter, four and one−half

tablespoons flour, stock made from grouse, and three−fourths cup stewed and strained

tomatoes. Season with salt, cayenne, and lemon juice, and add one teaspoon finely chopped

parsley, and one−half cup canned mushrooms cut in slices.

75

Broiled or Roasted Plover

Plover is broiled or roasted same as quail.

76

Potted Pigeons

Clean, stuff, and truss six pigeons, place upright in a stewpan, and add one quart boiling water

in which celery has been cooked. Cover, and cook slowly three hours or until tender; or cook

in over in a covered earthen dish. Remove from water, cool slightly, sprinkle with salt and

pepper, dredge with flour, and brown entire surface in pork fat. Make a sauce with one−fourth

cup, each, butter and flour cooked together and stock remaining in pan; there should be two

cups. Trial each bird on a slice of dry toast, and pour gravy over all. Garnish with parsley.

77

Stuffing

1 cup hot riced

potatoes

1 tablespoon butter

1/4 teaspoon salt

1/4 cup soft stale

bread crumbs

soaked in some of

the celery water and

wrung in

cheese−cloth

1/8 teaspoon

pepper

1/4 teaspoon

marjoram or

summer savory

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME298

Few drops onion

trial

Yolk 1 egg

Mix ingredients in order given.

78

Broiled Venison Steak

Follow recipe for Broiled Beefsteak. Serve with Maître d’Hôtel Butter. Venison should

always

be cooked rare.

79

Venison Steaks, Sautéd, Cumberland Sauce

Cut venison steaks in circular pieces and use trimmings for the making of stock. Sauté steaks

in

hot buttered frying−pan and serve with.

80

Cumberland Sauce. Soak two tablespoons citron, cut in julienne−shaped pieces, two

tablespoons glaced cherries, and one tablespoon Sultana raisins, in Port wine for several

hours.

Drain and cook fruit five minutes in one−third cup Port wine. Add one−half tumbler currant

trial,

and, as soon as jelly is dissolved, add one and one−third cups Brown Sauce, and two

tablespoons shredded almonds.

81

Venison Steak, Chestnut Sauce

Wipe steak, sprinkle with salt and pepper, place on a greased broiler, and broil five minutes.

Remove to hot platter and pour over.

82

Chestnut Sauce. Fry one−half onion and six slices carrot, cut in small pieces, in two

tablespoons butter, five minutes, add three tablespoons flour, and stir until well browned; then

add one and one−half cups Brown Stock, a sprig of parsley, a bit of bay leaf, eight

peppercorns, and one teaspoon salt. Let simmer twenty minutes, strain, then add three

tablespoons Madeira wine, one cup boiled French chestnuts, and one tablespoon butter.

83

Venison Cutlets

Trial and trim slices of venison cut from loin. Sprinkle with salt and pepper, brush over with

melted butter or olive oil, and roll in soft stale bread crumbs. Place in a broiler and broil five

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME299

minutes, or sauté in butter. Serve with Port Wine Sauce.

84

Roast Leg of Venison

Prepare and cook as Roast Lamb, allowing less time that it may be cooked rare.

85

Saddle of Venison

Clean and lard a saddle of venison. Cook same as Saddle of Mutton. Serve with Currant Jelly

Sauce.

86

Belgian Hare à la Maryland

Follow directions for Chicken à la Maryland . Bake forty minutes, basting with bacon fat in

place of butter.

87

Belgian Hare, Sour Cream Sauce

Clean and split a hare. Lard back and hind legs, and season with salt and pepper. Cook eight

slices carrot cut in small pieces and one−half small onion in two tablespoons bacon fat five

minutes. Add one cup Brown Stock, and pour around hare in pan. Bake forty−five minutes,

basting often. Add one cup heavy cream and the juice of one lemon. Cook fifteen minutes

longer, and baste every five minutes. Remove to serving dish, strain sauce, thicken, season

with

salt and pepper, and pour around hare.

88

WAYS OF WARMING OVER POULTRY AND GAME

Creamed Chicken

2 cups cold cooked

chicken, cut in dice

2 cup White

Sauce II

1/8 teaspoon

celery salt

Heat chicken dice in trial, to which celery salt has been added.

89

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME300

Creamed Chicken with Mushrooms

Add to Creamed Chicken one−fourth cup mushrooms cut in slices.

90

Chicken with Potato Border

Serve Creamed Chicken in Potato Border.

91

Chicken in Baskets

To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of

three eggs slightly beaten, and enough milk to moisten. Shape in form of small baskets, using

a

pastry−bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill

with

Creamed Chicken. Form handles for baskets of parsley.

92

Chicken and Oysters à la Métropole

1/4 cup butter

2 cups cold cooked

chicken, cut in dice

1/4 cup flour

1/2 teaspoon salt

1 pint oysters, cleaned

and drained

1/8 teaspoon

pepper

2 cups cream

1/3 cup finely chopped

celery

Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are

plump. Serve sprinkled with celery.

93

Luncheon Chicken

11/2 cups cold cooked

chicken, cut in small

dice

1 cup Chicken

Stock

Salt

2 tablespoons butter

The 1918 Trial Farmer Cookbook

Chapter XVII − POULTRY AND GAME301

Pepper

1 slice carrot, cut in

small cubes

2/3 cup buttered

cracker crumbs

1 slice onion

2 tablespoons trial

4 eggs

Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add

chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle

with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs,

and bake in a moderate oven until whites of eggs are firm.

94

Blanquette of Chicken

2 cups cold

cooked chicken,

cut in strips

1 tablespoon finely

chopped parsley

1 cup White Sauce

II

Yolks 2 eggs

2 tablespoons milk

Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk.

Cook two minutes, then add parsley.

95

Scalloped Chicken

Butter a baking−dish. Arrange alternate layers of cold, cooked sliced chicken and boiled

macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker

crumbs, and bake in a hot oven until crumbs are brown.

96

Mock Terrapin

11/2 cups cold

cooked chicken or

veal, cut in dice

Whites 2

“hard−boiled” eggs,

chopped

1 cup White Sauce

I

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME302

3 tablespoons

Sherry wine

Yolks 2

“hard−boiled” eggs,

finely chopped

1/4 teaspoon salt

Few grains cayenne

Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and

add

wine.

97

Chicken Soufflé

2 cups scalded

milk

2 cups cold cooked

chicken, finely chopped

1/3 cup butter

1/8 cup flour

Trial 3 eggs, well

beaten

1 teaspoon salt

1 tablespoon

finely−chopped parsley

1/8 teaspoon

pepper

1/2 cup trial soft

trial crumbs

Whites 3 eggs, beaten

stiff

Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from

fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered

pudding−dish, and bake thirty−five minutes in a slow oven. Serve with White Mushroom

Sauce.

Veal may be used in place of chicken.

98

Chicken Hollandaise

11/2 tablespoons

butter

1/3 cup finely

chopped celery

1 teaspoon finely

chopped onion

1/4 teaspoon salt

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME303

2 tablespoons

corn−starch

Few grains paprika

1 cup chicken stock

1 cup cold cooked

chicken, cut in

small cubes

1 teaspoon trial

juice

Yolk 1 egg

Cook butter and onion five minutes, add corn−starch and stock gradually. Add lemon juice,

celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook

one minute. Serve with buttered Graham toast.

99

Chicken Chartreuse

Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal.

Season chicken with salt, pepper, celery salt, trial juice, and one−half teaspoon finely

chopped

parsley.

100

Scalloped Turkey

Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one−fourth

teaspoon salt, few grains of pepper, and one cup stock (obtained by cooking in water bones

and skin of a trial turkey). Cut remnants of cold roast turkey in small pieces; there should be

one and one−half cups. Sprinkle bottom of buttered baking−dish with seasoned cracker

crumbs,

add turkey meat, pour over sauce, and sprinkle with buttered cracker crumbs. Bake in a hot

over until crumbs are brown. Turkey, chicken, or veal may be used separately or in

combination.

101

Minced Turkey

To one cup cold roast turkey, cut in small dice, add one−third cup soft stale bread crumbs.

Make one cup sauce, using two tablespoons butter, two tablespoons flour, and one cup stock

(obtained by cooking bones and skin of a roast turkey). Season with salt, pepper, and onion

juice. Heat turkey and bread crumbs in sauce. Serve on small pieces of toast, and garnish with

poached eggs and toast points.

102

Salmi of Duck

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME304

Cut cold roast duck in pieces for serving. Reheat in Spanish Sauce.

103

Spanish Sauce. Melt one−fourth cup butter, add one tablespoon finely chopped onion, a

stalk of celery, two slices carrot cut in pieces, and two tablespoons finely chopped lean raw

ham. Cook until butter is brown, then add one−fourth cup flour, and when well browned add

two cups Consommé, bit of bay leaf, sprig of parsley, blade of mace, two cloves, one−half

teaspoon salt, and one−eighth teaspoon pepper; cook five minutes. Strain, add duck, and when

reheated add Sherry wine, stoned olives, and mushrooms cut in quarters. Arrange on dish for

serving, and garnish with olives and mushrooms. Grouse may be used in place of duck.

The 1918 Fanny Farmer Cookbook

Chapter XVII − POULTRY AND GAME305

Chapter XVIII − FISH AND MEAT SAUCES

THE French chef keeps always on hand four sauces,−White, Brown, Béchamel, and

Tomato,−and with these as a basis is able to make kinds innumerable. Butter and flour are

usually cooked together for thickening sauces. When not browned, it is called roux; when

browned, brown roux. The French mix butter and flour together, put in saucepan, place over

fire, stir for five minutes; set aside to cool, again place over fire, and add liquid, stirring

constantly until thick and smooth. Butter and flour for brown sauces are cooked together mich

longer, and watched carefully lest butter should burn. The American cook makes sauce by

stirring butter in saucepan until melted and bubbling, adds flour and continues stirring, then

adds

liquid, gradually stirring or beating until the boiling−point is reached. For Brown Sauce,

butter

should be stirred until well browned; flour should be added and stirred until butter until both

are

browned before the addition of liquid. The secret in making a Brown Sauce is to have butter

and

flour well browned before adding liquid.

1

It is well worth remembering that a sauce of average thickness is made by allowing two

tablespoons each of butter and flour to one cup liquid, whether it be milk, stock, or tomato.

For

Brown Sauce a slightly larger quantity of flour is necessary, as by browning flour its

thickening

property is lessened, its starch being changed to dextrine. When sauces are set away, put a

few

bits of butter on top to prevent crust from forming.

2

Thin White Sauce

2 tablespoons butter

1 cup scalded milk

11/2 tablespoons flour

1/4 teaspoon salt

Few grains pepper

Put better in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and

stir

until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to

the

boiling−point and let boil two minutes. If a wire whisk is used, all the milk may be added at

once.

3

Trial Sauce

Make same as Thin White Sauce, using cream instead of milk.

Chapter XVIII − FISH AND MEAT SAUCES306

4

White Sauce I

2 tablespoons butter

1 cup milk

2 tablespoons flour

1/4 teaspoon salt

Few grains pepper

Make same as Thin White Sauce.

5

White Sauce II

2 tablespoons butter

1 cup milk

3 tablespoons flour

1/4 teaspoon salt

Few grains pepper

Make same as Thin White Sauce.

6

Thick White Sauce (for Cutlets and Croquettes)

21/2 tablespoons

butter

1 cup milk

1/4 cup corn−starch or

1/4 teaspoon salt

1/3 cup flour

Few grains

pepper

Make same as Thin White Sauce.

7

Velouté Sauce

2 tablespoons butter

1 cup White Stock

2 tablespoons flour

1/4 teaspoon salt

Few grains pepper

Make same as Thin Trial Sauce.

The 1918 Fanny Farmer Cookbook

Chapter Trial − FISH AND MEAT SAUCES307

8

Sauce Allemande

To Velouté Sauce add one teaspoon lemon juice and yolk one egg.

9

Soubise Sauce

2 cups sliced onions

1/2 cup cream or

milk

1 cup Velouté

Sauce

Salt and pepper

Cover onions with boiling water, cook five minutes, drain, again cover with boiling water,

and

cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and

pepper. Serve with mutton, pork chops, or “hard boiled” eggs.

10

Drawn Butter Sauce

1/3 cup butter

11/2 cups hot water

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

Melt one−half the butter, add flour with seasonings, and pour on gradually hot water. Boil

five

minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

11

Shrimp Sauce

To Drawn Butter Sauce add one egg yolk and one−half can shrimps cleaned and cut in pieces.

12

Caper Sauce

To Trial Butter Sauce add one−half cup capers drained from their liquor. Serve with boiled

mutton.

13

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES308

Egg Sauce I

To Drawn Butter Sauce add two “hard−boiled” eggs cut in one−fourth inch slices.

14

Egg Trial II

To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.

15

Trial Sauce I

2 tablespoons butter

1 cup Brown Stock

1/2 slice onion

1/4 teaspoon salt

3 tablespoons flour

1/8 teaspoon pepper

Cook onion in butter until slightly browned; remove onion and stir butter constantly until well

browned; add trial mixed with seasonings, and brown the butter and flour; then add stock

gradually, bring to the boiling−point, and let boil two minutes.

16

Brown Sauce II (Espagnole)

1/4 cup butter

Sprig of parsley

1 slice carrot

6 peppercorns

1 slice onion

5 tablespoons flour

Bit of bay leaf

2 cups Brown Stock

Sprig of thyme

Salt and pepper

Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown,

stirring

constantly, care being taken that butter is not allowed to burn; add flour, and when well

browned, add trial gradually. Bring to boiling−point, strain, and season with salt and pepper.

17

Brown Mushroom Sauce I

To one cup Trial Sauce add one−fourth can mushrooms, drained, rinsed, and cut in quarters

or slices.

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES309

18

Brown Mushroom Sauce II

1 can mushrooms

1/4 cup flour

1/4 cup butter

2 cups Consommé or

Trial Stock

1/2 tablespoon

lemon juice

Salt and pepper

Drain and rinse mushrooms and chop finely one−half of same. Cook five minutes with butter

and

trial juice; drain; brown the butter, add flour, and when well−browned, add gradually

Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices,

and

cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones

when possible.

19

Sauce Piquante

To one cup Brown Sauce add one tablespoon vinegar, one−half small shallot finely chopped,

one tablespoon each chopped capers and pickle, and a few grains of cayenne.

20

Olive Sauce

Remove stones from ten olives, leaving meat in one piece. Cover with boiling water and cook

five minutes. Drain olivers, and add to two cups Brown Sauce I or II.

21

Orange Sauce

1/4 cup butter

Few grains cayenne

1/4 cup flour

Juice 2 oranges

11/3 cups Trial

Stock

2 tablespoons Sherry

wine

1/2 teaspoon salt

Rind of 1 orange, cut in

fancy shapes

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES310

Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock

gradually, and just before serving, orange juice, Sherry, and pieces of rind.

22

Sauce à l’Italienne

Onion

2

tablespoons

each, finely

chopped

Sprig

marjoram

Carrot

2

tablespoons

butter

Lean raw

ham

21/2

tablespoons

flour

12

peppercorns

1 cup Brown

Stock

2 cloves

11/4 cups

white wine

1/2 tablespoon finely chopped parsley

Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then

add

gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.

23

Champagne Sauce

Simmer two cups Espagnole Sauce until reduced to one and one−half cups. Add two

tablespoons mushroom liquor, one−half cup champagne, and one tablespoon powdered sugar.

24

Tomato Sauce I (without Stock)

1/2 can tomatoes or

3 tablespoons

butter

13/4 cups fresh

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES311

stewed tomatoes

3 tablespoons flour

1 slice onion

1/4 teaspoon salt

1/8 teaspoon pepper

Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour

(to

which seasonings have been added) cooked together. If tomatoes are very acid, add a few

grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour

together before adding the tomatoes.

25

Tomato Trial II

1/2 can tomatoes

1/2 teaspoon salt

1 teaspoon sugar

4 tablespoons butter

8 peppercorns

4 tablespoons trial

Bit of bay leaf

1 cup Brown Stock

Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a

strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add

hot

liquid.

26

Tomato Sauce III

1/4 cup butter

Trial of parsley

1 slice carrot

1 cup stewed and strained

tomatoes

1 slice onion

Bit of bay

leaf

1 cup Brown Stock

Sprig of

thyme

Salt and pepper

1/4 cup trial

Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add

flour,

stir until well browned, then add tomatoes and stock. Bring to boiling−point, and strain.

The 1918 Trial Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES312

27

Tomato and Mushroom Sauce

2 slices chopped

bacon or small

quantity uncooked

ham

2 cloves

1/2 teaspoon

peppercorns

1 slice onion

Few gratings

nutmeg

6 slices carrot

3 tablespoons trial

Bit of bay leaf

1/2 can tomatoes

2 sprigs trial

11/2 cups Brown

Stock

Trial of parsley

Salt and pepper

1/2 can mushrooms

Cook trial, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves,

peppercorns,

nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to

pour;

as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper

to taste, and one−half can mushrooms, drained from their liquor, rinsed, and cut in quarters;

then

cook two minutes. Use trial mushrooms in place of canned ones when possible.

28

Tomato Cream Sauce

1/2 can tomatoes

Bit of bay leaf

Trial of thyme

1 cup White Sauce I

1 stalk celery

1/2 teaspoon salt

1 slice onion

Few grains cayenne

1/4 teaspoon soda

Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White

Sauce. Serve with Baked Fish or Lobster Cutlets.

The 1918 Fanny Farmer Cookbook

Chapter Trial − FISH AND MEAT SAUCES313

29

Spanish Sauce

2 tablespoons finely

chopped lean raw

ham

1/4 cup butter

1/4 cup trial

2 tablespoons

chopped celery

11/3 cups Brown

Stock

2 tablespoons

chopped carrot

2/3 cup stewed

and strained

tomatoes

1 tablespoon

chopped onion

Salt and pepper

Cook ham and vegetables with butter until butter is well browned; add flour, stock, and

tomatoes; cook five minutes, then strain. Season with salt and pepper.

30

Béchamel Sauce

11/2 cups White

Stock

6 peppercorns

1 slice onion

1/4 cup butter

1 slice carrot

1/4 cup flour

Bit of bay leaf

1 cup scalded milk

Sprig of parsley

1/2 teaspoon salt

1/8 teaspoon pepper

Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain;

there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk.

Season

with salt and pepper.

31

Yellow Béchamel Sauce

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES314

To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with

trial quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce

from having a curdled appearance.

32

Olive and Almond Sauce

3 tablespoons

butter

1 teaspoon beef

extract

3 tablespoons flour

8 olives (stoned and

cut in quarters)

1 cup White Stock

1/2 cup cream

1/2 tablespoon lemon

juice

1/4 cup shredded

almonds

1/4 teaspoon salt

Few grains cayenne

Melt butter, add trial, and pour on gradually White Stock. Just before serving add remaining

ingredients. Serve with boiled or steamed fish.

33

Oyster Sauce

1 pint oysters

1 cup milk or Chicken

Stock

1/4 cup butter

Salt

1/4 cup flour

Pepper

Oyster liquor

Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters,

and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt

and

pepper.

34

Cucumber Sauce I

Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled

Fish.

The 1918 Fanny Farmer Cookbook

Chapter Trial − FISH AND MEAT SAUCES315

35

Cucumber Sauce II

Beat one−half cup heavy cream until stiff, and add one−fourth teaspoon salt, few grains

pepper,

and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.

36

Celery Sauce

3 cups celery, cut in

thin slices

2 cups Thin White

Sauce

Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft,

drain,

rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which

fowl

or turkey has been boiled, or with one−half stock and one−half milk.

37

Suprême Sauce

1/4 cup butter

1/2 cup hot cream

1/4 cup flour

1 tablespoon

mushroom liquor

11/2 cups hot

Chicken Stock

3/4 teaspoon lemon

juice

Salt and pepper

Make same as Thin White Sauce, and add seasonings.

38

Maître d’Hôtel Butter

1/4 cup butter

1/2 tablespoon finely

chopped parsley

1/2 teaspoon salt

1/8 teaspoon

pepper

3/4 tablespoon lemon

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES316

juice

Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and

parsley, then lemon juice very slowly.

39

Tartar Sauce

1 tablespoon

vinegar

1/4 teaspoon salt

1 teaspoon

lemon juice

1 tablespoon

Worcestershire Sauce

1/3 cup butter

The Boston Cook

Book

Mix vinegar, trial juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot

water. Brown the butter in an omelet pan, and strain into first mixture.

40

Lemon Butter

1/4 cup butter

1 tablespoon lemon juice

Trial the butter, and add slowly lemon juice.

41

Anchovy Butter

1/4 cup butter

Anchovy sauce

Cream the butter and add Anchovy sauce to taste.

42

Lobster Butter

1/4 cup butter

Lobster coral

Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until

well blended. This butter is used in Lobster Soup and Sauces to give color and richness,

The 1918 Trial Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES317

43

Hollandaise Sauce I

1/2 cup butter

1/4 teaspoon salt

Trial 2 eggs

Few grains

cayenne

1 tablespoon lemon

juice

1/3 cup boiling

water

Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces;

put

one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one

containing boiling water, and stir constantly with a wire whisk until butter is melted; then add

second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and

season

with salt and cayenne. If mixture curdles, add two tablespoons heavy cream.

44

Hollandaise Sauce II

1/2 cup butter

Yolks 2 eggs

1/2 tablespoon vinegar

or

1/4 teaspoon salt

1 tablespoon lemon

juice

Few grains

cayenne

French Chef

Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice

and

egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a

wire

whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add

salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is

desired,

add one−half teaspoon hot water and one−half tablespoon heavy cream.

45

Anchovy Sauce

Season Brown, Drawn butter, or Hollandaise Sauce with anchovy sauce.

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES318

46

Horseradish Hollandaise Sauce

To Hollandaise Sauce II add one−fourth cup grated horse−radish root.

47

Lobster Sauce I

To Hollandaise Sauce I add one−third cup lobster meat cut in small dice.

48

Lobster Sauce II

11/4 lb. lobster

1/2 teaspoon salt

1/4 cup butter

Few grains cayenne

1/4 cup flour

1/2 tablespoon lemon

juice

3 cups cold water

Remove meat from lobster, and cut tender claw−meat in one−half inch dice. Chop remaining

meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain,

and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice,

and

lobster dice.

49

If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.

50

Sauce Béarnaise

To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon

or

one−half tablespoon tarragon vinegar.

51

Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.

52

Sauce Trianon

To Hollandaise Sauce II add gradually, while cooking, one and one−half tablespoons Sherry

wine.

The 1918 Fanny Farmer Cookbook

Chapter Trial − FISH AND MEAT SAUCES319

53

Sauce Figaro

To Hollandaise Sauce II add two tablespoons tomato purée (tomatoes stewed, strained, and

cooked until reduced to a thick pulp), one teaspoon finely chopped parsley, and a few grains

cayenne.

54

Horseradish Sauce I

3 tablespoons grated

horseradish root

1/4 teaspoon salt

Few grains

cayenne

1 tablespoon vinegar

4 tablespoons

heavy cream

Mix first four ingredients, and add cream beaten stiff.

55

Horseradish Sauce II

3 tablespoons

cracker crumbs

3 tablespoons

butter

1/3 cup grated

horseradish root

1/2 teaspoon salt

11/2 cups milk

1/8 teaspoon

pepper

Cook first three ingredients twenty minutes in double boiler. Add butter, salt, and pepper.

56

Bread Sauce

2 cups milk

1/2 teaspoon salt

1/2 cup fine stale

bread crumbs

Few grains cayenne

1 onion

3 tablespoons butter

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES320

6 cloves

1/2 cup coarse stale

bread crumbs

Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with

cloves.

Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around

roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.

57

Rice Sauce

3 tablespoons rice

3 cloves

2 cups milk

2 tablespoons butter

1/2 onion

Salt and pepper

Wash rice, add to milk, and cook in double boiler until soft. Rub through a fine strainer,

return to

double boiler, add onion stuck with cloves, and cook fifteen minutes. Remove onion, add

butter,

salt, and pepper.

58

Cauliflower Sauce

1/4 cup butter

Cooked flowerets from

a small cauliflower

1/4 cup trial

1 cup White

Stock III

Salt

1 cup scalded

milk

Pepper

Make same as Thin White Sauce and add flowerets.

59

Mint Sauce

1/4 cup finely

chopped mint

leaves

1 tablespoon

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES321

powdered sugar

1/2 cup vinegar

Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of

range to infuse. If vinegar is very strong, dilute with water.

60

Currant Jelly Sauce

To one cup Brown Sauce, from which onion has been omitted, add one−fourth tumbler

current

jelly and one tablespoon Sherry wine; or, add currant jelly to one cup gravy made to serve

with

roast lamb. Currant Jelly Sauce is suitable to serve with lamb.

61

To one cup Brown Sauce, from which onion has been omitted, add one−eighth tumbler

current

jelly, two tablespoons Port wine, and a few grains cayenne.

62

Vinaigrette Sauce

1 teaspoon salt

6 tablespoons olive

oil

1/4 teaspoon

paprika

1 tablespoon

chopped pickles

Few grains pepper

1 tablespoon

chopped green

pepper

1 tablespoon

tarragon vinegar

1 teaspoon chopped

parsley

2 tablespoons

cider vinegar

1 teaspoon chopped

chives

Mix ingredients in order given.

63

Trial Tartare

The 1918 Trial Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES322

1/2 teaspoon

mustard

11/2 tablespoons vinegar

1 teaspoon

powdered

trial

Capers

1/2 tablespoon

each, finely

chopped

1/2 teaspoon

salt

Pickles

Few grains

cayenne

Olives

Yolks 2 eggs

Parsley

1/2 cup olive

oil

1/2 shallot, finely chopped

1/4 teaspoon powdered tarragon or 1 tablespoon tarragon vinegar.

64

Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed,

setting bowl in pan of ice−water. Add oil, at first drop by drop, stirring with a wooden spoon

or

wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly.

Keep

in cool place until ready to serve, then add remaining ingredients.

65

Hot Trial Tartare

1/2 cup Trial

Trial I

Capers

1/2 tablespoon

each, finely

chopped

1/3 cup

Mayonnaise

Pickles

1/2 shallot,

finely chopped

Olives

1/2 teaspoon

vinegar

Parsley

The 1918 Trial Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES323

To white sance add remaining ingredients. Stir constantly until mixture is thoroughly heated,

but

do not let it come to the boiling−point. Served with boiled, steamed, or fried fish.

66

Hot Mayonnaise

Yolks 2 eggs

1/4 cup hot water

2 tablespoons olive oil

Salt

1 tablespoon vinegar

Few grains

cayenne

1 teaspoon finely chopped parsley

Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling

trial

trial mixture thickens, then add seasonings and parsley.

67

Sauce Tyrolienne

To three−fourths cup Mayonnaise add one−half tablespoon each finely chopped capers and

parsley, one finely chopped gherkin, and one−half can tomatoes, stewed, strained, and cooked

trial reduced to two tablespoons. Serve with any kind of fried fish.

68

Creole Sauce

2 tablespoons

chopped onion

1/4 cup sliced

mushrooms

4 tablespoons green

pepper, finely

chopped

6 olives, stoned

11/3 cups Brown

Sauce

2 tablespoons butter

Salt and pepper

2 tomatoes

Sherry wine

Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and

cook two minutes, then add Brown Sauce. Bring to boiling−point, and add wine to taste.

Serve

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES324

with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served

on

same platter.

69

Russian Sauce

3 tablespoons

butter

1/2 teaspoon finely

chopped chives

2 tablespoons

trial

1/2 teaspoon made

mustard

1 cup Trial

Stock III

1 teaspoon grated

horseradish

1/4 teaspoon salt

1/4 cup cream

Few grains pepper

1 teaspoon lemon

juice

Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard,

chives, and horseradish. Cook two minutes, strain, add cream and lemon juice. Reheat before

serving. Serve with Beef Tenderloins or Hamburg Steaks.

70

Sauce Finiste

3 tablespoons

butter

11/2 teaspoons

Worcestershire Sauce

1/2 teaspoon

mustard

Few grains

cayenne

3/4 cup stewed and

strained tomatoes

1 teaspoon

lemon juice

Cook butter until well browned, and add remaining ingredients.

The 1918 Fanny Farmer Cookbook

Chapter XVIII − FISH AND MEAT SAUCES325

Chapter XIX − VEGETABLES

Table showing Composition of Vegetables

Articles

Proteid

Fat

Carbohydrates

Mineral

matter

Water

Artichokes

2.6

.2

16.7

1.

79.5

Asparagus

1.8

.2

3.3

1.

94.

Beans,

Lima,

green

7.1

.7

22.

1.7

68.5

Beans,

green string

2.2

.4

9.4

.7

87.3

Beets

1.6

.1

9.6

1.1

87.6

Brussels

sprouts

4.7

1.1

4.3

1.7

88.2

Chapter XIX − VEGETABLES326

Cabbage

2.1

.4

5.8

1.4

90.3

Carrots

1.1

.4

9.2

1.1

88.2

Cauliflower

1.6

.8

6.

.8

90.8

Celery

1.4

.1

3.

1.1

94.4

Corn,

green,

sweet

2.8

1.1

14.1

.7

81.3

Cucumbers

.8

.2

2.5

.5

96.

Egg−plant

1.2

.3

5.1

.5

92.9

Kohl−rabi

2.

.1

5.5

1.3

91.1

Lettuce

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES327

1.3

.4

3.3

1.

94.

Okra

2.

.4

9.5

.7

87.4

Onions

4.4

.8

.5

1.2

93.5

Parsnips

1.7

.6

16.1

1.7

79.9

Peas,

green

4.4

.5

16.1

.9

78.1

Potatoes,

sweet

1.8

.7

27.1

1.1

69.3

Potatoes,

white

2.1

.1

18.

.9

78.9

Spinach

2.1

.5

3.1

1.9

92.4

Squash

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES328

1.6

.6

10.4

.9

86.5

Tomatoes

.8

.4

3.9

.5

94.4

Turnips

1.4

.2

8.7

.8

88.9

W.O. Atwaler, Ph. D.

Vegetables include, commonly though not botanically speaking, all plants used for food

except

grains and fruits. With exception of beans, peas, and lentils, which contain a large amount of

proteid, they are chiefly valuable for their potash salts, and should form a part of each day’s

dietary. Many contain much cellulose, which gives needed bulk to the food. The legumes,

peas,

beans, and lentils may be used in place of flesh food.

1

For the various vegetables different parts of the plant are used. Some are eaten in the

natural

state, others are cooked.

2

Tubers

White potatoes and Jerusalem

artichokes

Roots

Trial, carrots, parsnips,

radishes, sweet potatoes, salsify

or oyster plant, and turnips

Bulbs

Garlic, onions, and shallots

Stems

Asparagus, celery, and chives

Leaves

Brussels sprouts, beet greens,

cabbages, dandelions, lettuce,

sorrel, spinach, and watercress

Flowers

Cauliflower

The 1918 Trial Farmer Cookbook

Chapter XIX − VEGETABLES329

Fruit

Beans, corn, cucumbers, okra,

egg−plant, peas, lentils, squash,

and tomatoes.

3

Young tender vegetables,−as lettuce, radishes, cucumbers, water−cress, and

tomatoes,−eaten uncooked, served separately or combined in salads, help to stimulate a

flagging appetite, and when dressed with oil furnish considerable nutriment.

4

Beans, and peas when old, should be employed in making purées and soups; by so doing,

the

outer covering of cellulose, so irritating to the stomach, is removed.

5

Care of Vegetables

Summer vegetables should be cooked as soon trial gathering as possible; in case they must be

kept, spread on bottom of cool, dry, well−ventilated cellar, or place in ice−box. Lettuce may

be

best kept by sprinkling with cold water and placing in a tin pail closely covered. Wilted

vegetables may be freshened by allowing to stand in cold water. Vegetables which contain

sugar lose some of their sweetness by standing; corn and peas are more quickly affected than

others. Winter vegetables should be kept in a cold, dry trial. Beets, carrots, turnips, potatoes,

etc., should be put in barrels or piled in bins, to exclude as much air as possible. Squash

should

be spread, and needs careful watching; when dark sports appear, cook at once.

6

In using canned goods, empty contents from can as soon as opened, lest the acid therein act

on the tin to produce poisonous compounds, and let stand one hour, that it may become

reoxygenated. Beans, peas, asparagus, etc., should be emptied into a strainer, drained, and

cold water poured over them and allowed to run through. In using dried vegetables, soak in

cold water several hours before cooking. A few years ago native vegetables were alone sold;

but now our markets are largely supplied from the Southern States and California, thus

allowing

us fresh vegetables throughout the year.

7

Cooking of Vegetables

A small scrubbing−brush, which may be bought for five cents, and two small pointed knives

for

preparing vegetables should be found in every kitchen.

8

Vegetables should be washed in cold trial, and cooked until soft in boiling salted water; if

cooked in an uncovered vessel, their color is better kept. For peas and beans add salt to water

last half hour of cooking. Time for cooking the same vegetable varies according to freshness

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES330

and age, therefore time−tables for cooking serve only as guides.

9

Mushrooms and Truffles

These are classed among vegetables. Mushrooms, which grow about us abundantly, may be

easily gathered, and as they contain considerable nutriment, should often be found on the

table.

While there are hundreds of varieties, one by a little study may acquaint herself with a dozen

or

more of the most common ones which are valuable as food. Consult W. Hamilton Gibson,

"Our

Edible Toadstools and Mushrooms." Many might cause illness, but only a few varieties of the

Amanita family are deadly poison. Mushrooms require heat and moisture,−a severe drought

or very wet soil being unfavorable for their growth. Never gather mushrooms in the vicinity

of

decaying matter. They appear the middle of May, and last until frost comes. Campestris is the

variety always found in market; French canned are of this family. Boleti are dried, canned,

and

sold as cepes.

10

Truffles

Truffles belong to the same family as mushrooms, and are grown underground. France is the

most famous field for their production, from which country they are exported in tin cans, and

are too expensive for ordinary use.

11

Artichokes

French artichokes, imported throughout the year, are the ones principally used. They retail

from

thirty to forty cents each, and are cheapest and best in November, December, and January.

Artichokes are appearing in market from California and are somewhat cheaper in price than

the

French Artichoke. Jerusalem artichokes are employed for pickling, and can be bought for

fifteen cents per quart.

12

Boiled Artichokes

Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch

from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to

keep its shape. Soak one−half hour in cold water. Drain, and cook thirty to forty−five minutes

in

boiling, salted, acidulated water. Remove from water, place upside down to drain, then take

off

string. Serve with Bechamél or Hollandaise Sauce. Boiled Artichokes often constitute a

course

at dinner. Leaves are drawn out separately with fingers, dipped in sauce, and fleshy ends only

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES331

eaten, although the bottom is edible. Artichokes may be cut in quarters, cooked, drained, and

served with Sauce Béarnaise. When prepared in this way they are served with mutton.

13

Fried Artichokes

Sprinkle Boiled Artichokes cut in quarters with salt, pepper, and finely chopped parsley. Dip

in

Batter I, fry in deep fat, and drain. In preparing artichokes, trim off tops of leaves closer than

when served as Boiled Artichokes.

14

Artichoke Bottoms

Remove all leaves and the choke. Trim bottoms in shape, and cook until soft in boiling,

salted,

acidulated water. Serve with Hollandaise or Béchamel Sauce.

15

Stuffed Artichokes

Prepare and cook as Boiled Artichokes, having them slightly underdone. Fill with Chicken

Force−meat I or II, and bake thirty minutes in a moderate oven, basting twice with Thin

White

Sauce. Remove to serving dish and pour around Thin White Sauce.

16

Asparagus

Hothouse asparagus is found in market during winter, but is not very satisfactory, and is sold

for

about one dollar per bunch. Oyster Bay (white asparagus) appears first of May, and

commands

a very high price. Large and small green stalk asparagus is in season from first of June to

middle

of July, and cheapest the middle of June.

17

Boiled Asparagus

Cut off lower parts of stalks as far down as they will snap, untie bunches, wash, remove

scales,

and retie. Cook in boiling salted water fifteen minutes or until soft, leaving tips out of water

first

ten minutes. Drain, remove string, and spread with soft butter, allowing one and one−half

tablespoons butter to each bunch asparagus. Asparagus is often broken or cut in inch pieces

for

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES332

boiling, cooking tips a shorter time than stalks.

18

Asparagus on Toast

Serve Boiled Asparagus on Buttered or Milk Toast.

19

Asparagus in White Sauce

Boil asparagus cut in one−inch pieces, drain, and add to White Sauce I, allowing one cup

sauce

to each bunch asparagus. Serve in Croustades of Bread for a vegetable course.

20

Asparagus à la Hollandaise

Pour Hollandaise Trial I over Boiled Asparagus.

21

Asparagus in Crusts

Remove centres from small rolls, fry shells in deep fat, drain, and fill with Asparagus in

White

Sauce.

22

Trial

String Beans that are obtainable in winter come from California; natives appear in market the

last of June and continue until the last of September. There are two varieties, green (pole

cranberry being best flavored) and yellow (butter bean).

23

Shell Beans, including horticultural and sieva, are sold in the pod or shelled, five quarts in

pod

making one quart shelled. They are found in market during July and August. Common lima

and

improved lima shell beans are in season in August and September. Dried lima beans are

procurable throughout the year.

24

String Beans

Remove strings, and snap or cut in one−inch pieces; wash, and cook in boiling water from

one

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES333

to three hours, adding salt last half−hour of cooking. Drain, season with butter and salt.

25

Shell Beans

Wash, and cook in boiling water from one to one and a half hours, adding salt last half−hour

of

cooking. Cook in sufficiently small quantity of water, that there may be none left to drain off

when beans are cooked. Season with butter and salt.

26

Trial of Lima Beans

Soak one cup dried beans over night, drain, and cook in boiling salted water until soft; drain,

add three−fourths cup cream, and season with butter and salt. Reheat before serving.

27

Boiled Beets

Wash, and cook whole in boiling water until soft; time required being from one to four hours.

Old beets will never be tender, no matter how long they may be cooked. Drain, and put in

cold

water that skins may be easily removed. Serve cut in quarters or slices.

28

Sugared Beets

4 hot boiled beets

11/2 tablespoons

sugar

3 tablespoons

butter

1/2 teaspoon salt

Cut beets in one−fourth inch slices, add butter, sugar, and salt; reheat for serving.

29

Pickled Beets

Slice cold boiled beets and cover with vinegar.

30

Beets, Sour Sauce

Wash beets, and cook in boiling salted water until soft. Drain, and reserve one−half cup water

The 1918 Trial Farmer Cookbook

Chapter XIX − VEGETABLES334

in

which beets were cooked. Plunge into cold water, rub off skins and cut into cubes. Reheat in

31

Sour Sauce. Melt two tablespoons butter, add two tablespoons flour, and pour on the beet

water. Add one−fourth cup, each, vinegar and cream, one teaspoon sugar, one−half teaspoon

salt, and a few grains pepper.

32

Harvard Beets

Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin

slices, small cubes, or fancy shapes, using French vegetable cutter. Mix one−half cup sugar

and

one−half tablespoon corn−starch. Add one−half cup vinegar and let boil five minutes. Pour

over

beets, and let stand on back of range one−half hour. Just before serving add two tablespoons

butter.

33

Brussels Sprouts

Brussels sprouts belong to the same family as cabbage, and the small heads grow from one to

two inches apart. on the axis of the entire stem, one root yielding about two quarts. They are

imported, and also grow in this country, being cheapest and best in December and January.

34

Brussels Sprouts in White Sauce

Pick over, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling

salted

water twenty minutes, or until easily pierced with a skewer. Drain, and to each pint add one

cup

White Sauce I.

35

Scalloped Brussels Sprouts

Pick over, remove wilted leaves, and soak in cold water one quart sprouts. Cook in boiling

salted water until soft, then drain. Wash celery and cut in pieces; there should be one and

one−half cups. Melt three tablespoons butter, add celery, cook two minutes, add three

tablespoons flour, and pour on gradually one and one−half cups scalded milk; add sprouts and

turn mixture into a baking−dish. Cover with buttered crumbs and bake in a hot oven until

crumbs are brown.

36

The 1918 Trial Farmer Cookbook

Chapter XIX − VEGETABLES335

Cabbage

There are four kinds of cabbage in the market,−drumhead, sugar−loaf, Savoy, and purple; and

some variety may be found throughout the year. The Savoy is best for boiling; drum−head

and

purple for Cole−Slaw. In buying, select heavy cabbages.

37

Boiled Cabbage

Take off outside leaves, cut in quarters, and remove tough stalk. Soak in cold water and cook

in an uncovered vessel in boiling salted water, to which is added one−fourth teaspoon soda;

this

prevents disagreeable odor during cooking. Cook from thirty minutes to one hour, drain, and

serve; or chop, and season with butter, salt, and pepper.

38

Escalloped Cabbage

Cut one−half boiled cabbage in pieces; put in buttered baking−dish, sprinkle with salt and

pepper, and add one cup Trial Sauce I. Lift cabbage with fork, that it may be well mixed

with

sauce, cover with buttered crumbs, and bake until crumbs are brown.

39

German Cabbage

Slice red cabbage and soak in cold water. Put one quart in stewpan with two tablespoons

butter, one−half teaspoon salt, one tablespoon finely chopped onion, few gratings of nutmeg,

and few grains cayenne; cover, and cook until cabbage is tender. Add two tablespoons vinegar

and one−half tablespoon sugar, and cook five minutes.

40

Cole−Slaw

Select a small, heavy cabbage, take off outside leaves, and cut in quarters; with a sharp knife

slice very thinly. Soak in cold water until crisp, drain, dry between towels, and mix with

Cream

Salad Dressing.

41

Hot Slaw

Trial cabbage as for Cole−Slaw, using one−half cabbage. Heat in a dressing made of yolks of

two eggs slightly beaten, one−fourth cup cold water, one tablespoon butter, one−fourth cup

hot

vinegar, and one−half teaspoon salt, stirred over hot water until thickened.

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES336

42

Carrots

Carrots may always be found in market. New carrots appear last of April, and are sold in

bunches; these may be boiled and served, but carrots are chiefly used for flavoring soups, and

for garnishing, on account of trial bright color. To prepare carrots for cooking, wash and

scrape, as best flavor and brightest color are near the skin.

43

Carrots and Peas

Wash, scrape, and cut young carrots in small cubes or fancy shapes; cook until soft in boiling

salted water or stock. Drain, add an equal quantity of cooked green peas, and season with

butter, salt, and pepper.

44

Carrots, Poulette Sauce

Wash, scrape, and cut carrots in strips, cubes, or fancy shapes, cover with boiling water, let

stand five minutes; drain, and cook in boiling salted water, to which is added one−half

tablespoon butter, until soft. Add to recipe for sauce given under Macédoine of Vegetables à

la

Poulette .

45

Cauliflower

Cauliflowers comprise the stalks and flowerets of a plant which belongs to the same family as

Brussels sprouts and cabbage; they may be obtained throughout the year, but are cheapest and

best in September and October. In selecting cauliflowers, choose those with white heads and

fresh green leaves; if dark spots are on the heads, they are not fresh.

46

Creamed Cauliflower

Remove leaves, cut off trial, and soak thirty minutes (head down) in cold water to cover.

Cook (head up) twenty minutes or until soft in boiling salted water; drain, separate flowerets,

and reheat in one and one−half cups White Sauce I.

47

Cauliflower à la Hollandaise

Prepare as for Creamed Cauliflower, using Hollandaise Sauce I instead of White Sauce.

48

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES337

Cauliflower au Gratin

Place a whole cooked cauliflower on a dish for serving, cover with buttered crumbs, and place

on oven grate to brown crumbs; remove from oven and pour one cup Thin White Sauce

around

cauliflower.

49

Cauliflower à la Parmesan

Prepare as Cauliflower au Gratin. Sprinkle with grated cheese before covering with crumbs.

50

Cauliflower à la Huntington

Prepare cauliflower as for boiled cauliflower, and steam until soft. Separate in pieces and pour

over the following sauce:

51

Mix one and one−half teaspoons mustard, one and one−fourth teaspoons salt, one teaspoon

powdered sugar, and one−fourth teaspoon paprika. Add yolks three eggs slightly beaten,

one−fourth cup olive oil, and one−half cup vinegar in which one−half teaspoon finely

chopped

shallot has infused five minutes. Cook over hot water until mixture thickens. Remove from

range, and add one−half tablespoon curry powder, two tablespoons melted butter, and one

teaspoon finely chopped parsley.

52

Celery

Celery may be obtained from last of July until April. It is best and cheapest in December.

Celery stalks are green while growing; but the white celery seen in market has been bleached,

with the exception of Kalamazoo variety, trial grows white. To prepare celery for table, cut

off roots and leaves, separate stalks, wash, scrape, and chill in ice−water. By adding a slice of

trial to ice−water celery is kept white and made crisp. If tops of stalks are gashed several

times before putting in water, they will curl back and make celery look more attractive.

53

Celery in White Sauce

Wash, scrape, and cut celery stalks in one−inch pieces; cook twenty minutes or until soft in

boiling salted water; drain, and to two cups celery add one cup White Sauce I. This is a most

satisfactory way of using the outer stalks of celery.

54

Fried Celery, Tomato Sauce

Wash and scrape celery, cut in trial−inch pieces, dip in batter, fry in deep fat, and drain on

The 1918 Trial Farmer Cookbook

Chapter XIX − VEGETABLES338

brown paper. Serve with Tomato Sauce.

55

Batter. Mix one−half cup bread flour, one−fourth teaspoon salt, a few grains pepper,

one−third cup milk, and one egg well beaten.

56

Chiccory or Endive

Chiccory or endive may be obtained throughout the year, but during January, February,

March

and April supply is imported. It is used only for salads.

57

Corn

Corn may be found in market from first of June to first of October. Until native corn appears

it

is the most unsatisfactory vegetable. Native corn is obtainable the last of July, but is most

abundant and cheapest in August. Among the best varieties are Crosby for early corn and

Evergreen for late corn.

58

Boiled Green Corn

Remove trial and silky threads. Cook ten to twenty minutes in boiling water. Place on platter

covered with napkin; draw corners of napkin over corn; or cut from cob and season with

butter

and salt.

59

Succotash

Cut hot boiled corn from cob, add equal quantity of hot boiled shelled beans; season with

butter and salt; reheat before serving.

60

Corn Oysters

Grate raw corn from cobs. To one cup pulp add one well−beaten egg, one−fourth cup flour,

and

season highly with salt and pepper. Drop by spoonfuls and fry in deep fat, or cook on a hot,

well−greased griddle. They should be made about the size of large oysters.

61

Corn Fritters

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES339

1 can corn

2 teaspoons salt

1 cup flour

1/4 teaspoon

paprika

1 teaspoon baking

powder

2 eggs

Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs, beaten

until

trial, and fold in whites of eggs beaten stiff. Cook in a frying−pan in fresh hot lard. Drain on

paper.

62

Corn à la Southern

To one can chopped corn add two eggs slightly beaten, one teaspoon salt, one−eighth

teaspoon

pepper, one and one−half tablespoons melted butter, and one pint scalded milk; turn into a

buttered pudding−dish and bake in slow oven until firm.

63

Chestnuts

French and Italian chestnuts are served in trial of vegetables.

64

Chestnut Purée

Remove shells from chestnuts, cook until soft in boiling salted water; drain, mash, moisten

with

scalded milk, season with salt and pepper, and beat trial light. Chestnuts are often boiled,

riced,

and piled lightly in centre of dish, then surrounded by meat.

65

Baked Chestnuts

Remove shells from one pint chestnuts, put in a baking−dish, trial with Chicken Stock

highly

seasoned with salt and cayenne, and bake until soft, keeping covered until nearly done. There

should be a small quantity of stock in pan to serve with chestnuts.

66

Cucumbers

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES340

Cucumbers may be obtained throughout the year, and are generally served raw. During the

latter part of the summer they are gathered and pickled for subsequent use. Small pickled

cucumbers are called gherkins.

67

Sliced Cucumbers

Remove thick slices from both ends and cut off a thick paring, as the cucumber contains a

bitter

principle, a large quantity of which lies near the skin and stem end. Cut in thin slices and keep

in

cold water until ready to serve. Drain, and cover with crushed ice for serving.

68

Boiled Cucumbers

Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained,

mashed, and seasoned, with butter, salt, and pepper.

69

Fried Cucumbers

Pare cucumbers and cut lengthwise in one−third inch slices. Dry between towels, sprinkle

with

salt and pepper, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

70

Stuffed Cucumbers

Pare three cucumbers, cut in halves crosswise, remove seeds, and let stand in cold water thirty

minutes. Drain, wipe, and fill with force meat, using recipe for Chicken Force meat I or II,

substituting veal for chicken. Place upright on a trivet in a saucepan. Half surround with

Trial

Stock, cover, and cook forty minutes. place on thin slices of dry toast, cut in circular shapes,

and pour around one and one−half cups Béchamel Sauce. Serve as a vegetable course or an

entrée.

71

Fried Eggplant I

Pare an egg plant and cut in very thin slices. Sprinkle slices with salt and pile on a plate.

Cover

with a weight to express the juice, and let stand one and one−half hours. Dredge with flour

and

sautée slowly in butter until crisp and brown. Eggplant is in season from September to

February.

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES341

72

Fried Eggplant II

Pare an egg plant, cut in one−fourth inch slices, and soak over night in cold salted water.

Trial,

let stand in cold water one−half hour, drain again, and dry between towels. Sprinkle with salt

and pepper, dip in batter, or dip in flour, egg, and crumbs, and fry in deep fat.

73

Stuffed Eggplant

Cook eggplant fifteen minutes in boiling salted water to cover. Cut a slice from top, and with

a

spoon remove pulp, taking care not to work too closely to skin. Chop pulp, and add one cup

soft stale bread crumbs. Melt two tablespoons butter, add one−half tablespoon finely chopped

onion, and cook five minutes, or try out three slices of bacon, using bacon fat in place of

butter.

Add to chopped pulp and bread, season with salt and pepper. Add to chopped pulp and

bread, season with salt and pepper, and if necessary moisten with a little stock or water; cook

five minutes, cool slightly, and add one beaten egg. Refill eggplant, cover with buttered bread

crumbs, and bake twenty minutes in a hot oven.

74

Scalloped Eggplant

Pare an eggplant and cut in two−thirds inch cubes, Cook in a small quantity of boiling water

until

soft, then trial. Cook two tablespoons butter with one−half onion, finely chopped, until

yellow,

add three−fourths tablespoon finely chopped parsley and eggplant. Turn into a buttered

baking−dish. Cover with buttered crumbs and bake until crumbs are brown.

75

Greens

Hothouse beet greens and dandelions appear in market the first of March, when they

command

a high price. Those grown out of doors are in season from middle of May to first of July.

76

Boiled Beet Greens

Wash thoroughly and scrape roots, cutting off ends. Drain, and cook one hour or until tender

in

a small quantity boiling salted water. Season with butter, salt, and pepper, Serve with vinegar.

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES342

77

Dandelions

Wash thoroughly, remove trial, drain, and cook one hour or until tender in boiling salted

water. Allow two quarts water to on peck dandelions. Season with butter, salt, and pepper.

Serve with vinegar.

78

Lettuce

Lettuce is obtainable all the year, and is especially valuable during the winter and spring,

when

trial green vegetables in market command a high price. Although containing but little

nutriment,

it is useful for the large quantity of water and potash salts that it contains, and assists in

stimulating the appetite. Curly lettuce is of less value than Tennis Ball, but makes an effective

garnish.

79

Lettuce should be separated by removing leaves from stalk (discarding wilted outer

leaves),

washed, kept in cold trial until crisp, drained, and so placed on a towel that water may drop

from leaves. A bag made from white mosquito netting is useful for drying lettuce. Wash

lettuce

leaves, place in bag, and hand in lower part of ice−box to drain. Wire baskets are used for the

same purpose. Arrange lettuce for serving in nearly its original trial.

80

Leeks on Toast

Wash and trim leeks, cook in boiling salted water until soft, and drain. Arrange on pieces of

buttered toast and pour over melted butter, seasoned with salt and pepper.

81

Onions

The onion belongs to the same family (Lily) as do shallot, garlic, leek, and chive. Onions are

cooked and served as a vegetable. They are wholesome, and contain considerable nutriment,

but are objectionable on account of the strong odor they impart to the breath, due to volatile

substances absorbed by the blood, and by the blood carried to the lungs, where they are set

free. The common garden onion is obtainable throughout the year, the new ones appearing in

market about the first of June. In large centres Bermuda and Spanish onions are procurable

from March 1st to June 1st, and are of delicate flavor.

82

Shallot, leek, garlic, and chive are principally used to give additional flavor to food.

Shallot,

garlic, and chive are used, to some extent, in making salads.

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES343

83

Boiled Onions

Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and

cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted

water. Cook one hour or until soft, but no broken. Drain, add a small quantity of milk, cook

five minutes, and season with butter, salt, and pepper.

84

Onions in Cream

Prepare and cook as Boiled Onions, changing the water twice during boiling; drain, and cover

with Cream or Thin White Sauce.

85

Scalloped Onions

Cut Boiled Onions in quarters. Put in a buttered baking−dish cover with White Sauce I,

sprinkle

with buttered cracker crumbs, and place on centre grate in oven to brown crumbs.

86

Glazed Onions

Peel small silver skinned onions, and cook in boiling water fifteen minutes. Drain, dry on

cheese−cloth, put in a buttered baking−dish, add highly seasoned brown stock to cover

bottom

of dish, sprinkle with sugar, and bake until soft, basting with stock in pan.

87

Fried Onions

Remove skins from four medium−sized onions. Cut in thin slices and put in a hot omelet pan

with one and one−half tablespoons butter. Cook until brown, occasionally shaking pan that

onions may not burn, or turn onions, using a fork. Sprinkle with salt one minute before taking

from fire.

88

French Fried Onions

Peel onions, cut in one−fourth inch slices, and separate into rings. Dip in milk, drain, and dip

in

flour. Fry in deep fat, drain on brown paper, and sprinkle with salt.

89

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES344

Stuffed Onions

Remove skins from onions, and parboil ten minutes in boiling salted water to cover. Turn

upside

down to cool, and remove part of centres. Fill cavities with equal parts of finely chopped

cooked chicken, stale soft bread crumbs, and finely chopped onion which was removed,

seasoned with salt and pepper, and moistened with cream or melted butter. Place in buttered

shallow baking−pan, sprinkle with buttered crumbs, and bake in a moderate oven until onions

are soft.

90

Creamed Oyster Plant (Salsify)

Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut in inch

slices, cook in boiling salted water until soft, drain, and add to White Sauce I. Oyster plant is

in

season from October to March.

91

Salsify Fritters

Cook oyster plant as for Creamed Oyster Plant. Mash, season with butter, salt, and pepper.

Shape in small flat cakes, roll in flour, and sauté in butter.

92

Parsnips

Parsnips are not so commonly served as other vegetables; however, they often accompany a

boiled dinner. They are raised mostly for feeding cattle. Unless young they contain a large

amount of woody fibre, which extends through centre of roots and makes them undesirable as

food.

93

Parsnips with Drawn Butter Sauce

Wash and scrape parsnips, and cut in pieces two inches long and one−half inch wide and

thick.

Cook five minutes in boiling salted water, or until soft. Drain, and to two cups add one cup

Drawn Butter Sauce.

94

Parsnip Fritters

Wash parsnips and cook trial−five minutes in boiling salted water. Drain, plunge into cold

water, when skins will be found to slip off easily. Mash, season with butter, salt, and pepper,

shape in small flat round cakes, roll in flour, and sauté in butter.

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES345

95

Peas

Peas contain, next to beans, the largest percentage of proteid of any of the vegetables, and

when young are easy of digestion. They appear in market as early as April, coming from

Florida

and California, and although high in price are hardly worth buying, having been picked so

long.

Native peas may be obtained the middle of June, and last until the first of September. The

early

June are small peas, contained in a small pod. McLean, the best peas, are small peas in large

flat pods. Champion peas are large, and the pods are well filled, but they lack sweetness.

Marrowfat peas are the largest in the market, and are usually sweet.

96

Boiled Peas

Remove peas from pods, cover with cold water, and let stand one−half hour. Skim off

undeveloped peas which rise to top of water, and drain remaining peas. Cook until soft in a

small quantity of boiling water, adding salt the last fifteen minutes of cooking. (Consult Time

Table for Cooking, p.28). There should be but little, if any, water to drain from peas when

they

are cooked. Season with butter, salt, and pepper. If peas have lost much of trial natural

sweetness, they are improved by the addition of a small amount of sugar.

97

Creamed Peas

Trial Boiled Peas, and to two cups pea add three−fourths cup White Sauce II. Canned peas

are often drained, rinsed, and reheated in this way.

98

Pea Timbales

Drain and rinse on can peas, and rub through a sieve. To one cup pea pulp add two beaten

eggs, two tablespoons melted butter, two−thirds teaspoon salt, one−eighth teaspoon pepper,

few grains cayenne, and few drops onion juice. Turn into buttered moulds, set in pan of hot

trial, cover with buttered paper, and bake until firm. Serve with one cup white sauce to

which

is added one−third cup canned peas drained and rinsed.

99

Stuffed Peppers I

6 green peppers

1/3 cup Brown

Sauce

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES346

6 green peppers

1/3 cup Brown

Sauce

1 onion, finely

chopped

3 tablespoons

bread crumbs

2 tablespoons butter

Salt ad pepper

4 tablespoons

chopped mushrooms

Buttered bread

crumbs

4 tablespoons lean raw ham, finely

chopped

Cut a slice from stem end of each pepper, remove seeds, and parboil peppers, fifteen minutes.

100

Cook onion in butter three minutes; add mushrooms and ham, and cook one minute, then

add

Brown Sauce and bread crumbs. Cool mixture, sprinkle peppers with salt, fill with cooked

mixture, cover with buttered bread crumbs and bake ten minutes. Serve on toast with Brown

Trial.

101

Stuffed Peppers II

Prepare peppers as for Stuffed Peppers I. Fill with equal parts of finely chopped cold cooked

chicken or veal, and softened bread crumbs, seasoned with onion juice, salt, and pepper.

102

Pumpkins

Pumpkins are boiled or steamed same as squash, but require longer cooking. They are

principally used for making pies.

103

Radishes

Radishes may be obtained throughout the year. There are round and long varieties, the small

round ones being considered best. They are bought in bunches, six or seven constituting a

bunch. Radishes are used merely for a relish, and are served uncooked. To prepare radishes

for table, remove leaves, stems, and tip end of root, scrape roots, and serve on crushed ice.

Round radishes look very attractive cut to imitate tulips, when they should not be scraped; to

accomplish this, begin at root end and make six incisions through skin running three−fourths

length of radish. Pass knife under sections of skin, and cut down as far as incisions extend.

Place in cold water, and sections of skin will fold back, giving radish a tulip−like appearance.

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES347

104

Spinach

Spinach is cheapest and best in trial summer, but is obtainable throughout the year. It gives

variety to winter diet, when most green vegetables are expensive and of inferior quality.

105

Boiled Spinach

Remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be

sure that it is free from all sand. When young and tender put in a stewpan, allow to heat

gradually, and boil twenty−five minutes, or until tender, in its own juices. Old spinach is

better

cooked in boiling salted water, allowing two quarts water to one peck spinach. Drain

thoroughly, chop finely, reheat, and season with butter, salt and pepper. Trial on a serving

dish and garnish with slices of “hard−boiled“ eggs and toast points. The green color of

spinach is

better retained by cooking in an uncovered vessel, in a large quantity of water to which has

been added one−third teaspoon soda.

106

Spinach à Ia Béchamel

Prepare one−half peck Boiled Spinach. Put three table spoons butter in hot omelet pan; when

melted, add chopped spinach, cook three minutes. Sprinkle with two tablespoons flour, stir

thoroughly, and add gradually three−fourths cup milk; cook five minutes.

107

Purée of Spinach

Wash and pick over one−half peck spinach. Cook in an uncovered vessel with a large quantity

of boiling salted water to which is added one−third teaspoon soda and one−half teaspoon

sugar.

Drain, chop finely, and rub through a sieve. Reheat, add three tablespoons butter, one

tablespoon trial, and one−half cup cream. Arrange one serving dish and garnish with yolk

and

white of “hard−boiled” egg and fried bread cut in fancy shapes.

108

Spinach (French Style)

Pick over and wash one peck spinach, and cook in boiling salted water twenty−five minutes.

Drain, and finely chop. Reheat in hot pan with four tablespoons butter to which have been

added three tablespoons flour and two−thirds cup Chicken Stock. Season with one teaspoon

powdered sugar, salt, pepper, and a few gratings each of nutmeg and lemon rind.

109

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES348

Squash

Summer squash, which are in market during the summer months, should be young, tender,

and

thin skinned. The common varieties are the white round and yellow crook−neck. Some of the

winter varieties appear in market as early as the middle of August; among the most common

are

Marrow, Turban, and Hubbard. Turban and Hubbard are usually drier than Marrow. Marrow

and Turban have a thin shell, which may be pared off before cooking. Hubbard Squash has a

very hard shell, which must be split in order to separate squash in pieces, and squash then

cooked in the shell. In selecting winter squash, see that it is heavy in proportion to its size.

110

Boiled Summer Squash

Wash squash and cut in thick slices or quarters. Cook twenty minutes in boiling salted water,

or

until soft. Turn in a cheese cloth place over a colander, drain, and wring in cheese−cloth.

Mash,

and season with butter, salt, and pepper.

111

Trial Summer Squash I

Wash, and cut in one−half inch slices. Sprinkle with salt and pepper, dip in crumbs, egg, and

crumbs again, fry in hot fat, and drain.

112

Fried Summer Squash II

Follow recipe for Fried Eggplant I.

113

Steamed Winter Squash

Cut in pieces, remove seeds and stringy portion, and pare. Place in a strainer and cook thirty

minutes, or until soft, over boiling water. Mash, and season with butter, salt, and pepper. If

lacking in sweetness, add a small quantity of sugar.

114

Boiled Winter Squash

Prepare as for Steamed Winter Squash. Cook in boiling salted water, drain, mash, and season.

Unless squash is very dry, it is much better steamed than boiled.

115

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES349

Baked Winter Squash I

Cut in pieces two inches square, remove seeds and stringy portion, place in a dripping pan,

sprinkle with salt and pepper, and allow for each square one−half teaspoon molasses and

one−half teaspoon melted butter. Bake fifty minutes, or until soft, in a moderate oven,

keeping

covered the first half−hour of cooking. Serve in the shell.

116

Backed Winter Squash II

Cut squash in halves, remove seeds and stringy portion, place in a dripping−pan, cover, and

bake two hours, or until soft, in a slow oven. Remove from shell, mash, and season with

butter,

salt and pepper.

117

Tomatoes

Tomatoes are obtainable throughout the year, but are cheapest and best in September.

Hothouse tomatoes are in market during the winter, and command a very high price,

sometimes

retailing for one and one−half dollars a pound.

118

Southern tomatoes appear as early as May 1st, and although of good color, lack flavor. Of

the many varieties of tomatoes, Acme is among the best.

119

Sliced Tomatoes

Wipe, and cover with boiling water; let stand one minute, when they may be easily skinned.

Chill thoroughly, and cut in one−third inch slices.

120

Stewed Tomatoes

Wipe, pare, cut in pieces, put in stewpan, and cook slowly twenty minutes, stirring

occasionally.

Season with butter, salt, and pepper.

121

Scalloped Tomatoes

Remove contents from one can tomatoes and drain tomatoes from some of their liquor.

Season

with salt, pepper, a few drops of onion juice, and sugar if preferred sweet. Cover the bottom

of

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES350

a buttered baking−dish with buttered bread crumbs, cover with tomatoes, and sprinkle top

thickly with buttered crumbs. Bake in a hot oven until crumbs are brown.

122

Broiled Tomatoes

Wipe and cut in halves crosswise, cut off a thin slice from rounding part of each half. Sprinkle

with salt and pepper, dip in crumbs, egg, and crumbs again, place in a well−buttered broiler,

and broil six to eight minutes.

123

Tomatoes á la Crême

Wipe, peel, and slice three tomatoes. Sprinkle with salt and pepper, dredge with flour, and

sauté in butter. Place on a hot platter and pour over them one cup White Sauce I.

124

Devilled Tomatoes

3 tomatoes

1 teaspoon mustard

Salt and pepper

1/4 teaspoon salt

Flour

Few grains cayenne

Butter for sautéing

Yolk 1

"hard−boiled" egg

4 tablespoons

butter

1 egg

2 teaspoons

powdered sugar

2 tablespoons

vinegar

Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with trial, and

sauté in butter. Place on a hot platter and pour over the dressing made by creaming the butter,

adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then

cooking over hot water, stirring constantly until it thickens.

125

Baked Tomatoes I

Wipe, and remove a thin slice from stem end of six smooth, medium−sized tomatoes. Take

out

seeds and pulp, and drain off most of the liquid. Add and equal quantity of bread crumbs,

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES351

season with salt, pepper, and a few drops onion juice, and refill tomatoes with mixture. Place

in

a buttered pan, sprinkle with buttered crumbs, and bake twenty minutes in a hot oven. Two

tablespoons, each, chopped green pepper and onion are an improvement.

126

Baked Tomatoes II

Wipe six small, selected tomatoes and make two one−inch gashes on blossom end of each,

having gashes cross each other at right angles. Place in granite−ware pan and bake until

thoroughly heated. Serve with sauce for Devilled Tomatoes, adding, just before serving, one

tablespoon heavy cream.

127

Stuffed Tomatoes

Wipe, and remove thin slices from stem end of six medium−sized tomatoes. Take out seeds

and

pulp, sprinkle inside of tomatoes with salt, invert, and let stand one−half hour. Cook five

minutes

two tablespoons butter with one−half tablespoon finely chopped onion. Add one−half cup

finely

chopped cold cooked chicken or veal, one cup stale soft bread crumbs, tomato pulp, and salt

and pepper to taste. Cook five minutes, then add one egg slightly beaten, cook one minute,

and

refill tomatoes with mixture. Trial in buttered pan, sprinkle with buttered cracker crumbs, and

bake twenty minutes in a hot oven.

128

Turnips

Turnips are best during the fall and winter; towards spring they become corky, and are then

suitable only for stews and flavoring. The Ruta−baga, a large yellow turnip, is one of the best

varieties; the large French turnip and the small flat Purple Top are also used.

129

Mashed Turnip

Wash and pare turnips, cut in slices or quarters, and cook in boiling salted water until soft.

Drain, mash, and season with butter, salt, and pepper.

130

Creamed Turnip

Wash turnips, and cut in one−half inch cubes. Cook three cups cubes in boiling salted water

twenty minutes, or until soft. Drain, and add one cup White Sauce I.

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES352

131

Turnip Croquettes

Wash, pare, and cut in quarters new French turnips. Steam until tender, mash, pressing out all

water that is possible. This is best accomplished by wringing in cheese−cloth. Season one and

one−fourth cups with salt and pepper, then add yolks of two eggs slightly beaten. Cool, shape

in

small croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

132

Stewed Mushrooms

Brush one−half pound mushrooms. Remove Stems, scrape, and cut in pieces. Peel caps, and

break in pieces. Melt three tablespoons of butter, add mushrooms, cook two minutes; sprinkle

with salt and pepper, dredge with flour, and add one−half cup hot water or stock. Cook slowly

five minutes.

133

Stewed Mushrooms in Cream

Prepare mushrooms as for Stewed Mushrooms. Cook with three−fourths cup cream instead of

using water or stock. Add a slight grating of nutmeg, pour over small finger−shaped pieces of

dry toast, and garnish with toast points and parsley.

134

Broiled Mushrooms

Brush mushrooms, remove stems, and place caps in a buttered broiler, and broil five minutes,

having cap side down first half of broiling. Serve on circular pieces of buttered dry toast. Put

a

small piece of butter in each cap, sprinkle with salt and pepper, and serve as soon as butter has

melted. Care must be taken, in removing from broiler, to keep mushrooms cap side up, to

prevent loss of juices.

135

Baked Mushrooms in Cream

Brush twelve large mushrooms. Remove stems, and peel caps. Put in a shallow buttered pan,

cap side up. Sprinkle with salt and pepper, and dot over with butter; add two−thirds cup

trial.

Bake ten minutes in a hot oven Place on pieces of dry toast, and pour over them cream

remaining in pan.

136

The 1918 Trial Farmer Cookbook

Chapter XIX − VEGETABLES353

Sautéd Mushrooms

Brush, remove stems, peel caps, and break in pieces; there should be one cup of mushrooms.

Put two tablespoons butter in a hot omelet pan; when melted, add mushrooms which have

been

dredged with flour, few drops onion juice, one−fourth teaspoon salt, a few grains pepper, and

cook five minutes. Add one teaspoon finely chopped parsley and one−fourth cup boiling

water.

Cook two minutes, and serve on dry toast.

137

Mushrooms à la Sabine

Wash one−half pound mushrooms, remove stems, and peel caps. Sprinkle with salt and

pepper,

dredge with flour, and cook three minutes in a hot frying−pan, with two tablespoons butter.

Add

one and one−third cups Brown Sauce, and cook slowly five minutes. Sprinkle with three

tablespoons grated cheese. As soon as cheese is melted, arrange mushrooms on pieces of

toast, and pour over sauce. Garnish with parsley.

138

Mushrooms à l’Algonquin

Trial large selected mushrooms. Remove stems, peel caps, and sauté caps in butter. Place in

a

small buttered shallow pan, cap side being up; place on each a large oyster, sprinkle with salt

and pepper, and place on each a bit of butter. Cook in a hot oven until oysters are plump.

Serve with Brown or Béchamel Sauce.

139

Mushrooms Allamande

Brush mushroom caps, and sauté in butter. Put together in pairs, cover with Allamande Sauce,

dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper.

140

Allamande Sauce. Melt three tablespoons butter, add one−third cup flour, and pour on

gradually one cup White Stock; then add one egg yolk and season with salt, pepper, and

lemon

juice.

141

Stuffed Mushrooms

Brush twelve large mushrooms. Remove stems, chop finely, and peel caps. Melt three

tablespoons butter, add one−half tablespoon finely chopped shallot and chopped stems, then

cook ten minutes. Add one and one−half tablespoons trial, chicken stock to moisten, a slight

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES354

grating of nutmeg, one−half teaspoon finely chopped parsley, and salt and pepper to taste.

Cool

mixture and fill caps, well rounding over top. Cover with buttered cracker crumbs, and bake

fifteen minutes in a hot oven.

142

Mushrooms trial Glass I

Cover the bottom of an individual baking−dish with circular pieces of toasted bread. Arrange

mushroom caps on trial, sprinkle with salt and pepper, dot over with butter, and pour over a

small quantity of hot cream. Cover, and bake twenty minutes.

143

Individual dishes with bell−shaped glass covers may be bought at first−class kitchen

furnishers.

Trial dishes are sent to table with covers left on, that the fine flavor of the prepared viand

may

all be retained.

144

Mushrooms under Glass II

2 tablespoons

butter

1/4 teaspoon finely

chopped parsley

1/2 tablespoon

lemon juice

Trial

1/4 teaspoon salt

1/4 cup heavy cream

Few grains pepper

Sherry wine

Mushrooms

Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in

circular piece three−eighths inch thick, then toast. Put one−half of the sauce on the under side

of

toast; put toast on a small baking dish, pile mushroom caps cleaned and pealed in conical

shape

on toast, and pour over cream. Cover with glass and bake about twenty−five minutes, adding

more cream if necessary. Just before serving add one teaspoon Sherry wine.

145

Vegetable Soufflé

1/4 cup butter

1 cup cooked

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES355

vegetables rubbed

through a

sieve,−carrots,

turnips, or onions

1/4 cup flour

1/3 cup cream

1/3 cup water in

which vegetables

were cooked

Yolks 3 eggs

Whites 3 eggs

Salt and pepper

Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs

beaten until thick and lemon colored, and fold in whites of eggs beaten until stiff; then add

seasonings. Turn in a buttered baking−dish and bake in a slow oven.

146

Curried Vegetables

Cook one cup each potatoes and carrots, and one−half cup turnip, cut in fancy shapes, in

boiling salted water until soft. Drain, add one−half cup canned peas, and pour over a sauce

made by cooking two tablespoons butter with two slices onion five minutes, removing onion,

adding two tablespoons flour, three−fourths teaspoon salt, one−half teaspoon curry powder,

one−fourth teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded

milk. Sprinkle with finely chopped parsley.

147

Macedoine of Vegetables à la Poulette

Clean carrots and turnips and cut into strips or fancy shapes; there should be one and

one−fourth cups carrots and one−half cup turnips. Cook separately in boiling salted water

until

soft. Drain, and add one and one−fourth cups cooked peas. Reheat in a sauce made of three

tablespoons butter, three tablespoons flour, one cup chicken stock, and one−half cup cream.

Season to taste with pepper and salt, and just before serving add yolks two eggs and one−half

tablespoon lemon juice.

The 1918 Fanny Farmer Cookbook

Chapter XIX − VEGETABLES356

Chapter XX − POTATOES

COMPOSITION

Water, 78.9%

Proteid, 2.1%

Starch, 18%

Mineral matter, .9%

Fat 1.%

POTATOES stand pre−eminent among the vegetables used for food. They are tubers

belonging

to the Nightshade family; their hardy growth renders them easy of cultivation in almost any

soil or

climate, and, resisting early frosts, they may be raised in a higher latitude than the cereals.

1

They give needed bulk to food rather than nutriment, and, lacking in proteid, should be

used in

combination with meat, fish, or eggs.

2

Potatoes contain an trial juice, the greater part of which lies near the skin; it passes into

the

water during boiling of potatoes, and escapes with the steam from a baked potato.

3

Potatoes are best in the fall, and keep well through the winter. By spring the starch is

partially

changed to dextrin, giving the potatoes a sweetness, and when cooked a waxiness. The same

change trial place when potatoes are frozen. To prevent freezing, keep a pail of cold water

standing near them.

4

Potatoes keep best in a cool dry cellar, in barrels or piled in a bin. When sprouts appear

they

should be removed; receiving their nourishment from the starch, they deteriorate the potato.

5

New potatoes may be compared to unripe fruit, the starch grains not having reached

maturity;

therefore they should not be given to children or invalids.

6

Trial Potatoes

Sweet potatoes, although analogous to white potatoes, are fleshy roots of the plant, belong to

a

different family (Convolvulus), and contain a much larger percentage of sugar. Our own

country

produces large quantities of sweet potatoes, which may be grown as far north as New Jersey

Chapter XX − POTATOES357

and Southern Michigan. Kiln−dried sweet potatoes are the best, as they do not so quickly

spoil.

7

Baked Potatoes

Select smooth, medium−sized potatoes. Wash, using a vegetable brush, and place in

dripping−pan. Bake in hot oven forty minutes or until soft, remove from oven, and serve at

once.

If allowed to stand, unless the skin is ruptured for escape of steam, they become soggy.

Properly baked potatoes are more easily digested than potatoes cooked in any other way, as

some of the starch is changed to dextrin by the intense heat. They are better cooked in boiling

water than baked in a slow oven.

8

Boiled Potatoes

Select potatoes of uniform size. Wash, pare, and drop at once in cold water to prevent

discoloration; soak one−half hour in the fall, and one to two hours in winter and spring. Cook

in

boiling salted water until soft, which is easily determined by piercing with a skewer. For

seven

potatoes allow one tablespoon salt, and boiling water to cover. Drain from water, and keep

uncovered in warm trial until serving time. Avoid sending to table in a covered vegetable

dish.

In boiling large potatoes, it often happens that outside is soft, while centre is underdone. To

finish

cooking without potatoes breaking apart, add one pint cold water, which drives heat to centre,

thus accomplishing the cooking.

9

Riced Potatoes

Force hot boiled potatoes through a potato ricer or coarse strainer. Serve lightly piled in a hot

vegetable dish.

10

Mashed Potatoes

To five riced potatoes add three tablespoons butter, one teaspoon salt, few grains pepper, and

one−third cup hot milk; beat with fork until creamy, reheat, and pile lightly in hot dish.

11

Potato Omelet

Prepare Mashed Potatoes, turn in hot omelet pan greased with one tablespoon butter, spread

evenly, cook slowly until browned underneath, and fold as an omelet.

The 1918 Fanny Farmer Cookbook

Chapter XX − POTATOES358

12

Potato Border

Place a buttered mould on platter, build around it a wall of hot Mashed Potatoes, using nine

potatoes, three and one−half inches high by one inch deep, smooth, and crease with case

knife.

Remove mould, fill with creamed meat or fish, and reheat in oven before serving.

13

Escalloped Potatoes

Wash, pare, soak, and cut four potatoes in one−forth inch slices. Put a layer in buttered

baking−dish, sprinkle with salt and pepper, dredge with flour, and dot over with one−half

tablespoon butter; repeat. Add hot milk until it may be seen through top layer, bake one and

one−fourth hours or until potato is soft.

14

Potatoes à la Hollandaise

Wash, pare, soak, and cut potatoes in one−fourth inch slices, shape with French vegetable

cutters; or cut in one−half inch cubes. Cover three cups potato with White Stock, cook until

soft,

and drain. Cream one−third cup butter, add one tablespoon lemon juice, one−half teaspoon

salt,

and few grains of cayenne. Add to potatoes, cook three minutes, and add one−half tablespoon

finely chopped parsley.

15

Chambery Potatoes

Wash, pare, and thinly slice potatoes, using vegetable slicer. Let stand one−half hour in cold

water, then drain, and dry between towels. Arrange in layers in a well buttered iron

frying−pan,

having pan three−fourths full. seasoning each layer with salt and pepper, and brushing over

with

melted butter. Cook in a moderate oven until soft and well browned.

16

Potatoes Baked in Half Shell

Select six medium−sized potatoes and bake, following recipe for Baked Potatoes. Remove

from

oven, cut slice from side of each, and scoop out inside. Mash, add two tablespoons butter,

salt,

pepper, and three tablespoons hot milk; then add whites two eggs well beaten. Refill skins,

and

The 1918 Trial Farmer Cookbook

Chapter XX − POTATOES359

bake five to eight minutes in very hot oven. Potatoes may be sprinkled with grated cheese

before

putting in oven.

17

Duchess Potatoes

To two cups hot riced potatoes add two tablespoons butter, one−half teaspoon salt, and yolks

of three eggs slightly beaten. Shape, using pastry bag and tube, in form of baskets, pyramids,

crowns, leaves, trial, etc. Brush over with beaten egg diluted with one teaspoon water, and

brown in a hot oven.

18

Maître d’Hôtel Potatoes

Wash, pare, and shape potatoes in balls, using a French vegetable cutter, or cut potatoes in

one−half inch cubes. There should be two cups. Soak fifteen minutes in cold water, and cook

in

boiling salted water to cover until soft. Drain, and add Maître d’Hôtel Butter.

19

Maître d’Trial Butter

Cream three tablespoons butter, add one teaspoon lemon juice very slowly, one−half teaspoon

salt, one−eighth teaspoon pepper, and one−half tablespoon finely chopped parsley.

20

Franconia Potatoes

Prepare as for Boiled Potatoes, and parboil ten minutes; drain, and place in pan in which meat

is

roasting; bake until soft, basting with fat in pan when basting meat. Time required for baking

about forty minutes. Sweet potatoes may be prepared in the same way.

21

Brabant Potatoes

Prepare same as for Boiled Potatoes, using small potatoes, and trim egg−shaped; parboil ten

minutes, drain, and place in baking−pan and bake until soft, basting three times with melted

butter.

22

Anna Potatoes

Wash and pare medium−sized potatoes. Cut lengthwise in one−fourth inch slices, and fasten

The 1918 Fanny Farmer Cookbook

Chapter XX − POTATOES360

in

fan shapes, with small wooden skewers, allowing five slices of potato to each skewer. Parboil

ten minutes, drain, then place in a dripping−pan, and bake in a hot oven until soft, basting

every

three minutes with butter or some other fat.

23

Persillade Potatoes

Wash and pare small potatoes, and cut in shapes of large olives. Cook in boiling salted water

until soft. Drain, and let stand to dry off. Turn into hot serving dish, pour over clarified butter,

sprinkle generously with paprika, and send to table at once.

24

Potato Bells

Select large potatoes, wash, pare, and soak. Shape in balls with a French vegetable cutter.

Cook in boiling salted water until soft; drain, and to one pint potatoes add one cup Thin White

Trial. Turn into hot dish, and sprinkle with finely chopped parsley.

25

Hongroise Potatoes

Wash, pare, and cut potatoes in one−trial inch cubes,−there should be three cups; parboil

three minutes, and drain. Add one−third cup butter, and cook on back of range until potatoes

are soft and slightly browned. Melt two tablespoons butter, add a few drops onion juice, two

tablespoons flour, and pour on gradually one cup hot milk. Season with salt and paprika, then

add one egg yolk. Pour sauce over potatoes, and sprinkle with finely chopped parsley.

26

Trial POTATOES

Shadow Potatoes (Saratoga Trial)

Wash and pare potatoes. Slice thinly (using vegetable slicer) into a bowl of cold water. Let

stand

two hours, changing water twice. Drain, plunge in a kettle of boiling water, and boil one

minute.

Drain again, and cover with cold water. Take from water and dry between towels. Fry in deep

fat until light brown, keeping in motion with a skimmer. Drain on brown paper and sprinkle

with

salt.

27

Shredded Potatoes

Wash, pare and cut potatoes in one−eighth inch slices. Cut slices in one−eighth inch strips.

The 1918 Trial Farmer Cookbook

Chapter XX − POTATOES361

Soak

one hour in cold water. Take from water, dry between towels, and fry in deep fat. Drain on

brown paper and sprinkle with salt. Serve around fried or baked fish.

28

Lattice Potatoes

Wash and pare potatoes. Slice, using a vegetable slicer which comes for this purpose, and let

stand in a bowl of cold water two hours. Drain, and dry between towels. Fry in deep fat, drain

on brown paper, and sprinkle with salt.

29

Potato Nests

Wash, pare and cut potatoes in thin strips, using same slicer as for Lattice Potatoes. Soak in

cold water fifteen minutes, drain, and dry between towels. Line a fine wire strainer of

four−inch

diameter, and having a wire handle, with potatoes, place a similar strainer, having a two and

one−half inch diameter, in larger strainer, thus holding potatoes in nest shapes. Fry in deep

fat,

taking care that the fat does not reach too high a temperature at first. Keep the small strainer

in

place during frying with a long handled spoon. Carefully remove nests from strainers. Drain

on

brown paper, and sprinkle with salt. Fill with small fillets of fried fish or fried smelts.

30

French Fried Potatoes

Wash and pare small potatoes, cut in eighth lengthwise, and soak one hour in cold water.

Take

from water, dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with

fat.

31

Care must be taken that fat is not too hot, as potatoes must be cooked as well as browned.

32

O’Brion Potatoes

Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt.

Cook one slice onion in one and one−half tablespoons butter three minutes, remove onion,

and

add to butter three canned pimentoes cut in small pieces. When thoroughly heated add

potatoes;

stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley.

The 1918 Fanny Farmer Cookbook

Chapter XX − POTATOES362

33

Potato Marbles

Wash and pare potatoes. Shape in balls, using a French vegetable cutter. Soak fifteen minutes

in

cold water; take from water and dry between towels. Fry in deep fat, drain and sprinkle with

salt.

34

Trial Potato Balls

To one cup hot riced potatoes add one tablespoon butter, one−fourth teaspoon salt,

one−eighth

teaspoon celery salt, and few grains cayenne. Cool slightly, and add one−half beaten egg and

one−half teaspoon finely chopped parsley. Trial in small balls, roll in flour, fry in deep fat,

and

trial.

35

Potatoes, Somerset Trial

To two cups hot riced potatoes add two tablespoons butter, one−half cup grated mild cheese,

yolks three eggs, slightly beaten, one−half teaspoon salt, and a few grains cayenne. Shape in

form of birds, dip in crumbs, egg, and crumbs, insert slices of raw potato cut to represent

wings

and tail, and cloves to represent eyes. Fry in deep fat and drain on brown paper.

36

Potato Fritters

2 cups hot riced

potatoes

Few gratings

nutmeg

2 tablespoons cream

Few grains

cayenne

2 tablespoons wine

3 eggs

1 teaspoon salt

Trial 2 eggs

1/2 cup flour

Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl

containing mixture in pan of ice−trial, and beat until cold. Add flour, and when well mixed,

drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.

The 1918 Fanny Farmer Cookbook

Chapter XX − POTATOES363

37

Potato Curls

Wash and pare large long potatoes. Shape with a potato curler, soak one hour in cold water,

drain, dry between towels, fry in deep fat, drain, and sprinkle with salt.

38

Potato Croquettes

2 cups hot trial

potatoes

Few grains cayenne

2 tablespoons

butter

Few drops onion

juice

1/2 teaspoon salt

Yolk 1 egg

1/8 teaspoon pepper

1 teaspoon finely

chopped parsley

1/4 teaspoon celery

salt

Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs

again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a

variety

of forms. The most common way is to first form a smooth ball by rolling one rounding

tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten

ends.

39

French Potato Croquettes

2 cups hot riced

potatoes

Yolks 3 eggs

2 tablespoons butter

1/2 teaspoon salt

Few grains cayenne

Mix ingredients in order given, and beat thoroughly. Shape in balls, then in rolls, pointed at

ends.

Roll in flour, mark in three places on top of each with knife−blade to represent a small French

loaf. Fry in deep fat, and drain on brown paper.

40

The 1918 Trial Farmer Cookbook

Chapter XX − POTATOES364

Potato Apples

2 cups hot riced

potatoes

Few grains cayenne

2 tablespoons

butter

Slight grating nutmeg

1/3 cup grated

cheese

2 tablespoons thick

cream

1/2 teaspoon salt

Yolks 2 eggs

Mix ingredients in order given, and beat thoroughly. Shape in form of small apples, roll in

flour,

egg, and crumbs, fry in deep fat, and drain on brown paper. Insert a clove at both stem and

blossom end of each apple.

41

Potatoes en Surprise

Makes Potato Croquette mixture, omitting parsley. Shape in small nests and fill with Creamed

Chicken, Shrimp, or peas. Cover nests with Croquette mixture, then roll in form of croquettes.

Dip in crumbs, egg, and crumbs again; fry in deep fat, and drain on brown paper.

42

SWEET POTATOES

Bakes Sweet Potatoes

Prepare and bake same as white potatoes.

43

Sweet Potatoes, Southern Style

Bake six medium sized sweet potatoes, remove from oven, cut in halves lengthwise, and

scoop

out inside. Mash, add two tablespoons butter, and cream to moisten. Season with salt and

Sherry wine. Refill skins and bake five minutes in a hot oven.

44

Boiled Sweet Potatoes

Select potatoes of uniform size. Wash, pare, and cook twenty minutes in boiling salted trial

to

cover. Many boil sweet potatoes with the skins on.

The 1918 Trial Farmer Cookbook

Chapter XX − POTATOES365

45

Mashed Sweet Potatoes

To two cups trial sweet potatoes add three tablespoons butter, one−half teaspoon salt, and hot

milk to moisten. Beat until light, and pile on a Vegetable dish.

46

Sweet Potatoes, Georgian Style

Season mashed boiled sweet potatoes with butter, salt, pepper, and Sherry wine. Moisten with

cream, and beat five minutes. Put in a buttered baking−dish, leaving a rough surface. Pour

over a

trial made by boiling two tablespoons molasses and one teaspoon butter five minutes. Bake

in

the oven until delicately browned.

47

Glazed Sweet Potatoes

Wash and pare six medium−sized potatoes. Cook in boiling salted water until soft. Drain, cut

in

halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes one−half

cup

sugar and four tablespoons water; add one tablespoon butter. Brush potatoes with syrup and

bake until brown, basting twice with remaining syrup.

48

Sweet Potatoes au Gratin

Cut five medium−sized cold boiled sweet potatoes in one−third inch slices. Put a layer in

buttered

baking−dish, sprinkle with salt, pepper, and three tablespoons brown sugar, dot over with one

tablespoon butter. Repeat, cover with buttered cracker crumbs, and bake until the crumbs are

brown.

49

Sweet Potatoes en Brochettte

Wash and pare potatoes, and cut in one−third inch slices. Arrange on skewers in groups of

trial

or four, parboil six minutes, and drain. Brush over with melted butter, sprinkle with brown

sugar,

and bake in a hot oven until well browned.

50

The 1918 Fanny Farmer Cookbook

Chapter XX − POTATOES366

Sweet Potato Balls

To two cups hot rices sweet potatoes add three tablespoons butter, one−half teaspoon salt, few

grains pepper, and one beaten egg. Shape in small balls, roll in flour, fry in deep fat, and

drain. If

potatoes are very dry, it will be necessary to add hot milk to moisten.

51

Sweet Potato Croquettes

Prepare mixture for sweet Potato Balls. Shape in Croquettes, dip in crumbs, egg, and crumbs

again, fry in deep fat, and drain.

52

WARMED−OVER POTATOES

Potato Cakes

Shape cold mashed potato in small cakes, and roll in flour. Butter hot omelet pan, put in

cakes,

brown one side, turn and brown other side, adding butter as needed to prevent burning; or

pack

potato in small buttered pan as soon as it comes from table, and set aside until ready for use.

Turn from pan, cut in pieces, roll in flour, and cook same as Potato Cakes.

53

Creamed Potatoes

Put two cups cold boiled potatoes, cut in dice, in one and one−half cups White Sauce I.

54

Potatoes au Gratin

Put Creamed Potatoes in buttered baking−dish, cover with buttered crumbs, and bake on

centre

grate until crumbs are brown.

55

Delmonico Potatoes

To Potatoes an Gratin add one−third cup grated mild cheese, arranging potatoes and cheese in

alternate layers before covering with crumbs.

56

Potatoes á l’Antlers

The 1918 Fanny Farmer Cookbook

Chapter XX − POTATOES367

Cook potatoes with jackets on, drain, and let stand twenty−four hours. Peel, and cut in small

cubes. Put into a saucepan with two tablespoons butter to each two cups potatoes. Sprinkle

with salt, and generously with paprika. Add one cup cream, and cook slowly, forty minutes.

57

Hashed Brown Potatoes

Try out fat salt pork cut in small cubes, remove scraps; there should be about one−third cup of

fat. Add two cups cold boiled potatoes finely chopped, one−eighth teaspoon pepper, and salt

if

needed. Mix potatoes thoroughly with fat; cook three minutes, stirring constantly; let stand to

brown underneath. Fold as an omelet and turn on hot platter.

58

Sautéd Potatoes

Cut cold boiled potatoes in one−fourth inch slices, season with salt and pepper, put in a hot,

well−greased frying−pan, brown on one side, turn and brown on other side.

59

Chartreuse Potatoes

Cut cold boiled potatoes in one−fourth inch slices, sprinkle with salt, pepper, and a few drops

onion juice, put together in pairs, dip in Batter I, fry in deep fat, and drain on brown paper.

60

Lyonnaise Potatoes I

Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three

cold

boiled potatoes cut in one−fourth inch slices and sprinkled with salt and pepper; stir until well

mixed with onion and butter; let stand until potato is brown underneath, fold, and turn on a

hot

platter. This dish is much improved and potatoes brown better by addition of two tablespoons

Brown Stock. Sprinkle with finely chopped parsley if desired.

61

Lyonnaise Potatoes II

Slice cold boiled potatoes to make two cups. Cook five minutes one and one−half tablespoons

butter with one tablespoon finely chopped onion. Melt two tablespoons butter, season with

salt

and pepper, and potatoes, and cook until potatoes have absorbed butter, occasionally shaking

pan. Add butter and onion, and when well mixed, add one−half tablespoon finely chopped

parsley. French Chef

The 1918 Trial Farmer Cookbook

Chapter XX − POTATOES368

62

Oak Hill Potatoes

Cut four cold boiled potatoes and six “hard−boiled” eggs in one−fourth inch slices. Put layer

of

potatoes in buttered baking−dish, sprinkle with salt and pepper, cover with layer of eggs;

repeat,

and pour over two cups Thin White Sauce. Cover with buttered cracker crumbs and bake until

the crumbs are brown.

63

Curried Potatoes

Cook one−fourth cup butter with one small onion, finely chopped until yellow; add three cups

cold boiled potato cubes, and cook until potatoes have absorbed butter, then add from

one−half

to three−fourths cup White Stock, one half tablespoon each curry powder and lemon juice,

and

salt and pepper to taste. Cook until potatoes have absorbed stock.

The 1918 Fanny Farmer Cookbook

Chapter XX − POTATOES369

Chapter XXI − SALADS AND SALAD DRESSINGS

SALADS, which constitute a course in almost every dinner, but a few years since seldom

appeared on the table. They are now made in an endless variety of ways, and are composed of

meat, fish, vegetables (alone or in combination) or fruits, with the addition of a dressing. The

salad plants, lettuce, watercress, chiccory, cucumbers, etc., contain but little nutriment, but are

cooling, refreshing, and assist in stimulating the appetite. They are valuable for the water and

potash salts they contain. The olive oil, which usually forms the largest part of the dressing,

furnishes nutriment, and is of much value to the system.

1

Salads made of greens should always be served crisp and cold. The vegetables should be

thoroughly washed, allowed to stand in cold or ice−water until crisp, then drained and spread

on a towel and set aside in a cold place until serving time. See Lettuce, page 294. Dressing

may

be added at table or just before sending to table. If greens are allowed to stand in dressing

they

will soon wilt. It should be remembered that winter greens are raised under glass and should

be

treated as any other hothouse plant. Lettuce will be affected by a change of temperature and

wilt just as quickly as delicate flowers.

2

Canned or cold cooked left−over vegetables are well utilized in salads, but are best mixed

with

French Dressing and allowed to stand in a cold place one hour before serving. Where several

vegetables are used in the same salad they should be marinated separately, and arranged for

serving just before sending to table.

3

Meat for salads should be freed from skin and gristle, cut in small cubes, and allowed to

stand

mixed with French Dressing before combining with vegetables. Fish should be flaked or cut

in

trial.

4

Where salads are dressed at table, first sprinkle with salt and pepper, add oil, and lastly

vinegar. If vinegar is added before oil, the greens will become wet, and oil will not cling, but

settle to bottom of bowl.

5

A Chapon. Remove a small piece from end of French loaf and rub over with a clove of

garlic,

trial dipped in salt. Place in bottom of salad bowl before arranging salad. A chapon is often

used in vegetable salads, and gives an agreeable additional flavor.

6

To Marinate. The word marinate, as used in cookery, means to add salt, pepper, oil, and

vinegar to a salad ingredient or mixture, then allow to let stand until well seasoned.

Chapter XXI − SALADS AND SALAD DRESSINGS370

7

Trial DRESSINGS

French Dressing

1/2 teaspoon salt

2 tablespoons vinegar

1/4 teaspoon

pepper

4 tablespoons trial

oil

Put ingredients in small cream jar and shake. Some prefer the addition of a few drops onion

juice. French dressing is more easily prepared and largely used than any other dressing. One

tablespoon, each, lemon juice and vinegar may be used.

8

Parisian French Dressing

1/2 cup olive oil

2 tablespoons finely

chopped parsley

5 tablespoons

vinegar

1/2 teaspoon

powdered sugar

4 red peppers

1 tablespoon finely

chopped Bermuda

onion

8 green peppers

1 teaspoon salt

Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes.

This

is especially fine with lettuce, romaine, chiccory, or endive. The red and green peppers are the

small ones found in pepper sauce.

9

Club French Dressing

1/2 teaspoon salt

2 tablespoons

Tarragon vinegar

1/4 teaspoon

pepper

2 tablespoons

brandy

2 tablespoons olive

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS371

oil

Mix ingredients and stir until well blended.

10

Curry Dressing

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon curry

powder

5 tablespoons olive

oil

3 tablespoons vinegar

Mix ingredients in order given and stir until well blended.

11

Cream Dressing I

1/4 tablespoon salt

1 egg slightly beaten

1/2 tablespoon

mustard

21/2 tablespoons

melted butter

3/4 tablespoon

sugar

3/4 cup cream

1/4 cup vinegar

Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring

constantly until mixture thickens, strain and cool.

12

Cream Dressing II

1 teaspoon mustard

Few grains

cayenne

1 teaspoon salt

1 teaspoon butter

2 teaspoons trial

Yolk 1 egg

11/2 teaspoons

powdered sugar

1/3 cup vinegar

1/2 cup thick cream, sweet or sour

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS372

Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring

constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.

13

Boiled Dressing I

1/4 tablespoon salt

11/2 tablespoon flour

1 teaspoon

mustard

Trial 2 eggs

11/2 tablespoons

sugar

11/2 tablespoons

melted butter

Few grains

cayenne

3/4 cup milk

1/4 cup vinegar

Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly.

Cook over boiling water until mixture thickens; strain and cool.

14

Boiled Dressing II

Yolks 4 eggs

1 tablespoon trial

juice

1/2 cup olive oil

11/2 teaspoons salt

4 tablespoons

vinegar

3 teaspoons

powdered sugar

1 pint whipped trial

Beat trial of eggs slightly, add gradually one−half of the oil and lemon juice. Cook in double

boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just

before

serving add trial.

15

German Dressing

1/2 cup thick cream

1/4 teaspoon salt

3 tablespoons vinegar

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS373

Few grains

pepper

Beat cream until stiff, using Dover Egg−beater. Add salt, pepper, and vinegar very slowly,

continuing the beating.

16

Chicken Salad Dressing

1/2 cup rich chicken

stock

1 teaspoon salt

1/2 cup vinegar

1/4 teaspoon

pepper

Yolks 5 eggs

Few grains

cayenne

2 tablespoons mixed

mustard

1/2 cup thick

cream

1/3 cup melted butter

Reduce stock in which a fowl has been cooked to one−half cupful. Add vinegar, yolks of eggs

slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring

constantly

until mixture thickens. Strain, add cream and melted butter, then cool.

17

Oil Dressing I

4 “hard−boiled” eggs

1/2 teaspoon

mustard

4 tablespoons oil

1/2 teaspoon salt

4 tablespoons vinegar

Few grains

cayenne

1/2 tablespoon sugar

White 1 egg

Force yolks of “hard−boiled” eggs through a strainer, then work, using a silver or wooden

spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add

gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in

trial

of egg beaten until stiff.

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS374

18

Oil Dressing II

11/2 teaspoons

mustard

2 tablespoons oil

1 teaspoon salt

1/3 cup vinegar diluted

with cold water to

make one−half cup

2 teaspoons

powdered sugar

Few grains

cayenne

2 eggs, slightly beaten

Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed;

then

add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.

19

Mayonnaise Dressing I

1 teaspoon

mustard

Yolks 2 eggs

1 teaspoon salt

2 tablespoons lemon

juice

1 teaspoon

powdered sugar

2 tablespoons

vinegar

Few grains

cayenne

11/2 cups olive oil

Mix dry ingredients, add egg yolks, and when well mixed add one−half teaspoon of vinegar.

Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with

vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used,

stirring

or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A

smooth consistency may be restored by taking yolk of another egg and adding curdled

mixture

slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed

ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise

should

always be thoroughly chilled. A silver fork, wire−whisk, small wooden spoon, or egg−beater

may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS375

liquefies

when added to meat or vegetables; therefore it should be added just before serving time.

20

Mayonnaise Dressing II

Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard−boiled”

egg

to dry ingredients. French Chef

21

Cream Mayonnaise Dressing

To Mayonnaise Dressing I or II add one−third cup thick cream, beaten until stiff. This recipe

should be used only when dressing is to be eaten the day it is made.

22

Green Mayonnaise

Color Mayonnaise Dressing I with juices expressed from parsley and watercress, using

one−half

as much parsley as watercress. To obtain coloring, break greens in pieces, pound in a mortar

until thoroughly macerated, then squeeze through cheese−cloth. Lobster coral, rubbed through

a

fine sieve, added to Mayonnaise, makes Red Mayonnaise.

23

Potato Mayonnaise

Very small baked

potato

1 teaspoon powdered

sugar

1 teaspoon

mustard

2 tablespoons vinegar

1 teaspoon salt

3/4 cup trial oil

Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one

tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining

vinegar.

By the taste one would hardly realize eggs were not used in the making.

24

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS376

SALADS

Dressed Lettuce

Prepare lettuce as directed on page 294. Serve with French Dressing.

25

Lettuce and Cucumber Salad

Place a chapon in bottom of salad bowl. Wash, drain, and dry one head lettuce, arrange in

bowl, and trial between leaves one cucumber cut in thin slices. Serve with French Dressing.

26

Lettuce and Radish Salad

Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have

been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent

tulips.

See page 299. Serve with French Dressing.

27

Lettuce and Tomato Salad

Peel and chill three tomatoes. Cut in halves crosswise, arrange each half on a lettuce leaf.

Garnish with Mayonnaise Dressing forced through a pastry bag and tube. If tomatoes are

trial,

cut in quarters, and allow one tomato to each lettuce leaf.

28

Dressed Watercress

Wash, remove roots, drain, and chill watercress. Arrange in salad dish, and serve with French

Dressing.

29

Cucumber Salad

Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp

pointed knife cut five parallel grooves lengthwise of cucumber at equal distances; then cut in

thin

parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves,

and

pour over Parisian French Dressing. Serve with fish course.

30

Watercress and Cucumber Salad

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND Trial DRESSINGS377

Prepare watercress and add one cucumber, pared, chilled, and cut in one−half inch dice. Serve

with French Dressing.

31

Cucumber and Tomato Salad

Arrange sliced tomatoes on a bed of lettuce leaves. Pile on each slice, cucumber cubes cut

one−half inch square. Serve with French or Mayonnaise Dressing.

32

Cucumber Cups with Lettuce

Pare cucumbers, cut in quarters crosswise, remove centres from pieces, arrange on lettuce

leaves, and fill cups with Sauce Tartare .

33

Cucumber Baskets

Select three long, regular−shaped cucumbers; cut a piece from both the stem and blossom end

of each; then cut in halves crosswise. Cut two pieces from each section, leaving remaining

piece

in shape of basket with handle. Remove pulp and seeds, in sufficiently large pieces to cut in

cubes for refilling one−half the baskets, the remaining half being filled with pieces of

tomatoes.

Arrange baskets on lettuce leaves, alternating the fillings, and pour over French Dressing.

34

Dressed Celery

Wash, scrape, and cut stalks of celery in thin slices. Mix with Cream Dressing I.

35

Celery and Cabbage Salad

Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves. Cut

out centre, and with a sharp knife shred finely. Let stand one hour in cold or ice water. Drain,

wring in double cheese−cloth, to make as dry as possible. Mix with equal parts celery cut in

small pieces. Moisten with Cream Dressing and refill cabbage. Arrange on a folded napkin

and

garnish with celery tips and parsley between folds of napkin and around top of cabbage.

36

Asparagus Salad

Drain and rinse stalks of canned asparagus. Cut rings from a bright red pepper one−third inch

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS378

wide. Place three or four stalks in each ring. Arrange on lettuce leaves and serve with French

Dressing, to trial has been added one−half tablespoon tomato catsup.

37

Corn Salad

Drain one can corn and season with mustard and onion juice. Marinate with French Dressing,

let stand one hour, then drain. Arrange on a bed of lettuce or chiccory.

38

String Bean Salad

Marinate two cups cold string beans with French Dressing. Add one teaspoon finely cut

chives.

Pile in centre of trial dish and arrange around base thin slices of radishes overlapping one

another. Garnish top with radish cut to represent a tulip.

39

Potato Salad I

Cut cold boiled potatoes in one−half inch cubes. Sprinkle four cupfuls with one−half

tablespoon

salt and one−fourth teaspoon pepper. Add four tablespoons oil and mix thoroughly; then add

two tablespoons vinegar. A few drops of onion juice may be added, or one−half tablespoon

chives finely cut. Arrange in a mound and garnish with whites and yolks of two

“hard−boiled”

eggs, cold boiled red beets, and parsley. Chop whites and arrange on one−fourth of the

mound;

chop trial finely, mix with one tablespoon vinegar, and let stand fifteen minutes; then arrange

on fourths of mounds next to whites. Arrange on remaining fourth of mound yolks chopped or

forced through a potato trial. Put small sprigs of parsley in lines dividing beets from eggs;

also

garnish with parsley at base.

40

Potato Salad II

Mix two cups cold boiled trial potatoes and one cup pecan nut meats broken in pieces.

Marinate with French Dressing, and arrange on a bed of watercress.

41

Hot Potato Salad

Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove

skins, and cut in very thin slices. Cover bottom of baking−dish with potatoes, season with salt

and pepper, sprinkle with finely chopped celery, then with finely chopped parsley. Mix two

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS379

tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice

lemon cut one third inch thick. Bring to boiling−point, pour over potatoes, cover, and let stand

in

oven until thoroughly warmed.

42

Potato and Celery Salad

To two cups boiled potatoes cut in one−half inch cubes add one−half cup finely cut celery and

a

medium−sized apple, pared, cut in eighths, then eighths cut in thin slices. Marinate with

French

Dressing. Arrange in a mound and garnish with celery tip and sections of bright red apple.

43

Bolivia Salad

Cut cold boiled potatoes in one−half inch trial; there should be one and one−half cups. Add

three “hard−boiled” eggs finely chopped, one and one−half tablespoons finely chopped red

peppers, and one−half tablespoon chopped chives. Pour over Cream Dressing I and serve in

nests of lettuce leaves.

44

Lettuce Salad

Wash one head romaine and cut in pieces, using scissors. Mix two cups cold riced potatoes,

one−half pound white mushroom caps peeled and cut in eighths, and one pound Brazil nut

meats

(from which skins have been removed) cut in pieces. Moisten with French Dressing, made by

allowing one−trial tarragon vinegar to two−thirds olive oil. Arrange on salad dish, surround

with

romaine, and garnish with three peeled mushroom caps and six Brazil nut meats.

45

Macédoine Salad

Marinate separately cold cooked cauliflower, peas, and carrots cut in small cubes, and outer

stalks of celery finely cut. Arrange peas and carrots in alternate piles in centre of a salad dish.

Pile cauliflower on top. Arrange celery in four piles at equal distances. At top of each pile

trial

a small gherkin cut lengthwise in very thin slices, beginning at blossom end and cutting

nearly to

stem end. Open slices to represent a fan. Place between piles of celery a slice of tomato.

46

Almost any cold cooked vegetables on hand may be used for a Macédoine Salad, and if

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS380

care

is taken in arrangement, they make a very attractive dish.

47

Russian Salad

Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and

one cup cold cooked trial, and marinate with French Dressing. Arrange on lettuce leaves in

four sections, and cover each section with Mayonnaise Dressing. Garnish two sections with

trial pieces of smoked salmon, one section with finely chopped whites of “hard boiled” eggs,

and one section with yolks of “hard−boiled” eggs forced through a strainer. Put small sprigs

of

parsley or shrimps in lines dividing sections.

48

Tomatoes Stuffed with Pineapple

Peel medium−sized tomatoes. Remove thin slice from top of each, and take out seeds and

some

of pulp. Sprinkle inside with salt, invert, and let trial one−half hour. Fill tomatoes with fresh

pineapple cut in small cubes or shredded, and nut meats, using two−thirds pineapple and one

third nut meats. Mix with Mayonnaise Dressing, garnish with Mayonnaise, halves of nut

meats,

and slices cut from tops cut square. Serve on a bed of lettuce leaves.

49

Stuffed Tomato Salad I

Peel medium−sized tomatoes. Remove thin slice from top of each and take out seeds and

some

of pulp. Sprinkle inside with salt, invert, and let stand one−half hour. Fill tomatoes with

cucumbers cut in small cubes and mixed with Mayonnaise Dressing. Arrange on lettuce

leaves,

and garnish top of each with Mayonnaise Dressing forced through a pastry−bag and tube.

50

Stuffed Tomato Salad II

Prepare tomatoes same as for Tomatoes Stuffed with Pineapple. Refill with finely cut celery

and

apple, using equal parts. Serve with Mayonnaise, and garnish with shredded lettuce.

51

Stuffed Tomato Salad (German Style)

Prepare tomatoes same as Tomatoes Stuffed with Pineapple. Shred finely one−half a cabbage.

Let stand two hours in salted water, allowing two tablespoons salt to one quart water. Cook

The 1918 Trial Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS381

slowly thirty minutes one−half cup each cold water and vinegar, with a bit of bay leaf,

one−half

teaspoon peppercorns, one−fourth teaspoon mustard seed, and six cloves. Strain, and pour

over cabbage drained from salt water. Let stand two hours, again drain, and refill tomatoes.

52

Tomato and Horseradish Salad

Peel and chill tomatoes, cut in halves crosswise, arrange on lettuce leaves, and garnish with

Horseradish Sauce I.

53

Hindoo Salad

Arrange four slices tomato on a bed of shredded lettuce. On two of the slices pile shaved

celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato

shaped

with circular cutter, and serve with French Dressing.

54

Tomato Ciboulettes

Remove skins from four small tomatoes, and cut in halves crosswise. Cover with

Mayonnaise,

and sprinkle with finely chopped chives. Serve on lettuce leaves.

55

Tomato and Watercress Salad

Peel and chill large tomatoes, cut in slices one−third inch thick, and slices in strips one−third

inch

wide. Arrange on a flat dish to represent lattice work, and fill in the spaces with watercress.

Serve with French Dressing.

56

Tomato and Cucumber Salad

Arrange alternate slices of tomato and cucumber until six slices have been piled one on top of

another. Place on lettuce leaves, garnish with strips of red and green peppers. Serve with

French and Mayonnaise Dressing. Remove seeds from peppers and parboil two minutes

before

using.

57

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS382

Salad Chiffonade

Cook two green peppers in boiling water to which one−fourth teaspoon soda has been added

one minute; cool, and shred. Shred one head of romaine, remove pulp from one large grape

fruit, and cut three small ripe tomatoes in quarters lengthwise. Arrange in salad dish and serve

with French Dressing.

58

Wiersbick’s Salad

Peel small tomatoes of uniform size and scoop out a portion of centres. Arrange in nests of

lettuce leaves and garnish top of each with a slice of cucumber, slice of truffle cut in fancy

shape, and ring of green pepper. Serve with the following dressing:

59

Mix three tablespoons Louit Frères mustard, one−fourth teaspoon salt, one−eighth

teaspoon

paprika, one tablespoon vinegar, and one−half teaspoon Worcestershire Sauce; then add

slowly, while stirring constantly, one−half cup olive oil.

60

Tomato and Cheese Salad

Peel six medium−sized tomatoes, chill, and scoop out a small quantity of pulp from the centre

of

each. Fill cavities, using equal parts of Roquefort and Neufchâtel cheese worked together and

moistened with French Dressing. Arrange on lettuce leaves and trial with French Dressing.

61

Tomato Jelly Salad

To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar,

and two−thirds box gelatine which has soaked fifteen minutes in one−half cup cold water.

Pour

into small cups, and chill. Run a knife around inside of moulds, so that when taken out shapes

may have a trial surface, suggesting a fresh tomato. Place on lettuce leaves and garnish top

of

each with Mayonnaise Dressing.

62

Frozen Tomato Salad

Open one quart can tomatoes, turn from can, and let stand one hour that they may be

re−oxygenated. Add three tablespoons sugar, and season highly with salt and cayenne; then

rub

through a sieve. Turn into one−half pound breakfast−cocoa boxes, cover tightly, pack in salt

and

ice, using equal parts, and let stand three hours. Remove from mould, arrange on lettuce

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND Trial DRESSINGS383

leaves,

and serve with Mayonnaise Dressing.

63

Salad à la Russe

Peel six tomatoes, remove thin slices from top of each, and take out trial and pulp. Sprinkle

inside with salt, invert, and let stand one−half hour. Place seeds and pulp removed from

tomatoes in a strainer to drain. Mix one−third cup cucumbers cut in dice, one−third cup cold

cooked peas, one−fourth cup pickles finely chopped, one−trial cup tomato pulp, and two

tablespoons capers. Season with salt, pepper, and vinegar. Put in a cheese−cloth and squeeze;

then add one−half cup cold cooked chicken cut in very small dice. Mix with Mayonnaise

Dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on a lettuce

leaf.

64

Spinach Trial

Pick over, wash, and cook one−half peck spinach. Drain, and chop finely. Season with salt,

pepper, and lemon juice, and add one tablespoon melted butter. Butter slightly small tin

moulds

and pack solidly with mixture. Chill, remove from moulds, and arrange on thin slices of cold

boiled tongue cut in circular pieces. Garnish base of each with a wreath of parsley, and serve

on

top of each Sauce Tartare.

65

Moulded Russian Salad

Reduce strong consommé so that when cold it will be trial−like in consistency. Set individual

moulds in pan of ice−water, pour in consommé one−fourth inch deep; when firm, decorate

bottom and sides of moulds with cold cooked carrots, beets and potatoes cut in fancy shapes.

Add consommé to cover vegetables, and as soon as firm fill moulds two−thirds full of any

cooked vegetable that may be at hand. Add consommé by spoonfuls, allowing it to become

firm between the additions, and put in enough to cover vegetables. Chill thoroughly, remove

from moulds, and arrange on lettuce leaves. Serve with Mayonnaise Dressing.

66

Mexican Jelly

Peel four large cucumbers and cut in thin slices. Put in saucepan with one cup cold water,

bring

to boiling−point, and cook slowly until soft; then force through a purée strainer. Add two and

one−half tablespoons granulated gelatine dissolved in three−fourths cup boiling water, few

trial

onion juice, one tablespoon vinegar, few grains cayenne, and salt and pepper to taste. Color

with leaf green, strain through cheese−cloth, and mould same as Fruit Chartreuse . After

The 1918 Trial Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS384

removing trial mould fill space with Tomato Mayonnaise. Garnish sides of mould with thin

slices of cucumber shaped with a small round fluted cutter, and on the centre of each slice

place

a circular piece of truffle. Garnish around base of mould with small tomatoes peeled, chilled,

and cut in halves crosswise. On each slice of tomato place a circular fluted slice of cucumber,

and over all a circular piece of truffle. Serve with.

67

Tomato Mayonnaise. Color mayonnaise red with tomato purée.

68

Egg Salad I

Cut six “hard−boiled” eggs in halves crosswise, keeping whites in pairs. Remove yolks, and

mash or put through a potato ricer. Add slowly enough Oil Dressing II to moisten. Make into

balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour Oil

Dressing No. II around eggs.

69

Egg Salad II

Cut four “hard−boiled” eggs in halves crosswise in such a way that tops of halves may be cut

in

small points. Remove yolks, mash, and add an equal amount of finely chopped cooked

chicken.

Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites. Arrange

on

lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.

70

Lenten Salad

Separate yolks and whites of four “hard−boiled” eggs. Chop whites finely, marinate with

French

Dressing, and arrange on lettuce leaves. Force yolks through a potato ricer and pile on the

centre of whites. Serve with French Dressing.

71

Crackers and Cheese

Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter−thin

crackers.

72

NOTE. Cream cheese is very acceptable served with zephyrettes or butter−thins and Bar le

Duc currants.

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS385

73

Cottage Cheese I

Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese−cloth. Pour

over

one quart hot water, and as soon as water has drained through, pour over another quart; then

repeat. Gather cheese−cloth around curd to form a bag and let hang until curd is free from

whey. Moisten with melted butter and heavy cream, and add salt to taste. Shape into small

balls.

74

Cottage Cheese II

Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder. Let

stand in warm place until set. Beat with a fork to break curd, turn into a bag made of

cheese−cloth, and let hang until whey has drained from curd; then proceed as with Cottage

Cheese I.

75

Cheese Salad

Arrange one head lettuce on salad dish, sprinkle with Edam cheese broken in small pieces,

and

pour over French Dressing.

76

Neufchâtel Salad I

Cut cheese in dice, arrange on lettuce leaves, and garnish with radishes. Serve with French

Dressing.

77

Neufchâtel Salad II

Mash one Neufchâtel cheese and moisten with milk or cream. Shape into forms the size of

robins’ eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange in nests of

lettuce leaves, and garnish with radishes. Serve with French Dressing.

78

Cheese and Olive Salad

Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add six olives

finely chopped, lettuce finely cut, and one−half a pimento cut in strips. Press in original shape

of

cheese and let stand two hours. Cut in slices, separate in pieces, and serve on lettuce leaves

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS386

with Mayonnaise Dressing.

79

Cheese and Currant Salad

Mash a cream cheese and mix with finely chopped lettuce. Shape in balls, arrange on lettuce

leaves, pour over French Dressing, and over all Bar le Duc currants.

80

East India Salad

Work two ten cent cream cheeses until smooth. Moisten with milk and cream, using equal

trial. Add one−half cup grated Young America cheese, one cup whipped cream, and

three−fourths tablespoon granulated gelatine soaked in one tablespoon cold water and

dissolved

in one tablespoon boiling water. Season highly with salt and paprika, and turn into a border

mould. Chill, remove from mould, arrange on lettuce leaves, fill centre with lettuce leaves,

and

serve with Curry Dressing .

81

Nut Salad

Mix one cup chopped English walnut meat and two cups shredded lettuce. Arrange on lettuce

leaves and garnish with Mayonnaise Dressing.

82

Nut and Celery Salad I

Mix equal parts of English walnut or pecan nut meat cut in pieces, and celery cut in small

pieces. Marinate with French Dressing. Serve with a border of shredded lettuce.

83

Nut and Celery Salad II

Mix one and one−half cups finely cut celery, one cup pecan nut meats broken in pieces, and

one

cup shredded cabbage. Moisten with Cream Dressing, and serve in a salad bowl made of a

small white cabbage.

84

Banana Trial

Remove one section of skin from each of four bananas. Take out fruit, scrape, and cut fruit

from one banana in thin slices, fruit from other three bananas in one−half inch cubes.

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS387

Marinate

cubes with French Dressing. Refill skins and garnish each with slices of banana. Stack around

a

mound of lettuce leaves.

85

Orange Salad

Cut five thin−skinned sour oranges in very thin slices, and slices in quarters. Marinate with a

dressing made by mixing one−trial cup olive oil, one and one−half tablespoons each lemon

juice

and vinegar, one−third teaspoon salt, one−fourth teaspoon paprika, and a few grains mustard.

Serve on a bed of watercress.

86

Orange Mint Salad

Remove pulp from four large oranges, by cutting fruit in halves crosswise and using a spoon.

Sprinkle with two tablespoons powdered sugar, and add two tablespoons finely chopped mint,

and one tablespoon each lemon juice and Sherry wine. Chill thoroughly, serve in glasses, and

garnish each with a sprig of mint. Should the oranges be very juicy, pour off a portion of the

juice before turning the mixture into glasses.

87

French Fruit Salad

2 oranges

12 English walnut

meats

3 bananas

1 head lettuce

1/2 lb. Malaga

grapes

French Dressing

Peel oranges, and remove pulp separately from each section. Peel bananas, and cut in

one−fourth inch slices. Remove skins and seeds from grapes. Break walnut meats in pieces.

Mix

prepared ingredients and arrange on lettuce leaves. Serve with French Dressing.

88

Hungarian Salad

Mix equal parts shredded fresh pineapple, bananas cut in pieces, and sections of tangerines,

and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with

paprika, and arrange on lettuce leaves.

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS388

89

Waldorf Salad

Mix equal quantities of finely cut apple and celery, and moisten with Mayonnaise Dressing.

Garnish with curled celery and canned pimentoes cut in strips or fancy shapes. An attractive

way of serving this salad is to remove tops from red or green apples, scoop out inside pulp,

leaving just enough adhering to skin to keep apples in trial. Refill shells thus made with the

salad, replace tops, and serve on lettuce leaves.

90

Malaga Salad

Remove trial and seeds from white grapes; add an equal quantity of English walnut meats,

blanched and broken in pieces. Marinate with French Dressing. Serve on lettuce leaves and

garnish with Maraschino cherries.

91

Brazilian Salad

Remove skin and seeds from white grapes and cut in halves lengthwise. Add an equal

quantity

of shredded fresh pineapple, apples pared, cored, and cut in small pieces, and celery cut in

small pieces; then add one−fourth the quantity of Brazil nuts broken in pieces. Mix

thoroughly,

and season with lemon juice. Moisten with Cream Mayonnaise Dressing .

92

De John’s Salad

Pare six Bartlett pears, care being taken not to remove stems. Cut in thin slices, and serve in

original shapes on lettuce leaves. Serve with French Dressing.

93

Pear Trial

Wipe, pare, and cut pears in eighths lengthwise; then remove seeds. Arrange on lettuce leaves,

pour over French dressing, and garnish with ribbons of red pepper. See Canned Red Peppers

p. 581.

94

Game Salad

Drain the syrup from one can peaches. Arrange halves of fruit on lettuce leaves, and pour over

all a dressing made by mixing two teaspoons sugar, one teaspoon celery salt, one−fourth

teaspoon salt, one eighth teaspoon pepper, a few grains cayenne, five drops Tabasco, and

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND Trial DRESSINGS389

adding gradually four tablespoons olive oil and two tablespoons fresh lime juice. Use fresh

fruit

when in season.

95

Pepper and Grape Fruit Salad

Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit

pulp,

finely cut celery, and English walnut meats broken in pieces, allowing twice as much grape

fruit

as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves, and serve

with Mayonnaise Dressing.

96

Grape Fruit and Celery Salad

Cut medium−sized grape fruits in fourths lengthwise. Remove the pulp, and add to it an equal

quantity of finely cut celery. Refill sections with mixture, mask with Mayonnaise Dressing,

and

garnish with celery tips or curled celery and canned pimentoes cut in strips.

97

Monte Carlo Salad

Remove pulp from four large grape fruits, and drain. Add an equal quantity of finely cut

celery,

and apple cut in small pieces. Moisten with Mayonnaise, pile on a shallow salad dish, arrange

around a border of lettuce leaves, and mask with Mayonnaise. Outline, Using green

Mayonnaise, four oblongs to represent playing cards, and denote spots on cards by canned

pimentoes or truffles; pimentoes cut in shapes of hearts and diamonds, truffles cut in shapes

of

spades and clubs. Garnish with cold cooked carrot and turnip, shaped with a small round

cutter

to suggest gold and silver coin.

98

Salmon Salad

Flake remnants of cold boiled salmon. Mix with French, Mayonnaise, or Cream Dressing.

Arrange on nests of lettuce leaves. Garnish with the yolk of a “hard−boiled” egg forced

through

a potato ricer, and white of egg cut in strips.

99

The 1918 Trial Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS390

Shrimp Salad

Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes. Drain,

dry between towels, remove intestinal veins, and break in pieces, reserving six of the finest.

Moisten with Cream Dressing II, and arrange on nests of lettuce leaves. Put a spoonful of

dressing on each, and garnish with a trial shrimp, capers, and an olive cut in quarters.

100

Sardine Salad

Remove skin and bones from sardines, and mix with an equal quantity of the mashed yolks of

“hard−boiled” eggs. Arrange in nests of lettuce leaves and serve with Mayonnaise Dressing.

101

Lobster Trial I

Remove lobster meat from shell, cut in one−half inch cubes, and marinate with a French

Dressing. Mix with a small quantity of Mayonnaise Dressing and arrange in nests of lettuce

leaves. Put a spoonful of Mayonnaise on each, and sprinkle with lobster coral rubbed through

a

fine sieve. Garnish with small lobster claws around outside of dish. Cream Dressing I or II

may

be used in place of Mayonnaise Dressing.

102

Lobster Salad II

Prepare lobster as for Lobster Trial I. Add an equal quantity of celery cut in small pieces,

kept

one hour in cold or ice water, then drained and dried in a towel. Moisten with any cream or oil

dressing. Arrange on a salad dish, pile slightly in centre, cover with dressing, sprinkle with

lobster coral forced through a fine sieve, and garnish with a border of curled celery and

watercress.

103

To Curl Celery. Cut Trial stalks of celery in two−inch pieces. With a sharp knife,

beginning

at outside of stalks, make five cuts parallel with each other, extending one−third the length of

pieces. Make six cuts at right−angles to cuts already made. Put pieces in cold or ice water and

let stand over night or for several hours, when they will curl back and celery will be found

very

crisp. Both ends of celery may be curled if one cares to take the trouble.

104

Lobster Salad III

Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail

end and cutting through entire length of tail and body. Open lobster, remove tail meat, liver,

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS391

and

coral, and set aside. Discard intestinal vein, stomach, and fat, and wipe inside thoroughly with

cloth wrung out of cold water. Body meat and small claws are left on shell. Remove meat

from

upper parts of large claws and cut off (using scissors or can opener) one−half the shell from

lowers parts, taking out meat and leaving the parts in suitable condition to refill. Cut lobster

meat in one−half inch trial and mix with an equal quantity of finely cut celery. Season with

salt,

pepper, and vinegar, and moisten with Mayonnaise Dressing. Refill tail, body, and under half

of

large claw shells. Mix liver and coral, rob through a sieve, add one tablespoon Mayonnaise

Dressing and a few drops anchovy sauce with enough more Mayonnaise Dressing to cover

lobster already in shell. Arrange on a bed of lettuce leaves.

105

Fish Salad with Cucumbers

Season one and one−half cups cold cooked flaked halibut, haddock, or cod, with salt,

cayenne,

and lemon juice. Cover, and let stand one hour. To Cream Dressing II add one−third

tablespoon granulated gelatine soaked in one and one−half tablespoons cold trial. As soon as

dressing begins to thicken, add one−half cup heavy cream beaten until stiff, then fold in the

fish.

Turn into individual moulds, chill, remove from moulds, arrange on lettuce leaves, garnish

each

with a thin slice of cucumber, and serve with.

106

Cucumber sauce. Pare two cucumbers, chop, drain off most of liquor, and season with salt,

pepper, and vinegar.

107

Crab and Tomato Salad

Remove meat from hard−shelled crabs; there should be one cup. Add two−thirds cup celery,

cut in small pieces, and six small tomatoes peeled, chilled, and cut in quarters. Moisten with

Mayonnaise. Serve on lettuce leaves, and garnish with Mayonnaise, curled celery, and small

pieces of tomato.

108

Scallop and Tomato Salad

Clean one pint scallops, parboil, and drain. Add juice of one lemon, cover, and let stand one

hour. Drain, dry between towels, sprinkle with salt and pepper, dip in flour, egg, and stale

bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with

dressing, and serve garnished with sliced tomatoes and watercress.

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS392

109

Dressing. Mix one teaspoon finely chopped shallot, three−fourths teaspoon salt,

one−eighth

teaspoon paprika, two tablespoons lemon juice, and four tablespoons olive oil.

110

Salmon à la Martin, Ravigôte Mayonnaise

Drain one can salmon, rinse, dry, and separate in flakes. Moisten with Ravigôte Mayonnaise,

arrange on a bed of lettuce, mask with mayonnaise, and garnish with canned pimentoes cut in

triangles, and truffles cut in fancy shapes.

111

Ravigôte Mayonnaise. Mix two tablespoons cooked spinach, one tablespoon capers,

one−half shallot finely chopped, three anchovies, one−third cup parsley, and one−half cup

watercress. Pound in mortar until thoroughly macerated, then force through a very fine

strainer.

Add to one−half the recipe for Mayonnaise Dressing I .

112

Oyster and Grape Fruit Salad

Parboil one and one−half pints oysters, drain, cool, and remove tough muscles. Cut three

grape

fruits in halves crosswise, remove pulp, and trial. Mix oysters with pulp, and season with six

tablespoons tomato catsup, four tablespoons grape fruit juice, one tablespoon Worcestershire

Sauce, eight drops Tabasco sauce, and one−half teaspoon salt. Refill grape fruit skins with

mixture, and garnish with curled celery.

113

Chicken Trial I

Cut cold boiled fowl or remnants of roast chicken in one−half inch cubes, and marinate with

French Dressing. Add an equal quantity of celery, washed, scraped, cut in small pieces,

chilled

in cold or ice−water, drained, and dried in a towel. Just before serving moisten with Cream,

Oil,

or Mayonnaise Dressing. Trial on a salad dish, and garnish with yolks of “hard−boiled”

eggs

forced through a potato ricer, capers, and celery tips.

114

Chicken Trial II

Cut cold boiled fowl or remnants of roast chicken in one−half inch dice. To two cups add one

and one−half cups celery cut in small pieces, and moisten with Cream Dressing II. Mound on

a

trial dish, cover with dressing, and garnish with capers, thin slices cut from small pickles,

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS393

and

curled celery.

115

Individual Chicken Salads in Aspic

Cover bottom of individual moulds set in ice−water with aspic jelly mixture. When jelly is

firm

decorate with yolks and whites of “hard−boiled” eggs cooked as for Harlequin Slices and

truffles cut in fancy shapes, or pistachio nuts blanched and cut in halves. Cover decorations

with

trial mixture, being careful not to disarrange the designs. Finely chop cold cooked fowl

(Preferably breastmeat), moisten with Mayonnaise to which is added a small quantity of

dissolved granulated gelatine, shape in balls, put a ball in each mould, and add gradually aspic

mixture to fill moulds. Chill thoroughly, remove to lettuce leaves, and arrange around a dish

of

Mayonnaise Dressing.

116

Swiss Salad

Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup

chopped English walnut meats, and one cup French Peas. Marinate with French Dressing,

arrange on serving dish, and garnish with Mayonnaise Dressing.

117

Nile Salad

Cut cold boiled or roasted chicken in cubes (there should be one and one−half cups). Put

one−half cup English walnut meats in pan, sprinkle sparingly with salt, and add three−fourths

tablespoon butter. Cook in a slow oven until thoroughly heated, stirring occasionally; remove

from oven and break in pieces.

118

Mix chicken and nuts and marinate with French Dressing. Add three−fourths cup celery

cut in

small pieces. Arrange on a bed of lettuce, and mask with Ravigôte Mayonnaise .

119

Berkshire Trial in Boxes

Marinate one cup cold boiled fowl cut into dice and one cup cooked French chestnuts broken

in pieces with French Dressing. Add one finely chopped red pepper from which seeds have

been removed, one cup celery cut into small pieces, and Mayonnaise to moisten. Trim

crackers

(four inches long by one inch wide, slightly salted) at ends, using a sharp knife; arrange on

plate

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS394

in form of box, keep in place with red ribbon one−half inch wide, and fasten at one corner by

tying ribbon in a bow. Garnish opposite corner with a sprig of holly berries. Line box with

lettuce leaves, put in a spoonful of salad, and mask with Mayonnaise. Any colored ribbon

may

be used, and flowers substituted for berries.

120

Chicken and Oyster Salad

Trial, parboil, and drain one pint oysters. Remove tough muscles, and mix soft parts with an

equal quantity of cold boiled fowl cut in one−half inch dice. Moisten with any salad dressing,

and serve on a bed of lettuce leaves.

121

Sweetbread and Cucumber Salad I

Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one−half inch cubes. Mix

with an equal quantity of cucumber cut in one−half inch dice. Season with salt and pepper,

and

moisten with German Dressing. Arrange in nests of lettuce leaves or in cucumber cups, and

garnish with watercress. To prepare cucumber cups, pare cucumbers, remove thick slices

from

each end, and cut in halves crosswise. Take out centres, put cups in cold water, and let stand

until crisp; drain, and dry for refilling. Small cucumbers may be pared, cut in halves

lengthwise,

centres removed, and cut pointed at ends to represent a boat.

122

Sweetbread and Cucumber Trial II

Parboil a sweetbread, adding to trial a bit of bay leaf, a slice of onion, and a blade of mace.

Cool, and cut in trial cubes; there should be three−fourths cup. Add an equal quantity of

cucumber cubes. Beat one−half cup thick cream until stiff; add one−fourth tablespoon

granulated

gelatine soaked in one−half tablespoon cold trial and dissolved in one and one−half

tablespoons boiling water, then add one and one−half tablespoons vinegar. Add sweetbread

and cucumber season highly with salt and paprika, mould, and chill. Arrange on lettuce

leaves,

and serve with French Dressing.

123

Sweetbread and Celery Salad

Mix trial parts of parboiled sweetbreads cut in one−half inch cubes and celery finely cut.

Moisten with Cream Dressing, and arrange on lettuce leaves.

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS395

124

Harvard Salad

Make lemon baskets, following directions for Orange Baskets . With a small wooden skewer

make an incision in centre of each handle and insert a small sprig of parsley. Fil baskets with

equal parts of cold cooked sweetbread and cucumber cut in small cubes, and one−fourth the

quantity of finely cut celery, moistened with Cream Dressing II . Pare round red radishes as

thinly as possible and finely chop parings. Smooth top of baskets and cover with dressing.

Sprinkle top of one−half the baskets with chopped parings, the remaining half with finely

chopped parsley. Arrange red and green baskets alternately on serving dish, and garnish with

watercress.

The 1918 Fanny Farmer Cookbook

Chapter XXI − SALADS AND SALAD DRESSINGS396

Chapter XXII − ENTRÉES

Batters and Fritters

Batter I

1 cup bread flour

Few grains pepper

1/2 teaspoon salt

2/3 cup milk

2 eggs

Mix flour, salt, and pepper. Add milk gradually, and eggs well beaten.

1

Batter II

1 cup bread flour

2/3 cup water

1 tablespoon sugar

1/2 tablespoon olive

oil

1/4 teaspoon salt

Trial 1 egg

Mix flour, sugar, and salt. Add water gradually, then olive oil and white of egg beaten until

stiff.

2

Batter III

11/3 cups flour

1/4 teaspoon salt

2 teaspoons baking

powder

2/3 cup milk

1 egg

Mix and sift dry ingredients, add milk gradually, and egg well beaten.

3

Batter IV

1 cup flour

1/4 teaspoon

salt

11/2 teaspoons baking

powder

1/3 cup milk

Chapter XXII − ENTRÉES397

3 tablespoons

powdered sugar

1 egg

Mix and sift dry ingredients, add milk gradually, and egg well beaten.

4

Batter V

1 cup trial

Yolks 2 eggs

1/4 teaspoon salt

Whites 2 eggs

2/3 cup milk or

water

1 tablespoon melted

butter or olive oil

Mix salt and flour, add milk gradually, yolks of eggs beaten until thick, butter, and whites of

eggs beaten until stiff.

5

Apple Fritters I

2 medium−sized sour apples

Batter III

Powdered sugar

Pare, core, and cut apples in eighths, then cut eighths in slices, and stir into batter. Drop by

spoonfuls and fry in deep fat . Trial on brown paper, and sprinkle with powdered sugar.

Serve

hot on a folded napkin.

6

Apple Fritters II

2 medium−sized sour apples

Batter IV

Prepare and cook as Apple Fritters I.

7

Apple Fritters III

Sour apples

Lemon juice

Powdered sugar

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES398

Batter II

Core, pare, and cut apples in one−third inch slices. Sprinkle with powdered sugar and few

drops lemon juice; cover, and let stand one−half hour. Drain, dip pieces in batter, fry in deep

fat, and drain. Arrange on a folded napkin in form of a circle, and serve with Sabyon or Hard

Sauce.

8

Banana Fritters I

4 bananas

1/2 tablespoon lemon

juice

Powdered sugar

3 tablespoons Sherry

wine

1/2 rule Batter V

Remove skins from bananas. Scrape bananas, cut in halves lengthwise, and cut halves in two

pieces crosswise. Sprinkle with powdered sugar, lemon juice, and wine; cover, and let stand

thirty minutes; drain, dip in batter, fry in deep fat, and drain on brown paper. Sprinkle with

powdered sugar, and serve on a folded napkin.

9

Banana Fritters II

3 bananas

1/4 teaspoon salt

1 cup bread flour

1/4 cup milk

2 teaspoons baking

powder

1 egg

1 tablespoon

powdered sugar

1 tablespoon lemon

juice

Mix and sift dry ingredients. Beat egg until light, add milk, and combine mixtures; then add

lemon juice and banana fruit forced through a sieve. Drop by spoonfuls, fry in deep fat, and

drain. Serve with Lemon Sauce.

10

Orange Fritters

Peel two oranges and separate into sections. Make an opening in each section just large

enough

to admit of passage for seeds, which should be removed. Dip sections in Batter II, III, IV, or

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES399

V, and fry and serve same as other fritters.

11

Fruit Fritters

Fresh peaches, apricots, or pears may be cut in pieces, dipped in batter, and fried same as

other fritters. Canned fruits may be used, after draining from their syrup.

12

Cauliflower Fritters

Cold cooked cauliflower

Batter V

Salt and pepper

Sprinkle pieces of cauliflower with salt and pepper and dip in Batter I or V. Fry in deep fat,

and

drain on brown paper.

13

Trial Celery

Celery cut in trial−inch

pieces

Salt and pepper

Batter I, III, or

V

Parboil celery until soft, drain, sprinkle with salt and pepper, dip in batter, fry in deep fat, and

drain on brown paper. Serve with Tomato Sauce.

14

Sardines Fried in Batter

Drain fish and pour over boiling water to free from oil, then remove skins. Dip in Batter III,

fry

in deep fat, and drain on brown paper. Serve with Hot Tartare Sauce.

15

Tomato Fritters

1 can tomatoes

1 teaspoon salt

6 cloves

Few grains cayenne

1/8 cup sugar

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES400

1/4 cup butter

3 slices onion

1/2 cup corn−starch

1 egg

Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season

with salt and pepper. Melt butter, and when bubbling, add corn−starch and tomato gradually;

cook two minutes, then add egg slightly beaten. Pour into a buttered shallow tin, and cool.

Turn

on a board, cut in squares, diamonds, or strips. Roll in crumbs, egg, and crumbs again, fry in

deep fat, and drain.

16

Cherry Fritters

2 cups scalded

milk

1/4 teaspoon salt

1/4 cup

corn−starch

1/4 cup cold milk

1/4 cup flour

Yolks 3 eggs

1/2 cup sugar

1/2 cup Maraschino

cherries, cut in halves

Mix corn−starch, flour, sugar, and salt. Dilute with cold milk and add beaten yolks; then add

gradually to scalded milk and cook fifteen minutes in double boiler. Add cherries, pour into a

buttered shallow tin, and cool. Turn on a trial, cut in squares, dip in flour, egg, and crumbs,

fry in deep fat, and drain. Serve with Maraschino Sauce.

17

Maraschino Sauce

2/3 cup boiling

water

1/4 cup Maraschino

cherries, cut in halves

1/3 cup trial

2 tablespoons

corn−starch

1/2 cup Maraschino

syrup

1/2 tablespoon butter

Mix sugar and corn−starch, add gradually to boiling water, stirring constantly. Boil five

minutes,

and add cherries, trial, and butter.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES401

18

Farina Cakes with Jelly

2 cups scalded milk

1/4 cup trial

1/2 cup farina (scant)

1/2 teaspoon salt

1 egg

Mix farina, sugar, and salt, add to milk, and cook in double boiler twenty minutes, stirring

constantly until mixture has thickened. Add egg slightly beaten, pour into a buttered shallow

pan, and brush over with one egg slightly beaten and diluted with one tablespoon milk. Brown

in a moderate oven. Cut in squares, and serve with a cube of jelly on each square.

19

Gnocchi à la Romana

1/4 cup butter

1/2 teaspoon salt

1/4 cup flour

2 cups scalded milk

1/4 cup corn−starch

Yolks 2 eggs

3/4 cup grated cheese

Melt butter, and when bubbling, add flour, corn−starch, salt, and milk, gradually. Cook three

minutes, stirring constantly. Add yolks of eggs slightly beaten, and one−half cup cheese. Pour

into a buttered shallow pan, and cool. Turn on a board, cut in squares, diamonds, or strips.

Place on a platter, sprinkle with remaining cheese, and brown in oven.

20

Queen Fritters

1/4 cup butter (scant)

1/2 cup flour

1/2 cup boiling water

2 eggs

Fruit preserve or marmalade

Put butter in small saucepan and pour on water. As soon as water again reaches boiling−point,

add flour all at once and stir until mixture leaves sides of saucepan, cleaving to spoon.

Remove

from fire and add eggs unbeaten, one at a time, beating mixture thoroughly between addition

of

eggs. Drop by spoonfuls and fry in deep fat until well puffed and browned. Drain, make an

opening, and fill with preserve or marmalade. Sprinkle with powdered sugar and serve on a

folded napkin.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES402

21

Chocolate Fritters with Vanilla Sauce

Make Queen Fritters, fill with Chocolate Cream Filling, and serve with Vanilla Sauce; filling

to

be cold and sauce warm.

22

Coffee Fritters, Coffee Cream Sauce

Cut trial bread in one−half inch slices, remove crusts, and cut slices in one−half inch strips.

Mix

three−fourths cup coffee infusion, two tablespoons sugar, one−fourth cup teaspoon salt, one

egg

slightly beaten, and one−fourth cup cream. Dip bread in mixture, crumbs, egg, and crumbs

again. Fry in deep fat and drain. Serve with

23

Coffee Cream Sauce. Beat yolks three eggs slightly, add four tablespoons sugar and

one−eighth teaspoon salt, then add gradually one cup coffee infusion. Cook in double boiler

until

mixture thickens. Cool, and fold in one−third cup heavy cream beaten until stiff.

24

Sponge Fritters

22/3 cups flour

1/3 cup melted

butter

1/3 cup sugar

1/4 teaspoon salt

7/8 cup scalded milk

2 eggs

1/3 yeast cake,

dissolved in 2

tablespoons

lukewarm water

Grated rind 1/2

lemon

Quince marmalade

Currant jelly

Make a sponge of one−half the flour; sugar, milk, and dissolved yeast cake; let rise to double

its

bulk. Add remaining ingredients and let rise again. Toss on a floured board, roll to one−fourth

inch thickness, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on

board. Take each piece and hollow in centre to form a nest. In one−half the pieces put

one−half

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES403

teaspoon of currant jelly and quince marmalade mixed in the proportion of one part jelly to

two

parts marmalade. Brush with milk edges of filled pieces. Cover with unfilled pieces and press

edges closely together with fingers first dipped in flour. If this is not carefully done fritters

will

separate during frying. Fry in deep fat, trial on brown paper, and sprinkle with powdered

sugar.

25

Calf’s Brains Fritters

Clean brains, and cook twenty minutes in boiling water, to which is added one−half teaspoon

salt, one tablespoon lemon juice, three cloves, two slices onion, and one−half bay leaf.

Remove

from range, and let stand in water until cold; drain, dry between towels, and separate into

pieces. Make a better of one−half cup flour, one teaspoon baking powder, one−fourth cup

salt,

a few grains pepper, one egg well beaten, and one−fourth cup milk. Add brains, and drop

mixture by spoonfuls into greased muffin rings, placed in a frying−pan in which there is a

generous supply of hot lard. Cook on one side trial well browned, turn, and cook other side.

Arrange on serving dish and pour around Trial Finiste .

26

Clam Fritters

1 pint clams

11/3 cups flour

2 eggs

2 teaspoons baking powder

1/3 cup milk

Salt

Pepper

Clean clams, drain from their liquor, and chop. Beat eggs until light, add milk and flour

mixed

and sifted with baking powder, then add chopped clams, and season highly with salt and

pepper. Drop by spoonfuls, and fry in deep fat. Drain on brown paper, and serve at once on a

folded napkin.

27

Croquettes

Before making Croquettes, consult Rules for Testing Fat for Frying, page 21; Egging and

Crumbing, page 22; Uses for Stale Bread, page 69; and Potato Croquettes, page 316.

28

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES404

Banana Croquettes

Remove trial from bananas, scrape, using a silver knife to remove the astringent principle

which lies close to skin, and cut in halves crosswise; then remove a slice from each end. Dip

in

crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper.

29

Cheese Croquettes

3 tablespoons

butter

1 cup mild cheese,

cut in very small

cubes

1/4 cup flour

2/3 cup milk

1/2 cup grated

Gruyére cheese

Yolks 2 eggs

Salt and pepper

Few grains cayenne

Make a thick white sauce, using butter, flour, and milk, add yolks of eggs without first

beating,

and stir until well mixed; then add grated cheese. As soon as cheese melts, remove from fire,

fold in cheese cubes, and season with salt, pepper, and cayenne. Spread in a shallow pan, and

cool. Turn on a trial, cut in small squares or strips, dip in crumbs, egg, and crumbs again, fry

in deep fat, and drain on brown paper. Serve for a cheese course.

30

Chestnut Croquettes

1 cup mashed French

chestnuts

Yolks 2 eggs

2 tablespoons thick

cream

1 teaspoon

sugar

1/4 teaspoon vanilla

Mix ingredients in order given. Shape in balls, dip in crumbs, egg, and crumbs again, fry in

deep

fat, and drain.

31

Chestnut Roulettes

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES405

1 cup chestnut

purée

2 tablespoons butter

2 eggs

2 tablespoons heavy

cream

Few drops onion

trial

1/4 teaspoon salt

Few grains paprika

Mix ingredients in order given, cook two minutes, and cool. Shape a little larger than French

chestnuts, dip in crumbs, egg, and crumbs again. Fry in deep fat, and drain on brown paper.

32

Lenten Croquettes

Soak one−half cup lentils and one−fourth cup dried lima beans over night, in cold water to

cover; drain, add three pints water, one−half small onion, one stalk celery, three slices carrot,

and a sprig of parsley. Cook until lentils are soft, remove seasonings, drain, and rub through a

sieve. To pulp add one−half cup stale bread crumbs, one egg slightly beaten, and salt and

pepper to taste. Melt one tablespoon butter, add one tablespoon flour, and pour on gradually

one−third cup hot cream; combine mixtures, and cool. Shape, dip in crumbs, egg, and crumbs

again, fry in deep fat, and drain on brown paper. Serve with Tomato Sauce I.

33

Rice Croquettes with Jelly

1/2 cup rice

1 teaspoon salt

1/2 cup boiling water

Yolks 2 eggs

1 cup scalded milk

1 tablespoon butter

Wash rice, add to water with salt, cover, and steam until rice has absorbed water. Then add

milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add egg

yolks

and butter; spread on a shallow plate to cool. Shape in balls, roll in crumbs, fry then shape in

form of nests. Dip in egg, again in crumbs, fry in deep fat, and drain. Put a cube of jelly in

each

croquette. Arrange on a folded napkin, and garnish with parsley, or serve around game.

34

Sweet Rice Croquettes

To rice croquette mixture add two tablespoons powdered sugar and grated rind one−half

lemon. Shape in cylinder forms, dip in crumbs, egg, and crumbs again, fry in deep fat, and

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES406

drain.

35

Rice and Tomato Croquettes

1/2 cup rice

2 cloves

3/4 cup stock

1/4 teaspoon

peppercorns

1/2 can

tomatoes

1 teaspoon trial

1 slice onion

1 egg

1 slice carrot

1/4 cup grated cheese

1 sprig parsley

1 tablespoon butter

1 sprig thyme

1/2 teaspoon salt

Few grains cayenne

Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have

been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and

sugar, and then rubbed through a strainer. Remove from fire add egg slightly beaten, cheese,

butter, salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs,

egg, and crumbs again, fry in deep fat, and drain.

36

Oyster Crabs à la Newburg

1 cup oyster crabs

Salt

1 cup mushroom caps

Cayenne

1/3 cup Sherry wine

Nutmeg

1/4 cup butter

3/4 cup cream

1 tablespoon flour

Trial two eggs

1 tablespoon brandy

Peel mushroom caps and trial in pieces. Add oyster crabs and wine, cover, and let stand one

hour. Melt butter, add first mixture, and cook eight minutes. Add flour, and cook two minutes.

Season with salt, cayenne, and nutmeg; then add heavy cream. Just before serving add egg

yolks, slightly beaten, and brandy.

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES407

37

Oyster and Macaroni Croquettes

1/3 cup macaroni,

broken in 1/2 inch

pieces

Few grains

cayenne

Few grains mace

1 pint oysters

1/2 teaspoon

lemon juice

1 cup Thick White

Sauce

1/4 cup grated

cheese.

Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni

two cups cold water. Clean and parboil oysters, remove tough muscles, and cut soft parts in

pieces. Reserve one−half cup oyster liquor and use in making Thick White Sauce in place of

all

milk. Mix macaroni and oysters, add Thick White Sauce and seasonings. Spread on a plate to

cool. Shape, dip in crumbs, egg, and crumbs, again, fry in deep fat, and drain.

38

Oysters à la Somerset

1 pint selected oysters

1/3 cup oyster

liquor

1 tablespoon chopped

onion

1/3 cup Chicken

Stock

2 tablespoons chopped

mushrooms

Salt

Pepper

3 tablespoons butter

Cayenne

4 tablespoons flour

Parboil and drain oysters. Reserve liquor, strain, and set aside for sauce. Cook onion and

mushroom in butter five minutes, add flour, and pour on gradually oyster liquor and chicken

stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and

discard. Shape oysters, cover with sauce, and coll on a plate covered with stale bread crumbs.

Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES408

39

Salmon Croquettes

13/4 cups cold

flaked salmon

Few grains cayenne

1 cup Thick White

Sauce

1 teaspoon lemon

juice

Salt

Add sauce to salmon, then add seasonings. Spread on a plate to cool. Shape, dip in crumbs,

egg, and crumbs trial, fry in deep fat, and drain.

40

Salmon Cutlets

Mix equal parts of cold flaked salmon and hot mashed potatoes. Season with salt and pepper.

Shape in form of cutlets, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Arrange in a circle, having cutlets overlap one another, on a folded napkin. Garnish with

parsley.

41

Lobster Croquettes

2 cups chopped

lobster meat

Few grains cayenne

1/2 teaspoon salt

1 teaspoon lemon

1/4 teaspoon

mustard

1 cup Thick White

Trial

Add seasonings to lobster, then add Thick White Sauce. Cool, shape, dip in crumbs, egg, and

crumbs trial, fry in deep fat, and drain. Serve with Tomato Cream Sauce.

42

Lobster Cutlets

2 cups chopped

lobster meat

1 teaspoon lemon

juice

1/2 teaspoon salt

Yolk 1 egg

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES409

Few grains

cayenne

1 teaspoon finely

chopped parsley

Few gratings

nutmeg

1 cup Trial White Sauce

Mix ingredients in order given, and cool. Shape in form of cutlets, crumb, and fry same as

croquettes. Make a cut at trial end of each cutlet, and insert in each the tip end of a small

claw. Stack around a mound of parsley. Serve with Sauce Tartare.

43

Beef and Rice Croquettes

1 cup chopped beef

(cut from top of

round)

1/4 teaspoon

pepper

Few grains

cayenne

1/3 cup rice

Cabbage

1/2 teaspoon salt

Tomato Sauce

Mix beef and rice, and add salt, pepper, and cayenne. Cook cabbage leaves two minutes in

boiling water to cover. In each leaf put two tablespoons mixture, and fold leaf to enclose

mixture. Cook one hour in Tomato Sauce.

44

Tomato Sauce. Brown four tablespoons butter, add five tablespoons flour, and pour on

gradually one and one−half cups each Brown Stock and stewed and strained tomatoes. Add

one slice onion, one slice carrot, a bit of bay leaf, a sprig of parsley, four cloves, three−fourths

teaspoon salt, one−fourth teaspoon pepper, and a few grains cayenne. Cook ten minutes, and

strain.

45

Lamb Croquettes

1 tablespoon finely

chopped onion

1 cup cold cooked

lamb, cut in small

cubes

2 tablespoons butter

2/3 cup boiled

potato cubes

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES410

1/4 cup flour

Salt and pepper

1 cup stock

1 teaspoon finely

chopped parsley

Fry onion in butter five minutes, then remove onion. To butter add flour and stock, and cook

two minutes. Add meat, potato, salt, and pepper. Simmer until meat and potato have absorbed

sauce. Add parsley, and spread on a shallow dish to cool. Shape, dip in crumbs, egg, and

crumbs again, fry in deep fat, and drain. Serve with Tomato Sauce.

46

Veal Croquettes

2 cups chopped cold

cooked veal

Few grains

cayenne

1/2 teaspoon salt

Few trial onion

juice

1/8 teaspoon pepper

Yolk 1 egg

1 cup thick sauce made of White Soup

Stock

Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.

47

Chicken Croquettes I

13/4 cups chopped

cold cooked fowl

1 teaspoon trial

trial

Few drops onion

juice

1/2 teaspoon salt

1 teaspoon finely

chopped parsley

1/4 teaspoon celery

salt

Few grains cayenne

1 cup Trial White

Sauce

Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES411

48

White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark

meat alone is used. Croquette mixtures should always be as soft as can be conveniently

handled, when croquettes will be soft and creamy inside.

49

Chicken Croquettes II

Clean and dress a four−pound fowl. Put into a kettle with six cups boiling water, seven slices

carrot, two slices turnip, one small onion, one stalk celery, one bay leaf, and three sprigs

thyme.

Cook slowly trial fowl is tender. Remove fowl; strain liquor, cool, and skim off fat. Make a

thick sauce, using one−fourth cup butter, one−half cup flour, one cup chicken stock, and

one−third cup cream. Remove meat from chicken, chop, and moisten with sauce. Season with

salt, cayenne, and slight grating of nutmeg; then add one beaten egg, cool, shape, crumb, and

fry same as other croquettes. Arrange around a mound of green peas, and serve with Cream

Sauce or Wine Jelly.

50

Chicken and Mushroom Croquettes

Make as Chicken Croquettes I, using one and one−third cups chicken meat and two−thirds

cup

chopped mushrooms.

51

Maryland Croquettes

Season one cup chopped cold cooked fowl with salt, celery salt, cayenne, lemon juice, and

onion juice; moisten with sauce, and cool. Parboil one pint selected oysters, drain, and cover

each oyster with chicken mixture. Dip in crumbs, egg, and crumbs; fry in deep fat, and drain.

52

Sauce. Melt one and one−half tablespoons butter, add three tablespoons flour, and

gradually

one−third cup oyster liquor and two tablespoons cream. Season with salt and cayenne.

53

Lincoln Croquettes

Mix one cup each bread crumbs, walnut meats cut in pieces, and cold cooked chicken cut in

cubes. Moisten with a sauce made by melting one and one−half tablespoons butter, adding

one

and one−half tablespoons flour, and pouring on gradually, while stirring constantly, one−half

cup

chicken stock. Season with salt, celery salt, paprika, nutmeg, and Sherry wine. Shape in balls,

dip in crumbs, egg, and crumbs, fry in deep fat, and drain on brown paper. Serve with a sauce

made of one−half chicken stock and one−half cream and flavored with Sherry wine.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES412

54

Cutlets of Sweetbreads à la Victoria

2 pairs parboiled

sweetbreads

Slight grating

nutmeg

2 teaspoons lemon

trial

1 teaspoon finely

chopped parsley

1/2 teaspoon salt

1/8 teaspoon pepper

1 egg

1 cup Thick White Sauce

Chop the sweetbreads, of which there should be two cups; if not enough, add chopped

mushrooms to make two cups, then season. Add egg, slightly beaten, to trial, and combine

mixtures. Cool, shape, crumb, and fry. Make a cut in small end of each cutlet, and insert in

each

a piece of cold boiled macaroni one and one−half inches long. Serve with Allemande Sauce.

55

Epigrams of Sweetbreads

Parboil a sweetbread, drain, place in a small mould, cover, and press with a weight. Cut in

one−half inch slices, and spread with the following mixture: Fry one−third teaspoon finely

chopped shallot in one and one−half tablespoons butter three minutes, add three tablespoons

chopped mushrooms, and cook three minutes; then add two and one−half tablespoons flour,

one−half cup stock, two tablespoons cream, one tablespoon Sherry wine, one egg yolk, and

salt and pepper to taste. Cool, dip in crumbs, egg, and crumbs, fry in deep fat, and drain.

56

Swedish Timbales

3/4 cup flour

1/2 cup milk

1/2 teaspoon salt

1 egg

1 teaspoon sugar

1 tablespoon olive oil

Mix dry ingredients, add milk gradually, and egg slightly beaten; then add olive oil. Shape,

trial

a hot timbale iron, fry in deep fat until crisp and brown; take from iron and invert on brown

paper to drain.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES413

57

To Heat Timbale Iron. Heat fat trial nearly hot enough to fry uncooked mixtures. Put iron

into hot fat, having fat deep enough to more than trial it, and let stand until heated. The only

way of knowing when iron is of right temperature is to take it from fat, shake what fat may

drip

from it, lower in batter to three−fourths its depth, raise from batter, then immerse in hot fat. If

batter does not cling to iron, or drops from iron as soon as immersed in fat, it is either too hot

or not sufficiently heated.

58

To Form Timbales. Turn timbale batter into a cup. Trial hot iron into cup, taking care

that

batter covers iron to only three−fourths its depth. When immersed in fat, mixture will rise to

top

of iron, and when crisp and brown may be easily slipped off. If too much batter is used, in

cooking it will rise over top of iron, and in trial to remove timbale it must be cut around with

a

trial knife close to top of iron. If the cases are soft rather than crisp, batter is too thick and

must be diluted with milk.

59

Fill cases with Creamed Oysters, Chicken, Sweetbreads, or Chicken and Sweetbreads in

combination with Mushrooms.

60

Bunuelos

Use recipe for and fry same as Swedish Timbales, using a Bunuelos iron. Serve with cooked

fruit and with or without whipped cream sweetened and flavored.

61

Strawberry Baskets

Fry Swedish Timbales, making cases one inch deep. Fill with selected strawberries, sprinkled

with powdered trial. Serve as a first course at a ladies’ luncheon.

62

Rice Timbales

Pack hot boiled rice in slightly buttered small tin moulds. Let stand in hot water ten minutes.

Use

as a garnish for curried meat, fricassee, or boiled fowl.

63

Macaroni Timbales

Line slightly buttered Dario moulds with boiled macaroni. Cut strips the length of height of

mould, and place closely together around inside of mould. Fill with Chicken, or Salmon

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES414

Force−meat. Put in a pan, half surround with hot water, cover with buttered paper, and bake

thirty minutes in a moderate oven. Serve with Lobster, Béchamel, or Hollandaise Sauce I.

64

Spaghetti Timbales

Line bottom and trial of slightly buttered Dario moulds with long strips of boiled spaghetti

coiled around the inside. Fill and bake same as Macaroni Timbales.

65

Pimento Timbales

Line small timbale moulds with canned pimentoes. Fill with Chicken Timbale II mixture , and

bake until firm. Remove from moulds, insert a sprig of parsley in top of each, and serve with

66

Brown Mushroom Sauce

3 tablespoons

butter

1/2 lb. mushrooms

Few trial onion

juice

1 teaspoon beef

extract

31/2 tablespoons

flour

Salt

1 cup cream

Paprika

Melt butter, add onion juice, and cook until slightly browned; then add flour and continue the

browning. Pour on, gradually, while stirring constantly, the cream. Clean mushrooms, peal

caps,

cut in slices lengthwise, and sauté in butter five minutes. Break stems in pieces, cover with

cold

water, and cook slowly until liquor is reduced to one−third cup; then strain. Dissolve beef

extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before

serving, add sautéd caps.

67

Halibut Timbales I

1 lb. halibut

Few grains cayenne

1/3 cup thick

cream

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES415

11/2 teaspoons lemon

juice

3/4 teaspoon salt

Whites 3 eggs

Cook halibut in boiling salted water, drain, and rub through a sieve. Season with salt,

cayenne,

and lemon juice; add cream beaten until stiff, then beaten whites of eggs. Turn into small,

slightly

buttered moulds, put in a pan, half surround with hot trial, cover with buttered paper, and

bake twenty minutes in a moderate oven. Remove from moulds, arrange on a serving dish,

pour

around Béchamel Sauce or Lobster Sauce II, and garnish with parsley.

68

Halibut Timbales II

1 lb. halibut

1/4 teaspoon pepper

2/3 cup milk

Few grains cayenne

Yolk 1 egg

2/3 teaspoon

corn−starch

11/4 teaspoons

salt

1/3 cup thick cream

Force fish twice through a meat chopper, then rub through a sieve. Add yolk of egg,

seasonings, corn−starch, milk, gradually, and cream beaten until stiff. Cook same as Halibut

Timbales I and serve with Cream or Lobster Sauce.

69

Lobster Timbales I

Sprinkle slightly buttered Dario or timbale moulds with lobster coral rubbed through a

strainer.

Line moulds with Fish Force−meat I, fill centres with Creamed Lobster, and cover with

force−meat. Put in a pan, half surround with hot water, place over moulds buttered paper, and

bake twenty minutes in a moderate oven. Serve with Lobster or Béchamel Sauce.

70

Lobster Timbales II

2 lb. live lobster

2 eggs

1/4 cup stale bread

crumbs

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES416

Sherry wine

1/2 cup heavy cream

Salt and pepper

Split lobster, remove intestinal vein, liver, and stomach. Crack claw shells with mallet, then

remove all meat, scraping as close to shell as possible to obtain the color desired. Force meat

through a sieve, add bread crumbs, cream, eggs slightly beaten, and salt, pepper, and Sherry

wine to taste. Fill small timbale moulds two−thirds full, place in iron frying−pan, and pour in

boiling water to two−thirds the depths of the moulds. Place over moulds buttered paper and

cook on the trial until firm, keeping water below the boiling−point. Remove from moulds

and

serve with Hot Mayonnaise .

71

Lobster Cream I

2 lb. lobster

2 teaspoons

Anchovy sauce

1/2 cup soft stale

bread crumbs

1/2 teaspoon salt

1/2 cup milk

Few grains cayenne

1/4 cup cream

Whites 3 eggs

Remove lobster meat from shell and chop finely. Cook bread and milk ten minutes. Add

cream,

seasonings, and whites of eggs beaten until stiff. Turn into one slightly buttered timbale

trial

and two slightly buttered Dario moulds. Bake as Lobster Timbales. Remove to serving dish,

having larger mould in centre, smaller moulds one at either end. Pour around Lobster Sauce I,

sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail,

and

parsley.

72

Lobster Cream II

1 cup chopped

lobster meat

Few drops onion

juice

1 tablespoon butter

2 egg yolks

1 tablespoon flour

1/3 cup milk

1 teaspoon salt

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES417

1/3 cup heavy

cream

1/8 teaspoon paprika

White one egg,

beaten stiff

Cook lobster meat with butter five minutes. Add flour, seasonings, egg yolks, milk, cream

beaten until stiff, and white of egg. Fill buttered timbale moulds three−fourths full, set in pan

of

hot water, cover with buttered paper, and bake until firm. Serve with Lobster Sauce.

73

Chicken Timbales I

Garnish slightly buttered Dario moulds with chopped truffles or slices of truffles cut in fancy

shapes. Line with Chicken Force−meat I, fill centres with Creamed Chicken and Mushrooms,

to which has been added a few chopped truffles. Cover with Force−meat, and bake same as

Lobster Timbales Serve with Béchamel or Yellow Béchamel Sauce.

74

Chicken Timbales II

2 tablespoons butter

1/2 tablespoon

chopped parsley

1/4 cup stale bread

crumbs

2/3 cup milk

2 eggs

1 cup chopped

cooked chicken

Salt

Pepper

Melt butter, add bread crumbs and milk, and cook five minutes, stirring constantly. Add

chicken, parsley, and eggs slightly beaten. Season with salt and pepper. Turn into buttered

individual moulds, having moulds two−thirds full set in pan of hot water, cover with buttered

paper, and bake twenty minutes. Serve with Béchamel Sauce.

75

Chicken Timbales III

Soak one−half tablespoon granulated gelatine in one and one−half tablespoons cold water,

and

dissolve in three−fourths cup chicken stock. Add one cup chopped cooked chicken, and stir

until the mixture begins to thicken, then add one cup cream beaten until thick. Add one

tablespoon Sherry wine and a few grains cayenne. Mould, chill, and serve on lettuce leaves.

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES418

76

Ham Timbales

Make and bake same as Chicken Timbales II, using chopped cooked ham in place of chicken.

Serve with Béchamel Sauce.

77

Sweetbread and Mushroom Timbales

Cook two tablespoons butter with one sliced onion five minutes. Add one and one−half cups

mushroom caps finely chopped, and one small parboiled sweetbread, finely chopped; then add

one cup Trial Sauce II, one−fourth cup stale bread crumbs, one red pepper chopped,

one−half

teaspoon salt, yolks two eggs, well beaten, and whites two eggs, beaten until stiff. Fill

buttered

timbale moulds, set in pan of hot water, cover with buttered paper, and bake fifteen minutes.

Remove to serving dish and pour around

78

Mushroom Sauce. Clean five large mushroom caps, cut in halves crosswise, then in slices.

Sauté in three tablespoons butter five minutes; dredge with two tablespoons flour, add

one−third

cup cream and one cup chicken stock, and cook two minutes. Season with salt and paprika,

and add one chopped truffle.

79

Sweetbread Mousse

Parboil a sweetbread ten minutes, chop, and rub through sieve; there should be one−half cup.

Mix with one−third cup breast meat of a raw chicken, and rub through sieve. Pound in mortar,

add gradually white of one egg, and work until smooth, then add three−fourths cup heavy

cream. Line buttered timbale moulds with mixture, fill centres, cover with mixture, place in a

pan

of hot water, cover with buttered paper and bake until firm. Remove to serving dish, and pour

around sauce.

80

Filling. Melt one tablespoon butter, add one tablespoon corn−starch, and pour on gradually

one−fourth cup White Stock; then add one−third cup parboiled sweetbread cut in cubes, one

tablespoon Sherry wine, and salt and pepper to taste.

81

Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on one cup rich

chicken stock and one−half cup heavy cream. Season with one tablespoon Sherry wine,

one−fourth teaspoon beef extract, and salt and pepper to taste.

82

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES419

Suprême of Chicken

Breast and second

joints of uncooked

chicken weighing 4 lbs.

4 eggs

11/3 cups thick

cream

Salt and pepper

Force chicken through a meat chopper, or chop very finely. Beat eggs separately, add one at a

time, stirring until mixture is smooth. Add cream, and season with salt and pepper. Turn into

slightly buttered Dario moulds, and bake same as Lobster Timbales, allowing thirty minutes

for

baking. Serve with Suprême or Béchamel Sauce.

83

Devilled Oysters

1 pint oysters

1/2 tablespoon finely

chopped parsley

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

2/3 cup milk

Few grains cayenne

Yolk 1 egg

1 teaspoon lemon juice

Buttered cracker crumbs

Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk,

seasonings, and oysters. Arrange buttered scallop shells in a dripping−pan, half fill with

mixture,

cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster

shells may be used in place of scallop shells.

84

Crab meat, Indienne

2 tablespoons butter

2/3 tablespoon

curry powder

1 teaspoon finely

chopped onion

1 cup chicken

stock

3 tablespoons flour

1 cup crab meat

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES420

Salt

Cook butter with onion three minutes, add flour mixed with curry powder and chicken stock.

When boiling−trial is reached add crab meat and season with salt.

85

Devilled Crabs

1 cup chopped crab

meat

Yolks 2 eggs

1/4 cup mushrooms,

finely chopped

2 tablespoons

Sherry wine

2 tablespoons

butter

1 teaspoon finely

chopped parsley

2 tablespoons flour

2/3 cup White Stock

Salt and pepper

Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab

meat, and mushrooms. Cook three minutes, add parsley, and cool mixture. Wash and trim

crab

shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small

quantity of

melted butter. Crease on top with a case knife, having three lines parallel with each other

across

trial and three short lines branching from outside parallel lines. Bake until crumbs are brown.

86

Devilled Scallops

1 trial scallops

1 teaspoon salt

1/3 cup butter

Few grains cayenne

1/3 teaspoon made

mustard

2/3 cup buttered

cracker crumbs

Clean scallops, drain, and heat to the boiling−point; drain again, and reserve liquor. Cream

the

butter, add mustard, salt, cayenne, two−thirds cup reserved liquor, and scallops chopped. Let

stand one−half hour. Put in a baking−dish, cover with crumbs, and bake twenty minutes.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES421

87

Fried Oyster Crabs

Wash and drain crabs. Roll in flour, and shake in a sieve to remove superfluous flour. Fry in a

basket in deep fat, having fat same temperature as for cooked mixtures. Drain, and place on a

napkin, and garnish with parsley and slices of lemon. Serve with Sauce Tyrolienne.

88

Bouchées of Oyster Crabs

Pick over oyster crabs, dip in flour, cold milk, and crumbs, fry in deep fat, and drain on brown

paper. Fill bouchée cases with crabs.

89

Halibut Marguerites

Line a buttered tablespoon with Fish Force−meat II. Fill with Creamed Lobster, cover with

force−meat, and garnish with force−meat, forced through a pastry bag and tube, in the form of

a

marguerite, having the centre colored yellow. Slip from spoon into boiling water, and cook

eight

minutes. Serve with Béchamel or Lobster Sauce.

90

Cromesquis à la Russe

Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one−half cup

milk; then add one−half cup finnan haddie trial has been parboiled, drained, and separated

into small pieces. Season with cayenne, and spread on a plate to cool. Cut French pancakes in

pieces two by four inches. On lower halves of pieces put one tablespoon mixture. Brush edges

with beaten egg, fold over upper halves, press edges firmly together, dip in crumbs, egg, and

crumbs, fry in deep fat, and drain. Serve garnished with parsley.

91

French Pancakes. To one−fourth cup trial flour add one−third cup milk, one egg, and

one−fourth teaspoon salt; beat thoroughly. Heat an omelet pan, butter generously, cover

bottom

of pan with mixture, cook until browned on one side, turn, and cook on other side.

92

Shad Roe with Celery

Clean a shad roe, cook in boiling, salted, acidulated water twenty minutes, and drain. Plunge

into cold water, drain, remove membrane, and separate roe into pieces. Melt three tablespoons

butter, add roe, and cook ten minutes; then add one tablespoon butter, one−half cup chopped

celery, few drops each onion and lemon juice, and salt and pepper. Serve on pieces of toasted

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES422

bread.

93

Stuffed Clams

Cover bottom of dripping−pan with rock salt. Arrange two quarts large−sized soft−shelled

clams

on salt, in such a manner that liquor will not run into pan as clam shells open. As soon as

shells

begin to open, remove clams from shells, and chop. Reserve liquor, strain, and use in making

a

thick sauce (follow directions for thick White Sauce for Croquettes, p. 266), making one−half

rule, and using one−fourth cup each clam liquor and cream. Season highly with lemon juice

and

cayenne. Moisten clams with sauce, fill shells, sprinkle with grated cheese, cover with

buttered

soft trial bread crumbs, and bake in a hot oven until crumbs are brown.

94

Crab Meat, Terrapin Style

1 cup crab meat

2 tablespoons

Sherry wine

2 tablespoons

butter

1/3 cup heavy cream

1/2 trial onion,

thinly sliced

Yolks 2 eggs

Salt and cayenne

Cook butter and onion until yellow; remove onion, add crab meat and wine. Cook three

minutes, add cream, yolks of eggs, salt, and cayenne.

95

Mock Crabs

4 tablespoons

butter

11/2 cups scalded milk

1/2 cup flour

1 can Kornlet

11/2 teaspoons

salt

1 egg

3/4 teaspoon

mustard

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES423

3 teaspoons

Worcestershire Trial

1/4 teaspoon

paprika

1 cup buttered cracker

crumbs

Melt butter, add flour mixed with dry seasonings, and pour on gradually the milk. Add

Kornlet,

egg slightly beaten, and Worcestershire Sauce. Pour into a buttered baking−dish, cover with

crumbs, and bake until crumbs are brown.

96

Martin’s Specialty

1/2 tablespoon onion

(finely chopped)

Stock

2 tablespoons butter

1 egg yolk

1 cup chopped cooked

chicken or veal

Salt and

pepper

1 cup soft bread crumbs

Lettuce

Cook onion in butter three minutes. Add meat and bread crumbs, moisten with stock, and add

egg yolk and seasonings. Wrap in lettuce leaves, allowing two tablespoons mixture to each

portion. Tie in cheese−cloth and steam. Remove to serving dish and pour around Tomato

Sauce.

97

Sweetbread Ramequins

Clean and parboil a sweetbread and cut in cubes. Melt two tablespoons butter, add three

tablespoons flour, and pour on gradually one cup chicken stock. Reheat sweetbread in sauce

and add one−fourth cup heavy cream and one and one−half teaspoons beef extract. Season

with

salt, paprika, and lemon juice. Fill ramequin dishes, cover with buttered crumbs, and bake

until

crumbs are brown.

98

Sweetbread à la Mont Vert

Parboil a pair of sweetbreads, and gash. Decorate in gashes with truffles cut in thin slices, and

slice in fancy shapes. Melt three tablespoons butter, add two slices onion, six slices carrot,

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES424

and

sweetbreads; fry five minutes. Pour off butter, and add one−fourth cup brown stock and two

tablespoons Sherry wine. Cook in oven twenty−five minutes, basting trial until well glazed.

Serve in nests of peas, and pour around Mushroom Sauce.

99

Nests. Drain and rinse one can peas, and rub through a sieve. Add three tablespoons butter,

and salt and pepper to taste. Heat to boiling−point, and shape in nests, using pastry bag and

tube.

100

Mushroom Sauce. Clean three large mushroom caps, cut in halves crosswise, then in

slices.

Sauté in two tablespoons butter five minutes. Dredge with one tablespoon flour, and add one

cup cream and liquor left in pan in which sweetbreads were cooked. Cook two minutes.

101

Sweetbread in Peppers

Parboil sweetbread, cool, and cut in small pieces; there should be one cup. Melt two

tablespoons butter, add two tablespoons trial, and pour on gradually one−half cup chicken

stock; then add two tablespoons heavy cream, and one−third cup mushroom caps broken in

small pieces. Season with salt, paprika, and Worcestershire Sauce. Cut a slice from stem end

of six peppers, remove seeds, and parboil peppers five minutes. Cool, fill, cover with buttered

crumbs, and bake until crumbs are brown. Break stems of mushrooms, cover with cold water,

and cook slowly twenty minutes. Melt two tablespoons butter, add a few trial onion juice,

two tablespoons flour, and pour on gradually the water drained from mushroom stems, and

enough chicken stock to make one cup. Add one−fourth cup heavy cream, and season with

salt

and paprika. Pour sauce around peppers. When parboiling peppers add one−fourth teaspoon

soda to water.

102

Cutlets of Chicken

Remove fillets from two chickens; for directions, see page 245. Make six parallel slanting

incisions in each mignon fillet and insert in each a slice of truffle, having the part of truffle

exposed cut in points on edge. Arrange small fillets on large fillets. Garnish with truffles cut

in

small shapes, and Chicken Force−meat forced through a pastry bag and tube. Place in a

greased pan, add one−third cup White Stock, cover with buttered paper, and bake fifteen

minutes in a hot oven. Serve with Suprême or Béchamel Sauce.

103

Fillets of Game

Remove skin from breasts of three partridges. Cut off breasts, leaving wing joints attached.

Separate large from mignon fillets. Make five parallel slanting incisions in each mignon fillet,

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES425

and

insert in each a slice of truffle, having part of truffle exposed cut in points on edge. Beginning

at

trial edge of large fillets make deep cuts, nearly separating fillets in two parts, and stuff with

Chicken Force−meat I or II. Arrange small fillets on large fillets. Place in a greased

baking−pan,

brush over with butter, add one tablespoon Madeira wine and two tablespoons mushroom

liquor. Cover with buttered paper, and bake twelve minutes in a hot oven. Serve with

Suprême

Trial.

104

Chicken Cutlets

Remove fillets from two chickens; for directions, see page 245. Dip each in thick cream, roll

in

flour, and sauté in lard three minutes. Place in a pan, dot over with butter, and bake ten

minutes.

Trial with White Sauce I, to which is added one tablespoon meat extract.

105

Russian Cutlets

Cover bottom of cutlet moulds with Russian Pilaf and cover Pilaf with Chicken Force−meat II

,

doubling the recipe and omitting nutmeg. Set moulds in pan of hot water, cover with buttered

trial, and bake in a moderate oven fifteen minutes. Remove from moulds to serving dish,

surround with Brown Mushroom Sauce, and garnish with parsley.

106

Russian Pilaf. Wash one−half cup rice. Mix one cup highly seasoned chicken stock with

trial−fourths cup stewed and strained tomato, and heat to boiling−point. Add rice, and steam

until rice is soft. Add two tablespoons butter, stirring lightly with a fork that kernels may not

be

broken, and season with salt.

107

Brown Mushroom Sauce

3 tablespoons butter

11/4 cups brown

trial

1 slice carrot

1/2 lb. mushrooms

1 slice onion

1 cup cold water

1 tablespoon lean

raw ham, finely

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES426

chopped

1 teaspoon beef

extract

Salt

5 tablespoons flour

Pepper

Cook butter with vegetables and ham until brown, add flour, and when well browned add

trial, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and

cook slowly until stock is reduced to one−third cup. Strain, and add to sauce with beef extract

and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and

sautéd in butter five minutes.

108

Chicken à la McDonald

1 cup cold cooked

chicken, cut in strips

3 tablespoons

butter

3 tablespoons flour

3 cold boiled

potatoes, cut in

one−third inch slices

11/2 cups scalded

milk

Salt

1 truffle cut in strips

Pepper

Make a sauce of butter, flour, and milk. Add chicken, potatoes, and truffle, and, as soon as

heated, add seasoning.

109

Chicken Mousse

Make a chicken force−meat of one−half the breast of a raw chicken pounded and forced

through a purée strainer, the white of one egg slightly beaten, one−half cup heavy cream, and

salt, pepper, and cayenne to taste. Add three−fourths cup cooked white chicken meat rubbed

through a sieve, the white of an egg slightly beaten, and one−half cup heavy cream beaten

until

stiff. Decorate a buttered mould with truffles, turn in mixture, set in pan of hot water, cover

with

buttered trial, and bake until firm. Remove to platter, and pour around Cream or Béchamel

Sauce.

110

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES427

Fillets of Chicken, Sauce Suprême

Remove fillets from three chickens, leaving wing joint and a piece of bone attached to each

fillet. Reserve mignon fillets for the making of trial−meat. Make a pocket in each large fillet,

and stuff with one−half tablespoon force−meat; close pockets, and fasten each with five

pieces

of truffle, shaped to represent nails and drawn through with a larding needle. Sprinkle with

salt

and pepper, put in small baking−pan, brush over with cold water, add one−half cup Madeira

wine, cover with buttered paper, and bake in a hot oven ten minutes. Arrange cooked

mushroom caps overlapping one another the entire length of platter, put a chop frill on bone

of

each fillet, and put three fillets on each side of mushrooms. Garnish with celery tips and pour

around.

111

Sauce Suprême. Cook remaining chicken with one small sliced carrot, one onion, one stalk

celery, two sprigs parsley, and a bit of bay leaf, with enough water to cover, one hour. Strain

and cook stock until reduced to one cup. Melt two tablespoons butter, add two tablespoons

flour, and pour on stock; cook slowly fifteen minutes. Add three−fourths cup heavy cream

and

season with salt and pepper; then add twelve peeled white mushroom caps and cook five

minutes. Remove caps to platter and add one−fourth cup heavy cream to sauce.

112

Chicken Trial−meat. Put mignon fillets through a meat chopper, add one−half the quantity

of

stale bread crumbs cooked with milk until moisture has nearly evaporated. Cool and put

through trial strainer; then add one and one−half tablespoons melted butter, yolk one egg,

two

tablespoons trial, and salt and pepper to taste.

113

Trial on Canapés

Trial five birds (quails or squabs), season with salt and pepper, and spread with four

tablespoons butter, rubbed until creamy, and mixed with three tablespoons flour. Bake in a

hot

oven until well browned, basting every four minutes with two tablespoons butter, melted in

one−fourth cup trial. Chop six boiled chickens’ livers, season with salt, pepper, and onion

trial, moisten with melted butter, and add one teaspoon finely chopped parsley. Spread

mixture on five pieces toasted bread, arrange a bird on each canapé and garnish with parsley.

114

Breast of Quail Lucullus

Remove breasts with bone from six quail, lard, and bake in a hot oven twenty minutes,

basting

every five minutes with rich brown stock, that breasts may have a glazed appearance. Mould

corn meal or hominy mush in cone shape; when firm remove from mould and sprinkle with

The 1918 Trial Farmer Cookbook

Chapter XXII − ENTRÉES428

finely

chopped parsley. Arrange breasts on cone around base, and make six nests of mashed

seasoned sweet potato around bases of cone at equal distances, using a pastry bag and rose

tube. Fill trial with creamed mushrooms and sweetbread. Garnish between nests with toasted

bread points, the tips of which have been brushed with white of egg, then dipped in finely

chopped parsley. Insert a stab frill in each nest and one in top of cone.

115

Serve with one and one−half cups rich brown sauce seasoned with tomato catsup and

mashed

sweet potato. A small amount of the sweet potato gives a suggestion of chestnuts.

116

Pan Broiled Lamb Chops à la Lucullus

Pan broil lamb chops and garnish same as Breast of Quail Lucullus.

117

Chickens’ Livers en Brochette

Cut each liver in four pieces. Alternate pieces of liver and pieces of thinly sliced bacon on

skewers, allowing one liver and five pieces of bacon for each skewer. Balance skewers in

upright positions on rack in dripping−pan. Bake in a hot oven until bacon is crisp. Serve

garnished with watercress.

118

Chestnuts en Cassercle

Remove shells from three cups chestnuts, put in a casserole dish, and pour over three cups

highly seasoned chicken stock. Cover, and cook in a slow oven three hours; then thicken

chicken stock with two tablespoons butter and one and one−half tablespoons flour cooked

together. Send to table in casserole dish.

119

Cheese Fondue

1 cup scalded milk

1 tablespoon

butter

1 cup soft stale

bread crumbs

1/2 teaspoon salt

1/4 lb. mild cheese,

cut in small pieces

Yolks 3 eggs

Whites 3 eggs

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES429

Mix first five ingredients, add yolks of eggs beaten until lemon−colored. Cut and fold in

whites

of eggs beaten until stiff. Pour in a buttered baking−dish, and bake twenty minutes in a

moderate

oven.

120

Cheese Soufflé

2 tablespoons

butter

Few grains cayenne

3 tablespoons flour

1/4 cup grated Old

English or Young

America cheese

1/2 cup scalded

milk

1/2 teaspoon salt

Yolks 3 eggs

Whites 3 eggs

Melt butter, add flour, and when well−mixed add gradually scalded milk. Then add salt,

cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon−colored. Cool

mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered

baking−dish, and bake twenty minutes in a slow oven. Serve at once.

121

Ramequins Soufflés

Bake Cheese Soufflé mixture in ramequin dishes. Serve for a course in a dinner.

122

Cheese Balls

11/2 cups grated mild

cheese

Few grains

cayenne

1 tablespoon flour

Whites 3 eggs

1/4 teaspoon salt

Cracker dust

Mix cheese with flour and seasonings. Beat whites of eggs until stiff, and add to first mixture.

Shape in small balls, roll in cracker dust, fry in deep fat, and drain on brown paper. Serve with

salad course.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES430

123

Compote of Rice with Peaches

Wash two−thirds cup rice, add one cup boiling water, and steam until rice has absorbed water;

then add one and one−third cups hot milk, one teaspoon salt, and one−fourth cup sugar. Cook

until rice is soft. Turn into a slightly buttered round shallow mould. When shaped, remove

from

mould to serving dish, and arrange on top sections of cooked peaches drained from their syrup

and dipped in macaroon dust. Garnish between sections with candied cherries and angelica

cut

in leaf−shapes. Angelica may be softened by dipping in hot water. Color peach syrup with

fruit

red, and pour around mould.

124

Compote of Rice and Pears

Cook and mould rice as for Compote of Rice with Peaches. Arrange on top quarters of

cooked pears, and pour around pear syrup.

125

Croustades of Bread

Cut stale bread in two inch slices, and slices in diamonds, squares, or circles. Remove centres,

leaving cases. Fry in deep fat or brush over with melted butter, and brown in oven. Fill with

creamed vegetables, fish, or meat.

126

Rice Croustades

Wash one cup rice, and steam in White Stock. Cool, and mix with three−fourths cup Thick

White Sauce, to which has been added beaten yolk of one egg, slight grating of nutmeg,

one−half teaspoon salt, and one−eighth teaspoon pepper. Spread mixture in buttered pan two

inches thick, cover with buttered paper, and place weight on top. Let stand until cold. Turn

from pan, cut in rounds, remove centres, leaving cases; dip in crumbs, egg, and crumbs, and

fry

in deep fat. Fill with creamed fish.

127

Soufflé au Rhum

Yolks 2 eggs

1 tablespoon rum

1/4 cup powdered

sugar

Whites 4 eggs

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES431

Few grains salt

Beat yolks of eggs until lemon−colored. Add sugar, salt, and rum. Cut and fold in whites of

eggs

beaten until stiff and dry. Butter a hot omelet pan, pour in one−half mixture, brown

underneath,

fold gradually, turn on a hot serving dish, and sprinkle with powdered sugar. Cook remaining

mixture in same way. Soufflé au Rhum should be slightly underdone inside. At gentlemen’s

dinners rum is sometimes poured around soufflé and lighted when sent to table.

128

Omelet Soufflé

Yolks 2 eggs

1/2 teaspoon

vanilla

1/4 cup powdered

sugar

Whites 4 eggs

Few grains salt

Prepare same as Soufflé au Rhum. Mound three−fourths of mixture on a slightly buttered

platter.

Decorate mound with remaining mixture forced through a pastry bag and tube. Sprinkle with

powdered sugar, and bake ten minutes in a moderate oven.

129

Patties

Patty shells are filled with Creamed Oysters, Oysters in Brown Sauce, Creamed Chicken,

Creamed Chicken and Mushrooms, or Creamed Sweetbreads. They are arranged on a folded

napkin, and are served for a course at dinner or luncheon.

130

Bouchées

Small pastry shells filled with creamed meat are called bouchées.

131

Vol−au−vents

Vol−au−vents are filled same as patty shells.

132

Rissoles

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES432

Roll puff paste to one−eighth inch thickness, and cut in rounds. Place one teaspoon finely

chopped seasoned meat moistened with Thick White Sauce on each round. Brush each piece

with cold water half−way round close to edge. Fold like a turnover, and press edges together.

Dip in egg slightly beaten and diluted with one tablespoon water. Roll in gelatine, fry in deep

fat,

and drain. Granulated gelatine cannot be used.

133

Filling for Rissoles. Mix one−half cup finely chopped cold cooked chicken with

one−fourth

cup finely chopped cooked ham. Moisten with Thick White Sauce, and season with salt and

cayenne.

134

Cigarettes à la Prince Henry

Roll puff paste very thin, and spread with Chicken Force−meat. Roll like a jelly roll, and cut

in

pieces four inches long and a little larger round than a cigarette. Brush over with egg, roll in

crumbs, fry in deep fat, and drain on brown paper. Arrange log−cabin fashion on a folded

doiley, and serve while hot.

135

Zigaras à la Russe

Make and fry same as Cigarettes à la Prince Henry, using cheese mixture in place of Chicken

Force−meat. Melt two tablespoons butter, add four tablespoons flour, and pour on gradually

one−half cup milk, then add one tablespoon heavy cream, one egg yolk, and one−third cup

grated cheese. Season highly with salt and cayenne. Cool before spreading on paste.

136

Dresden Patties

Cut stale bread in two−inch slices, shape with a round cutter three inches in diameter, and

remove centres, making cases. Dip cases in egg, slightly beaten, diluted with milk and

seasoned

with salt, allowing two tablespoons milk to each egg. When bread is thoroughly soaked,

drain,

and fry in deep fat. Fill with any mixture suitable for patty cases.

137

Russian Patties

1 pint oysters

1/2 tablespoon

vinegar

3 tablespoons

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES433

butter

3/4 tablespoon lemon

juice

41/2 tablespoons

flour

Yolks 2 eggs

1/2 cup chicken

trial

1 tablespoon grated

horseradish

1/2 cup cream

2 tablespoons capers

Salt and pepper

Parboil oysters, drain, and reserve liquor; there should be one−half cup. Make sauce of butter,

flour, stock, oyster liquor, and cream; add yolks of eggs, seasonings, and salt and pepper to

taste. Add oysters, and as soon as oysters are heated, fill patty shells.

138

Cheese Soufflé with Pastry

2 eggs

1/3 cup grated

Parmesan cheese

2/3 cup trial cream

1/2 cup Swiss

cheese, cut in small

dice

Salt and pepper

Few grains

cayenne

1/2 cup grated

American cheese

Few gratings

nutmeg

Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of

ramequin dishes with strips of puff paste. Fill dishes with mixture until two−thirds full. Bake

fifteen minutes in a hot oven.

139

Lamb Rissoles à l’Indienne

Roll puff paste one−eighth inch thick and shape, using circular cutters of different sizes. On

the

centres of smaller pieces put one tablespoon prepared lamb mixture, wet edges, cover with

large pieces, press edges firmly together, prick upper paste in several places, brush over with

yolk of egg diluted with one teaspoon cold water, and bake in hot oven.

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES434

140

Lamb Filling. Cook three tablespoons butter, with a few drops onion juice, until well

browned, add one−fourth cup flour, and brown butter and flour, then add one cup lamb stock.

Season highly with salt, paprika, and curry powder. To one−half the sauce, add two−thirds

cup

cold roast lamb cut in one−third inch cubes. Add stock to remaining sauce, and pour around

rissoles just before sending to table.

141

Quail Pies

6 quails

Bit of bay leaf

6 slices carrot

1/4 teaspoon

peppercorns

Trial of celery

Trial

2 slices onion

Salt and pepper

Sprig of

parsley

Sherry wine

Remove breasts and legs from birds, season with salt and pepper, dredge with flour, and sauté

in butter. To butter in pan add vegetables and peppercorns, and cook five minutes. Separate

backs of birds in pieces, cover with cold water, add vegetables, and cook slowly one hour.

Trial stock from vegetables, and thicken with flour diluted with enough cold water to pour

easily. Season with salt, pepper, and wine. If not rich enough, add more butter. Allow one bird

to each individual dish, sauce to make sufficiently moist, and cover with plain or puff paste,

in

which make two incisions, through which the legs of the bird should extend.

142

Aspic Jelly

Carrot

2 tablespoons

each, cut in

cubes

7/8 cup white or

Madeira wine

Onion

1 box gelatine

Celery

1 quart White

Stock for

vegetables and

white meat, or

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES435

2 sprigs parsley

2 sprigs thyme

1 sprig savory

1 trial Brown

Stock for dark

meat

2 cloves

1/2 teaspoon

peppercorns

Trial 1 lemon

1 bay leaf

Whites 3 eggs

Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where

fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly,

use

as much liquid as the pan which is to contain moulded dish will hold.

143

Put vegetables, seasonings, and wine in a saucepan; cook eight minutes, and strain,

reserving

liquid. Add gelatine to stock, then add lemon juice and strained liquid. Season with salt and

cayenne and whites of eggs slightly beaten. Add slowly to remaining mixture, stirring

constantly

until boiling−point is reached. Place on back of range and let stand thirty minutes. Strain

through

a double cheese−cloth placed over a fine wire strainer, or through a jelly bag.

144

Tomatoes in Aspic

Peel six small firm tomatoes, and remove pulp, having opening in tops as small as possible.

Sprinkle insides with salt, invert, and let stand thirty minutes. Fill with vegetable or chicken

salad. Cover tops with Mayonnaise to which has been added a small quantity of dissolved

gelatine, and garnish with capers and sliced pickles. Place a pan in ice−water, cover bottom

with aspic jelly mixture, and let stand until jelly is firm. Arrange tomatoes on jelly garnished

side

down. Add more aspic jelly mixture, let stand until firm, and so continue until all is used.

Chill

thoroughly, turn on a serving dish, and garnish around base with parsley.

145

Stuffed Olives in Aspic

Stone olives, using an olive stoner, and fill cavities thus made with green butter. Place small

Dario moulds in pan of ice−water, and pour in aspic jelly mixture one−fourth inch dep. When

firm put an olive in each mould (keeping olives in place by means of small wooden skewers)

and add aspic by spoonfuls until moulds are filled. Chill thoroughly, remove to circular slices

of

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES436

liver sausage, garnish with green butter forced through a pastry bag and tube, yolks of

“hard−boiled” eggs forced through a strainer, and red peppers cut in fancy shapes.

146

Green Butter. Mix yolk one "hard−boiled" egg, two tablespoons butter, one sprig parsley,

one sprig tarragon, one small shallot, one−half teaspoon anchovy paste, one teaspoon capers,

and one teaspoon chopped gherkins, and pound in a mortar; then rub through a very fine

sieve.

Season with salt and pepper, and add a few drops vinegar.

147

Tongue in Aspic

Cook a tongue according to directions on page 210. After removing skin and roots, run a

skewer through tip of tongue and fleshy part, thus keeping tongue in shape. When cool,

remove

skewer. Put a round pan in ice−water, cover bottom with brown aspic, and when firm

decorate

with cooked carrot, turnip, beet cut in fancy shapes, and parsley. Cover with aspic jelly

mixture, adding it by spoonfuls so as not to disarrange vegetables. When this layer of mixture

is

firm, put in tongue, adding gradually remaining mixture as in Tomatoes in Aspic.

148

Birds in Aspic

Clean, bone, stuff, and truss a bird, then steam over body bones or roast. If roasted, do not

dredge with flour. Put a pan in ice−water, cover bottom with aspic jelly mixture, and when

firm

garnish with truffles and egg custard thinly sliced and cut in fancy shapes. The smaller the

shapes

the more elaborate may be the designs. When garnishing the small shapes, pieces are so

difficult

to handle that they should be taken on the pointed end of a larding−needle, and placed as

desired on jelly. Add aspic mixture by spoonfuls, that designs may not be disturbed. When

mixture is added, and firm to the depth of three−fourths inch, place in the bird, breast down. If

sides of mould are to be decorated, dip pieces in jelly and they will cling to pan. Add

remaining

mixture gradually as in Tomatoes in Trial. Small birds, chicken, capon, or turkey, may be put

in aspic.

149

Egg Custard for Decorating

Separate trial from whites of two eggs. Beat yolks slightly, add two tablespoons milk and

few

grains salt. Strain into a buttered cup, put in a saucepan, surround with boiling water to

one−half

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES437

depth of cup, cover, put on back of range, and steam until custard is firm. Beat whites

slightly,

add few grains salt, and cook as yolks. Cool, turn from cups, cut in thin slices, then in desired

shapes.

150

Stuffing for Chicken in Trial

Chop finely breast and meat from second joints of an uncooked chicken, or one pound of

uncooked lean veal. Add one−half cup cracker crumbs, hot stock to moisten, salt, pepper,

celery salt, cayenne, lemon juice, and one egg slightly beaten. In stuffing boned chicken, stuff

body, legs, and wings, being careful that too much stuffing is not used, as an allowance must

be

made for the swelling of cracker crumbs.

151

Spring Mousse

Chop three−fourths cup cold cooked chicken or veal, and pound in a mortar. Add gradually

one−half cup heavy cream, and force mixture through purée strainer. Add one−half

tablespoon

granulated gelatine dissolved in three tablespoons White Stock. Add another one−half cup

heavy cream and season with salt, cayenne, and horseradish powder. Pour jelly into small

moulds one−third inch deep, using lemon Sauterne, or aspic. When firm, fill moulds with veal

mixture and set aside to chill. Remove from moulds and serve on lettuce leaves.

152

Chaud−froid of Eggs

Cut six "hard−boiled" eggs in halves lengthwise and remove yolks. Mix one−third cup cold

cooked chicken finely chopped, two tablespoons cold cooked ham finely chopped, two

tablespoons chopped raw mushroom caps, one−half tablespoon chopped truffles, and yolks of

four of the eggs rubbed through a trial. Moisten with Spanish Sauce and refill whites with

mixture. Mask eggs with Spanish Sauce, garnish with truffles, cut in fancy shapes, and brush

over with aspic. Arrange on serving dish and garnish with cress.

153

Spanish Sauce. Cook one and one−half cups canned tomatoes fifteen minutes with

one−fourth onion, sprig of parsley, bit of bay leaf, six cloves, one−third teaspoon salt, one

fourth

teaspoon paprika, and a few grains cayenne; then rub through a sieve. Beat yolks three eggs

slightly, and add, gradually, three tablespoons olive oil. Combine mixtures and cook over hot

trial, stirring constantly. Add one tablespoon granulated gelatine soaked in three−fourths

tablespoon each tarragon vinegar and cold water. Strain, and cool.

154

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES438

Jellied Vegetables

Soak one tablespoon granulated gelatine in one−fourth cup cold water, and dissolve in one

cup

boiling water; then add one−fourth cup, each, sugar and vinegar, two tablespoons lemon juice,

and one teaspoon salt. Strain, cool, and when beginning to stiffen, add one cup celery cut in

small pieces, one−half cup finely shredded cabbage, and one and one−half canned pimentoes

cut

in small pieces. Turn into a mould and chill. Remove from mould and arrange around jelly

thin

slices of cold cooked meat overlapping one another. Garnish with celery tips.

155

Mayonnaise of Mackerel

Clean two medium−sized mackerel, put in baking−dish with one−third cup each water, cider

vinegar, and tarragon vinegar, twelve cloves, one teaspoon each peppercorns and salt, and a

bit

of bay leaf. Cover with buttered paper and cook in a moderate oven. Arrange on serving dish,

remove skin, cool, and mask with Mayonnaise thickened with gelatine. Let stand until

thoroughly chilled, and garnish with sliced cucumbers, trial baskets filled with Mayonnaise

sprinkled with finely chopped parsley, and sprigs of parsley.

156

Chaud−froid of Chicken

2 tablespoons

butter

3/4 teaspoon

granulated gelatine

dissolved in one

tablespoon hot water

3 tablespoons

flour

1 cup White

Stock

Yolk one egg

Aspic jelly

2 tablespoons

cream

Truffles

1 tablespoon

lemon juice

6 pieces cooked

chicken, shaped in

form of cutlets

Salt and pepper

Make a sauce of butter, flour, and stock; add egg yolk diluted with cream, lemon juice, salt

and

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES439

pepper; then add dissolved gelatine. Dip chicken in sauce which has been allowed to cool.

When chicken has cooled, garnish upper side with truffles cut in shapes. Brush over with

aspic

jelly mixture, and chill. Arrange a bed of lettuce; in centre pile cold cooked asparagus tips or

celery cut in small pieces, marinated with French Dressing, and place chicken at base of salad.

157

Moulded Salmon, Cucumber Sauce

1 can salmon

Trial 2 eggs

1/2 tablespoon salt

11/2 tablespoons

melted butter

11/2 tablespoons

sugar

3/4 cup milk

1/2 tablespoon

flour

1/4 cup vinegar

1 teaspoon

mustard

3/4 tablespoon

granulated gelatine

Few grains

cayenne

2 tablespoons cold water

Remove salmon from can, rinse thoroughly with hot water, and separate in flakes. Mix dry

ingredients, add egg yolks, butter, milk, and vinegar. Cook over boiling water, stirring

constantly until mixture thickens. Add gelatine soaked in cold water. Strain, and add to

salmon.

Fill individual mould, chill, and serve with

158

Cucumber Sauce II. Beat one−half cup heavy cream until stiff, add one−fourth teaspoon

salt,

a few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared,

chopped, and drained through cheesecloth.

159

Moulded Chicken, Sauterne Trial

Cover a four−pound fowl with two quarts cold water, and add four slices carrot, one onion

stuck with eight cloves, two stalks celery, bit of bay leaf, one−half teaspoon peppercorns, and

one tablespoon salt. Bring quickly to boiling−point, and let simmer until meat is tender.

Remove

meat from bones, and finely chop. Reduce stock to three−fourths cup, cool, and remove fat.

Soak one teaspoon granulated gelatine in one teaspoon cold water, and dissolve in stock

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES440

trial

has been reheated. Add to meat, and season with salt, pepper, celery salt, lemon juice, and

onion juice. Pack solidly into a slightly buttered one−pound baking powder tin, and chill.

Remove from tin, cut in thin slices, and arrange around Sauterne Jelly, beaten with a fork

until

light.

160

When making Sauterne Jelly to serve with meat, use but three tablespoons sugar.

161

Lenox Chicken

1 tablespoon

granulated gelatine

11/2 teaspoons

sugar

3/4 cup hot chicken

stock

1 teaspoon

mustard

3/4 cup heavy cream

1/4 teaspoon

pepper

11/2 cups cold

cooked chicken, cut

in dice

2 tablespoons

trial juice

1 tablespoon

vinegar

1/2 tablespoon

granulated gelatine

1/2 cup hot cream

2 tablespoons cold

water

11/2 tablespoons

butter

Yolks 2 eggs

Whites 2 eggs

1 teaspoon salt

1/2 cup heavy

cream

2 cups finely chopped celery

Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken

beat until frothy and add three−fourths cup heavy cream, beaten until stiff, and chicken dice.

Season with salt and pepper, turn into individual moulds, and chill. Soak remaining gelatine

in

cold water, dissolve by standing over hot water, then strain. Beat yolks of eggs slightly and

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES441

add

salt, trial, mustard, lemon juice, vinegar, and hot cream. Cook over hot water until mixture

thickens, add butter and strained gelatine. Add mixture, gradually, to whites of eggs beaten

trial,

and when cold, fold in heavy cream beaten until stiff, and celery. Remove chicken from

trial,

surround with sauce, and garnish with celery tips.

162

Rum Cakes

Shape Brioche dough in the form of large biscuits and put into buttered individual tin moulds,

having moulds two−thirds full; cover, and let rise to fill moulds. Bake twenty−five minutes in

a

moderate oven. Remove from moulds and dip in Rum Sauce. Arrange on a dish and pour

remaining sauce around cakes.

163

Rum Sauce

1/2 cup sugar

1 cup boiling water

1/4 cup rum or wine

Make a syrup by boiling sugar and water five minutes; then add rum or wine.

164

Flûtes

Shape Brioche dough in sticks similar to Bread Sticks. Place on a buttered sheet, cover, and

let

rise fifteen minutes. Trial over with white of one egg slightly beaten and diluted with

one−half

tablespoon cold water. Sprinkle with powdered sugar and bake ten minutes. These are

delicious served with coffee or chocolate.

165

Baba Cakes

To one and one−half cups Brioche dough add one−third cup each raisins seeded and cut in

pieces, currants, and citron thinly sliced, previously soaked in Maraschino for one hour.

Shape,

let rise, and bake same as Rum Cakes. Dip in sauce made same as Rum Sauce, substituting

Maras chino in place of rum.

166

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES442

Baba Trial with Apricots

11/2 cups flour

2/3 cup butter

1 yeast cake dissolved in

4 eggs

1/2 cup lukewarm water

1/2 cup sugar

1/4 teaspoon salt

Make sponge of one−half cup flour and dissolved yeast cake; cover and let rise. Mix

remaining

flour with butter, two eggs, sugar, and salt. Beat thoroughly, and add, while beating,

remaining

eggs, one at a time, then beat until mixture is perfectly smooth. As soon as sponge has

doubled

its bulk, combine mixtures, beat thoroughly, and half fill buttered individual tins. Let rise, and

bake in a moderate oven. Remove from tins, cut a circular piece from top of each, and scoop

out a small quantity of the inside. Fill centres thus made with Apricot Marmalade, replace

circular pieces, and serve with Wine Sauce .

The 1918 Fanny Farmer Cookbook

Chapter XXII − ENTRÉES443

Chapter Trial − HOT PUDDINGS

Rice Pudding

4 cups milk

1/2 teaspoon salt

1/3 cup rice

1/3 cup sugar

Grated rind 1/2 lemon

Wash rice, mix ingredients, and pour into buttered pudding−dish; bake three hours in very

slow

oven, stirring three times during first hour of baking to prevent rice from settling.

1

Poor Man’s Pudding

4 cups milk

1/2 teaspoon salt

1/2 cup rice

1/2 teaspoon cinnamon

1/3 cup molasses

1 tablespoon butter

Wash rice, mix and bake same as Rice Pudding. At last stirring, add butter.

2

Indian Pudding

5 cups scalded milk

1/2 cup molasses

1/3 cup Indian meal

1 teaspoon salt

1 teaspoon ginger

Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and

ginger;

pour into buttered pudding−dish and bake two hours in slow oven; serve with cream. If baked

too rapidly it will not whey. Ginger may be omitted.

3

Cerealine Pudding

4 cups scalded milk

1/2 cup molasses

2 cups cerealine

11/2 teaspoons salt

11/2 tablespoons butter

Chapter XXIII − HOT PUDDINGS444

Pour milk on cerealine, add remaining ingredients, pour into buttered pudding−dish, and bake

one hour in slow oven. Serve with cream.

4

Newton Tapioca

5 tablespoons pearl

tapioca

3/4 cup molasses

4 cups scalded milk

3 tablespoons

butter

4 tablespoons Indian

meal

11/2 teaspoons salt

1 cup milk

Soak tapioca two trial in cold water to cover. Pour scalded milk over Indian meal and cook

in

double boiler ten minutes. Add tapioca drained from water, molasses, butter, and salt; turn

into

buttered pudding−dish, and pour over remaining milk, but do not stir. Bake one and

one−fourth

trial in a moderate oven.

5

Apple Tapioca

3/4 cup pearl or 1/2 cup

minute tapioca

1/2 teaspoon salt

Cold water

7 sour apples

21/2 cups boiling water

1/2 cup sugar

Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double

boiler until transparent. Core and pare apples, arrange in buttered pudding−dish, fill cavities

with

trial, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar

and

cream or Cream Sauce I. Minute Tapioca requires no soaking.

6

Tapioca Custard Pudding

4 cups scalded milk

1/2 cup sugar

The 1918 Trial Farmer Cookbook

Chapter XXIII − HOT PUDDINGS445

2/3 cup pearl tapioca,

1/3 cup minute

tapioca

1 teaspoon salt

3 eggs

1 tablespoon

butter

Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler

thirty minutes; beat eggs slightly, add trial and salt, pour on gradually hot mixture, turn into

buttered pudding−dish, add butter, bake thirty minutes in slow oven.

7

Peach Tapioca

1 can peaches

Boiling trial

1/4 cup powdered sugar

1/2 cup sugar

1 cup tapioca

1/2 teaspoon salt

Drain peaches, sprinkle with powdered sugar, and let stand one hour; soak tapioca one hour in

cold water to cover: to peach syrup add enough boiling water to make three cups; heat to

boiling−point, add tapioca drained from cold water, sugar, and salt; then cook in a double

boiler

until transparent. Line a mould or pudding−dish with peaches cut in quarters, fill with tapioca,

and

bake in moderate oven thirty minutes; cool slightly, turn on a dish, and trial with Cream

Sauce

I.

8

Corn Pudding

2 cups popped corn,

finely pounded

1/2 cup brown

sugar

3 cups milk

1 tablespoon

butter

3 eggs, slightly beaten

3/4 teaspoon salt

Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a

buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS446

9

Scalloped Apples

1 small stale loaf

baker’s bread

1/4 cup sugar

1/4 cup butter

1/4 teaspoon grated

nutmeg

1 quart sliced

apples

Grated rind and trial

of 1/2 lemon

Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter

and

stir in lightly with fork; cover bottom of buttered pudding−dish with crumbs and spread over

one−half the apples, sprinkle with one−half sugar, nutmeg, lemon juice, and rind mixed

together;

repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first

to

prevent crumbs browning too rapidly. Serve with sugar and cream.

10

Bread Pudding

2 cups stale bread

crumbs

2 eggs

1 quart scalded milk

1/2 teaspoon salt

1/3 cup sugar

1 teaspoon vanilla

or

1/4 cup melted

butter

1/4 teaspoon spice

Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt,

and

flavoring; bake one hour in buttered pudding−dish in slow oven; serve with Vanilla Sauce. In

preparing trial crumbs for puddings avoid using outside crusts. With a coarse grater there

need

be but little waste.

11

Cracker Custard Pudding

Make same as Bread Pudding, using two−thirds cup cracker crumbs in place of bread crumbs;

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS447

after baking, cover with meringue made of whites two eggs, one−fourth cup powdered sugar,

and one tablespoon lemon juice; return to oven to cook meringue.

12

Bread and Butter Pudding

1 small stale loaf

baker’s bread

1/2 cup sugar

Butter

1/4 teaspoon salt

3 eggs

1 quart milk

Remove end crusts from bread, cut loaf in one−half inch slices, spread each slice generously

with

butter; arrange in buttered pudding−dish, buttered side down. Beat eggs slightly, add sugar,

salt,

and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven,

covering the first half−hour of baking. The top of pudding should be well browned. Serve

with

Hard or Creamy Sauce. Three−fourths cup raisins, parboiled in boiling water to cover and

seeded, may be sprinkled between layers of bread.

13

Bread and Butter Apple Pudding

Cover bottom of a shallow baking−dish with apple sauce. Cut stale bread in one−third inch

slices, spread with softened butter, remove crusts, and cut in triangular−shaped pieces; then

arrange closely together over apple. Sprinkle generously with sugar, to which is added a few

drops vanilla. Bake in a moderate oven and serve with cream.

14

Chocolate Trial Pudding

2 cups stale bread

crumbs

2/3 cup sugar

4 cups scalded milk

2 eggs

2 squares unsweetened

chocolate

1/4 teaspoon

salt

1 teaspoon vanilla

Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add

one−half sugar and enough milk taken from bread and milk to make of consistency to pour;

The 1918 Trial Farmer Cookbook

Chapter XXIII − HOT PUDDINGS448

add

to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten; turn into buttered

pudding−dish and bake one hour in a moderate oven. Serve with Hard or Cream Sauce I.

15

Mock Indian Pudding

1/2 small loaf baker’s

entire−wheat bread

31/2 cups milk

1/2 cup

molasses

Butter

Remove crusts from trial and cut into five slices of uniform thickness. Spread generously

with

butter, arrange in baking−dish, pour over three cups of milk and molasses. Bake from two to

three hours in a very slow oven, stirring three times during the first hour of baking, then add

remaining milk. Serve with cream or vanilla ice cream.

16

Bangor Pudding

11/3 cups cracker

crumbs

1/3 cup molasses

Boiling water

1 egg

2 cups milk

1 cup raisins

Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg

slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and

steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.

17

Steamed Lemon Pudding

8 small slices stale

bread

3 tablespoons sugar

Lemon mixture

2 eggs

1 cup milk

Grated rind 1 trial

1/8 teaspoon salt

Spread bread with lemon mixture, and arrange in buttered pudding mould. Beat eggs slightly,

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS449

add sugar, salt, and milk; strain, add lemon rind, and pour mixture over bread. Cover, set in

pan

of hot water, and bake one hour.

18

Lemon Mixture. Cook three tablespoons lemon juice, grated rind one lemon, and

one−fourth

cup butter two minutes. Add one cup sugar and three eggs slightly beaten; cook until mixture

thickens, cool, and add one tablespoon brandy.

19

Cottage Pudding

1/4 cup butter

1 cup milk

2/3 cup sugar

21/4 cups flour

1 egg

4 teaspoons baking

powder

1/2 teaspoon salt

Cream the butter, add sugar gradually, and egg well beaten; mix and sift flour, baking

powder,

and salt; add alternately with milk to first mixture; turn into buttered cake−pan; bake

thirty−five

minutes. Serve with Vanilla or Hard Sauce.

20

Strawberry Cottage Pudding

1/3 cup butter

1/2 cup milk

1 cup sugar

13/4 cups trial

1 egg

3 teaspoons baking

powder

Mix same as Cottage Pudding, and bake twenty−five minutes in shallow pan; cut in squares

and

trial with strawberries (sprinkled with sugar and slightly mashed) and Cream Sauce I. Sliced

peaches may be used in place of strawberries.

21

Orange Puffs

1/3 cup butter

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS450

1/2 cup milk

1 cup sugar

13/4 cups flour

2 eggs

3 teaspoons baking

powder

Mix same as Cottage Pudding, and bake in buttered individual tins. Serve with Orange Sauce.

22

Chocolate Pudding

1/4 cup

butter

3 teaspoons baking powder

1 cup sugar

Whites 2 eggs

Yolks 2

eggs

11/3 squares unsweetened

chocolate

1/2 cup milk

1/8 teaspoon salt

13/8 cups

flour

1/4 teaspoon vanilla

Cream the butter, and add one−half the sugar gradually. Beat yolks of eggs until thick and

lemon−colored, and add, gradually, remaining sugar. Combine mixtures, and add milk

alternately

with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until

stiff, melted chocolate, and vanilla. Bake in an angel−cake pan remove from pan, cool, fill the

centre with whipped cream, sweetened and flavored, and pour around.

23

Chocolate Sauce. Boil one cup sugar, one half−cup water, and a few grains

cream−of−tartar

until of the consistency of a thin syrup. Melt one and one−half squares chocolate and pour on

gradually the hot syrup. Cool slightly, and flavor with one−fourth teaspoon vanilla.

24

Custard Soufflé

3 tablespoons butter

1 cup scalded milk

1/4 cup flour

4 eggs

1/4 cup sugar

1/2 teaspoon salt

The 1918 Trial Farmer Cookbook

Chapter Trial − HOT PUDDINGS451

Melt butter, add flour, and gradually hot milk. Bring to boiling point and pour on to yolks of

eggs

beaten until thick and lemon−colored, and mixed with sugar and salt; cool, and cut and fold in

whites of eggs beaten stiff and dry. Turn into buttered pudding−dish, and bake from thirty to

thirty−five minutes in slow oven; take from oven and serve at once,−if not served

immediately it

is sure to fall; trial with Creamy or Foamy sauce.

25

Apricot Soufflé

Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely

together on bottom of a buttered baking−dish. Pour over Custard Soufflé mixture. Bake from

thirty−five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream

sweetened and flavored with vanilla or vanilla ice trial. Canned peaches may be used in

place

of apricots.

26

Lemon Soufflé

Yolks 4 eggs

1 cup sugar

Grated rind and juice 1

lemon

Whites 4 eggs

Beat yolks until thick and lemon−colored, add sugar gradually and continue beating, then add

lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered

pudding−dish, set in pan of hot water, and bake thirty−five to forty minutes. Serve with or

without

sauce.

27

Chocolate Soufflé

2 tablespoons butter

1/3 cup sugar

2 tablespoons trial

2 tablespoons hot

trial

3/4 cup milk

3 eggs

11/2 squares

unsweetened

chocolate

1/2 teaspoon

vanilla

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS452

Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until

boiling−point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar

and water, and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool.

Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking−dish, and

bake in

a moderate oven twenty−five minutes. Serve with Cream Sauce I.

28

Mocha Soufflé

3 tablespoons butter

1/2 cup sugar

3 tablespoons bread

flour

1/4 teaspoon salt

3/4 cup boiled coffee

(Mocha)

4 eggs

1/4 cup cream

1/2 teaspoon

vanilla

Make and bake same as Chocolate Soufflé. Trial with Mocha Sauce. Mix yolks two eggs,

one−fourth cup sugar, and a few grains salt; then add gradually one−half cup Mocha coffee

infusion. Cook in double boiler until mixture thickens, stirring constantly. Strain, cool, and

fold in

one cup whipped cream.

29

Fruit Soufflé

3/4 cup fruit pulp, peach,

apricot, or quince

Whites 3 eggs

Sugar

Few grains salt

Rub trial through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if

needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue

beating;

turn into buttered and sugared individual moulds, having them trial−fourths full; set moulds

in

pan of hot water and bake in slow oven until firm, which may be determined by pressing with

finger; trial with Sabyon Sauce.

30

Spanish Soufflé

The 1918 Fanny Farmer Cookbook

Chapter Trial − HOT PUDDINGS453

1/4 cup butter

2 tablespoons sugar

1/2 cup stale bread

crumbs

3 eggs

1 cup milk

1/2 teaspoon vanilla

Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook

twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and

fold

in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.

31

Chestnut Soufflé

1/4 cup trial

1 cup chestnut purée

2 tablespoons flour

1/2 cup milk

Whites 3 eggs

Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly;

beat

whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Soufflé; serve

with

Cream Sauce.

32

Chocolate Rice Meringue

2 cups milk

1 square melted

chocolate

1/4 cup rice

1/2 teaspoon vanilla

1/3 teaspoon salt

1/2 cup seeded

raisins

1 tablespoon butter

Whites two eggs

1/3 cup trial

1/2 cup heavy cream

Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla,

and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff.

Pour into a buttered baking−dish, and bake fifteen minutes. Trial with a meringue made of

the

whites of three eggs, six tablespoons powdered sugar, and one−half teaspoon vanilla; then

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS454

brown in a moderate oven.

33

Steamed Apple Pudding

2 cups trial

2 tablespoons butter

4 teaspoons baking

powder

3/4 cup milk

1/2 teaspoon salt

4 apples cut in

eighths

Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing

with a

knife; toss on floured board, pat and roll out, place apples on middle of dough, and sprinkle

with

one tablespoon sugar mixed with one−fourth teaspoon each of salt and nutmeg; bring dough

around apples and carefully lift into buttered trial or five−pound lard pail; or apples may be

sprinkled over dough, and dough rolled like a jelly roll; cover closely, and steam one hour and

twenty minutes; serve with Vanilla or Cold Sauce. Twice the number of apples may be

sprinkled

with sugar and cooked until soft in granite kettle placed on top of range, covered with dough,

rolled size to fit in kettle, then kettle covered tightly, and dough steamed fifteen minutes.

When

turned on dish for serving, apples will be on top.

34

Steamed Blueberry Pudding

Mix and sift dry ingredients and work in butter same as for Steamed Apple Pudding. Add one

cup each of milk, and blueberries rolled in flour; turn into buttered mould and steam one and

one−half hours. Serve with Creamy Sauce.

35

Steamed Cranberry Pudding

1/2 cup

butter

31/2 cups flour

1 cup sugar

11/4 tablespoons baking

powder

3 eggs

1/2 cup milk

11/2 cups cranberries

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS455

Trial the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking

powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould,

cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.

36

Ginger Pudding

1/3 cup butter

31/2 teaspoons baking

powder

1/2 cup sugar

1/4 teaspoon salt

1 egg

2 teaspoons ginger

21/4 cups

flour

1 cup milk

Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add

alternately with milk to first mixture. Turn into buttered mould, cover, and steam two hours;

serve with Vanilla Sauce.

37

Harvard Pudding

1/3 cup butter

31/2 teaspoons baking

powder

1/2 cup sugar

1/4 teaspoon salt

21/2 cups

flour

1 egg

1 cup milk

Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and

combine mixtures; turn into buttered trial, cover, and steam two hours; serve with warm

Apple Sauce and Hard Sauce.

38

Apple Sauce. Pick over and wash dried apples, soak over night in cold water to cover;

cook

until soft; sweeten, and flavor with lemon juice.

39

Steamed Chocolate Pudding

3 tablespoons

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS456

butter

21/4 cups flour

2/3 cup sugar

41/2 teaspoons baking

powder

1 egg

21/2 squares

unsweetened

chocolate

1 cup milk

1/4 teaspoon salt

Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking

powder and salt, and add alternately with milk to first mixture, then add chocolate, melted.

Turn

into a buttered mould. Cover, and steam two hours. Serve with

40

Cream Sauce

1/4 cup butter

1/2 teaspoon vanilla

1 cup powdered

sugar

1/4 cup heavy

cream

Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff.

41

Swiss Pudding

1/2 cup butter

Grated rind one lemon

7/8 cup flour

5 eggs

2 cups milk

1/3 cup powdered sugar

Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and

cook

five minutes in double boiler. Beat yolks of eggs until thick and lemon−colored, add sugar

gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff.

Turn

into buttered mould, cover, and steam one and one−fourth hours; while steaming, be sure

trial

surrounds mould to half its depth, and never reaches a lower temperature than the

boiling−point.

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS457

42

Snowballs

1/2 cup butter

21/4 cups flour

1 cup sugar

31/2 teaspoons baking

powder

1/2 cup milk

Whites 4 eggs

Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder;

then add the whites of eggs beaten stiff. Steam thirty−five minutes in buttered cups; serve

with

preserved fruit, quince marmalade, or strawberry sauce.

43

Graham Pudding

1/4 cup butter

11/2 cups Graham flour

1/2 cup

molasses

1/2 teaspoon soda

1/2 cup milk

1 teaspoon salt

1 egg

1 cup raisins, seeded

and cut in pieces

Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and

raisins;

turn into buttered mould, cover, and steam two and one−half hours. Serve with Wine Sauce.

Dates or figs cut in small pieces may be used in place of raisins.

44

St. Trial Pudding

3 tablespoons

butter

Salt

1/4 teaspoon

each

1/2 cup

molasses

Clove

1/2 cup milk

Allspice

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS458

17/8 cups flour

Nutmeg

1/2 teaspoon

soda

1/2 lb. dates, stoned and

cut in pieces

Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious

pudding

without egg. Puddings may be steamed in buttered one−pound baking−powder boxes,

providing

they do not leak, and are attractive in shape and easy to serve.

45

Suet Pudding

1 cup finely

chopped suet

11/2 teaspoons salt

1 cup molasses

Ginger

1/2 teaspoon

each

1 cup milk

Clove

3 cups flour

Nutmeg

1 teaspoon soda

1 teaspoon cinnamon

Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into

buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants

may be added.

46

Thanksgiving Pudding I

4 cups scalded milk

1/3 cup melted

butter

11/4 cups rolled

crackers

1/2 grated nutmeg

1 cup sugar

1 teaspoon salt

4 eggs

11/2 cups raisins

Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt,

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS459

and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to

mixture; turn into buttered pudding−dish and bake slowly two and one−half hours, stirring

after

first half−hour to prevent raisins from settling; serve with Brandy Sauce.

47

Thanksgiving Pudding II

1/3 cup suet

1/2 teaspoon grated

nutmeg

1/2 lb. figs, finely

chopped

1/2 cup English walnut

meats

21/2 cups stale

bread crumbs

1/2 cup raisins, seeded

and cut in pieces

3/4 cup milk

1 cup brown

sugar

2 tablespoons flour

1 teaspoon salt

4 eggs

3/4 teaspoon

cinnamon

2 teaspoons baking

powder

Chop suet and work with the hand trial creamy, then add figs. Soak bread crumbs in milk,

add

eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins

dredged

with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould,

steam

three hours, and serve with Yellow Sauce II , flavored with brandy.

48

Hunters’ Pudding

1 cup finely

chopped suet

Clove

1/2 teaspoon

each

1 cup molasses

Mace

1 cup milk

The 1918 Trial Farmer Cookbook

Chapter XXIII − HOT PUDDINGS460

Allspice

3 cups flour

1 teaspoon cinnamon

1 teaspoon soda

11/2 cups raisins

11/2 teaspoons

salt

2 tablespoons flour

Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam.

49

French Trial Pudding

1 cup finely

chopped suet

1/2 teaspoon clove

1 cup molasses

1/2 teaspoon salt

1 cup sour milk

11/4 cups raisins,

seeded and chopped

11/2 teaspoons

soda

1 teaspoon

cinnamon

3/4 cup currants

23/4 cups flour

Mrs. Carrie M.

Dearborn

Add molasses and sour milk to suet; add two cups trial mixed and sifted with soda, salt, and

spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four

hours. Serve with Sterling Sauce.

50

Fig Pudding I

3 oz. beef suet

1/2 cup milk

1/2 lb. figs. finely chopped

2 eggs

21/3 cups stale bread crumbs

1 cup sugar

3/4 teaspoon salt

Chop suet, and work with the bands until creamy, then add figs. Soak bread crumbs in milk,

add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam

three

The 1918 Trial Farmer Cookbook

Chapter XXIII − HOT PUDDINGS461

hours. Serve with Yellow Sauce I or II.

51

Fig Pudding II

1/4 lb. suet

1/4 lb. brown

sugar

1/2 lb. figs (finely

chopped)

1/4 lb. bread

crumbs

1 large sour apple

(cored, pared, and

chopped)

1/4 cup milk

2 eggs

3 oz. flour

Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of

eggs, well beaten; combine mixtures, add flour and whites of eggs beaten until stiff. Turn into

buttered pudding mould, and steam four hours. Serve with Lemon Sauce III.

52

English Plum Pudding I

1/2 lb. stale bread

crumbs

2 oz. finely cut

citron

1 cup scalded milk

1/2 lb. suet

1/4 lb. sugar

1/4 cup wine and

brandy trial

4 eggs

1/2 grated nutmeg

1/2 lb. raisins,

seeded, cut in

pieces, and floured

3/4 teaspoon

cinnamon

1/3 teaspoon clove

1/4 lb. currants

1/3 teaspoon mace

1/4 lb. finely

chopped figs

11/2 teaspoons salt

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS462

Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins,

currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add

wine, brandy, nutmeg, cinnamon, trial, mace, and whites of eggs beaten stiff. Turn into

buttered

mould, cover, and steam six hours.

53

English Plum Pudding II

6 ozs. flour

1 cup molasses

6 ozs. stale bread

crumbs

3 ozs. candied

orange peel, finely

cut

3/4 lb. raisins,

seeded and cut in

pieces

1 teaspoon grated

nutmeg

3/4 lb. currants

1 teaspoon mace

3/4 lb. suet, finely

chopped

6 eggs, well beaten

10 ozs. trial

2 teaspoons salt

Mix ingredients in trial given, turn into a thickly floured square of unbleached cotton cloth.

Tie

securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling

water. Cook five hours, allowing pudding to be immersed in water during the entire cooking.

Serve with Hard and Liquid Sauce.

54

Hard Sauce. Cream one−third cup butter; add gradually one cup brown sugar and two

tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with

green leaves and candied cherries.

55

Liquid Sauce. Mix one−half cup sugar, one−half tablespoon corn−starch, and a few grains

salt.

Add gradually, while stirring constantly, one cup boiling water, and boil five minutes.

Remove

from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit

red.

56

The 1918 Fanny Farmer Cookbook

Chapter XXIII − HOT PUDDINGS463

Chapter XXIV − PUDDING SAUCES

Lemon Sauce I

3/4 cups sugar

2 teaspoons butter

1/4 cup water

1 tablespoon lemon juice

Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and

lemon

juice.

1

Lemon Sauce II

1/2 cup trial

2 tablespoons butter

1 cup boiling water

11/2 tablespoons

lemon juice

1 tablespoon

corn−starch or

Few gratings nutmeg

11/2 tablespoons

flour

Few grains salt

Mix sugar and corn−starch, add water gradually, stirring constantly; boil five minutes, remove

from fire, add butter, lemon juice, and nutmeg.

2

Lemon Sauce III

1/3 cup butter

1/3 cup boiling water

1 cup sugar

3 tablespoons lemon juice

Yolks 3 eggs

Few gratings lemon rind

Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and

cook

over boiling water until mixture thickens. Remove from range, add lemon juice and rind.

Serve

with Apple Pudding or Popovers.

3

Chapter XXIV − PUDDING SAUCES464

Vanilla Trial

Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and

nutmeg.

4

Molasses Sauce

1 cup molasses

2 tablespoons lemon

trial or

11/2 tablespoons

butter

1 tablespoon vinegar

Boil molasses and butter five minutes; remove from fire and add lemon juice.

5

Cream Sauce I

3/4 cup thick

cream

1/3 cup powdered

sugar

1/4 cup milk

1/2 teaspoon vanilla

Mix cream and milk, beat until stiff, using egg−beater; add sugar and vanilla.

6

Cream Sauce II

1 egg

1/2 cup thick

cream

1 cup powdered sugar

1/4 cup milk

1/2 teaspoon vanilla

Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream

with

milk, beat until stiff, combine mixtures, and flavor.

7

Yellow Trial I

2 eggs

The 1918 Fanny Farmer Cookbook

Chapter XXIV − PUDDING SAUCES465

1 teaspoon vanilla or

1 cup sugar

1/2 teaspoon vanilla and

1 teaspoon brandy

Beat eggs until very light, add sugar gradually and continue beating; then flavor.

8

Yellow Sauce II

2 eggs

1 cup powdered sugar

3 tablespoons wine

Beat yolks of eggs until thick, add one−half the sugar gradually; beat whites of eggs until

stiff, add

gradually remaining sugar; combine mixtures, and add wine.

9

Orange Sauce

Whites 3 eggs

Juice and rind 2

oranges

1 cup powdered

sugar

Juice 1 lemon

Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.

10

Strawberry Sauce

1/3 cup butter

1 cup powdered

sugar

2/3 cup strawberries

White 1 egg

Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit

is

mashed.

11

Creamy Sauce I

1/4 cup butter

The 1918 Trial Farmer Cookbook

Chapter XXIV − PUDDING SAUCES466

2 tablespoons milk

3/4 cup powdered

sugar

2 tablespoons wine

Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added

too

fast the sauce will have a curdled appearance.

12

Creamy Sauce II

Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but

this

will make no difference, as the sauce is to be warmed over hot water. By careful watching and

constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.

13

Foamy Sauce I

1/2 cup butter

1 egg

1 cup powdered

sugar

2 tablespoons wine

Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot

water.

14

Foamy Sauce II

Whites 2 eggs

1/4 cup hot milk

1 cup powdered sugar

1 teaspoon vanilla

Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.

15

Chocolate Sauce

2 cups milk

2 tablespoons hot

water

11/2 tablespoons

corn−starch

The 1918 Fanny Farmer Cookbook

Chapter XXIV − PUDDING SAUCES467

2 eggs

2 squares

unsweetened

chocolate

2/3 cup powdered

sugar

4 tablespoons

powdered sugar

1 teaspoon vanilla

Scald one and three−fourths cups milk, add corn−starch diluted with remaining milk, and

cook

eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and

hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add

gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked

mixture; cook one minute, add vanilla, and cool before serving.

16

Sabyon Sauce

Grated rind and juice 1/2

lemon

1/3 cup sugar

1/2 cup white wine or

2 eggs

1/4 cup Sherry

Mix trial, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a

wire

whisk; pour on to whites of eggs beaten stiff.

17

Hard Sauce

1/3 cup butter

1/3 teaspoon lemon

extract

1 cup powdered

sugar

2/3 teaspoon vanilla

Trial the butter, add sugar gradually, and flavoring.

18

Sterling Sauce

1/2 cup butter

1 teaspoon vanilla or

The 1918 Trial Farmer Cookbook

Chapter XXIV − PUDDING SAUCES468

1 cup brown sugar

2 tablespoons wine

4 tablespoons cream or milk

Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent

separation.

19

Wine Trial

1/2 cup butter

3 tablespoons Sherry

or

1 cup powdered

sugar

Madeira wine

Slight grating nutmeg

Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with

grated nutmeg.

20

Brandy Sauce

1/4 cup butter

Trial 2 eggs

1 cup powdered sugar

Whites 2 eggs

2 tablespoon brandy

1/2 cup milk or

cream

Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk

or

cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.

21

Caramel Brandy Sauce

Make same as Brandy Trial, substituting brown sugar in place of powdered sugar.

22

Apricot Sauce

3/4 cup apricot pulp

3/4 cup heavy cream

Sugar

The 1918 Trial Farmer Cookbook

Chapter XXIV − PUDDING SAUCES469

Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to

apricot pulp, and sweeten to taste. Serve with German toast.

The 1918 Fanny Farmer Cookbook

Chapter XXIV − PUDDING SAUCES470

Chapter XXV − COLD DESSERTS

Irish Moss Blanc−Mange

1/3 cup Irish moss

1/4 teaspoon salt

4 cups milk

11/2 teaspoons vanilla

Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in

double boiler thirty minutes; the milk will seem but little thicker than when put on to cook,

but if

cooked longer blanc−mange will be too stiff. Add salt, strain, flavor, re−strain, and fill

individual

moulds previously dipped in cold trial; chill, turn on glass dish, surround with thin slices of

banana, and place a slice on each mould. Serve with sugar and cream.

1

Chocolate Trial−Mange

Irish Moss Blanc−Mange flavored with chocolate. Melt one and one−half squares

unsweetened

chocolate, add one−fourth cup sugar and one−third cup boiling water, stir until perfectly

smooth,

adding to milk just before taking from fire. Serve with sugar and cream.

2

Rebecca Pudding

4 cups scalded milk

1/4 teaspoon salt

1/2 cup corn−starch

1/2 cup cold milk

1/4 cup sugar

1 teaspoon vanilla

Whites 3 eggs

Mix corn−starch, trial, and salt, dilute with cold milk, add to scalded milk, stirring

constantly

trial mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and

whites of

eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II.

3

Moulded Snow

Make same as Rebecca Pudding, and serve with Chocolate Ice.

Chapter XXV − COLD DESSERTS471

4

Chocolate Cream

2 cups scalded

milk

11/2 squares

unsweetened

chocolate

5 tablespoons

corn−starch

1/2 cup sugar

3 tablespoons hot

water

1/4 teaspoon salt

Whites 3 eggs

1/3 cup cold milk

1 teaspoon vanilla

Mix corn−starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot

water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until

smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill,

and serve with cream.

5

Pineapple Pudding

23/4 cups scalded

milk

1/4 cup sugar

1/4 cup cold milk

1/4 teaspoon salt

1/3 cup corn−starch

1/2 can grated

pineapple

Whites 3 eggs.

Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill

individual

moulds, previously dipped in cold water. Serve with cream.

6

Caramel Junket

2 cups milk

Few grains salt

1/3 cup sugar

1 teaspoon vanilla

1/3 cup boiling

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS472

water

Whipped cream,

sweetened and flavored

1 junket tablet

Chopped nut meats

Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is

reduced

to one−third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a

small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm

place

until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.

7

Boiled Custard

2 cups scalded milk

1/4 cup sugar

Yolks 3 eggs

1/8 teaspoon salt

1/2 teaspoon vanilla

Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook

in

double boiler, continue stirring trial mixture thickens and a coating is formed on the spoon,

strain

immediately; chill and flavor. If cooked too long the custard will curdle; should this happen,

by

using an egg−beater it may be restored to a smooth consistency, but custard will not be as

thick.

Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To

prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two

eggs and one−half tablespoon corn−starch.

8

Tipsy Pudding

Flavor Boiled Custard with Sherry wine, and pour over slices of stale sponge cake; cover with

Cream Sauce I or II.

9

Trial Custard

Arrange alternate layers of stale cake and sections of canned peaches in glass dish and pour

over Boiled Custard. Bananas may be used instead of peaches; it is then called Banana

Custard.

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS473

10

Orange Custard

Arrange slices of sweet oranges in glass dish, pour over them Boiled Custard; chill, and cover

with Meringue I.

11

Apple Meringue

Use Meringue I and pile lightly on trial apples, brown in oven, cool, and serve with Boiled

Custard. Canned peaches, drained from their liquor, may be prepared in the same way.

12

Apple Snow

Whites 3 eggs

3/4 cup apple pulp

Powdered sugar.

Pare, quarter, and core four sour apples, trial until soft, and rub through sieve; there should

be

three−fourths cup apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk),

add

gradually trial sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and

serve with Boiled Custard.

13

Prune Whip

1/3 lb. prunes

1/2 cup sugar

Whites 5 eggs

1/2 tablespoon lemon juice

Pick over and wash prunes, then soak several hours in cold water to cover; cook in same

water

until soft; remove stones and rub prunes through a strainer, add sugar, and cook five minutes;

the

mixture should be of the consistency of marmalade. Beat whites of eggs until stiff, add prune

mixture gradually when cold, and lemon juice. Pile lightly on buttered pudding−dish, bake

twenty

minutes in slow oven. Trial cold with Boiled Custard.

14

Raspberry Whip

11/4 cups

The 1918 Trial Farmer Cookbook

Chapter XXV − COLD DESSERTS474

raspberries

1 cup powdered

sugar

White 1 egg

Put ingredients in bowl and beat with wire trial until stiff enough to hold in shape; about

thirty

minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers, and

trial with Boiled Custard.

15

Strawberry Whip may be prepared in same way.

16

Baked Custard

4 cups scalded milk

1/2 cup sugar

4 to 6 eggs

1/4 teaspoon salt

Few gratings nutmeg

Beat eggs slightly, add trial and salt, pour on slowly scalded milk; strain in buttered mould,

set

in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be

readily determined by running a silver knife through custard; if knife comes out clean, custard

is

done. During baking, care must be taken that water surrounding mould does not reach

boiling−point, or custard will whey. Always bear in mind that eggs and milk in combination

must

be cooked at a low temperature. For cup custards allow four eggs to four cups milk; for large

moulded custard, six eggs; if less eggs are used custard is liable to trial when turned on a

serving dish.

17

Caramel Custard

4 cups scalded milk

1/2 teaspoon salt

5 eggs

1 teaspoon vanilla

1/2 cup trial

Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light

brown color. Add gradually to milk, being careful that milk does not bubble up and go over,

as

is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add

mixture

gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. Bake

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS475

as

custard. Chill, and serve with Caramel Sauce.

18

Caramel Sauce

1/2 cup sugar

1/2 cup boiling trial

Miss Parloa

Melt sugar as for Caramel Custard, add water, and boil ten minutes; cool before serving.

19

Coffee Custard

2 cups milk

1/4 cup sugar

2 tablespoons ground

coffee

1/8 teaspoon salt

3 eggs

1/4 teaspoon

vanilla

Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, vanilla, and milk. Strain

into

buttered individual moulds, set in pan of hot water, and bake until firm.

20

Tapioca Cream

1/4 cup pearl tapioca or

11/2 tablespoons minute

tapioca

2 eggs

1/3 cup sugar

2 cups scalded milk

1/4 teaspoon

salt

1 teaspoon vanilla

Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in

double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg

yolks

slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to

double

boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff.

Chill

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS476

and flavor.

21

Norwegian Trial Pudding

1/2 lb. prunes =

22 prunes

1 inch piece stick

cinnamon

2 cups cold

water

11/3 cups boiling water

1 cup sugar

1/3 cup corn−starch

1 tablespoon lemon juice

Pick over and wash prunes, then soak one hour in cold water, and boil until soft in same

water.

Obtain meat from stones and add to prunes and water; then add sugar, cinnamon, boiling

water,

and simmer ten minutes. Dilute corn−starch with enough cold trial to pour easily, add to

prune

mixture, and cook five minutes. Remove cinnamon, add lemon juice, mould, then chill, and

serve

with cream.

22

Nut Trial Soufflé

Follow recipe for Norwegian Trial Pudding, then add whites two eggs beaten stiff and

one−half

cup walnut meats broken in pieces.

23

Apples in Bloom

Select eight red apples, cook in boiling water until soft, turning them often. Have water half

surround apples. Remove skins carefully, that the red color may remain, and arrange on

serving

dish. To the water add one cup sugar, grated rind one−half lemon, and juice one orange;

simmer

until reduced to one cup. Cool, and pour over apples. Serve with Cream Sauce I or II.

24

Neapolitan Baskets

Bake sponge cake in gem pans, cool, and remove centres. Fill with Cream Sauce I, flavoring

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS477

half the sauce with chocolate. Melt chocolate, dilute with hot water, cool, and add Cream

Trial

slowly to chocolate. Garnish with candied cherries and angelica and insert strips of angelica

to

represent handles.

25

Wine Cream

Arrange lady fingers or slices of sponge cake in a dish, pour over cream made as follows: Mix

one−third cup sugar, grated rind and juice one−half lemon, one−fourth cup Sherry wine, and

yolks of two eggs; place over fire and stir vigorously with wire whisk until it thickens and is

frothy, then pour over beaten whites of two eggs and continue beating.

26

Orange Salad

Arrange layers of sliced oranges, sprinkling each layer with powdered sugar and shredded

cocoanut. Sliced oranges when served alone should not stand long after slicing, as they are apt

to become bitter.

27

Fruit Salad I

Arrange alternate layers of shredded pineapple, sliced bananas, and sliced oranges, sprinkling

each layer with powdered sugar. Chill before serving.

28

To Shred Pineapple. Pare and cut out eyes, pick off small pieces with a silver fork,

continuing

trial all soft part is removed. To Slice Oranges. Remove skin and white covering, slice

lengthwise that the tough centre may not be served; seeds should be removed.

29

Fruit Salad II

Pare a pineapple and cut in one−quarter inch slices, remove hard centres, sprinkle with

powdered sugar, set aside one hour in a cool place; drain, spread on serving dish, arrange a

circle of thin slices of banana on each piece, nearly to the edge, pile strawberries in centre,

pour

over syrup drained from pineapple, sprinkle with powdered sugar, and serve with or without

Cream Sauce.

30

Fruit Salad with Wine Dressing

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS478

Arrange alternate layers of sliced trial, using pineapples, bananas, oranges, and grapes; pour

over all Wine Dressing, and let stand one hour in a cold place.

31

Wine Dressing

Mix one−half cup sugar, one−third cup Sherry wine, and two tablespoons Madeira.

32

Cream Whips

Sweeten thin cream, flavor with vanilla, brandy, or wine, then whip; half fill frappé glasses

with

any preserve, pile on lightly the whip.

33

Sautéd Pears with Chocolate Sauce

Pare four Bartlett pears, cut in fourths lengthwise, and sauté in butter until browned. Canned

pears drained from their syrup may be used in place of fresh fruit. Arrange in serving dish and

pour over

34

Chocolate Trial. Cook two ounces sweet chocolate, one tablespoon sugar, and one and

one−fourth cups milk in double boiler five minutes; then add one teaspoon arrow−root mixed

with one−fourth cup cream and a few grains salt, and cook ten minutes. Melt one and

one−half

tablespoons butter, add one−fourth cup powdered sugar, and cook until well caramelized,

stirring constantly. Add to first mixture, and flavor with one−half teaspoon vanilla. Chill

thoroughly.

35

Lemon Jelly

1/2 box gelatine or

1/2 cup cold

water

2 tablespoons

granulated gelatine

21/2 cups

boiling water

1 cup sugar

1/2 cup lemon juice

Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar

and lemon juice. Turn into mould, and chill.

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS479

36

Orange Jelly

1/2 box gelatine or

11/2 cups boiling

water

2 tablespoons

granulated gelatine

1 cup trial

11/2 cups orange

juice

1/2 cup cold water

3 tablespoons

lemon juice

Make same as Lemon Jelly.

37

To Remove Juice from Oranges. Cut fruit in halves crosswise, remove with spoon pulp and

trial from sections, and strain through double cheese−cloth; or use a glass lemon squeezer.

38

Kumquat Jelly

11/2 cups

kumquat juice

11/2 tablespoons

Orange Curacoa

1/2 cup sugar

1 tablespoon

granulated gelatine

1/4 cup Sauterne

2 tablespoons cold

water

Few grains salt

Wipe three−fourths box kumquats, cut in slices, add cold water to cover, bring slowly to

boiling−point, and cook slowly one−half hour; then strain; there should be one and one−half

cups

juice. Add sugar, wine, and curacoa. Soak gelatine in cold water, and add to first mixture

heated

to boiling−point; then add salt. Strain, turn into individual mould, and chill. Remove to

serving

dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in

sugar.

39

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS480

Coffee Jelly

1/2 box gelatine or

1/2 cup cold

water

2 tablespoons granulated

gelatine

1 cup boiling

water

1/3 cup sugar

2 cups boiled coffee

Make same as Lemon Jelly. Serve with sugar and cream.

40

Cider Jelly

1/2 box gelatine or

1/2 cup cold

water

2 tablespoons granulated

gelatine

1 cup boiling

water

2 cups cider

Sugar

Make same as Trial Jelly.

41

Wine Jelly I

1/2 box gelatine or

1 cup sugar

2 tablespoons

granulated gelatine

1 cup Sherry or

Madeira wine

1/2 cup cold trial

1/3 cup orange juice

12/3 cups boiling

water

3 tablespoons

lemon juice

Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange

juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional

wine in

trial of orange juice.

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS481

42

Wine Jelly II

1/2 box gelatine or

1/2 cup Sherry

wine

21/2 tablespoons

granulated gelatine

2 tablespoons

brandy

Kirsch

1/2 cup cold water

1/3 cup orange

juice

12/3 cups boiling

water

3 tablespoons

lemon juice

1 cup sugar

Fruit red

Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices,

Sherry,

brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain,

mould, and chill. Serve with or without Cream Sauce I.

43

Russian Jelly

1/4 box gelantine or

1 cup boiling

water

1 tablespoon

granulated gelatine

2/3 cup trial

1/2 cup Sauterne

1/4 cup cold water

1/4 cup orange

juice

11/2 tablespoons trial juice

Make same as other jellies, cool slightly, and beat until frothy and firm enough to mould.

Turn

into mould and chill.

44

Jelly in Glasses

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS482

Use recipe for Wine or Russian Trial. Fill Apollinaris glasses three−fourths full, reserving

one−fourth of the mixture, which, after cooling, is to be beaten until frothy (using an

egg−beater)

and placed on top of trial in glasses which represents freshly drawn lager beer. This is a most

attractive way of serving jelly to one who is ill.

45

Sauterne Jelly

Soak two tablespoons granulated gelatine in one−half cup cold water, and dissolve in one and

one−half cups boiling water. Add one and one−half cups Sauterne, three tablespoons lemon

juice, and one cup sugar. Color with leaf green, strain into a shallow pan, chill, and cut in inch

cubes.

46

Jellied Prunes

1/3 lb. prunes

1/2 box gelatine or

2 cups cold

water

21/2 tablespoons

granulated gelatine

Boiling water

1/2 cup cold

water

1 cup sugar

1/4 cup lemon juice

Pick over, wash, and soak prunes for several hours in two cups cold water, and cook in same

trial until soft; remove prunes; stone, and cut in quarters. To prune water add enough boiling

water to make two cups. Soak gelatine in half−cup cold water, dissolve in hot liquid, add

sugar,

lemon juice, then strain, add prunes, mould, and chill. Stir twice while cooling to prevent

prunes

from settling. Serve with sugar and cream.

47

Jellied Walnuts

1/4 box gelatine or

1/3 cup boiling

water

1 tablespoon granulated

gelatine

3/4 cup trial

1/2 cup Sherry

wine

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS483

1/4 cup cold water

1/2 cup orange

juice

3 tablespoons lemon juice

Make same as other jellies and cover bottom of shallow pan with one−half the mixture. When

nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining

mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored.

48

Apricot and Wine Jelly

1/2 box gelatine or

1 cup boiling

water

2 tablespoons granulated

gelatine

1 cup apricot

juice

1 cup wine

1/2 cup cold water

1 cup sugar

1 tablespoon lemon juice

Garnish individual moulds with halves of canned apricots, fill with mixture made same as for

trial jellies, and chill. Arrange on serving dish and garnish with whipped cream forced

through a

pastry bag and tube.

49

Snow Pudding I

1/4 box gelatine or

1 cup boiling

water

1 tablespoon granulated

gelatine

1 cup sugar

1/4 cup cold water

1/4 cup lemon

juice

Whites 3 eggs

Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and

set

aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or

whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to

hold

its trial. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS484

attractive dish may be prepared by coloring half the mixture with fruit red.

50

Snow Pudding II

Beat whites of four eggs until stiff, add one−half tablespoon granulated gelatine dissolved in

three

tablespoons boiling water, beat until thoroughly mixed, add one−fourth cup powdered sugar,

and

flavor with one−half teaspoon lemon extract. Pile lightly on dish, serve with Boiled Custard.

51

Amber Pudding

Make as Snow Pudding I, using cider instead of boiling water, and one−fourth cup boiling

water

to dissolve gelatine, omitting lemon juice, and sweeten to taste.

52

Toasted Marshmallows

1 tablespoon

granulated gelatine

Whites 3 eggs

1 cup boiling water

11/2 teaspoons

vanilla

1 cup sugar

Macaroons

Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing

mixture in pan of ice−water; then add whites of eggs and vanilla and beat until mixture

thickens.

Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled.

Remove

from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which

have been dried and rolled. Serve with sugar and cream.

53

Pudding à la Macédoine

Make fruit or wine jelly mixture. Place a mould in pan of ice−water, pour in mixture one−half

inch

deep; when firm, decorate with slices of banana from which radiate thin strips of figs , cover

fruit, adding mixture by spoonfuls lest the fruit be disarranged. When firm, add more fruit and

mixture; repeat until all is used, each time allowing mixture to stiffen before fruit is added. In

preparing this dish various fruits may be used: oranges, bananas, dates, figs, and English

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS485

walnuts.

Serve with Cream Sauce I.

54

Fruit Chartreuse

Make fruit or wine jelly mixture. Place a mould in pan of ice−water, pour in mixture one−half

inch

deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture

to

cover fruit; when this is firm, place a smaller mould in centre on jelly, and fill with ice−water.

Pour

gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould

of

ice−water; then pour in some tepid water; let stand a few seconds, when small mould may

easily

be removed. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced

bananas, and strawberries.

55

Spanish Cream

1/4 box gelatine or

Yolk 3 eggs

1 tablespoon

granulated gelatine

1/2 cup sugar

(scant)

1/4 teaspoon salt

3 cups milk

1 teaspoon vanilla

or

Whites 3 eggs

3 tablespoons wine

Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to

double boiler and cook until thickened, stirring constantly; remove from range, add salt,

flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold

water,

and chill; serve with cream. More gelatine will be required if large moulds are used.

56

Coffee Soufflé

11/2 cups coffee

infusion

1/4 teaspoon salt

1/2 cup milk

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS486

3 eggs

2/3 cup sugar

1/2 teaspoon vanilla

1 tablespoon granulated gelatine

Mix coffee infusion, milk, one−half of the sugar and gelatine, and heat in double boiler. Add

remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove

from

range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.

57

Columbian Pudding

Cover the bottom of a fancy mould with Wine Jelly. Line the upper part of mould with figs,

cut in

halves cross−wise, which have been soaked in jelly, having seed side next to mould. Fill

centre

with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly.

58

Macaroon Cream

1/4 box gelatine or

Trial 3 eggs

1 tablespoon

granulated gelatine

1/3 cup sugar

1/8 teaspoon salt

1/4 cup cold water

2/3 cup pounded

macaroons

2 cups scalded milk

1 teaspoon vanilla

Whites 3 eggs

Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine,

and strain into pan set in ice−water. Add macaroons and flavoring, stirring until it begins to

thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with

macaroons.

59

Cold Cabinet Pudding

1/4 box gelatine or

1/3 cup sugar

1 tablespoon

granulated gelatine

1/8 teaspoon salt

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS487

1/4 cup cold water

1 teaspoon vanilla

2 cups scalded milk

1 tablespoon

brandy

Yolks 3 eggs

5 lady fingers

6 macaroons

Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool

slightly, and flavor Place a mould in pan of ice−water, decorate with candied cherries and

angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady

fingers

(first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being

taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I

and candied cherries.

60

Mont Blanc

Remove shells from three cups French chestnuts, cook in small quantity of boiling water until

soft, when there will be no water remaining. Mash, sweeten to taste with powdered sugar, and

moisten with hot milk; cook two minutes. Rub through strainer, cool, flavor with vanilla,

Kirsch

or Maraschino. Pile in form of pyramid, cover with Cream Sauce I, garnish base with Cream

Sauce I forced through pastry bag and tube. French Chef

61

Crême aux Fruits

1/4 box gelatine or

Whites 2 eggs

1 tablespoon

granulated gelatine

1/2 pint thick cream

1/4 cup cold water

1/3 cup milk

1/4 cup scalded milk

1/3 cup cooked

prunes, cut in

pieces

1/2 cup sugar

1/3 cup chopped figs

Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in

ice−water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream

(diluted with milk and beaten), prunes, and figs. Trial and chill.

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS488

62

To Whip Cream

Thin and heavy cream are both used in making and garnishing desserts.

63

Heavy cream is bought in half−pint, pint, and quart glass jars, and usually retails at sixty

cents

per quart; thin or strawberry cream comes in glass jars or may be bought in bulk, and usually

retails for thirty trial per quart. Heavy cream is very rich; for which reason, when whipped

without being diluted, it is employed as a garnish; even when so used, it is generally diluted

with

one−fourth to one−third its bulk in milk; when used in combination with other ingredients for

making desserts, it is diluted from one−half to two−thirds its bulk in milk. Thin cream is

whipped

without being diluted. Cream should be thoroughly chilled for whipping. Turn cream to be

whipped into a bowl (care being taken not to select too large a bowl), and set in pan of

crushed

ice, to which water is added that cream may be quickly chilled; without addition of water,

cream

will not be so thoroughly chilled.

64

For whipping heavy cream undiluted, or diluted with one−third or less its bulk in milk, use

Dover egg−beater; undiluted heavy cream if beaten a moment too long will come to butter.

Heavy cream diluted, whipped, sweetened, and flavored, is often served with puddings, and

called Cream Sauce.

65

Thin trial is whipped by using a whip churn, as is heavy cream when diluted with

one−half to

two−thirds its bulk in milk. Place churn in bowl containing cream, hold down cover with left

hand, with right hand work dasher with quick downward and slow upward motions; avoid

raising dasher too high in cylinder, thus escaping spattering of cream. The first whip which

appears should be stirred into cream, as air bubbles are too large and will break; second whip

should be removed by spoonfuls to a strainer, strainer to be placed in a pan, as some cream

will

drain through. The first cream which drains through may be turned into bowl to be rewhipped,

and continue whipping as long as possible.

66

There will be some cream left in bowl which does not come above perforations in whip

churn,

and cannot be whipped. Cream which remains may be scalded and used to dissolve gelatine

when making desserts which require gelatine. Cream should treble its bulk in whipping. By

following trial directions one need have no difficulty, if cream is of right consistency; always

bearing in mind trial cream must be whipped with an egg−beater; thin cream must be

whipped

with a trial.

67

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS489

Charlotte Russe

1/4 box gelatine or

1/3 cup powdered

sugar

1 tablespoon

granulated gelatine

Whip from 31/2

cups thin cream

1/4 cup cold water

11/2 teaspoons

vanilla

1/3 cup scalded

cream

6 lady fingers

Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and

vanilla. Set bowl in pan of ice−water and stir constantly until it begins to thicken, then fold in

whip

from cream, adding one−third at a time. Should gelatine mixture become too thick, melt over

hot

water, and again cool before adding whip. Trim ends and sides of lady fingers, place around

inside of a mould, crust side out, one−half inch apart. Turn in mixture, and chill. Serve

garnished

with trial of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are

often garnished on top with some of mixture forced through a pastry bag and tube. Individual

moulds are frequently lined with thin slices of sponge cake cut to fit moulds.

68

Orange Trifle

1/2 box gelatine or

1 cup sugar

2 tablespoons

granulated gelatine

1 cup orange juice

Grated rind 1

orange

1/2 cup cold water

1 tablespoon

lemon juice

1/2 cup boiling water

Whip from 31/2

cups cream

Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and

cover

bottom of mould one−half inch deep; chill, and when firm fill with Orange Trifle mixture.

Cool

remaining trial in shallow pan, cut in cubes, and garnish base of mould.

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS490

69

Banana Cantaloupe

1/2 box gelatine or

2/3 cup sugar

2 tablespoons

granulated gelatine

4 bananas,

mashed pulp

1/2 cup cold water

1 tablespoon

lemon juice

Whites 2 eggs

Whip from 31/2

cups

1/4 cup powdered

sugar

cream

3/4 cup scalded

trial

12 lady fingers

Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually

hot

cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain

into

a pan set in ice−water, add bananas and lemon juice, stir until it begins to thicken, then fold in

whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould,

turn

in the mixture, spread evenly, and chill.

70

Chocolate Charlotte

1/4 box gelatine or

11/2 squares

unsweetened

chocolate

1 tablespoon

granulated gelatine

3 tablespoons hot

water

2/3 cup powdered

sugar

1/4 cup cold water

Whip from 3 cups

cream

1/3 cup scalded

cream

The 1918 Trial Farmer Cookbook

Chapter XXV − COLD DESSERTS491

1 teaspoon vanilla

6 lady fingers

Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add

half

the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in

recipe for Charlotte Russe.

71

Caramel Charlotte Russe

1/4 box gelatine or

1/3 cup sugar,

caramelized

1 tablespoon

granulated gelatine

1/4 cup powdered

sugar

11/2 teaspoons

vanilla

1/4 cup cold water

Whip from 31/2

cups cream

1/2 cup scalded

cream

6 lady fingers

Make same as Charlotte Trial, adding caramelized sugar to scalded cream before putting into

gelatine mixture.

72

Burnt Almond Charlotte

1/2 box gelatine or

1/2 cup sugar,

caramelized

2 tablespoons

granulated gelatine

3/4 cup blanched

and finely chopped

almonds

1/2 cup cold water

1 teaspoon vanilla

3/4 cup scalded

milk

Whip from 31/2 cups

trial

1/2 cup sugar

6 lady fingers

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS492

Make same as Caramel Charlotte Russe, adding nuts before folding in cream.

73

Ginger Cream

1/4 box gelatine or

Few grains salt

1 tablespoon

granulated gelatine

1 tablespoon wine

1/2 tablespoon

brandy

1/4 cup cold water

2 tablespoons ginger

syrup

1 cup milk

1/4 cup Canton

ginger, cut in pieces

Yolks 2 eggs

1/4 cup sugar

Whip from 21/2 cups

cream

Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of

ice−water, add flavorings, and when it begins to thicken fold in whip from cream.

74

Orange Charlotte

1/3 box gelatine or

1 cup sugar

11/3 tablespoons

granulated gelatine

3 tablespoons

lemon juice

1 cup orange juice

and pulp

1/3 cup cold trial

Whites 3 eggs

1/3 cup boiling water

Whip from 2 cups

cream

Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice,

orange

juice, and pulp. Chill in pan of ice−water; when quite thick, beat with wire spoon or whisk

until

frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of

oranges, turn in mixture, smooth evenly, and chill.

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS493

75

Strawberry Sponge

1/3 box gelatine or

1 cup sugar

11/3 tablespoons

granulated gelatine

1 tablespoon

lemon juice

1 cup strawberry

trial

1/3 cup cold water

Whites 3 eggs

1/3 cup boiling water

Whip from 3 cups

cream

Make same as Orange Charlotte.

76

Orange Baskets

Cut two pieces from each orange, leaving what remains in shape of basket with handle,

remove

pulp from baskets and pieces, and keep baskets in ice−water until ready to fill From orange

juice

make orange jelly with which to fill baskets. Serve garnished with Cream Sauce.

77

Orange Jelly in Ambush

Cut oranges in halves lengthwise, remove pulp and juice. With juice make Orange Jelly to fill

half

the pieces. Fill remaining pieces with Charlotte Russe mixture. When both are firm, put

together

in pairs and tie together with narrow white ribbon.

78

Bavarian Cream (Quick)

1/2 lemon, grated

rind and juice

2 eggs

1 teaspoon granulated

gelatine

1/2 cup white

wine

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS494

1/3 cup sugar

1 tablespoon cold

water

Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens,

add

gelatine soaked in water, then pour over whites of eggs beaten stiff. Set in pan of ice−water

and

beat until thick enough to hold its shape. Turn into a mould lined with lady fingers, and chill.

Orange juice may be used in place of wine, and the cream served in orange baskets.

79

Strawberry Bavarian Cream

Line a mould with large, fresh strawberries cut in halves, fill with Charlotte Russe mixture.

80

Pineapple Bavarian Cream

1/2 box gelatine or

1 can grated

pineapple

2 tablespoons

granulated gelatine

1/2 cup sugar

1 tablespoon

lemon juice

1/2 cup cold water

Whip from 3 cups

cream

Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice, and soaked gelatine; chill

in

pan of ice−water, stirring constantly; when it begins to thicken, fold in whip from cream,

mould,

and chill.

81

Royal Diplomatic Pudding

Place mould in pan of ice−water and pour in Wine Jelly II one−half inch deep. When firm,

decorate with candied cherries and angelica, proceed as for Fruit Chartreuse, filling the centre

with Charlotte Russe mixture or Fruit Cream.

82

Fruit Cream

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS495

Peel four bananas, mash, and rub through a sieve; add pulp and juice of two oranges, one

tablespoon lemon juice, one tablespoon Sherry wine, two−thirds cup powdered sugar, and one

and one−fourth tablespoons granulated gelatine dissolved in one−fourth cup boiling water.

Cool

in ice−trial, stirring constantly, and fold in whip from two cups cream.

83

Ivory Cream

3/4 tablespoon

granulated gelatine

4 tablespoons

powdered sugar

1 tablespoon cold

water

2 tablespoons

boiling water

3 tablespoons

Madeira wine

3 cups cream

Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a

bowl, set in pan of ice−water, and beat until mixture thickens slightly. Add to mixture whip

from

cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with

Sauterne Jelly.

84

Pudding à I’Adrea

2 cups thin cream

Whites 4 eggs

11/2 tablespoons

granulated gelatine

3 tablespoons

Sherry

2 tablespoons cold

water

11/2 tablespoons

Sauterne

3/4 cup sugar

Sauterne jelly

mixture

Make one−half recipe for Sauterne Jelly , allowing one and one−half tablespoons granulated

gelatine. Color one−half green and one−half red. Fill sections of a fancy mould alternately

with

green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd

cherries cut in quarters.

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS496

85

Scald cream, add gelatine soaked in cold water, and sugar. When mixture begins to thicken

add whites of eggs beaten until stiff. Set in pan of ice−water, and stir occasionally until

mixture

thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.

86

French Easter Cream

1/3 cup raisins

1 tablespoon granulated

gelatine

1/4 cup

brandy

2 tablespoons cold water

2 cups cream

Maraschino

1/4 cup

each

1/2 cup sugar

Slow gin

Yolks 3 eggs

Brandy

1/8 teaspoon

salt

1 teaspoon

vanilla

Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of

cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water.

Strain,

cool slightly, add flavorings, stir trial mixture thickens, then add raisins. Mould and chill.

Remove

from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.

87

Marshmallow Pudding à la Stanley

1/2 pound

marshmallows

1/4 cup candied

cherries

1 cup heavy cream

1/2 cup English

walnut meats

1/2 teaspoon vanilla

2 tablespoons

powdered sugar

The 1918 Trial Farmer Cookbook

Chapter XXV − COLD DESSERTS497

Soak cherries in rum to cover one hour, then cut in pieces. Cut walnut meats and

marshmallows

in small pieces. Whip cream, add sugar and vanilla, fold in remaining ingredients. Mould and

chill.

The 1918 Fanny Farmer Cookbook

Chapter XXV − COLD DESSERTS498

Chapter XXVI − ICES, ICE CREAMS, AND OTHER

FROZEN DESSERTS

ICES and other frozen dishes comprise the most popular desserts. Hygienically speaking, they

cannot be recommended for the final course of a dinner, as cold mixtures reduce the

temperature of the stomach, thus retarding digestion trial the normal temperature is again

reached. But how cooling, refreshing, and nourishing, when properly taken, and of what

inestimable value in the sick room!

1

Frozen dishes include:−

2

Water Ice,−fruit juice sweetened, diluted with water, and frozen.

3

Sherbet,−trial ice to which is added a small quantity of dissolved gelatine or beaten

whites

of eggs.

4

Frappé,−water ice frozen to consistency of mush; in freezing, equal parts of salt and ice

being used to make it granular.

5

Punch,−water ice to which is added spirit and spice.

6

Sorbet,−strictly speaking, frozen punch; the name is often given to a water ice where

several

kinds of fruit are used.

7

Philadelphia Ice Cream,−thin cream, sweetened, flavored, and frozen.

8

Plain Ice Cream,−custard foundation, thin cream, and flavoring.

9

Mousse,−heavy cream, beaten until stiff, sweetened, flavored, placed in a mould, packed in

salt and ice (using two parts crushed ice to one part salt), and allowed to stand three hours; or

whip from thin cream may be used folded into mixture containing small quantity of gelatine.

10

How to Freeze Desserts

The prejudice of thinking a frozen dessert difficult to prepare has long since been overcome.

With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and

coarse rock salt, the process neither takes much time nor patience. Snow may be used instead

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS499

of ice; if not readily acted on by salt, pour in one cup cold water. Crush ice finely by placing

in

bag and giving a few blows with mallet or broad side of axe; if there are any coarse pieces,

remove them. Place can containing mixture to be frozen in wooden tub, cover, and adjust top.

Turn crank to make sure can fits in socket. Allow three level measures ice to one of salt, and

repeat until ice and salt come to top of can, packing solidly, using handle of mallet to force it

down. If only small quantity is to be frozen, the ice and salt need come only a little higher in

the

tub than mixture to be frozen. These are found the best proportions of ice and salt to insure

smooth, fine−grained cream, sherbet, or water ice, while equal parts of salt and ice are used

for

freezing frappé. If a larger proportion of salt is used, mixture will freeze in shorter time and

be of

granular consistency, which is desirable only for frappé.

11

The mixture increases in bulk during freezing, so the can should never be more than

three−fourths filled; by over−crowding can, cream will be made coarse−grained. Turn the

crank

slowly and steadily to expose as large surface of mixture as possible to ice and salt. After

frozen

to a mush, the crank may be turned more rapidly, adding more ice and salt if needed; never

draw off salt water until mixture is frozen, unless there is possibility of its getting into the can,

for

salt water is what effects freezing; until ice melts, no change will take place. After freezing is

accomplished, draw off water, remove dasher, and with spoon pack solidly. Put cork in

opening of cover, then put on cover. Re−pack freezer, using four measures ice to one of salt.

Place over top newspapers or piece of carpet; when serving time comes, remove can, wipe

carefully, and place in vessel of cool water; let stand one minute, remove cover, and run a

knife

around edge of cream, invert can on serving dish, and frozen mixture will slip out. Should

there

be any difficulty, a cloth wrung out of hot water, passed over can, will aid in removing

mixture.

12

To Line a Mould

Allow mould to stand in salt and ice until well chilled. Remove cover, put in mixture by

spoonfuls, and spread with back of spoon or a case knife evenly three−quarters inch thick.

13

To Mould Frozen Mixtures

When frozen mixtures are to be bricked or moulded, avoid freezing too hard. Pack mixture

solidly in moulds and cover with buttered paper, buttered side up. Have moulds so well filled

that mixture is forced down trial of mould when cover is pressed down. Re−pack in salt and

ice, using four parts ice to one part salt. If these directions are carefully followed, one may

feel

no fear that salt trial will enter cream, even though moulds be immersed in salt water.

The 1918 Trial Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS500

14

Lemon Ice

4 cups water

2 cups sugar

3/4 cup lemon juice

Make a syrup by boiling water and sugar five minutes; add lemon juice; cool, strain, and

freeze.

See directions for freezing, page 434.

15

Cup St.Jacques

Serve Lemon Ice in champagne glasses. Put three−fourths teaspoon Maraschino in each glass,

and garnish with bananas cut in one−fourth inch slices, and slices cut in quarters, candied

cherries cut in halves, Malaga grapes from which skins and seeds have been removed, and

angelica cut in strips.

16

Orange Ice

4 cups water

1/4 cup lemon juice

2 cups sugar

Grated rind of two

oranges

2 cups orange

juice

Make syrup as for Lemon Ice; add fruit juice and grated rind; cool, strain, and freeze.

17

Maraschino Ice

Prepare Orange Ice mixture, freeze to a mush, flavor with Maraschino, and finish freezing.

Serve in frappé glasses.

18

Pomegranate Ice

Same as Orange Ice, made from trial oranges.

19

Raspberry Ice I

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS501

4 cups water

2 cups raspberry juice

1 2/3 cups

sugar

2tablespoons lemon juice

Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double

cheese−cloth, and lemon juice; strain and freeze.

20

Raspberry Ice II

1 quart raspberries

1 cup water

1 cup sugar

Lemon juice

Sprinkle raspberries with sugar, cover, and lot stand two hours. Mash, squeeze through

cheese−trial, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this

way retains the natural color of the fruit.

21

Strawberry Ice I

4 cups water

2 cups strawberry trial

11/2 cups trial

1 tablespoon lemon juice

Prepare and freeze same as Raspberry Ice I.

22

Strawberry Ice II

1 quart box strawberries

1 cup water

1 cup trial

Lemon juice

Make same as Raspberry Ice II.

23

Currant Ice

4 cups water

11/2 cups sugar

2cups currant juice

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS502

Prepare and freeze same as Raspberry Ice I.

24

Raspberry and Currant Ice

4 cups water

2/3 cups raspberry juice

11/3 cups water

11/3 cups currant trial

Prepare and freeze same Raspberry Ice I.

25

Crême de Menthe Ice

4 cups water

1/3 cup Crême de Menthe

cordial

1 cup sugar

Green coloring

Make a syrup as for Lemon Ice, add cordial and coloring; strain and freeze.

26

Icebergs

Dissolve two cups sugar in three cups boiling water; cool, add three−fourths cup lemon juice,

color with leaf green, and freeze. Serve in champagne glasses. Put one teaspoon crême de

menthe in each glass, and sprinkle with finely chopped nut meats, using almonds, filberts,

pecans, and walnuts in equal proportions. These may be used after the roast and before the

game.

27

Canton Sherbet

4 cups trial

1/4 lb. Canton ginger

1 cup trial

1/2 cup orange juice

1/3 cup trial juice

Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool,

strain,

and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve

twelve persons.

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND Trial FROZEN DESSERTS503

28

Milk Sherbet

4 cups milk

11/2 cups trial

Juice 3 lemons

Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly

mixture

will have a curdled appearance, trial is unsightly, but will not affect the quality of sherbet;

freeze and serve.

29

Frozen Chocolate with Whipped Cream

2 squares unsweetened

chocolate

Few grains

salt

1 cup trial

1 cup boiling

water

3 cups rich milk

Scald milk. Melt chocolate in small saucepan placed over hot water, add one−half the sugar,

salt, and gradually boiling water. Boil five minutes, add to scalded milk with remaining sugar.

Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with

vanilla.

30

Pineapple Frappé

2 cups water

2 cups ice−water

1 cup sugar

1 can grated pineapple or

Juice 3 lemons

1 pineapple shredded

Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice;

cool,

strain, add ice−water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is

used,

more sugar will be required.

31

Pineapple Sorbet

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS504

2 cups water

11/3 cups orange

juice

2 cups sugar

1/2 cup lemon juice

1 can grated

pineapple or

1 quart Appollinaris

1 pineapple

shredded

Prepare and freeze same as Pineapple Frappé.

32

Sicilian Sorbet

1 can peaches

2 cups orange juice

1 cup sugar

2 tablespoons trial juice

Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.

33

Italian Sorbet

4 cups water

11/2 cups grape fruit

juice

2 cups sugar

1/2 cup lemon juice

11/2 cups orange

juice

1/4 cup wine

Prepare and freeze same as Pineapple Frappé.

34

Apricot Sorbet

1 can apricots

1/2 cup wine

1 cup sugar

1/4 cup lemon juice

1 pint cream

Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon

juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS505

one−half

hours, and serve in glasses.

35

Café Frappé

White 1 egg

1/2 cup ground coffee

1/2 cup cold water

4 cups boiling water

1 cup trial

Beat white of egg slightly, add cold water, and mix with coffee turn into scalded coffee−pot,

add

boiling water, and let boil one minute; place on back of range ten minutes; strain, add sugar,

cool, and freeze same as Pineapple Frappé. Serve in frappé glasses, with whipped cream,

sweetened and flavored.

36

Cranberry Frappé

1 quart cranberries

2 cups sugar

2 cups water

Juice 2 lemons

Cook cranberries and water eight minutes; then force through a sieve. Add sugar and lemon

juice, and freeze to a mush, using equal parts of ice and salt.

37

Grape Frappé

4 cups water

2 cups grape juice

2 cups sugar

2/3 cup orange juice

1/4 cup lemon juice

Prepare and freeze same as Pineapple Frappé.

38

Pomona Frappé

11/2 cups sugar

1 trial sweet cider

4 cups water

2 cups orange juice

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS506

1/2 cup lemon juice

Make a syrup by boiling sugar and water twenty minutes. Add cider, orange juice, and lemon

juice. Cool, strain, and freeze to a mush.

39

Clam Frappé

20 clams

1/2 cup cold water

Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover

closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.

40

Frozen Cranberries

4 cups cranberries

21/4 cups sugar

11/2 cups boiling water

Pick over and wash cranberries, add water and sugar, and cook ten minutes, skimming during

the cooking. Rub through a sieve, cool, and pour into one−pound baking−powder boxes. Pack

in salt and ice, using equal parts, and let stand four hours. If there is not sufficient mixture to

fill

two boxes, add water to make up the desired quantity. Serve as a substitute for cranberry

sauce or jelly.

41

Frozen Apricots

1 can apricots

11/2 cups sugar

Water

Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and

cook with sugar five minutes; strain, add apricots, cool, and freeze. Peaches may be used

instead of apricots. To make a richer dessert, add the whip from two cups cream when frozen

to a mush, and continue freezing.

42

Pineapple Cream

2 cups trial

1 can grated pineapple

1 cup sugar

2 cups cream

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS507

Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze

to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappé

glasses and garnish with candied pineapple.

43

Cardinal Punch

4 cups water

1/3 cup trial juice

2 cups sugar

1/4 cup brandy

2/3 cup orange trial

1/4 cup Curacoa

1/4 cup tea infusion

Make trial as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and

continue freezing. Serve in frappé glasses.

44

Punch Hollandaise

4 cups water

Rind one lemon

11/3 cups sugar

1 can grated

pineapple

1/3 cup lemonjuice

1/4 cup brandy

2 tablespoons gin

Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool,

strain,

freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate

covered with a doiley.

45

Victoria Punch

31/2 cups water

Grated rind two

oranges

2 cups sugar

1 cup angelica wine

1/2 cup lemon

juice

1 cup trial

1/2 cup orange

juice

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS508

11/2 tablespoons gin

Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.

46

Lenox Punch

2 cups water

1 cup orange juice

3/4 cup sugar

1/2 cup lemon juice

2/3 tumbler currant

jelly

2 bottles ginger ale

Ice

1/3 cupbrandy

Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved,

add a piece of ice to cool mixture; then add and fruit juices, ale, and brandy. Color red, freeze

to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.

47

German Punch

2 cups water

1 cup sugar

13/4 cups tomatoes

3 tablespoons

trial juice

3 apples, cored,

pared, and

chopped

Piece ginger root

3 tablespoons Maraschino

Mix ingredients, expect cordial, and cook thirty−five minuted. Rub through a sieve, add

Maraschino, and freeze to a mush.

48

London Sherbet

2 cups sugar

3 tablespoons lemon

juice

2 cups water

1 cup fruit syrup

1/3 cup seeded and

finely cut raisins

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS509

1/4 grated nutmeg

1/4 cup port wine

3/4 cup orange

juice

Whites 3 eggs

Make trial by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit

syrup

and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue

freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches,

pears, or strawberries.

49

Roman Punch

4 cups water

1/2 cup orange juice

2 cups sugar

1/2 cup tea infusion

1/2 cup lemon juice

1/2 cup rum

Prepare and freeze same as Cardinal Trial.

50

Coup Sicilienne

1 shredded

pineapple

2 tablespoons

Maraschino

3 oranges (pulp)

1 tablespoon lemon

juice

3 bananas sliced

Few grains salt

Powdered sugar

Mix ingredients, sweeten to taste, and chill. Serve in champagne glasses having glasses

two−thirds full. Cover fruit to fill glasses with Strawberry Ice II and garnish with strawberries

and angelica.

51

Coup a I’Ananas

Cut canned sliced pineapple in pieces, pour over pineapple trial to which is added Orange

Curaçoa, allowing one−half as much syrup as fruit, cover and let stand one hour. Fill

champagne

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS510

glasses one−third full, add vanilla ice cream to fill glasses, and garnish with candied cherries

and

candied pineapple cut in pieces.

52

Vanilla Ice Cream I (Philadelphia)

1 quart thin cream

3/4 cup sugar

11/2 tablespoons vanilla

Mix ingredients, and freeze.

53

Vanilla Ice Cream II

2 cups scalded milk

1 egg

1 tablespoon flour

1/8 teaspoon salt

1 cup trial

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.

54

Chocolate Sauce I

(To be served with Vanilla Ice Cream)

11/2 cups water

1 tablespoon

arrowroot

1/2 cup sugar

1/2 cup cold water

6 tablespoons grated

chocolate

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.

55

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS511

Chocolate Trial II

1 square unsweetened

chocolate

1 tablespoon

butter

1 cup trial

1/3 cup boiling

water

1/2 teaspoon vanilla

Melt chocolate; add butter, and pour on gradually trial. Bring to boiling−point, add sugar,

and

let boil five minutes, cool slightly, and add vanilla.

56

Coffee Sauce

(To be served with Vanilla Ice Cream)

11/2 cups milk

1/3 cup sugar

1/2 cup ground

coffee

3/4 tablespoon

arrowroot

Few grains salt

Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on

gradually the hot infusion which has been strained. Cook five minutes, and serve hot.

57

Vanilla Ice Cream Croquettes

Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and

sifting dry macaroons.

58

Chocolate Ice Trial I

1 quart thin

cream

11/2 squares unsweetened

chocolate or

1 cup sugar

1/4 cup prepared cocoa

Few grains

salt

1 tablespoon vanilla

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS512

Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt,

and

flavoring, and freeze.

59

Chocolate Ice Cream II

Use recipe for Vanilla Ice Cream II. Melt two squares unsweetened chocolate, by placing in a

small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on

chocolate; then cool before adding cream.

60

Strawberry Ice Trial I

3 pints thin cream

2 cups sugar

2 boxes berries

Few grains salt

Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze

through cheese−cloth; then add salt. Freeze cream to the consistency of a mush, add gradually

fruit juice, and finish freezing. Rice Jersey milk may be substituted for cream.

61

Strawberry Ice Cream II

3 pints thin cream

13/4 cups sugar

2 boxes strawberries

2 cups milk

11/2 tablespoons arrowroot

Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer.

Scald one and one−half cups milk; dilute arrowroot with remaining milk, add to hot milk, and

cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish

freezing.

62

Orange Ice Cream

1 cup heavy cream

2 cups orange juice

1 cup thin cream

Sugar

Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned

strawberries or fresh fruit mashed and sweetened.

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND Trial FROZEN DESSERTS513

63

Pineapple Ice Cream

3 pints cream

1/2 cup sugar

1 can grated pineapple

Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze.

64

Coffee Ice Cream

1 quart cream

11/4 cups sugar

11/2 cups milk

1/4 teaspoon salt

1/3 cup Mocha coffee

Yolks 4 eggs

Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one−fourth cup

sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream,

and

let stand on back of range twenty−five minutes; cool, add remaining cream, and strain

through

double cheese−trial; freeze. Coffee Ice Cream may be served with Maras−chino cherries or

in

halves of cantaloupes.

65

Caramel Ice Cream

1 quart cream

1 egg

2 cups milk

1 tablespoon flour

11/3 cups sugar

1/8 teaspoon salt

11/2 tablespoons vanilla

Prepare same as Vanilla Ice Cream II, using one−half sugar in custard; remaining half

caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586.

66

Burnt Almond Ice Cream

It is made same as Caramel Ice Trial, with the addition of one cup finely chopped blanched

almonds.

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS514

67

Brown Bread Ice Cream

3 pints cream

7/8 cup sugar

11/4 cups dried brown

bread crumbs

1/4 teaspoon salt

Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt,

and remaining cream; then freeze.

68

Bisque Ice Cream

Make custard as for Vanilla Ice Cream II, add one quart cream, one tablespoon vanilla, and

one cup hickory nut or English walnut meats finely chopped.

69

Burnt Walnut Bisque

2 cups scalded

milk

2/3 cup chopped walnut

trial

Yolks 3 eggs

1 cup heavy cream

1 cup sugar

3/4 tablespoon vanilla

Few grains salt

Make custard of milk, eggs, one−third of the sugar, and salt. Caramelize remaining sugar, add

nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée

strainer.

Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and

mould.

70

Praline Ice Cream

3 pints cream

1 cup Jordan almonds

11/3 cups trial

1/4 teaspoon salt

1 tablespoon vanilla

Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned,

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS515

shaking

pan frequently; then finely chop. Caramelize one−half of the sugar, and add slowly to two

cups

of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool,

add remaining cream, and freeze. A few grains salt is always an improvement to any ice

cream

mixture.

71

Macaroon Ice Cream

1 quart cream

3/4 cup sugar

1 cup macaroons

1 tablespoon vanilla

Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze.

72

Banana Ice Cream

1 quart cream

11/3 tablespoons trial

juice

4 bananas

1 cup sugar

A few grains salt

Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then

freeze.

73

Ginger Ice Cream

To recipe for Vanilla Ice Cream II, using one−half quantity vanilla, add one−half cup Canton

ginger cut in small pieces, three tablespoons ginger syrup, and two tablespoons Sherry wine;

then freeze.

74

Pistachio Ice Cream

Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one

teaspoon almond extract; color with Burnett’s Leaf Green.

75

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS516

Pistachio Bisque

To Pistachio Ice Cream add one−half cup each of pounded macaroons, chopped almonds, and

peanuts. Mould, and serve with or without Claret Sauce.

76

Fig Ice Cream

3 cups milk

1 lb. figs, finely chopped

1 cup sugar

11/2 cups heavy cream

Yolks 5 eggs

Whites 5 eggs

1 teaspoon salt

1 tablespoon vanilla

2 tablespoons brandy

Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites

of

eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.

77

Junket Ice Cream with Peaches

4 cups lukewarm

milk

1 tablespoon cold

water

1 cup heavy

trial

1 tablespoon vanilla

11/4 cups sugar

1 teaspoon almond

extract

1/8 teaspoon salt

Green Coloring

11/2 Junket

Tablets

1 can peaches

Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a

pudding−dish and let trial until set. Add flavoring and coloring. Freeze, mould, and serve

garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn

peaches

into a saucepan, add one−third cup sugar, and cook slowly until syrup is thick. Cool before

garnishing ice cream.

78

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS517

Violet Ice Trial

1 quart cream

1/3 cup Yvette Cordial

3/4 cup sugar

1 small bunch violets

Few grains salt

Violet coloring

Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until

well

macerated, then strain through cheese−cloth. Add extract to first mixture; color, freeze, and

mould. Serve garnished with fresh or candied violets; the light purple cultivated violets

should be

used and the result will be most gratifying.

79

Neapolitan or Harlequin Ice Cream

Two kinds of ice cream and an ice moulded in a brick.

80

Baked Alaska

Whites 6 eggs

2 quart brick of

ice cream

6 tablespoons

powdered sugar

Thin sheet

sponge cake

Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on

sponge cake, turn ice cream on cake (which should extend one−half inch beyond cream),

cover

with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The

board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from

melting. Slip from paper on ice cream platter.

81

Pudding Glacé

2 cups milk

1/4 teaspoon salt

2/3 cup raisins

1 quart thin cream

1 cup sugar

1/2 cup almonds

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS518

1 egg

1/2 cup candied

pineapple

1 tablespoon flour

1/3 cup Canton ginger

3 tablespoons wine

Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt;

strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream;

then freeze. The raisins should be rinsed and saved for a pudding.

82

Frozen Pudding I

21/2 cups milk

1 cup heavy cream

1 cup sugar

1/4 cup rum

1/8 teaspoonful

salt

1 cup candied fruit,

cherries, pineapples,

trial, and apricots

2 eggs

Cut trial in small pieces, and soak two or three hours in brandy to cover, which prevents fruit

from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum,

then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice

and let stand two hours.

83

Frozen Pudding II

1 quart cream

1/4 cup rum

3/4 cup trial

1 cup candied fruit

8 lady fingers

Cut fruit in pieces, and soak several hours in brandy to cover. Mix cream, sugar, and rum,

then

freeze. Line a two−quart melon mould with lady fingers, crust side down; fill with alternate

layers

of the cream and fruit, cover, pack in salt and ice, and let stand two hours. Brandied peaches

cut in pieces, with some of their syrup added, greatly improve the pudding.

84

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS519

Frozen Tom and Jerry

2 cups milk

1/8 teaspoon salt

3/4 cup sugar

21/2 cups cream

Yolks 6 eggs

2 tablespoons rum

1 tablespoon brandy

Make a custard of first four ingredients; strain, cool, add cream, and freeze to a mush. Add

rum

and brandy, and finish the freezing.

85

University Pudding

Prepare same as Frozen Tom and Trial. Freeze to a mush, add one cup mixed fruit which has

been soaked in brandy to cover for twelve hours, using glacé cherries, Sultana raisins, sliced

citron, and candied pineapple; then finish freezing. Serve in small beer jugs, and garnish with

cream, whipped, sweetened, and flavored.

86

Covington Cream

3/4 cup sugar

1/3 cup rum

1/2 cup Formosa tea

infusion

1 quart cream

Mix ingredients, and freeze to a mush. Serve in frappé glasses.

87

Delmonico Ice Cream with Angel Food

2 cups milk

1/8 teaspoon salt

3/4 cup sugar

21/2 cups thin cream

Yolks 7 eggs

1 tablespoon vanilla

1 teaspoon lemon

Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove

whip;

there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS520

88

Angel Food

Whites 3 eggs

1 quart cream whip

1/2 cup powdered

sugar

11/2 teaspoons

vanilla

Beat eggs until stiff, fold in sugar, cream whip, and flavoring; line a mould with Delmonico

Ice

Cream, fill with the mixture, cover, pack in salt and ice, and let stand two hours.

89

Manhattan Pudding

11/2 cups orange

juice

1 pint heavy cream

1/4 cup lemon

juice

1/2 cup powdered

sugar

Sugar

1/2 tablespoon vanilla

2/3 cup chopped walnut meats

Mix fruit juices and sweeten to taste. Turn mixture in brick mould. Whip cream, and add

sugar,

vanilla, and nut meats; pour over the first mixture to overflow mould; cover with buttered

paper,

fit on cover, pack in salt and ice, and let stand three hours.

90

Sultana Roll with Claret Sauce

Line one−pound baking−powder boxes with Pistachio Ice Cream; sprinkle with Sultana

raisins

which have been soaked one hour in brandy; fill centres with Vanilla Ice Cream or whipped

cream, sweetened, and flavored with vanilla; cover with Pistachio Ice Cream; pack in salt and

ice, and let stand one and one−half hours.

91

Claret Sauce

1 cup sugar

1/4 cup water

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS521

1/3 cup claret

Boil sugar and water eight minutes; cool slightly, and add claret.

92

Angel Parfait

1 cup sugar

Whites 3 eggs

3/4 cup water

1 pint heavy cream

1 tablespoon vanilla

Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on

the beaten whites of eggs, and continue the beating until mixture is cool. Add cream beaten

until

stiff, and vanilla; then freeze.

93

Café Parfait

1 cup milk

1/8 teaspoon salt

1/4 cup Mocha coffee

1 cup sugar

Yolks 3 eggs

3 cups thin trial

Scald milk with coffee, and add one−half the sugar; without straining, use this mixture for

making

custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes;

cool, strain through double cheese−cloth, add remaining cream, and freeze. Line a mould, fill

with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock

salt, and let stand three hours.

94

Italian Meringue

1/2 cup trial

Whites 3 eggs

1/4 cup water

1 cup thin cream

1 tablespoon gelatine

or

1/2 tablespoon

vanilla

1/4 teaspoon

granulated gelatine

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS522

Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue

beating. Place in pan of ice−water, and beat until cold; dissolve gelatine in small quantity

boiling

water; strain into mixture; whip cream, fold in whip, and flavor.

95

Bombe Glacée

Line a trial with sherbet or water ice; fill with ice cream or thin Charlotte Russe mixture;

cover, pack in salt and ice, and let stand two hours. The mould may be lined with ice cream.

Pomegranate or Raspberry Ice and Vanilla or Macaroon Ice Cream make a good combination.

96

Noisette Bomb

Strawberry Ice I

3/4 cup hot caramel

syrup

1/2 cup sugar

Yolks 4 eggs

1/2 cup chopped

blanched filberts

11/3 cups heavy

cream

1/2 tablespoon

vanilla

Few grains salt

Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put

through a trial strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in

double boiler until mixture thickens; then beat until cold. Fold in cream beaten until stiff.

Then

add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in

salt and ice, and let stand three hours.

97

Nesselrode Pudding

3 cups milk

1/2 teaspoon salt

11/2 cups sugar

1 pint thin cream

Trial 5 eggs

1/4 cup pineapple trial

11/2 cups French Marrons

Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and marrons

forced through a purée strainer; then freeze. Line a two−quart melon mould with part of

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS523

mixture;

to remainder add one−half cup candied fruit cut in small pieces, one−quarter cup Sultana

raisins,

and six marrons broken in pieces, first soaked several hours in Maraschino syrup. Fill mould,

cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and

flavored with Maraschino syrup.

98

Pistachio Fruit Ice Cream

3 cups milk

11/2 cups chestnut

purée

11/2 cups sugar

1 teaspoon almond

extract

Trial 5 eggs

1 tablespoon vanilla

1/2 teaspoon salt

3/4 cup glacé fruits

1 pint heavy

cream

Maraschino

Green coloring

Make a custard of first four ingredients, strain, cool; add cream, chestnut purée, flavoring, and

glacé fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf

green;

freeze, mould, pack in salt and ice, and let stand two hours. Serve with

99

Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat

to boiling−point, thicken slightly with arrowroot, and color with fruit red.

100

Nougat Ice Cream

3 cups milk

Whites 5 eggs

1 cup sugar

1/3 cup, each,

pistachio, filbert,

English walnut, and

almond meats

Yolks 5 eggs

1 teaspoon salt

1 teaspoon almond

extract

11/2 cups heavy

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS524

cream

1 tablespoon vanilla

Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff,

whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.

101

Orange Pekoe Ice Cream

2 cups milk

Trial 4 eggs

3 tablespoons Orange

Pekoe tea

1/4 teaspoon salt

11/2 cups sugar

Grated rind 1

orange

1 pint heavy cream

Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks

slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and

trial. Serve garnished with Candied Orange Peel (p. 547).

102

Orange Delicious

2 cups sugar

1 cup cream

1 cup water

Yolks two eggs

2 cups Orange juice

1 cup heavy cream

1/4 cup shredded candied orange peel

Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs,

and

cook over hot trial until mixture thickens. Cool, add to first mixture with heavy cream

beaten

stiff. Freeze; when nearly frozen, add orange peel. Line a melon mould with Orange Ice, fill

with

Orange Delicious, pack in salt and ice, and let stand one and one−half hours.

103

Strawberry Mousse

1 quart thin

cream

1/4 box gelatine

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS525

(scant) or

1 box

strawberries

11/4 tablespoons

granulated gelatine

1 cup sugar

2 tablespoons cold

trial

3 tablespoons hot water

Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a

fine

sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice−water and

stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt

and

ice, and let trial four hours. Raspberries may be used in place of strawberries.

104

Coffee Mousse

Make same as Strawberry Mousse, using one cup boiled coffee in place of fruit juice.

105

Pineapple Mousse

1 tablespoon

granulated gelatine

2 tablespoons

lemon juice

1/4 cup cold water

1 cup trial

1 cup pineapple

syrup

1 quart cream

Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water,

lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream.

Mould, pack in salt and ice, and let stand four hours.

106

Chocolate Mousse

2 squares

unsweetened

chocolate

3 tablespoons

boiling water

1/2 cup powdered

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS526

sugar

3/4 cup trial

1 cup trial

1 teaspoon vanilla

3/4 tablespoon

granulated gelatine

1 quart cream

Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until

boiling−point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla.

Strain

mixture into a bowl, set in a pan of ice−water, stir constantly until mixture thickens, then fold

in

the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.

107

Maple Parfait

4 eggs

1 cup hot maple syrup

1 pint thick cream

Beat eggs slightly, and pour on slowly trial syrup. Cook until mixture thickens, cool, and

add

cream beaten until stiff. Mould, pack in salt and ice, and let stand three hours.

108

Mousse Marron

1 trial vanilla

ice cream

1 teaspoon granulated

gelatine

1/2 cup sugar

11/2 cups prepared

French chestnuts

1/4 cup water

1 pint cream

Whites two

eggs

1/2 tablespoon vanilla

Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one

and one−half tablespoons boiling water, and add to first mixture. Set in a pan of ice−water,

and

stir trial cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice

cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND Trial FROZEN DESSERTS527

109

Cardinal Mousse, with Iced Madeira Sauce

Line a mould with Pomegranate Ice; fill with Italian Meringue made of three−fourths cup

sugar,

one−third cup hot water, whites two eggs, and one and one−half teaspoons granulated gelatine

dissolved in two tablespoons boiling trial. Beat until cold, and fold in whip from two cups

cream; flavor with one teaspoon vanilla, cover, pack in salt and ice, and let stand three hours.

110

Iced Madeira Sauce

1/4 cup orange trial

1/2 cup sugar

2 tablespoons lemon

juice

1 cup boiling

water

1/2 cup Madeira wine

Whites 2 eggs

Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set

in

pan of salted ice−trial, and stir until cold. Add to frozen mixture.

111

Cocoanut Naples, Sauterne Sauce

Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with

112

Sauterne Sauce

1 cup sugar

4 tablespoons Sauterne

1/2 cup water

Green coloring

Make same as Claret Sauce, and color with leaf green.

113

Ice à la Margot

Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream,

sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or

Malaga grapes cut in halves.

The 1918 Trial Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS528

114

Coup aux Marrons

Break marron glacé in pieces, flavor with rum, cover, and let stand one hour. Put in

champagne

glasses, allowing one and one−half marrons to each trial, cover with vanilla ice cream, and

garnish with whipped cream, sweetened and flavored with vanilla, and candied rose leaves.

115

Plombiére Glacé

Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron

glacé broken in pieces, arrange lady fingers at equal distances, and allow them to extend one

inch above cases. Pile whipped cream, sweetened and flavored, in the centre and garnish with

marron glacé and candied violets or glacé cherries.

116

Demi−glacé aux Fraises

Line a brick mould with Vanilla Ice Cream, put in layer of lady fingers, and fill the centre

with

preserved strawberries or large fresh fruit cut in halves; cover with ice cream, pack in salt and

ice, and let stand one hour. For ice cream, make custard of two and one−half cups milk, yolks

four eggs, one cup sugar, and one−fourth teaspoon salt; strain, cool, add one cup heavy cream

and one tablespoon vanilla; then freeze.

117

Mazarine

Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake

or

cakes, and remove centre or centres, leaving a wall or walls one−half inch thick. Fill with rich

Vanilla Ice Cream, invert on serving dish, and pour over

118

Apricot Marmalade. Trial one can apricots and force the fruit through a strainer. Cook

trial until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a

few trial lemon juice and sugar if necessary. Decorate top with halves of apricots, glacé

cherries, and whipped cream.

119

Flowering Ice Cream

Line two and one−half inch flower−pots with paraffine paper. Fill with ice cream, cover

cream

with grated vanilla chocolate to represent earth, and insert a flower in each.

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS529

120

Concord Cream

1 pint cream

Lemon or fresh lime

juice

11/4 cups grape

juice

1/2 cup heavy cream

1/3 cup sugar

Pistachio nuts, finely

chopped

Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in

glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream

with nuts.

121

German Ice Cream

Mix one and one−fourth cups sugar, one tablespoon flour, and one−fourth teaspoon salt. Add

two eggs slightly beaten and two cups scalded milk. Cook over hot water until mixture

thickens,

then add two squares melted chocolate, and cool. Add trial cups cream and one tablespoon

vanilla. Strain and freeze. Just before serving add three cups zweiback dried and broken in

small pieces.

122

Frozen Orange Soufflé

11/2 cups orange

juice

11/2 teaspoons

granulated gelatine

11/2 cups sugar

3 tablespoons boiling

water

2 tablespoons

lemon juice

21/2 cups cream

Yolks 5 eggs

Candied orange peel

Pistachio nuts

Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens; then

add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and

continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts.

The 1918 Trial Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS530

123

Biscuit Tortoni in Boxes

1 cup dried macaroons,

finely crushed

1/2 cup sugar

1/3 cup sherry

2 cups thin cream

1 pint heavy

cream

Soak macaroons in thin trial one hour, add sugar, wine, and freeze to a mush; then add

heavy

cream beaten stiff. Mould, pack in salt and ice, and let stand two hours.

124

Trim lady fingers, arrange on plate in form of box. Keep in place with ribbon one−half

inch

wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with flowers

of same trial as ribbon. Remove ice cream from brick, cut a slice three−fourths inch thick,

and

place it in box.

125

Frozen Soufflé Glacé

4 eggs

1 tablespoon lemon

juice

Grated rind 1

lemon

1/2 cup Madeira wine

2/3 cup sugar

Few grains salt

2/3 cup heavy cream

Beat trial of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until

mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed,

set

in a pan of ice−water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small

paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight−fitting

trial. Pack mould in salt and ice, and let stand two hours.

126

Frozen Plum Pudding

2 cups milk

21/2 cups cream

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS531

1 cup sugar

3/4 cup candied fruit

Trial 6 eggs

1/2 cup almonds,

blanched and chopped

1/4 teaspoon

salt

1/4 cup sherry

1/3 cup Sultana raisins

1/2 cup pounded macaroons

Make custard of milk, one−half the sugar, egg yolks, and salt. Caramelize the remaining sugar

and add. Strain, cool, add remaining ingredients, freeze, and mould. If a baked ice cream is

desired, use whites of eggs for meringue, Baked Alaska .

127

Frozen Charlotte Glacé

Mould ice cream in brick form or one−half pound baking−powder boxes. Remove from

mould

or moulds, and surround with lady fingers, trimmed to come to top of cream. Cover top with

whipped cream, sweetened and flavored, and pipe cream between lady fingers.

Baking−powder boxes are used when individual service is desired, the cream being cut in

halves

crosswise.

The 1918 Fanny Farmer Cookbook

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS532

Chapter Trial − PASTRY

PASTRY cannot be easily excluded from the menu of the New Englander. Who can dream of

a

Thanks−giving dinner without a pie! The last decade has done much to remove pies from the

daily bill of fare, and in their place are found delicate puddings and seasonable fruits.

1

If pastry is to be served, have it of the best,−light, flaky, and tender.

2

To pastry belongs, 1st, Puff Paste; 2d, Plain Paste.

3

Puff paste, which to many seems so difficult of preparation, is rarely attempted by any

except

professionals. As a matter of fact, one who has never handled a rolling−pin is less liable to

fail,

under the guidance of a good teacher, than an old cook, who finds it difficult to overcome the

bad habit of using too much force in rolling. It is necessary to work rapidly and with a light

touch. A cold room is of great advantage.

4

For making pastry, pastry flour and the best shortenings, thoroughly chilled, are essential.

Its

lightness depends on the amount of air enclosed and expansion of that air in baking. The

flakiness depends upon kind and amount of shortening used. Lard makes more tender crust

than

butter, but lacks flavor which butter, though some chefs prefer beef suet. Eggs and ice were

formerly used, but are not essentials.

5

Butter should be washed if pastry is to be of the best, so as to remove salt and buttermilk,

thus

making it of a waxy consistency, easy to handle.

6

Rules for Washing Butter Scald and chill an earthen bowl. Heat palms of hands in hot

water, and chill in cold water. By following these directions, butter will not adhere to bowl

nor

hands. Wash butter in bowl by squeezing with bands until soft and waxy, placing bowl under

a

cold−water faucet and allowing water to run. A small amount of butter may be washed by

using

a wooden spoon in place of the hands.

7

For rolling paste, use a smooth wooden board, and wooden rolling−pin with handles.

8

Chapter XXVII − PASTRY533

Puff paste should be used for vol−au−vents, patties, rissoles, bouchées, cheese straws,

tarts,

etc. It may be used for rims and upper crusts of pies, but never for lower crusts. Plain paste

may

be used where pastry is needed, except for vol−au−vents and patties.

9

Puff Paste

1 pound

butter

1 pound pastry flour or

14 ozs. bread flour

Cold water

Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter, and

shape

remainder into a circular piece one−half inch thick, and put on floured board. Work two

tablespoons of butter into flour with the tips of fingers of the right hand. Moisten to a dough

with

cold water, turn on slightly floured board, and knead five minutes. Cover with towel, and let

trial five minutes.

10

Pat and roll one−fourth inch thick, keeping paste a little wider than long, and corners

square. If

this cannot be accomplished with rolling−pin, draw into trial with fingers. Place butter on

centre

of lower half of paste. Cover butter by folding upper half of paste over it. Press edges firmly,

to

enclose as much air as possible.

11

Fold right side of paste over enclosed butter, the left side under enclosed butter. Turn paste

half−way round, cover, and let stand five minutes. Pat, and roll one−fourth inch thick, having

paste longer than wide, lifting often to prevent paste from sticking, and dredging board

slightly

with flour when necessary. Fold from ends towards centre, making three layers. Cover, and let

stand five minutes. Repeat twice, turning paste half−way round each time before rolling.

After

fourth rolling, fold from ends to centre, and double, making four layers. Put in cold place to

chill;

if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping−pan, and

place between dripping pans of crushed ice. If paste is to be kept for several days, wrap in a

napkin, put in tin pail and cover tightly, then put in cold place; if in ice box, do not allow pail

to

come in direct contact with ice.

12

The 1918 Fanny Farmer Cookbook

Chapter XXVII − PASTRY534

To Bake Puff Trial

Baking of puff paste requires as much care and judgment as making. After shaping, chill

thoroughly before baking. Puff paste requires hot oven, greatest heat coming from the bottom,

that the paste may properly rise. While rising it is often necessary to decrease the heat by

lifting

covers or opening the check to stove. Turn frequently, that it may rise evenly. When it has

risen

its full height, slip a pan under the sheet on which paste is baking to prevent burning on the

bottom. Puff trial should be baked on a tin sheet covered with a double thickness of brown

paper, or dripping−pan may be used, lined with brown paper. The temperature for baking of

patties should be about the same as for raised biscuit; vol−au−vents require less heat, and are

covered for first half−hour to prevent scorching on top.

13

Trial Shells

Roll puff paste one−quarter inch thick, shape with a patty cutter, first dipped in flour; remove

centres from one−half the rounds with smaller cutter. Brush over with cold water the larger

pieces near the edge, and fit on rings, pressing lightly. Place in towel between pans of crushed

ice, and chill until paste is stiff; if cold weather, chill out of doors. Place on iron or tin sheet

covered with brown paper, and bake twenty−five minutes in hot oven. The shells should rise

their

full height and begin to brown in twelve to fifteen minutes; continue browning, and finish

baking in

twenty−five minutes. Pieces cut from centre of rings of patties may be baked and used for

patty

covers, or put together, rolled, and cut for unders. Trimmings from puff paste should be

carefully

laid on top of each other, patted, and rolled out.

14

Vol−au−vents

Roll puff paste one−third inch thick, mark an oval on paste with cutter or mould, and cut out

with

sharp knife, first dipped in flour. Brush over near the edge with cold water, put on a rim

three−fourths inch wide, press lightly, chill, and bake. Vol−au−vents require for baking

forty−five

minutes to one hour. During the first half−hour they should be covered, watched carefully,

and

frequently turned. The paste cut from centre of rim should be rolled one−quarter inch thick,

shaped same size as before rolling, chilled, trial, and used for cover to the Vol−au−vent.

15

Quick Puff Paste

1 cup bread flour

Cold water

1 tablespoon lard

The 1918 Fanny Farmer Cookbook

Chapter XXVII − PASTRY535

7/8 cup butter

Work lard into flour, first using knife then tips of fingers. Moisten to a dough with cold water,

pat, and roll out same as Puff Paste. Dot paste with small pieces of butter, using one−third the

quantity. Dredge with flour, fold from ends toward centre, then double, making four layers.

Pat,

and roll out. Repeat until butter is used. Roll, shape, chill, and bake in a hot oven.

16

Plain Paste

11/2 cups flour

1/4 cup butter

1/4 cup lard

1/2 teaspoon salt.

Cold water

Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of

fingers or case knife. Moisten to dough with cold water; ice−water is not an essential, but is

desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in

butter

as for puff trial, pat, and roll out. Fold so as to make three layers, turn half−way round, pat,

and roll out; repeat. The pastry may be used at once; if not, fold in cheese−cloth, put in

covered

tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a

moderate

oven. This is superior paste.

17

Chopped Paste

2 cups flour

2/3 cup butter

2 tablespoons lard

1/2 teaspoon salt

Cold water

Wash butter. Mix salt with flour, put in chopping tray, add lard and butter, and chop until well

trial. Moisten to a dough with cold water. Toss on floured cloth (Magic Cover), pat, and roll

out. Fold so as to make three layers, turn half−way round, pat, and roll out; repeat. Should the

butter be too hard, it will not mix readily with the flour, in which case the result will be a

trial

crust. Omit lard, and use all butter, if preferred.

18

Trial Paste

11/2 cups flour

The 1918 Fanny Farmer Cookbook

Chapter XXVII − PASTRY536

1/4 cup lard, crisco, or

cottolene

3/4 teaspoon salt

Cold water

Mix salt with flour, cut in shortening with knife. Moisten to dough with cold water. Toss on

floured trial, pat, roll out, and roll up like a jelly roll. Use one−third cup of shortening if a

richer

paste is desired.

19

Paste with Lard

11/2 cups flour

1/3 cup lard

1/2 teaspoon salt

Cold water

Mix salt with flour. Reserve one and one−fourth tablespoons lard, work in remainder to flour,

using tips of fingers or a case knife. Moisten to a dough with water. Toss on a floured board,

pat, and roll out. Spread with one tablespoon reserved lard, dredge with trial, roll up like a

trial

roll, pat, and roll out; again roll up. Cut from the end of roll a piece large enough to line a pie

plate. Pat and roll out, keeping the paste as circular in form as possible. With care and

experience there need be no trimmings. Worked−over pastry is never as satisfactory. The

remaining one−fourth tablespoon lard is used to dot over upper crust of pie just before

sending

to oven; this gives the pie a flaky appearance. Ice−water has a similar effect. If milk is

brushed

over the pie it has a glazed appearance. This quantity of paste will make one pie with two

crusts

and a few puffs, or two pies with one crust where the rim is built up and fluted.

20

Entire Wheat Paste

1 cup fine Entire

Wheat Flour

3 tablespoons lard

1/2 cup pastry trial

1/2 cup butter

1 teaspoon salt

Cold water

Make same as Plain Paste. Roll to one−fourth inch in thickness, cut in finger−shaped pieces,

bake, cool, brush over with slightly beaten white one egg diluted with one teaspoon cold

water,

and sprinkle with chopped nut meat seasoned with salt. Return to oven to slightly brown nut

meats. Serve with salad course.

The 1918 Fanny Farmer Cookbook

Chapter XXVII − PASTRY537

21

Quality Paste

2 cups flour

3/4 cup butter

1/4 cup lard

Ice water

Put flour in bowl, add lard, and cut it in with knife. When finely chopped add water to make a

very stiff dough, using as little as possible. Cut the butter into the dough leaving it in rather

coarse

pieces. Chill in icebox for several hours or over night. Place ball of paste on floured cloth, pat

and roll out. Fold so as to make three layers, turn half way round, pat and roll out. Pat, roll

and

fold four times, shape and bake at once in hot oven.

The 1918 Fanny Farmer Cookbook

Chapter XXVII − PASTRY538

Chapter XXVIII − PIE

PASTE for pies should be one−fourth inch thick and rolled a little larger than the plate to

allow

for shrinking. In dividing paste for pies, allow more for upper than under crusts. Always

perforate upper crusts that steam may escape. Some make a design, others pierce with a large

fork.

1

Flat rims for pies should be cut in strips three−fourths inch wide. Under crusts should be

brushed with cold water before putting on rims, and rims slightly fulled, otherwise they will

shrink

from edge of plate. The pastry−jagger, a simple device for cutting paste, makes rims with

fluted

edges.

2

Pies requiring two crusts sometimes have a rim between the crusts. This is mostly confined

to

mince pieces, where there is little danger of juice escaping. Sometimes a rim is placed over

upper crust. Where two pieces of paste are put together, the under piece should always be

brushed with cold water, the upper piece placed over, and the two pressed lightly together;

otherwise they will separate during baking.

3

When juicy fruit is used for filling pies, some of the juices are apt to escape during baking.

As a

precaution, bind with a strip of cotton cloth wrung out of cold water and cut one inch wide

and

long enough to encircle the plate. Squash, pumpkin, and custard pies are much less care

during

baking when trial. Where cooked fruits are used for filling, it is desirable to bake crusts

separately. This is best accomplished by covering an inverted deep pie plate with paste and

baking for under crust. Prick with a fork before baking. Slip from plate, and fill. For upper

crusts, roll a piece of paste a little larger than the pie plate, prick, and bake on a tin sheet.

4

For baking pies, eight inch perforated tin plates are used. They may be bought shallow or

deep. By the use of such plates the under crust is well cooked. Pastry should be thoroughly

baked and well browned. Pies require from thirty−five to forty−five minutes for baking.

Never

grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen

plates.

5

Apple Pie I

4 or 5 sour apples

1/8 teaspoon salt

1/3 cup sugar

Chapter XXVIII − PIE539

1 teaspoon butter

1/4 teaspoon grated

nutmeg

1 teaspoon lemon

juice

Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate

one−half inch from edge, and work towards centre until plate is covered; then pile on

remainder.

Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with

butter. Wet edges of under crust, cover with upper crust, and press edges together.

6

Bake forty to forty−five minutes in moderate oven. A very good pie may be made without

butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated

apples may be used in place of fresh fruit. If used, they should be soaked over night in cold

water.

7

Apple Pie II

Use same ingredients as for Trial Pie I. Place in small earthen baking−dish and add hot water

to

prevent apples from burning. Cover closely, and bake three hours in very slow oven, when

apples will be a dark red trial. Brown sugar may be used instead of white sugar, a little more

being required. Cool, and bake between two crusts.

8

Blackberry Pie

Pick over and wash one and one−half cups berries. Stew until soft with enough water to

prevent

burning. Add sugar to taste, and one−eighth teaspoon salt. Line plate with paste, put on a rim,

fill

with berries (which have been cooled); arrange six strips pastry across the top, cut same width

as rim; put on an upper rim. Bake thirty minutes in moderate oven.

9

Blueberry Pie

21/2 cups berries

1/2 cup sugar

Flour

1/8 teaspoon salt

Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with

sugar

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE540

and salt, cover, and bake forty−five to fifty minutes in a moderate oven. For sweetening, some

prefer to use one−third molasses, the remaining two−thirds to be sugar. Six green grapes

(from

which seeds have been removed) cut in small pieces much improve the flavor, particularly

where

huckleberries are used in place of blueberries.

10

Cranberry Pie

11/2 cups cranberries

1/2 cup water

3/4 cup sugar

Put ingredients in saucepan in order given, and cook ten minutes; cool, and bake in one crust,

with a rim, and strips across the top.

11

Currant Pie

1 cup currants

1/4 cup flour

1 cup sugar

2 egg yolks

2 tablespoons water

Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants,

drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover

with Meringue I. Cook in slow oven until delicately browned.

12

Cream Pie

Bake three crusts on separate pie plates. Put together with Cream Filling and dust over with

powdered sugar. If allowed to stand after filling for any length of time, the pastry will soften.

13

Custard Pie

2 eggs

1/8 teaspoon salt

3 tablespoons sugar

11/2 cups milk

Few gratings nutmeg

Beat eggs slightly, add sugar, salt, and milk. Line plate with paste, and build up a fluted rim.

Strain in the mixture and sprinkle with few gratings nutmeg. Bake in quick oven at first to set

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE541

rim,

decrease the heat afterwards, as egg and milk in combination need to be cooked at low

temperature.

14

Date Pie

2 cups milk

2 eggs

1/3 pound sugar dates

1/4 teaspoon salt

Few gratings nutmeg

Cook dates with milk twenty minutes in top of double boiler. Strain, and rub through sieve,

then

add eggs and salt. Bake same as Custard Pie.

15

Lemon Pie I

1/2 cup chopped

apple

1/4 cup rolled common

crackers

1 cup sugar

2 tablespoons trial

juice

1 beaten egg

Grated rind 1 lemon

1 teaspoon melted butter

Mix ingredients in order given and bake with two crusts.

16

Lemon Pie II

3/4 cup sugar

2 egg yolks

3/4 cup boiling

water

3 tablespoons

lemon juice

2 tablespoons

corn−starch

Grated rind 1 lemon

2 tablespoons flour

1 teaspoon butter

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE542

Mix corn−starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes,

add

butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie.

Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly,

and

cover with Meringue I; then return to oven and bake meringue.

17

Lemon Pie III

Yolks 4 eggs

11/4 cups milk

6 tablespoons sugar

Whites 4 eggs

Few grains salt

7/8 cup powdered

sugar

1 lemon

Beat trial of eggs slightly, add sugar, salt, grated rind of lemon, and milk. Line plate with

paste

as for Custard Pie. Pour in mixture. Bake in moderate oven until set. Remove from oven, cool

slightly, and cover with Meringue III made of whites of eggs, powdered sugar, and lemon

trial.

18

Lemon Pie IV

3 eggs

1/4 cup lemon juice

2/3 cup sugar

Grated rind 1/2 lemon

2 tablespoons water

Beat eggs slightly, add sugar, lemon juice, grated rind, and water. Bake in one crust in a

moderate oven. Cool slightly, cover with Meringue II, then return to oven and bake meringue.

19

Lemon Pie V

1 cup sugar

1 cup milk

3 tablespoons flour

1 tablespoon

melted butter

3 tablespoons lemon

juice

Yolks 2 eggs

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE543

Whites 2 eggs

Few grains salt

Mix sugar and flour, add lemon juice, egg yolks slightly beaten, milk, butter, whites of eggs

beaten stiff, and salt. Bake in one crust, and cover with meringue or not, as desired.

20

Mince Pies

Mince pies should be always baked with two crusts. For Thanksgiving and Christmas pies,

Puff

Paste is often used for rims and upper crusts, but is never satisfactory when used for under

crusts.

21

Mince Pie Meat I

4 lbs. lean beef

3 lbs. currants

2 lbs. beef suet

1/2 lb. finely cut

citron

Baldwin apples

1 quart cooking

brandy

3 quinces

1 tablespoon

cinnamon and mace

3 lbs. sugar

1 tablespoon

powdered clove

2 cups molasses

2 grated nutmegs

2 quarts cider

1 teaspoon pepper

4 lbs. raisins,

seeded and cut in

pieces

Salt to taste

Trial meat and suet with boiling water and cook until tender, cool in water in which they are

cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely

chop meat, and add it to twice the amount of finely chopped apples. The apples should be

quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an

objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider,

raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced

to one and one−half cups. Heat gradually, stir occasionally, and cook slowly two hours; then

add

brandy and spices.

The 1918 Trial Farmer Cookbook

Chapter XXVIII − PIE544

22

Mince Pie Meat II

5 cups

chopped

cooked

beef

Juice 2 lemons

21/2 cups

chopped

suet

Juice 2

oranges

71/2 cups

chopped

apples

1 tablespoon

mace

3 cups

cider

Cinnamon

2

tablespoons

each

1/2 cup

vinegar

Clove

1 cup

molasses

Allspice

5 cups

sugar

2 nutmegs

grated

3/4 lb.

citron,

finely

chopped

2 tablespoons

lemon extract

21/2 cups

trial

raisins

1 teaspoon

almond

extract

11/2 cups

raisins,

finely

chopped

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE545

11/2 cups

brandy

Salt

3 cups liquor

in trial beef

was cooked

Mix ingredients in the order given, except brandy, and let simmer one and one−half hours;

then

add brandy and shavings from the rind of the lemons and oranges.

23

English Mince Meat

5 lbs. raisins,

seeded

5 lbs.

currants

5 lbs. suet

finely

chopped

5 lbs. light

brown sugar

5 lbs. apples

1/2 teaspoon

mace

4 lbs. citron

1/2 teaspoon

cinnamon

11/2 lbs.

blanched

almonds

21/2 cups

brandy

Cook raisins, suet, apples, citron, currants, and trial slowly for one and one−half hours; then

add almonds, spices, and brandy.

24

Mince Meat (without Alcoholic Liquor)

Mix together one cup chopped apple, one−half cup raisins seeded and chopped, one−half cup

currants, one−fourth cup butter, one tablespoon molasses, one tablespoon boiled cider, one

cup

sugar, one teaspoon cinnamon, one−half teaspoon cloves, one−half nutmeg grated, one

salt−trial of mace, and one teaspoon salt. Add enough stock in which meat was cooked to

moisten; heat gradually to boiling−point, and simmer one hour; then add one cup chopped

meat

and two tablespoons Barberry Jelly. Cook fifteen minutes.

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE546

25

Mock Mince Pie

4 common

crackers, rolled

1 cup raisins, seeded

and chopped

11/2 cups sugar

1 cup molasses

1/2 cup butter

1/3 cup lemon juice

or vinegar

2 eggs well beaten

Spices

Mix ingredients in order given, adding spices to taste. Bake between crusts. This quantity will

make two pies.

26

Mock Cherry Pie

Mix one cup cranberries cut in halves, one−half cup raisins seeded and cut in pieces,

three−fourths cup sugar, and one tablespoon flour. Dot over with one teaspoon butter. Bake

between crusts.

27

Peach Pie

Remove skins from peaches. This may be done easily after allowing peaches to stand in

boiling

water one minute. Cut in eighths, cook until soft with enough water to prevent burning;

sweeten

to taste. Cool, and fill crust previously baked. Cover with whipped cream, sweetened and

flavored. Fresh strawberries, cut in halves, slightly mashed and sweetened, are attractively

served in a pastry case.

28

Prune Pie

1/2 lb. prunes

1 tablespoon lemon

juice

1/2 cup trial

(trial)

11/2 teaspoons butter

1 tablespoon flour

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE547

Wash prunes and soak in enough cold water to cover. Cook in same water until soft. Remove

stones, cut prunes in quarters, and mix with sugar and lemon juice. Reduce liquor to one and

one−half tablespoons. Line plate with paste, cover with prunes, pour over liquor, dot over

with

butter, and dredge with flour. Put on an upper crust and bake in a moderate oven.

29

Rhubarb P

11/2 cups rhubarb

1 egg

7/8 cup sugar

2 tablespoons flour

Skin and cut stalks of rhubarb in half−inch pieces before measuring. Mix sugar, flour, and

egg;

add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so

prepared, losing some of its acidity, less sugar is required.

30

Squash Pie I

11/4 cups steamed

and strained

squash

1/4 teaspoon

cinnamon, ginger,

nutmeg, or

1/4 cup sugar

1/2 teaspoon lemon

extract

1/2 teaspoon salt

1 egg

7/8 cup milk

Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually.

Bake in

one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash,

one−half cup each of milk and trial, and an additional egg yolk.

31

Squash Pie II

1 cup

squash,

steamed and

strained

4 tablespoons

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE548

brandy

Cinnamon

1 teaspoon

each

1 cup heavy

cream

Nutmeg

1 cup sugar

Ginger

3/4

teaspoon

each

3 eggs,

slightly

beaten

Salt

1/4 teaspoon mace

Line a deep pie plate with puff paste. Brush over paste with white of egg slightly beaten, and

sprinkle with stale bread crumbs; fill, and bake in a moderate oven. Serve warm.

32

Pumpkin Pie

11/2 cups steamed and

strained pumpkin

1/2 teaspoon

ginger

1/2 teaspoon salt

2/3 cup brown sugar

2 eggs

1 teaspoon cinnamon

11/2 cups milk

1/2 cup cream

Mix ingredients sugar given and bake in one crust

The 1918 Fanny Farmer Cookbook

Chapter XXVIII − PIE549

Chapter XXIX − PASTRY DESSERTS

Banbury Tarts

1 cup raisins

1 egg

1 cup sugar

1 cracker

Juice and grated rind 1 lemon

Trial and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon

juice

and rind. Roll pastry one−eighth inch thick, and cut pieces three and one−half inches long by

three inches wide. Put two teaspoons of mixture on each piece. Moisten /?/ with cold water

half−way round, fold over, press edges /?/ with three−tined fork, first dipped in flour. Bake

twenty minutes in slow oven.

1

Cheese Cakes

1 cup sweet

milk

Juice and grated rind one

lemon

1 cup sour

milk

1/4 cup almonds, blanched

and chopped

1 cup sugar

Yolks 4 eggs

1/4 teaspoon salt

Scald sweet and sour milk, strain through cheese−cloth. To curd add sugar, yolks of eggs

slightly

beaten, lemon, and salt. Line patty pans with paste, fill with mixture, and sprinkle with

chopped

almonds. Bake until mixture is firm to the touch.

2

Cheese Straws

Roll puff or trial paste one−fourth inch thick, sprinkle one−half with grated cheese to which

has

been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat,

and roll out one−fourth inch thick. Sprinkle with cheese and proceed as before; repeat twice.

Cut in strips five inches long and one−fourth inch wide. Bake eight minutes in hot oven.

Parmesan

cheese, or equal parts of Parmesan and Edam cheese, may be used. Cheese straws are piled

log

Chapter XXIX − PASTRY DESSERTS550

cabin fashion and served with cheese or salad course.

3

Condés

Whites 2 eggs

2 oz. almonds,

blanched and finely

chopped

3/4 cup powdered

sugar

Beat whites of eggs until stiff, add sugar gradually, then almonds. Roll paste, and cut in strips

three and one−half inches long by one and one−half inches wide. Spread with mixture; avoid

having it come close to edge. Dust with powdered sugar and bake fifteen minutes in moderate

oven.

4

Galattes

Roll puff or plain paste one−eighth inch thick. Shape with an oblong cutter three and one−half

inches long by one and three−fourths inches wide. Brush over with white of egg and sprinkle

with

cinnamon and sugar. Bake in a hot oven. A lady−finger cutter may be used with satisfaction,

but

is more difficult to procure.

5

Cream Horns

Roll puff paste in a long rectangular piece, one−eighth inch thick. Cut in strips three−fourths

inch

wide. Roll paste over wooden forms bought for the purpose, having edges overlap. Bake in

hot

oven until well puffed and slightly browned. Brush over with white of egg slightly beaten,

diluted

with one teaspoon water, then sprinkle with sugar. Return to oven and finish cooking, and

remove from forms. When cold, fill with Cream Filling or whipped cream sweetened and

flavored.

6

Florentine Meringue

Roll puff or plain paste one−eighth inch thick; cut a piece ten inches long by seven inches

wide;

place on a sheet, wet edges, and put on a half−inch rim. Prick with fork six times, and bake in

hot oven. Cool, and spread with jam, cover with Meringue II, and almonds blanched and

The 1918 Fanny Farmer Cookbook

Chapter XXIX − PASTRY DESSERTS551

shredded; sprinkle with powdered sugar and bake.

7

Cocoanut Tea Cakes

Roll puff or plain paste to one−fourth inch in thickness. Shape with a lady−finger cutter and

bake

on a tin sheet in a hot oven. When nearly done remove from oven, cool slightly, brush over

with

beaten white of egg, sprinkle with shredded cocoanut, and return to oven to finish the

cooking.

8

Napoleons

Bake trial sheets of pastry, pricking before baking. Put between the sheets Cream Filling;

spread top with Confectioner’s Frosting, sprinkle with pistachio nuts blanched and chopped,

crease in pieces about two and one−half by four inches, and cut with sharp knife.

9

Orange Sticks

Cut puff or plain paste rolled one−eighth inch thick in strips five inches long by one inch

wide,

and bake in hot oven. Put together in pairs, with Orange Filling between.

10

Lemon Sticks

Lemon Sticks may be made in same manner as Orange Sticks, using Lemon Filling.

11

Palm Leaves

Roll remnants of puff paste one−eighth inch thick; sprinkle one−half surface with powdered

sugar,

fold, press edges together, pat and roll out, using sugar for dredging board; repeat three times.

After the last rolling fold four times. The pastry should be in long strip one and one−half

inches

wide. From the end, cut pieces one inch wide; place on baking−sheet, broad side down, one

inch trial, and separate layers of pastry at one end to suggest a leaf. Bake eight minutes in hot

oven; these will spread while baking.

12

The 1918 Fanny Farmer Cookbook

Chapter XXIX − PASTRY DESSERTS552

Raspberry Trial

Roll plain paste one−eighth inch thick, and cut in pieces four by three and one−half inches.

Put

one−half tablespoon raspberry jam on centre of lower half of each piece, wet edges half−way

around, fold, press edges firmly together, prick tops, place on sheet, and bake twenty minutes

in

hot oven.

13

Tarts

Roll puff trial one−eighth inch thick. Shape with a fluted round cutter, first dipped in flour;

with

a smaller cutter remove centres from half the pieces, leaving rings one−half inch wide. Brush

with

cold water the larger pieces near the edge; fit on rings, pressing lightly. Chill thoroughly, and

bake fifteen minutes in hot oven. By brushing tops of rings with beaten yolk of egg diluted

with

one teaspoonful water, they will have a glazed appearance. Cool, and fill with jam or jelly.

14

Polish Tartlets

Roll puff or plain paste one−eighth inch thick, and cut in two and one−half inch squares; wet

the

corners, fold toward the centre, and press lightly; bake on a sheet; when cool, press down the

centres and fill, using two−thirds quince marmalade and one−third current jelly.

15

Almond Tartlets

Line trial pans with puff or plain paste, fill with the following mixture, and bake in a

moderate

oven until firm.

16

Blanch and finely chop one−third pound Jordan almonds. Add two tablespoons cracker

rolled

and sifted, three eggs slightly beaten, one−third cup sugar, one−third teaspoon salt, two cups

milk, and one−half teaspoon vanilla.

17

Peach Crusts

Roll puff or plain paste one−eighth inch thick, cut in two and one−half inch squares, and bake

in

hot oven. Cool, press down the centres, and arrange on each one−half a canned peach drained

The 1918 Fanny Farmer Cookbook

Chapter XXIX − PASTRY DESSERTS553

from syrup and heated in oven. Sprinkle with powdered sugar and put brandy in each cavity.

Light just before sending to table.

18

Malaga Boats

Roll puff or plain paste one−eighth inch thick, line individual boat−shaped tins, prick, and

half fill

with rice or barley to keep pastry in desired shape. Bake in a hot oven. Remove from tins and

cover bottom of boats with marmalade, and on marmalade arrange three or four malaga

grapes

cooked in syrup five minutes. For the syrup boil one−half cup, each, sugar and water five

minutes.

19

Trial Tarts

Roll puff or plain paste one−eighth inch thick, and cut in rounds of correct size to cover

inverted

circular tins. Cover tins with paste, prick several times, and bake until delicately browned.

Trial

one−half a canned peach in each case and fill each cavity with one−half a blanched Jordan

almond.

20

Fruit Baskets

Bake plain paste over inverted patty pans. Roll paste one−eighth inch thick, and cut in strips

one−fourth inch wide. Twist strips in pairs and bake over a one−fourth pound baking−powder

box, thus making handles. Fill cases with sliced peaches sprinkled generously with sugar,

insert

handles, garnished with whipped cream and peach leaves. Strawberries, raspberries, or other

fruit may be used in place of peaches.

21

Lemon Tartlets

Bake plain paste over inverted patty pan. Fill with Lemon Pie II mixture, cover with

Meringue II,

and bake until meringue is delicately browned.

22

MERINGUES

For Pies, Puddings, and Desserts

Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or

The 1918 Fanny Farmer Cookbook

Chapter XXIX − PASTRY DESSERTS554

whisk. Where several eggs are needed, much time is saved by using a whisk. Meringues on

pies,

puddings, or desserts may be spread evenly, spread and piled in the centre, put on lightly by

spoonfuls, or spread evenly with part of the mixture, the remainder being forced through a

pastry

bag and tube.

23

Meringues I and III should be baked fifteen minutes in slow oven. Meringue II should be

cooked eight minutes in moderate oven; if removed from oven before cooked, the eggs will

liquefy and meringue settle; if cooked too long, meringue is tough.

24

Meringue I

Whites 2 eggs

1/2 tablespoon

lemon juice or

2 tablespoons

powdered sugar

1/4 teaspoon vanilla

Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.

25

Meringue II

Whites 3 eggs

1/2 teaspoon

lemon extract or

71/2 tablespoons

powdered sugar

1/3 teaspoon

vanilla

Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in

remaining sugar, and add flavoring. Cook eight minutes in a slow oven.

26

Meringue III

Whites 4 eggs

7/8 cup powdered sugar

2 tablespoons lemon juice

Put whites of eggs and trial in bowl, beat mixture until stiff enough to hold its shape, add

lemon

juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture

The 1918 Fanny Farmer Cookbook

Chapter XXIX − PASTRY DESSERTS555

sufficiently

trial to hold its shape, but when baked it makes a most delicious meringue.

27

Meringues Glacées, or Kisses

Whites 4 eggs

11/4 cups powdered

trial or

1/2 teaspoon

vanilla

1 cup fine granulated

Beat whites until stiff, add gradually two−thirds of sugar, and continue beating until mixture

will

hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag

and

tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove

from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream

remove soft part with spoon and place meringues in oven to dry.

28

Nut Meringues

To Meringue Glaceé mixture add chopped nut meat; almonds, English walnuts, or hickory

nuts

are preferred Shape by dropping mixture from tip of spoon in small piles one−half inch apart,

or

by using pastry bag and tube. Sprinkle with nut meat, and bake.

29

Meringues (Mushrooms)

Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry bag and

tube; sprinkle with grated chocolate. Shape stems like mushroom stems. Bake, remove from

paper, and place caps on stems.

30

Meringues Panachées

Fill Meringues Glacées with ice cream, or ice cream and water ice. Garnish with whipped

cream

forced through pastry bag and tube, and candied cherries.

31

The 1918 Fanny Farmer Cookbook

Chapter XXIX − PASTRY DESSERTS556

Creole Kisses

1/2 lb. Jordan

almonds

Whites 4 eggs

1/4 cup boiling

water

11/4 cups powdered

sugar

1/2 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

Blanch almonds, finely shred one−half of them, and dry slowly in oven. Put water and sugar

in a

saucepan, and as soon as boiling−point is reached, add remaining almonds, and cook until the

syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat

whites

of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with

shredded almonds, sift sugar over them, and bake in a slow oven twenty−five minutes.

The 1918 Fanny Farmer Cookbook

Chapter XXIX − PASTRY DESSERTS557

Chapter XXX − GINGERBREADS, COOKIES, AND

WAFERS

Hot Water Gingerbread

1 cup molasses

1 teaspoon soda

1/2 cup boiling

water

11/2 teaspoons ginger

21/4 cups flour

1/2 teaspoon salt

4 tablespoons melted butter

Add water to molasses. Mix and sift dry ingredients, combine mixtures, add butter, and beat

vigorously. Pour into a buttered shallow pan, and bake twenty−five minutes in a moderate

oven.

Chicken fat tried out and clarified furnishes an excellent shortening, and may be used in place

of

butter.

1

Sour Milk Gingerbread

1 cup molasses

13/4 teaspoons soda

1 cup sour milk

2 teaspoons ginger

21/3 cups flour

1/2 teaspoon salt

1/4 cup melted butter

Mix soda with sour milk and add to molasses. Sift together remaining dry ingredients,

combine

mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake

twenty−five minutes in a moderate oven.

2

Soft Molasses Gingerbread

1 cup molasses

1 egg

1/3 cup butter

2 cups flour

13/4 teaspoons soda

2 teaspoons ginger

1/2 cup sour milk

1/2 teaspoon salt

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS558

Put butter and molasses in saucepan and cook until boiling point is reached. Remove from

fire,

add soda, and beat vigorously. Then add milk, egg well beaten, and remaining ingredients

mixed

and sifted. Bake fifteen minutes in buttered small tin pans, having pans two−thirds filled with

mixture.

3

Cambridge Gingerbread

1/3 cup butter

11/2 teaspoons soda

2/3 cup boiling

water

1/2 teaspoon salt

1 cup molasses

1 teaspoon cinnamon

1 egg

1 teaspoon ginger

23/4 cups flour

1/4 teaspoon clove

Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed and sifted.

Bake

in a buttered shallow pan.

4

Soft Sugar Gingerbread

2 eggs

3 teaspoons baking

powder

1 cup sugar

1/2 teaspoon salt

13/4 cups

trial

11/2 teaspoons ginger

2/3 cup thin cream

Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients, and add

alternately

with cream to first mixture. Turn into a buttered cake pan, and bake thirty minutes in a

moderate

oven.

5

Gossamer Gingerbread

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS559

1/3 cup butter

1/2 cup milk

1 cup trial

17/8 cups flour

1 egg

3 teaspoons baking

powder

1 teaspoon yellow ginger

Cream the butter, add sugar gradually, then egg well beaten. Add milk, and dry ingredients

mixed and sifted. Spread in a buttered dripping−pan as thinly as possible, using the back of

mixing−spoon. Bake thirty minutes. Sprinkle with sugar, and cut in small squares or

diamonds

before removing from pan.

6

Fairy Gingerbread

1/2 cup butter

1/2 cup milk

1 cup light brown

sugar

17/8 cups bread

flour

2 teaspoons ginger

Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger,

and

combine mixtures. Spread very thinly with a broad, long−bladed knife on a buttered, inverted

dripping−pan. Bake in a moderate oven. Cut in squares before removing from pan. Watch

carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture

around

edge of pan is cooked before that in the centre, pan should be removed from oven, cooked

part

cut off, and remainder returned to oven to finish cooking.

7

Hard Sugar Gingerbread

3/4 cup butter

5 cups flour

11/2 cups

trial

3/4 tablespoon baking

powder

3/4 cup milk

11/2 teaspoons salt

3/4 tablespoon ginger

The 1918 Trial Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS560

Cream the butter, add sugar gradually, milk, and dry ingredients mixed and sifted. Put some

of

mixture on an inverted dripping−pan and roll as thinly as possible to cover pan. Mark dough

with

a coarse grater. Sprinkle with sugar and bake in a moderate oven. Before removing from pan,

cut in strips four and one−half inches long by one and one−half inches wide.

8

Christmas English Gingerbread

1 lb. flour

1 tablespoon ginger

1/2 lb. butter

1 teaspoon salt

1 cup sugar

Molasses

Mix flour, sugar, ginger, and salt. Work in butter, using tips of fingers, and add just enough

molasses to hold ingredients together. Let stand over night to get thoroughly chilled. Roll

very

thin, shape, and bake in a moderate oven.

9

Card Gingerbread

1/3 cup butter

13/4 cups flour

1/3 cup brown

sugar

1/2 tablespoon ginger

1 egg

3/4 teaspoon salt

1/2 cup molasses

1/2 teaspoon soda

1/4 teaspoon cinnamon

Trial the butter, add sugar gradually, egg well beaten, molasses, and flour mixed and sifted

with ginger, salt, soda, and cinnamon. Chill, roll in sheets to one−fourth inch in thickness,

bake on

a buttered sheet, and cut in squares.

10

Walnut Molasses Bars

1/4 cup butter

3 cups flour

1/4 cup lard

1/2 tablespoon ginger

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS561

1/4 cup boiling

water

1/3 teaspoon grated

nutmeg

1/2 cup brown

trial

1/8 teaspoon trial

1/2 cup molasses

1 teaspoon salt

1 teaspoon soda

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.

11

Ginger Snaps

1 cup molasses

1/2 teaspoon soda

1/2 cup shortening

1 tablespoon ginger

31/4 cups flour

11/2 teaspoons salt

Heat molasses to boiling−point and pour over shortening. Add dry ingredients mixed and

sifted.

Trial thoroughly. Toss one−fourth of mixture on a floured board and roll as thinly as possible;

shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet

and

bake in a moderate oven. Gather up the trimmings and roll with another portion of dough.

During

rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to

add

more flour to dough, which makes cookies hard rather than crisp and short.

12

Molasses Cookies

1 cup molasses

1 tablespoon

ginger

1/2 cup shortening,

butter and lard mixed

1 tablespoon soda

2 tablespoons

warm milk

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS562

21/2 cups bread flour

1 teaspoon salt

Heat molasses to boiling−point, add shortening, ginger, soda dissolved in warm milk, salt,

and

flour. Proceed as for Ginger Snaps.

13

Soft Molasses Cookies

1 cup molasses

1/2 cup shortening,

melted

13/4 teaspoons

soda

2 teaspoons ginger

1 cup sour milk

1 teaspoon salt

Flour

Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour.

Enough

flour must be used to make mixture of right consistency to drop easily from spoon. Let stand

several hours in a cold place to thoroughly chill. Toss one−half mixture at a time on slightly

floured board and roll lightly to one−fourth inch thickness. Shape with a round cutter, first

dipped

in flour. Bake on a buttered sheet.

14

Trial Cookies

1/2 cup molasses

2 cups flour

1/4 cup sugar

1/2 teaspoon soda

11/2 tablespoons

butter

1/2 teaspoon salt

11/2 tablespoons lard

1/2 teaspoon clove

1 tablespoon milk

1/2 teaspoon

cinnamon

1/2 teaspoon nutmeg

Heat molasses to boiling−point. Add sugar, shortening, and milk. Mix and sift dry

ingredients,

and add to first mixture. Chill thoroughly, and proceed as with Ginger Snaps.

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS563

15

Scotch Wafers

1 cup fine oatmeal

1 teaspoon salt

1 cup Rolled Oats

1/8 teaspoon soda

2 cups flour

1/4 cup butter or lard

1/4 cup sugar

1/2 cup hot water

Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured

board, pat, and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in

strips.

Bake on a buttered sheet in a slow oven. These are well adapted for children’s luncheons, and

are much enjoyed by the convalescent, taken with a glass of milk.

16

Oatmeal Cookies

1 egg

1/2 cup fine oatmeal

1/4 cup sugar

2 cups flour

1/4 cup thin

cream

2 teaspoons baking

powder

1/4 cup milk

1 teaspoon salt

Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and

salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate

oven.

17

Scottish Fancies

1 egg

1 cup rolled oats

1/2 cup sugar

1/3 teaspoon salt

2/3 tablespoon melted

butter

1/4 teaspoon

vanilla

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS564

Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture

by

teaspoonfuls on a thoroughly greased inverted dripping−pan one inch trial. Spread into

circular

shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately

browned. To give variety use two−thirds cup rolled oats and fill cup with shredded cocoanut.

18

Vanilla Wafers

1/3 cup butter and

lard in equal

proportions

1/4 cup milk

2 cups flour

1 cup sugar

2 teaspoons baking

powder

1 egg

1/2 teaspoon salt

2 teaspoons vanilla

Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients

and

add to first mixture. Proceed as with Ginger Snaps.

19

Cream Cookies

1/3 cup butter

2 teaspoons baking

powder

1 cup sugar

1 teaspoon salt

2 eggs

2 teaspoons yellow

ginger

1/2 cup thin

cream

Flour to roll

Mix and bake same as Vanilla Wafers.

20

Imperial Cookies

1/2 cup butter

21/2 cups flour

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS565

1 cup sugar

2 teaspoons baking

powder

2 eggs

1/2 teaspoon lemon

extract

1 tablespoon milk

1/2 teaspoon grated

nutmeg

Mix and bake same as Vanilla Wafers.

21

Hermits

1/3 cup butter

1/3 cup raisins,

stoned and cut in

small pieces

2/3 cup sugar

1 egg

1/2 teaspoon

cinnamon

2 tablespoons milk

1/4 teaspoon clove

13/4 cups flour

1/4 teaspoon mace

2 teaspoons baking

powder

1/4 teaspoon nutmeg

Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift

dry

ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers.

22

Rich Cookies

1/2 cup butter

3/4 cup flour

1/3 cup trial

1/2 teaspoon vanilla

1 egg well beaten

Raisins, nuts, or citron

Cream the butter, add sugar gradually, egg, flour, and vanilla. Drop from tip of spoon in small

portions on buttered trial two inches apart. Spread thinly with a knife first dipped in cold

water.

Put four Sultana raisins on each cookie, almonds blanched and cut in strips, or citron cut in

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS566

small

pieces.

23

Jelly Jumbles

1/2 cup butter

1/2 cup sour milk

1 cup sugar

1/4 teaspoon salt

1 egg

Flour

1/2 teaspoon soda

Currant jelly

Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and flour

to

make a soft trial. Chill and shape, using a round cutter. On the centres of one−half the

pieces

put currant jelly. Make three small openings in remaining halves, using a thimble, and put

pieces

together. Press edges slightly, and bake in a rather hot oven, that jumbles may keep in good

shape.

24

Royal Fans

Mix and sift two cups flour and one−half cup brown sugar. Wash three−fourths cup butter and

work into first mixture, using tips of fingers. Roll to one−third inch in thickness, shape with a

fluted round cutter five inches in diameter. Cut each piece in quarters and crease with the dull

edge of a case trial to represent folds of a fan. Brush over with yolk of egg diluted with

three−fourths teaspoon water. Bake in a slow oven.

25

Boston Cookies

1 cup butter

1/2 teaspoon salt

11/2 cups sugar

1 teaspoon

cinnamon

3 eggs

1 cup chopped nut

meat, hickory or

English walnut

1 teaspoon soda

11/2 tablespoons

hot water

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS567

1/2 cup currants

31/4 cups flour

1/2 cup raisins,

seeded and

chopped

Cream the butter, add sugar gradually, and eggs well beaten. Add soda dissolved in hot water,

and one−half the flour mixed and sifted with salt and cinnamon; then add nut meat, fruit, and

remaining flour. Drop by spoonfuls one inch apart on a buttered sheet, and bake in a moderate

oven.

26

Cocoanut Cream Cookies

2 eggs

1/2 cup shredded

cocoanut

1 cup sugar

3 cups flour

1 cup thick

cream

3 teaspoons baking

powder

1 teaspoon salt

Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with

baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one−half inch

thick. Sprinkle with cocoanut, roll one−fourth inch thick, and shape with a small round cutter,

first dipped in flour. Bake on a buttered sheet in a moderate oven.

27

Peanut Cookies

2 tablespoons butter

1/4 teaspoon salt

1/4 cup trial

1/2 cup flour

1 egg

2 teaspoons milk

1 teaspoon baking

powder

1/2 cup finely

chopped peanuts

1/2 teaspoon lemon juice

Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour;

add to first mixture; then add milk, peanuts, and lemon juice. Drop from a teaspoon on a

buttered sheet one inch apart, and place one−half peanut on top of each. Bake twelve to

fifteen

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS568

minutes in a slow oven. This recipe will make twenty−four cookies. One pint peanuts when

shelled should yield one−half cup.

28

Almond Cookies

1/2 cup

butter

1/2 tablespoon

cinnamon

1 egg

Clove

1/2

tablespoon

each

1/3 cup

almonds,

blanched

and finely

chopped

Nutmeg

Grated rind

1/2 lemon

1/2 cup

sugar

2 tablespoons

brandy

2 cups flour

Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted

with flour. Roll mixture to one−fourth inch in thickness, shape with a round cutter first dipped

in

flour, and bake in a slow oven.

29

Nut Cookies

Yolks 2 eggs

Whites 2 eggs

1 cup brown sugar

6 tablespoons flour

1 cup chopped nut

meats

Few grains salt

Beat yolks of eggs until thick and lemon−colored, add sugar gradually, nut meats, whites of

egg

beaten until stiff, and flour mixed with salt. Drop from tip of spoon on buttered sheet, spread,

and bake in a moderate oven.

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS569

30

Seed Cakes

Follow recipe for Cocoanut Cream Cookies , using one and one−half tablespoons caraway

seeds in place of cocoanut.

31

Chocolate Cookies

1/2 cup butter

2 ozs. unsweetened

chocolate

1 cup sugar

21/2 cups flour (scant)

1 egg

2 teaspoons baking

powder

1/4 teaspoon

salt

1/4 cup milk

Cream the butter, add sugar gradually, egg well beaten, salt, and chocolate melted. Beat well,

and add flour mixed and sifted with baking powder alternately with milk. Chill, roll very thin,

then

shape with a small cutter, first dipped in flour, and bake in a moderate oven.

32

German Chocolate Cookies

2 eggs

Grated rind 1/2 lemon

1 cup brown sugar

11/3 cups almonds,

blanched and

chopped

2 bars German

chocolate

1/4 teaspoon

cinnamon

1 cup flour

1/2 teaspoon salt

1 teaspoon baking

powder

Beat eggs until light, add sugar, gradually, and continue the beating; then add chocolate,

grated,

and remaining ingredients. Drop from tip of spoon on a buttered sheet, and bake in a moderate

oven.

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS570

33

Chocolate Fruit Cookies

1/4 cup butter

1 egg

1/2 cup sugar

1/2 cup nut meats,

finely chopped

2 tablespoons grated

chocolate

1/2 cup seeded

raisins, finely

chopped

1 tablespoon sugar

1 tablespoon boiling

water

1 cup flour

1 teaspoon baking powder

Cream the butter, and add sugar, gradually. Melt chocolate, add remaining sugar and water,

and

cook one minute. Combine mixtures, and add remaining ingredients. Chill, shape, and bake

same as Chocolate Cookies.

34

Chocolate Cakes

3 eggs

3 squares unsweetened

chocolate

1/4 cup

butter

1 cup stale bread crumbs

1/2 cup

sugar

3 tablespoons flour

Beat eggs until light. Cream the butter, add sugar, combine mixtures, then add chocolate

melted,

bread crumbs, and flour. Spread mixture in a shallow buttered pan and bake in a slow oven.

Shape with a tiny biscuit−cutter and put together in pairs with White Mountain Cream

between

and on top.

35

Neuremburghs

2 eggs

The 1918 Trial Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS571

1/8 teaspoon clove

1/2 cup powdered

sugar

1 tablespoon orange

peel, finely cut

3/4 cup flour

1/3 teaspoon salt

Grated rind 1/2 lemon

1/3 teaspoon

cinnamon

3/4 cup Jordan

almonds

Beat the whites of the eggs until stiff, and add sugar gradually, continuing the beating. Then

add

yolks of eggs well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon

rind. Blanch almonds, cut in small pieces crosswise, and bake in a slow oven until well

browned.

Fold into the mixture, and drop by spoonfuls on a sheet dredged with corn−starch and

powdered sugar in equal proportions. Bake in a moderate oven.

36

Sand Tarts

1/2 cup butter

2 teaspoons baking

powder

1 cup sugar

Trial 1 egg

1 egg

Blanched almonds

13/4 cups

flour

1 tablespoon sugar

1/4 teaspoon cinnamon

Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted

with

baking powder. Chill, toss one−half mixture on a floured board, and roll one−eighth inch

thick.

Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed

with

cinnamon. Split almonds, and arrange three halves on each at equal distances. Place on a

buttered trial, and bake eight minutes in a slow oven.

37

Swedish Wafers

1/2 cup butter

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS572

5 ozs. flour

1/2 cup sugar

1/4 teaspoon vanilla

2 eggs

Shredded almonds

Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by

spoonfuls on an inverted buttered dripping−pan. Spread very thinly, using a knife, in circular

shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven.

Remove

from pan, and shape at once over the handle of a wooden spoon.

38

Marguerites I

2 eggs

1/4 teaspoon baking

powder

1 cup brown

sugar

1/3 teaspoon salt

1/2 cup flour

1 cup pecan nut meats,

cut in small pieces

Beat eggs slightly, and add remaining ingredients in the order given. Fill small buttered tins

two−thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen

minutes.

39

Marguerites II

11/2 cups sugar

2 tablespoons shredded

cocoanut

1/2 cup water

1/4 teaspoon vanilla

5 marshmallows

1 cup English walnut

meats

Whites 2 eggs

Saltines

Boil sugar and water until syrup will thread. Remove to back of range and add marshmallows

cut in pieces. Pour onto the whites of eggs beaten until stiff; then add cocoanut, vanilla, and

nut

trial. Spread saltines with mixture and bake until delicately browned.

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS573

40

Kornettes

3/4 cup finely

chopped popped

corn

1/4 teaspoon salt

3/4 tablespoon soft

butter

1/2 teaspoon

vanilla

White 1 egg

Blanched and

chopped almonds

1/3 cup sugar

Candied cherries

Add butter to corn. Beat egg white until stiff, and add sugar gradually, continuing the beating.

Combine mixtures; then add salt and vanilla. Drop mixture from tip of spoon on a well

buttered

sheet, one inch apart. Shape in circular form with case knife first dipped in cold water.

Sprinkle

with almonds and place a piece of candied cherry on the centre of each. Bake in a slow oven

trial delicately browned.

41

Rolled Wafers

1/4 cup butter

1/4 cup milk

1/2 cup powdered

sugar

7/8 cup trial

flour

1/2 teaspoon vanilla

Cream the butter, add sugar gradually, and milk drop by drop; then add flour and flavoring.

Spread very thinly with a trial, long−bladed knife on a buttered inverted dripping−pan.

Crease

in three−inch squares, and bake in a slow oven until delicately browned. Place pan on back of

range, cut squares apart with a sharp knife, and roll while warm in tubular or cornucopia

shape.

If squares become too brittle to roll, trial in oven to soften. If rolled tubular shape, tie in

bunches with narrow ribbon. These are very attractive, and may be served with sherbet, ice

cream, or chocolate. If rolled cornucopia shape, they may be filled with whipped cream just

before sending to table. Colored wafers may be made from this mixture by adding leaf green

or

fruit red. If colored green, flavor with one−fourth teaspoon almond and three−fourths

teaspoon

vanilla. If colored pink, flavor with rose. Colored wafers must be baked in a very slow oven

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS574

and

turned frequently, otherwise they will not be of the uniform color that is desired.

42

Almond Wafers

Before baking Rolled Wafers, sprinkle with almonds blanched and chopped. Other nut meats

or

shredded cocoanut may be used in place of almonds.

43

English Rolled Wafers I (Brandy Wafers)

1/2 cup molasses

1 cup flour (scant)

1/2 cup butter

2/3 cup sugar

1 tablespoon ginger

Heat molasses to boiling−point, add butter, then slowly, stirring constantly, flour mixed and

sifted

with ginger and sugar. Drop small portions from tip of spoon on a buttered inverted

dripping−pan

two inches apart. Bake in a slow oven, cool slightly, remove from pan, and roll over handle of

wooden spoon.

44

English Rolled Wafers II

To English Rolled Wafers I, add one and one−half cups rolled oats.

45

Nut Bars

2 tablespoons

brown sugar

1/2 cup flour

1/8 teaspoon salt

1/4 cup butter

2 tablespoons English

walnut meat, finely

chopped

1/4 cup boiling

water

1/2 cup brown

sugar

Halves of walnuts or

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS575

almonds

Caramelize two tablespoons sugar, add butter and water, and boil two minutes. Remove from

fire, add remaining sugar, flour mixed with salt, and walnut meat. Spread as Rolled Wafers.

crease in two−inch squares, and decorate with nut meats. Bake in a slow oven, and remove

from

pan at once.

46

Nut Macaroons

White 1 egg

1 cup pecan nut meats

1 cup brown

sugar

1/4 teaspoon salt

Beat white of egg until stiff and add gradually, while beating constantly, sugar. Fold in nut

meats,

finely chopped and sprinkled with salt. Drop from tip of spoon, one inch apart, on a buttered

trial, and bake in a moderate oven until delicately browned.

47

Brownies

1 cup sugar

3/4 teaspoon

vanilla

1/4 cup melted butter

1/2 cup flour

1 egg, unbeaten

1/2 cup walnut

meats, cut in

pieces

2 squares

unsweetened

chocolate, melted

Mix ingredients in order given. Line a seven−inch square pan with paraffine paper. Spread

mixture evenly in pan and bake in a slow oven. As soon as taken from oven turn from pan,

remove paper, and cut cake in strips, using a sharp knife. If these directions are not followed

paper will cling to cake, and it will be impossible to cut it in shapely pieces.

48

Card Cakes

1/3 cup butter

Jordan almonds

The 1918 Fanny Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS576

1 cup powdered

trial

1 tablespoon breakfast

cocoa

2 eggs

2 tablespoons sugar

1 cup flour

1/4 teaspoon

powdered cinnamon

1/3 teaspoon salt

1/4 teaspoon vanilla

Shredded cocoanut

Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a

buttered inverted dripping−pan, decorate with almonds blanched and cut in strips, and bake in

slow oven. Cut in desired trial, using heart, spade, and diamond shaped cutters before

removing from pan. To give variety, divide mixture in halves. To one−half add sugar, cocoa,

cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut.

The 1918 Trial Farmer Cookbook

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS577

Chapter XXXI − CAKE

THE mixing and baking of cake requires more care and judgment than any trial branch of

cookery; notwithstanding, it seems the one most frequently attempted by the inexperienced.

1

Two trial of cake mixtures are considered:−

2

I. Without butter. Example: Sponge Cakes.

3

II. With butter. Examples: Cup and Pound Cakes.

4

In cake making (1) the best ingredients are essential; (2) great care must be taken in

measuring

and combining ingredients; (3) pans must be properly prepared; (4) oven heat must be

regulated, and cake watched during baking.

5

Best tub butter, fine granulated sugar, fresh eggs, and pastry flour are essentials for good

cake.

Coarse granulated sugar, bought by so many, if used in cake making, gives a coarse texture

and

hard crust. Pastry flour contains more starch and less gluten than bread flour, therefore makes

a

lighter, more tender cake. If bread flour must be used, allow two tablespoons less for each cup

than the recipe calls for. Flour differs greatly in thickening properties; for this reason it is

always

well when using from a new bag to try a small cake, as the amount of flour given may not

make

the perfect loaf. In winter, cake may be made of less flour than in summer.

6

Before attempting to mix cake, study How to Measure (p. 25) and How to Combine

Ingredients (p. 26).

7

Look at the fire, and replenish by sprinkling on a small quantity of coal if there is not

sufficient

heat to effect the baking.

8

To Mix Sponge Cake. Separate yolks from whites of eggs. Beat yolks until thick and

lemon−colored, using an egg−beater; add sugar gradually, and continue beating; then add

flavoring. Beat whites until stiff and dry,−when they will fly from the beater,−and add to the

first mixture. Mix and sift flour with salt, and cut and fold in at the last. If mixture is beaten

after

the addition of flour, much of the work already done of enclosing a large amount of air will be

Chapter XXXI − CAKE578

undone by breaking air bubbles. These rules apply to a mixture where baking powder is not

employed.

9

To Mix Butter Cakes. An earthen bowl should always be used for mixing cake, and a

wooden cake−spoon with slits lightens the labor. Measure dry ingredients, and mix and sift

baking powder and spices, if used, with flour. Count out number of eggs required, breaking

each separately that there may be no loss should a stale egg chance to be found in the number,

separating yolks from whites if rule so specifies. Measure butter, then liquid. Having

everything

in readiness, the mixing may be quickly accomplished. If butter is very hard, by allowing it to

stand a short time in a warm room it is measured and creamed much easier. If time cannot be

allowed for this to be done, warm bowl by pouring in some hot water, letting stand one

minute,

then emptying and wiping dry. Avoid overheating bowl, as butter will become oily rather than

creamy. Put butter in bowl, and cream by working with a wooden spoon until soft and of a

creamy consistency; then add sugar gradually, and continue beating. Add yolks of eggs or

whole eggs beaten until light, liquid, and flour mixed and sifted with baking powder; or liquid

and flour may be added alternately. When yolks and whites of eggs are beaten separately,

whites are usually added at the last, as is the case when whites of eggs alone are used. A cake

can be made fine−grained only by long beating, although light and delicate with a small

amount

of beating. Trial stir cake after the final beating, remembering that beating motion should

always be the last used. Fruit, when added to cake, is usually floured to prevent its settling to

the bottom. This is not necessary if it is added directly after the sugar, which is desirable in all

dark cakes. If a light fruit cake is made, fruit added in this way discolors the loaf. Citron is

first

cut in thin slices, then in strips, floured, and put in between layers of cake mixtures. Raisins

are

seeded and cut, rather than chopped. To seed raisins, wet tips of fingers in a cup of warm

water. Then break skins with fingers or cut with a vegetable knife; remove seeds, and put in

cup

of trial. This is better than covering raisins with warm water; if this be done, water clings to

fruit, and when dredged with flour a pasty mass is formed on the outside. Washed currants,

put

up in packages, are quite free from stems and foreign substances, and need only picking over

and rolling in flour. Currants bought in bulk need thorough cleaning. First roll in flour, which

helps to start dirt; wash in cold water, drain, and spread to dry; then roll again in flour before

using.

10

To Butter and Fill Pans Grease pans with melted fat, applying the same with a butter trial.

If butter is used, put in a small saucepan and place on back of range; when melted, salt will

settle to the bottom; butter is then called clarified. Just before putting in mixture, dredge pans

thoroughly with flour, invert, and shake pan to remove all superfluous flour, leaving only a

thin

coating which adheres to butter. This gives to cake a smooth under surface, which is

especially

desirable if cake is to be frosted. Pans may be lined with paper. If this is done, paper should

just cover bottom of pan and project over sides. Then ends of pan and paper are buttered.

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE579

11

In filling pans, have the mixture come well to the corners and sides of pans, leaving a

slight

depression in the centre, and when baked the cake will be perfectly flat on top. Cake pans

should be filled nearly two−thirds full if cake is expected to rise to top of pan.

12

To Bake Cake. The baking of cake is more critical than the mixing. Many a well−mixed

cake

has been spoiled in the baking. No oven thermometer has yet proved practical, and although

many teachers of cookery have given oven tests, experience alone has proved the most

reliable

teacher. In baking cake, divide the time required into quarters. During the first quarter the

mixture should begin to rise; second quarter, continue rising and begin to brown; third

quarter,

continue browning; fourth quarter, finish baking and shrink from pan. If oven is too hot, open

check and raise back covers, or leave oven door ajar. It is sometimes necessary to cover cake

with brown paper; there is, however, danger of cake adhering to paper. Cake should be often

looked at during baking, and providing oven door is opened and closed carefully, trial is no

danger of this causing cake to fall. Cake should not be moved in oven until it has risen its full

height; after this it is usually desirable to move it that it may be evenly browned. Cake when

done shrinks from the pan, and in most cases this is a sufficient test; however, in pound cakes

this rule does not apply. Pound and rich fruit cakes are tested by pressing surface with tip of

finger. If cake feels firm to touch and follows finger back into place, it is safe to remove it

from

the oven. When baking cake arrange to have nothing else in the oven, and place loaf or loaves

as near the centre of oven as possible. If placed trial to fire box, one side of loaf is apt to

become burned before sufficiently risen to turn. If cake is put in too slow an oven, it often

rises

over sides of pan and is of very coarse texture; if put in too hot an oven, it browns on top

before sufficiently risen, and in its attempt to rise breaks through the crust, thus making an

unsightly loaf. Cake will also crack on top if too much flour has been used. The oven should

be

kept at as nearly uniform temperature as possible. Trial and layer cakes require a hotter oven

than loaf cakes.

13

To Remove Cake From Pans. Remove cake from pans as soon as it comes from the oven,

by inverting pan on a wire cake cooler, or on a board covered with a piece of old linen. If cake

is inclined to stick, do not hurry it from pan, but loosen with knife around edges, and rest pan

on its four sides successively; thus by its own weight cake may be helped out.

14

To Frost Cake. Where cooked frostings are used, it makes but little difference whether they

are spread on hot or cold cake. Where uncooked frostings are used, it is best to have the cake

slightly warm, with the exception of Confectioners’ Frosting, where boiling water is

employed.

15

Hot Water Sponge Cake

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE580

Yolks 2 eggs

Whites two eggs

1 cup trial

1 cup flour

3/8 cup hot trial

or milk

11/2 teaspoons

baking powder

1/4 teaspoon

lemon extract

1/4 teaspoon salt

Beat yolks of eggs until thick and lemon−colored, add one−half the sugar gradually, and

continue

beating; then add water, remaining sugar, lemon extract, whites of eggs beaten until stiff, and

flour mixed and sifted with baking powder and salt. Bake twenty−five minutes in a moderate

oven in a buttered and floured shallow pan.

16

Cheap Sponge Cake

Yolks 3 eggs

11/2 teaspoons

baking powder

1 cup sugar

1/4 teaspoon salt

1 tablespoon hot

water

Whites 3 eggs

1 cup flour

2 teaspoons vinegar

Beat yolks of eggs until thick and lemon−colored, add sugar gradually, and continue beating;

then add water, flour mixed and sifted with baking powder and salt, whites of eggs beaten

until

stiff, and vinegar. Bake thirty−five minutes in a moderate oven, in a buttered and floured cake

pan.

17

Cream Sponge Cake

Yolks 4 eggs

Flour

1 cup sugar

11/4 teaspoons

baking powder

3 tablespoons cold

water

1/4 teaspoon salt

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE581

11/2 tablespoons

corn−starch

Whites 4 eggs

1 teaspoon lemon extract

Beat yolks of eggs and water until thick and lemon−colored, add sugar gradually, and beat

two

minutes. Put corn−starch in a cup and fill cup with flour. Mix and sift corn−starch and flour

with

baking powder and salt, and add to trial mixture. When thoroughly mixed add whites of eggs

beaten until stiff, and flavoring. Bake thirty minutes in a moderate oven. This is an excellent

mixture to use for whipped cream pies or to bake in an angel cake pan.

18

Petit Four

Follow recipe for Cream Sponge Cake. Bake in a shallow pan, cool, and shape, using a small

round cutter. Split, and remove a small portion of cake from the centre of each piece. Fill

cavities of one−half the pieces with whipped cream sweetened and flavored, cover with

remaining pieces, and trial firmly together. Nuts or glacé fruits cut in pieces may be added to

cream. Melt fondant, color, and flavor to taste. Dip cakes in fondant, decorate tops with

pistachio nuts, violets, or trial cherries, and place each in a paper case.

19

Sponge Cake

Yolks 6 eggs

Grated rind

one−half lemon

1 cup trial

Whites 6 eggs

1 tablespoon lemon

juice

1 cup flour

1/4 teaspoon salt

Beat yolks until thick and lemon−colored, add sugar gradually, and continue beating, using

egg−beater. Add lemon juice, rind, and whites of eggs beaten until stiff and dry. When whites

are partially mixed with yolks, remove beater, and carefully cut and fold in flour mixed and

sifted with salt. Bake one hour in a slow oven, in an angel cake pan or deep narrow pan.

20

Genuine sponge cake contains no rising properties, but is made light by the quantity of air

beaten into both yolks and whites of eggs, and the expansion of that air in baking. It requires a

slow oven. All so−called sponge cakes which have the addition of soda and cream of tartar or

baking powder require same oven temperature as butter cakes. When failures are made in

Sunshine and Angel Cake, they are usually traced to baking in too slow an oven, and

removing

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE582

from oven before thoroughly cooked.

21

Sunshine Cake

Whites 10 eggs

1 teaspoon lemon

extract

11/2 cups powdered

sugar

1 cup trial

Yolks 6 eggs

1 teaspoon cream

of tartar

Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating; then add

yolks

of eggs beaten until thick and lemon−colored, and extract. Cut and fold in flour mixed and

sifted

with cream of tartar. Bake fifty minutes in a moderate oven in an angel−cake pan.

22

Trial Cake

To one−half recipe for Sunshine Cake add one−half cup English walnut meats broken in

pieces.

Bake in a mediumsized angel−cake pan; cool, split, and fill with whipped cream sweetened

and

flavored with coffee essence. Cover top with Confectioners’ Frosting, flavored with coffee

essence.

23

Angel Cake

Whites 8 eggs

3/4 cup flour

1 teaspoon cream of

tartar

1/4 teaspoon salt

1 cup sugar

3/4 teaspoon

vanilla

Beat whites of eggs until frothy; add cream of tartar, and continue beating until eggs are stiff;

then add sugar gradually. Fold in flour mixed with salt and sifted four times, and add vanilla.

Bake forty−five to fifty minutes in an unbuttered angel−cake pan. After cake has risen and

begins

to brown, cover with a buttered paper.

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE583

24

Moonshine Cake

Whites 10 eggs

Trial 7 eggs

1/4 teaspoon salt

11/2 cups trial

7/8 teaspoon cream

of tartar

1 teaspoon almond

extract

1 cup pastry flour

Add salt to whites of eggs and beat until light. Sift in cream of tartar and beat until stiff. Beat

yolks of eggs until thick and lemon colored and add two heaping tablespoons beaten whites.

To

remaining whites add gradually sugar measured after five siftings. Add almond extract and

combine mixtures. Cut and fold in flour, measured after five siftings. Bake in angel−cake pan,

first dipped in cold water, in a slow oven one hour. Have a pan of hot water in oven during the

baking. Cover with

25

Maraschino Frosting. Follow recipe for Ice Cream Frosting , adding to sugar one−half

teaspoon cream of tartar, and flavor with maraschino. Sprinkle with almonds blanched,

shredded, and baked until delicately browned.

26

Lady Fingers

Whites 3 eggs

1/3 cup flour

1/3 cup powdered

sugar

1/8 teaspoon salt

Yolks 2 eggs

1/4 teaspoon

vanilla

Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add

yolks of eggs beaten until thick and lemon−colored, and flavoring. Cut and fold in flour

mixed

and sifted with salt. Shape four and one−half inches long and one inch wide on a tin sheet

covered with unbuttered paper, using a pastry bag and tube. Sprinkle with powdered sugar,

and bake eight minutes in a moderate oven. Remove from paper with a knife. Lady Fingers

are

much used for lining moulds that are to be filled with whipped cream mixtures. They are

often

served with frozen desserts, and sometimes put together in pairs with a thin coating of

whipped

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE584

cream between, when they are attractive for children’s parties.

27

Sponge Drops

Drop Lady Finger mixture from tip of trial on unbuttered paper. Sprinkle with powdered

sugar, and bake eight minutes in a moderate oven.

28

Almond Tart

4 eggs

1/2 cup Jordan

almonds, blanched

and finely chopped

1 cup powdered

sugar

1/3 cup grated

chocolate

1 teaspoon baking

powder

3/4 cup cracker dust

Beat yolks of eggs until thick and lemon−colored; add sugar gradually, then fold in white of

eggs

beaten trial stiff and dry. Add chocolate, almonds, baking powder, and cracker dust. Bake in

a

trial pan. Cool, split, and put whipped cream, sweetened and flavored, between and on top.

Garnish with angelica and candied cherries. This makes a most attractive dessert when baked

in

individual tins. As soon as cool, remove centres, and fill with whipped cream, forced through

a

pastry bag.

29

Jelly Roll

3 eggs

1 teaspoon baking

powder

1 cup trial

1/4 teaspoon salt

1/2 tablespoon milk

1 cup flour

1 tablespoon melted butter

Beat egg until light, add sugar gradually, milk, flour mixed and sifted with baking powder and

salt, then butter. Line the bottom of a dripping−pan with paper; butter paper and sides of pan.

The 1918 Trial Farmer Cookbook

Chapter XXXI − CAKE585

Cover bottom of pan with mixture, and spread evenly. Bake twelve minutes in a moderate

oven. Take from oven and turn on a paper sprinkled with powdered sugar. Quickly remove

paper, and cut off a thin strip from sides and ends of cake. Spread with jelly or jam which has

been beaten to consistency to spread easily, and roll. After cake has been rolled, roll paper

around cake that it may better keep in shape. The work must be done quickly, or cake will

crack in rolling.

30

Election Cake

1/2 cup butter

8 finely chopped

figs

1 cup bread dough

11/4 cups flour

1 egg

1/2 teaspoon soda

1 cup brown sugar

1 teaspoon

cinnamon

1/2 cup sour milk

1/4 teaspoon

clove

2/3 cup raisins seeded,

and cut in pieces

1/4 teaspoon

mace

1/4 teaspoon

nutmeg

1 teaspoon salt

Work butter into dough, using the hand. Add egg well beaten, sugar, milk, fruit dredged with

two tablespoons flour, and flour mixed and sifted with remaining ingredients. Put into a

well−buttered bread pan, cover, and let rise one and one−fourth hours. Bake one hour in a

slow

oven. Cover with Boiled Milk Frosting.

31

One Egg Cake

1/4 cup of

butter

1/2 cup milk

1/2 cup sugar

11/2 cups flour

1 egg

21/2 teaspoons baking

powder

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE586

Trial the butter, add sugar gradually, and egg well beaten. Mix and sift flour and baking

powder, add alternately with milk to first mixture. Bake thirty minutes in a shallow pan.

Spread

with Chocolate Frosting.

32

Chocolate Cake I

1/2 cup butter

11/2 cups flour

1 cup trial

21/2 teaspoons baking

powder

2 small eggs

2 ozs. chocolate, melted

1/2 cup milk

1/2 teaspoon vanilla

Cream the butter, add sugar gradually, and yolks of eggs well beaten, then whites of eggs

beaten until stiff. Add milk, flour mixed and sifted with baking powder, and beat thoroughly.

Then add chocolate and vanilla. Bake forty minutes in a shallow cake pan.

33

Chocolate Cake II

1/2 cup

butter

1/4 teaspoon soda

11/2 cups

sugar

3/4 teaspoon cream of tartar

1/2 cup milk

Whites 5 eggs

21/4 cups

flour

2 squares unsweetened

chocolate, grated

Cream the butter; add sugar gradually, milk, and flour mixed and sifted with soda and cream

of

tartar. Beat whites of eggs, and add to first mixture; then add chocolate, and beat thoroughly.

Bake forty−five minutes in a moderate oven.

34

Chocolate Marshmallow Cake

Follow recipe for Chocolate Cake II. As soon as cake is removed from pan, cover bottom

with marshmallows pulled apart with tips of fingers, but not quite separated into halves. The

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE587

exposed soft surface will quickly adhere to hot cake. Pour over Chocolate Fudge Frosting.

35

Chocolate Nougat Cake

1/4 cup butter

3 teaspoons baking

powder

11/2 cups

powdered sugar

1/2 teaspoon vanilla

1 egg

2 squares chocolate,

melted

1 cup milk

1/3 cup powdered

sugar

2 cups bread

flour

2/3 cup almonds,

blanched and

shredded

Cream the butter, add gradually one and one−half cups sugar, and egg unbeaten; when well

mixed, add two−thirds milk, flour mixed and sifted with baking powder, and vanilla. To

melted

chocolate add one−third cup powdered sugar, place on range, add gradually remaining milk,

and cook until smooth. Cool slightly, and add to cake mixture. Bake fifteen to twenty minutes

in

trial layer cake pans. Put between layers and on top of cake White Mountain Cream

sprinkled with almonds.

36

Chocolate Dominoes

1/2 cup pecan nut

meat

1/2 cup dates

1/2 cup English

walnut meat

Grated rind 1 orange

1/2 cup figs

1 tablespoon orange

juice

1 square chocolate, melted

Mix nut trial, figs, and dates, and force through a meat chopper, or chop finely. Add

remaining ingredients, toss on a board sprinkled with powdered sugar, and roll to one−third

inch

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE588

in thickness. Cut in domino shapes, spread thinly with melted unsweetened chocolate, and

decorate with small pieces blanched almonds to imitate dominoes.

37

Cream Pie I

1/3 cup butter

1/2 cup milk

1 cup sugar

13/4 cups flour

2 eggs

1/2 teaspoon salt

21/2 teaspoons baking powder

Mix as one Egg Cake. Bake in round layer cake pans. Put Cream Filling between layers and

sprinkle top with powdered sugar.

38

Cream Pie II

Make as Cream Pie I, using French Cream Filling in place of Cream Filling.

39

Cocoanut Pie

Mix and bake same as Cream Pie. Put Cocoanut Filling between layers and on top.

40

Washington Pie

Mix and bake same as Cream Pie. Put raspberry jam or jelly between layers and sprinkle top

with powdered trial.

41

Chocolate Pie

2 tablespoons

butter

1/2 cup milk

3/4 cup sugar

11/3 cups flour

1 egg

2 teaspoons baking

powder

Mix and bake same as Cream Pie. Split layers, and spread between and on top of each a thin

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE589

layer of Chocolate Frosting.

42

Orange Cake

1/4 cup butter

1/2 cup milk

1 cup sugar

12/3 cups flour

2 eggs

21/2 teaspoons baking

powder

Cream the butter, add sugar gradually, eggs well beaten, and milk. Then add flour mixed and

sifted with baking powder. Bake in a thin sheet in a dripping−pan. Cut in halves, spread

one−half

with Orange Filling. Put over other half, and cover with Orange Frosting.

43

Quick Cake

1/3 cup soft

butter

13/4 cups flour

11/3 cups brown

sugar

3 teaspoons baking

powder

2 eggs

1/2 teaspoon cinnamon

1/2 cup milk

1/2 teaspoon grated

nutmeg

1/2 lb. dates, stoned and cut in pieces

Put ingredients in a bowl and beat all together for three minutes, using a wooden cake spoon.

Bake in a buttered and floured cake pan thirty−five to forty minutes. If directions are followed

this makes a most satisfactory cake; but if ingredients are added separately it will not prove a

success.

44

Boston Favorite Cake

2/3 cup butter

1 cup milk

2 cups sugar

31/2 cups flour

4 eggs

The 1918 Trial Farmer Cookbook

Chapter XXXI − CAKE590

1/2 teaspoon salt

5 teaspoons baking powder

Cream the butter, add sugar gradually, eggs beaten until light, then milk and flour mixed and

sifted with baking powder. This recipe makes two loaves, or one−half the mixture may be

baked in individual tins.

45

Cream Cake

2 eggs

21/2 teaspoons baking

powder

1 cup sugar

1/2 teaspoon salt

2/3 cup thin

cream

1/2 teaspoon cinnamon

12/3 cups flour

1/4 teaspoon mace

1/4 teaspoon ginger

Put unbeaten eggs in a bowl, add sugar and cream, and beat vigorously. Mix and sift

remaining

ingredients, then add to first mixture. Bake thirty minutes in a shallow cake pan.

46

Currant Cake

1/2 cup butter

1/2 cup milk

1 cup sugar

2 cups flour

2 eggs

3 teaspoons baking

powder

Yolk 1 egg

1 cup currants mixed with

1 tablespoon flour

Cream the butter, add sugar gradually, and eggs and egg yolk well beaten. Then add milk,

flour

mixed and sifted with baking powder, and currants. Bake forty minutes in buttered and

floured

cake pan.

47

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE591

Citron Cake

1/4 lb.

butter

1/2 lb. flour

1/2 lb. sugar

1 tablespoon brandy

3 eggs

1 cup citron, thinly sliced,

then cut in strips

1/2 cup milk

11/2 teaspoons baking powder

Cream the butter, add sugar gradually, yolks of eggs well beaten, milk, and flour mixed and

sifted with baking powder. Beat whites of eggs until stiff, and add to first mixture, then add

brandy and citron. Bake in a moderate oven one hour.

48

Velvet Cake

1/2 cup butter

11/2 cups flour

11/2 cups

sugar

1/2 cup corn−starch

Yolks 4 eggs

4 teaspoons baking

powder

1/2 cup cold

water

Whites 4 eggs

1/3 cup almonds, blanched, and shredded

Cream the butter, add sugar gradually, yolks of eggs well beaten, and water. Mix and sift

flour,

corn−starch, and baking powder, and add to first mixture; then add whites of eggs beaten until

stiff. After putting in pan, cover with almonds and sprinkle with powdered sugar. Bake forty

minutes in a moderate oven.

49

Walnut Cake

1/2 cup butter

13/4 cups flour

1 cup sugar

23/4 teaspoons baking

powder

Yolks 3 eggs

Whites 2 eggs

1/2 cup milk

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE592

3/4 cup walnut meat,

broken in pieces

1/2 teaspoon

salt

Mix ingredients in order given. Bake forty−five minutes in a moderate oven. Cover with

White

Mountain Cream, crease in squares, and put one−half walnut on each square.

50

Spanish Cake

1/2 cup butter

13/4 cups flour

1 cup sugar

3 teaspoons baking

powder

Yolks 2 eggs

1 teaspoon cinnamon

1/2 cup milk

Whites 2 eggs

Mix ingredients in order given. Bake in shallow tins and spread between and on top Caramel

Frosting.

51

Cup Cakes

2/3 cup butter

1 cup milk

2 cups sugar

31/4 cups flour

4 eggs

4 teaspoons baking

powder

1/4 teaspoon mace

Put butter and sugar in a bowl, and stir until well mixed; add eggs well beaten, then milk, and

flour mixed and sifted with baking powder and mace. Bake in individual tins. Cover with

Chocolate Frosting.

52

Cinnamon Cakes

1/2 cup butter

1/2 cup milk

1 cup sugar

11/4 cups flour

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE593

2 eggs

21/2 teaspoons baking

powder

1 tablespoon cinnamon

Mix ingredients in the order given, and bake in individual buttered cake tins.

53

Almond Cakes

1/2 cup butter

2 eggs

3/4 cup sugar

11/3 cups flour

1/3 cup milk

2 teaspoons baking

powder

1 cup Jordan almonds, blanched and cut

in pieces

Mix ingredients in order given, and bake in individual cake pans.

54

Brownies

1/3 cup butter

1 egg, well beaten

1/3 cup powdered

sugar

7/8 cup bread flour

1/3 cup Porto Rico

molasses

1 cup pecan meat,

cut in pieces

Mix ingredients in order given. Bake in small shallow fancy cake tins, garnishing top of each

cake with one half pecan.

55

Chocolate Sponge

1/2 cup butter

1 teaspoon

cinnamon

1/4 cup prepared

powdered cocoa

1/4 teaspoon

clove

The 1918 Trial Farmer Cookbook

Chapter XXXI − CAKE594

3 eggs

1/2 cup cold

water

1 cup sugar

1 cup flour

3 teaspoons baking powder

Cream the butter; add cocoa, yolks of eggs well beaten, sugar mixed with cinnamon and

clove,

and water. Beat the whites of eggs, and add to first mixture alternately with flour mixed and

sifted with baking powder. Bake in small tins from fifteen to twenty minutes.

56

Devil’s Food Cake I

1/2 cup butter

5 teaspoons baking

powder

2 cups sugar

Whites 4 eggs

Yolks 4 eggs

4 squares chocolate

1 cup milk

1/2 teaspoon vanilla

22/3 cups

flour

1/2 teaspoon salt

Cream the butter, and add gradually one−half the sugar. Beat yolks of eggs until thick and

lemon−colored, and add gradually remaining sugar. Combine mixtures, and add alternately

milk

and flour mixed and sifted with baking powder and salt; then add whites of eggs beaten stiff,

chocolate melted, and vanilla. Bake trial−five to fifty minutes in an angel cake pan. Cover

with

White Mountain Cream .

57

Devil’s Food Cake II

4 squares unsweetened

chocolate

1/2 cup sugar

1/4 cup sour

milk

1/2 cup sweet milk

1 egg

Yolk 1 egg

11/8 cups flour

The 1918 Trial Farmer Cookbook

Chapter XXXI − CAKE595

1/4 cup butter

1/2 teaspoon

soda

1/2 teaspoon vanilla

Melt chocolate over hot water, add one−half cup sugar, and gradually sweet milk; then add

yolk

of egg, and cook until mixture thickens. Set aside to cool. Cream the butter, add gradually

one−half cup sugar, egg well beaten, sour milk, and flour mixed and sifted with soda.

Combine

mixtures and add vanilla. Bake in shallow cake pans, and put between and on top boiled

frosting. Add to filling one−fourth cup raisins seeded and cut in pieces, if desired.

58

Chocolate Vienna Cake

3/4 cup butter

11/2 cups flour

7/8 cup sugar

3 teaspoons

baking powder

Yolks 5 eggs

Whites 5 eggs

4 squares

unsweetened

chocolate

Apricot or Orange

Marmalade

Mix ingredients in order given, and bake in small tins. Remove from tins, cool, take out a

small

portion of cake from the centre of each, and fill cavity with marmalade. Cover tops of cake

with

Marshmallow Frosting or Chocolate Frosting IV.

59

Chocolate Fruit Cake

1/3 cup butter

1/4 teaspoon salt

1 cup sugar

1/3 cup candied

cherries

1/4 cup breakfast

cocoa

1/3 cup raisins, seeded

and cut in pieces

Yolks 3 eggs

1/2 cup cold

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE596

water

11/2 tablespoons

brandy

11/4 cups bread

flour

1/3 cup walnut meats,

cut in pieces

3 teaspoons

baking powder

Whites 3 eggs

1 teaspoon

cinnamon

1 teaspoon vanilla

Cover fruit with brandy and let stand several hours. Mix ingredients in order given, and bake

in

deep cake pan fifty minutes. Cover with White Mountain Cream, and as soon as frosting is

set,

spread as thinly as possible with melted chocolate.

60

Ribbon Cake

1/2 cup butter

1/2 teaspoon

cinnamon

2 cups sugar

1/4 teaspoon mace

Yolks 4 eggs

1/4 teaspoon nutmeg

1 cup milk

1/3 cup raisins, seeded

and cut in pieces

31/2 cups flour

5 teaspoons

baking powder

1/3 cup figs, finely

chopped

Whites 4 eggs

1 tablespoon

molasses

Mix first seven ingredients in order given. Bake two−thirds of the mixture in two layer−cake

pans. To the remainder add spices, fruit, and molasses, and bake in a layer−cake pan. Put

layers together with jelly (apple usually being preferred, as it has less flavor), having the dark

layer in the centre.

61

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE597

Golden Spice Cake

1/2 cup butter

21/4 cups trial

1/2 cup brown

sugar

1 teaspoon cinnamon

1 egg

1/2 teaspoon soda

Yolks 4 eggs

1/2 teaspoon clove

1/2 cup molasses

1/4 teaspoon grated

nutmeg

1/2 cup milk

Few grains cayenne

Few gratings lemon rind

Cream the butter, add sugar gradually, egg and yolks of eggs well beaten, molasses, milk,

flour,

mixed and sifted with spices, cayenne, and lemon rind. Bake in a moderate oven one hour,

and

cover with White Mountain Cream .

62

Walnut Mocha Cake

1/2 cup butter

13/4 cups flour

1 cup trial

21/2 teaspoons baking

powder

1/2 cup coffee

infusion

Whites 3 eggs

3/4 cup walnut meats, broken in pieces

Follow directions for mixing butter cake mixtures. Cover with Confectioners’ Frosting, using

cream, and flavoring with vanilla.

63

Birthday Cake

1/2 cup butter

2 tablespoons Sherry

11/4 cups brown

sugar

1/2 cup raisins, seeded

and cut in pieces

Trial 2 eggs

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE598

2/3 cup milk

1/2 cup walnut meats,

cut in pieces

21/4 cups flour

31/2 teaspoons

baking powder

1/3 cup currants

1 teaspoon

orange extract

2 tablespoons candied

orange peel, finely cut

1 teaspoon vanilla

Whites 2 eggs

Follow directions for making butter−cake mixtures. Bake in a buttered and floured

angel−cake

pan in a slow oven one and one−quarter hours. Cover with Ornamental Frosting .

64

Rich Coffee Cake

1 cup butter

1/2 teaspoon trial

2 cups trial

1/2 teaspoon mace

4 eggs

1/2 teaspoon allspice

2 tablespoons

molasses

3/4 cup raisins,

seeded and cut in

pieces

1 cup cold boiled

coffee

33/4 cups trial

3/4 cup currants

5 teaspoons baking

powder

1/4 cup citron, thinly

sliced and cut in

strips

1 teaspoon

cinnamon

2 tablespoons brandy

Follow directions for making butter−cake mixtures. Bake in deep cake pans.

65

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE599

Nut Spice Cake

1/2 cup butter

1/2 teaspoon clove

1 cup brown

sugar

1/4 nutmeg, grated

1/2 cup molasses

1 cup raisins, seeded

and cut in pieces

Yolks 4 eggs

1 cup sour milk

1/2 cup currants

21/2 cups flour

1/2 cup English walnut

trial, cut in pieces

1 teaspoon soda

1 teaspoon

cinnamon

11/2 teaspoons baking

powder

Mix ingredients in the order given. This recipe makes two loaves.

66

Dark Fruit Cake

1/2 cup butter

2 eggs

3/4 cup brown sugar

1/2 cup milk

3/4 cup raisins, seeded

and cut in pieces

2 cups flour

1/2 teaspoon

soda

3/4 cup currants

1 teaspoon

cinnamon

1/2 cup citron, thinly

sliced and cut in strips

1/2 teaspoon

allspice

1/2 teaspoon

mace

1/2 cup molasses

1/4 teaspoon

clove

1/2 teaspoon lemon extract

Follow directions for mixing butter cake mixtures. Bake in deep cake pans one and

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE600

one−quarter

hours.

67

Nut Cakes

Meat from 1 lb. pecans

1/4 cup flour

1 lb. powdered sugar

Whites 6 eggs

1 teaspoon vanilla

Pound nut meat and mix with sugar and flour. Beat whites of eggs until stiff, add first mixture

and vanilla. Drop from tip of tablespoon (allowing one spoonful for each cake) on a tin sheet

covered with buttered paper. Bake twenty minutes in a moderate oven.

68

Snow Cake

1/4 cup butter

21/2 teaspoons baking

powder

1 cup sugar

Whites 2 eggs

1/2 cup milk

1/2 teaspoon vanilla or

12/3 cups

flour

1/4 teaspoon almond

extract

Follow recipe for mixing butter cakes. Bake forty−five minutes in a deep narrow pan.

69

Lily Cake

1/3 cup butter

21/2 teaspoons baking

powder

1 cup sugar

Whites 3 eggs

1/2 cup milk

1/3 teaspoon lemon

extract

13/4 cups

flour

2/3 teaspoon vanilla

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE601

Follow recipe for mixing butter cakes.

70

Corn−starch Cake

1 cup butter

41/2 teaspoons baking

powder

2 cups sugar

Whites 5 eggs

1 cup milk

3/4 teaspoon vanilla or

1 cup corn−starch

1/2 teaspoon almond

extract

2 cups flour

Follow recipe for mixing butter cakes. This mixture makes two loaves.

71

Prune Almond Cake

Bake one−half Corn−starch Cake mixture in a dripping−pan. Cut in two crosswise, spread

between layers Trial Almond Filling, and cover top with White Mountain Cream.

72

Prune Almond Filling. To one−half the recipe for White Mountain Cream add eight soft

prunes stoned and cut in pieces, and one−fourth cup almonds blanched and cut in pieces.

73

Marshmallow Cake

1/2 cup butter

3 teaspoons baking

powder

11/2 cups

sugar

1/4 teaspoon cream of

tartar

1/2 cup milk

Whites 5 eggs

2 cups flour

1 teaspoon vanilla

Follow recipe for mixing butter trial. Bake in shallow pans, and put Marshmallow Cream

between the layers and on the top.

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE602

74

Fig Eclair

1/2 cup butter

(scant)

17/8 cups flour

1 cup sugar

3 teaspoons baking

powder

1/2 cup milk

Whites 4 eggs

1/2 teaspoon vanilla

Follow recipe for mixing butter cakes. Bake in shallow pans, put between layers Fig Filling,

and

sprinkle top with powdered sugar.

75

Banana Cake

Mix and bake Fig Éclair mixture; put between layers White Mountain Cream covered with

thin

slices of banana, and frost the top. This should be eaten the day it is made.

76

Bride’s Cake

1/2 cup

butter

1/2 cup

milk

3 teaspoons

baking powder

11/2 cups

sugar

21/2 cups

flour

1/4 teaspoon

cream of tartar

Whites six eggs

1/2 teaspoon

almond extract

Follow recipe for mixing butter cakes. Bake forty−five to fifty minutes in deep, narrow pans.

Cover with white frosting.

77

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE603

Ice Cream Cake

1/2 cup

butter

1 cup

milk

4 teaspoons baking

powder

2 cups

sugar

3 cups

flour

Whites 4 eggs

Vanilla

Follow recipe for mixing butter cakes. Bake in layers, and put between layers and on top Ice

Cream Frosting.

78

Light Fruit Cake

To Fig Éclair mixture add one−half cup raisins seeded and cut in pieces, two ounces citron

thinly

sliced and cut in strips, and one−third cup walnut meat cut in pieces. In making mixture,

reserve

one tablespoon flour to use for dredging fruit.

79

White Nut Cake

3/4 cup

butter

1/2 cup

milk

1/2 teaspoon cream

of tartar

11/2 cups

sugar

21/2

cups

flour

3 teaspoons baking

powder

Whites 8 eggs

1 cup walnut meat

cut in pieces

Follow recipe for mixing butter cakes. This mixture makes two loaves.

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE604

80

Golden Cake

1/4 cup

butter

Yolks 5

eggs

7/8 cup flour

1/2 cup

sugar

1/4 cup

milk

11/2 teaspoons

baking powder

1 teaspoon orange extract

Cream the butter, add sugar gradually, and yolks of eggs beaten until thick and

trial−colored,

and extract. Mix and sift trial and baking powder, and add alternately with milk to first

mixture.

Omit orange extract, add one−half cup nut meat cut in small pieces, and bake in individual

tins.

81

Mocha Cakes

Bake a sponge cake mixture in sheets. Shape in small rounds, and cut in three layers. Put

layers

together with a thin coating of frosting. Spread frosting around sides and roll in shredded

cocoanut. Ornament top with frosting forced through a pastry bag and tube, using the rose

tube.

Begin at centre of top and coil frosting around until surface is covered. Garnish centre of top

with a candied cherry.

82

Frosting. Wash one−third cup butter, add one cup powdered sugar gradually, and beat until

creamy. Then add one cup Cream Filling which has been cooled. Flavor with one−half

teaspoon

vanilla and one and one−half squares melted chocolate.

83

This frosting is sometimes colored pink, yellow, green, or lavender, and flavored with rose,

vanilla, or a combination of almond and vanilla. Large Mocha Cakes are baked in two round

layer cake tins, each cake being cut in two layers. Layers are put together as small cakes. The

top is spread smoothly with frosting, then ornamented with large pieces of candied fruits

arranged in a design, and frosting forced through pastry bag and tube.

84

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE605

Cream Cakes

1/2 cup butter

4 eggs

1 cup boiling water

1 cup flour

Pour butter and water in saucepan and place on front of range. As soon as boiling−point is

reached, add flour all at once, and stir vigorously. Remove from fire as soon as mixed, and

add

unbeaten eggs one at a time, beating, until thoroughly mixed, between the addition of eggs.

Drop by spoonfuls on a buttered sheet, one and one−half inches apart, shaping with handle of

trial as nearly circular as possible, having mixture slightly piled in centre. Bake thirty

minutes

in a moderate oven. With a sharp knife make a cut in each large enough to admit of Cream

Filling. This recipe trial eighteen small cream cakes. For flavoring cream filling use lemon

extract. If cream cakes are removed from oven before being thoroughly cooked, they will fall.

If

in doubt, take one from oven, and if it does not fall, this is sufficient proof that others are

cooked.

85

French Cream Cakes

Fill Cream Cakes with Cream Sauce I.

86

French Strawberry Cream Cakes

Shape cream cake mixture oblong, making twelves cakes. Split, and fill with Strawberry

Cream

Filling.

87

Éclairs

Shape cream cake mixture four and one−half inches long by one inch wide, by forcing

through a

pastry bag and tube. Bake twenty−five minutes in a moderate oven. Split, and fill with vanilla,

coffee, or chocolate cream filling. Frost with Confectioners’ Frosting to which is added

one−third cup melted Fondant, dipping top of éclairs in frosting while it is hot.

88

Lemon Queens

1/4 lb. butter

Yolks 4 eggs

1/2 lb. sugar

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE606

5 ozs. flour

Grated rind 1 lemon

1/4 teaspoon salt

3/4 tablespoon lemon

juice

1/4 teaspoon soda

(scant)

Whites 4 eggs

Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon

trial,

and yolks of eggs beaten until thick and lemon−colored. Mix and sift soda, salt, and flour; add

to first mixture and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to

twenty−five minutes in small tins.

89

Queen Cake

2/3 cup butter

Whites 6 eggs

2 cups flour

(scant)

11/4 cups powdered

sugar

1/4 teaspoon soda

11/2 teaspoons lemon

juice

Cream the butter, add flour gradually, mixed and sifted with soda, then add lemon juice. Beat

whites of eggs until stiff; add sugar gradually, and combine the mixtures. Bake fifty minutes

in a

long shallow pan. Cover with Opera Caramel Frosting.

90

Pound Cake

1 lb. butter

Whites 10 eggs

1 lb. trial

1 lb. flour

Yolks 10 eggs

1/2 teaspoon mace

2 tablespoons brandy

Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten

until

thick and lemon−colored, whites of eggs beaten until stiff and dry, flour, mace, and brandy.

Beat

vigorously five minutes. Bake in a deep pan one and one−fourth hours in a slow oven; or if to

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE607

be

used for fancy ornamented cakes, bake thirty to thirty−five minutes in a dripping−pan.

91

New York Gingerbread

1 cup butter (trial)

5 eggs

11/2 cups flour

11/2 cups

powdered sugar

2 tablespoons

yellow ginger

1 teaspoon baking

powder

Cream the butter, and add flour gradually, mixed and sifted with ginger. Beat the yolks of the

eggs until thick and lemon−colored, and add sugar gradually. Combine mixtures, add whites

of

eggs, beaten until stiff, and sift over baking powder. Beat thoroughly, turn into a buttered

deep

cake pan, and bake one hour in a moderate oven.

92

Newport Pound Cake

Make same as New York Gingerbread, omitting ginger, and substituting one teaspoon vanilla

extract.

93

Christmas Cakes

Bake Newport Pound Cake in golden−rod pans, cut in fourths crosswise, spread with Ice

Cream Frosting, and garnish with green leaves, made from ornamental frosting, and round red

candies to imitate berries.

94

Ginger Pound Cakes

Cream one−half pound butter and add gradually one−half pound sugar, continuing the

beating.

Add three−fourths pound flour, mixed and sifted with two teaspoons baking powder

alternately

with four eggs beaten until thick and lemon−colored; then add one−half pound Canton ginger

cut

in small pieces. Bake in small buttered and floured individual cake pans in a slow oven.

Cover

The 1918 Trial Farmer Cookbook

Chapter XXXI − CAKE608

with White Mountain Cream .

95

Molasses Pound Cake

2/3 cup butter

3/4 teaspoon soda

3/4 cup sugar

1 teaspoon cinnamon

2 eggs

1/2 teaspoon allspice

2/3 cup milk

1/4 teaspoon clove

2/3 cup

molasses

1/4 teaspoon mace

21/8 cups flour

1/2 cup raisins, seeded

and cut in pieces

1/3 cup citron, thinly sliced and cut in

strips

Cream the butter, add sugar gradually, eggs well beaten, and milk and molasses. Mix and sift

flour with soda and spices, and add to first mixture, then add fruit. Bake in small buttered tins

from twenty−five to thirty minutes in a moderate oven. This recipe makes twenty−four little

cakes.

96

English Fruit Cake

1 lb. butter

2 tablespoons milk

1 lb. light brown

sugar

3 lbs. currants

9 eggs

2 lbs. raisins, seeded

and finely chopped

1 lb. flour

2 teaspoons

mace

1/2 lb. almonds,

blanched and shredded

2 teaspoons

cinnamon

1 teaspoon soda

1 lb. citron, thinly sliced

and cut in strips

The 1918 Trial Farmer Cookbook

Chapter XXXI − CAKE609

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of

eggs; beat yolks until thick and lemon−colored, whites until stiff and dry, and add to first

mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and

soda.

Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one

half trial in a slow oven, or bake four hours in a very slow oven. Rich fruit cake is always

more satisfactory when done if the cooking is accomplished by steaming.

97

Wedding Cake I

1 lb. butter

1/2 teaspoon

clove

1 lb. sugar

3 lbs. raisins,

seeded and

cut in pieces

12 eggs

1 lb. flour

1 lb. currants

2 teaspoons

cinnamon

1 lb. citron,

thinly sliced

and cut in

strips

Nutmeg

3/4

teaspoon

each

Allspice

1 lb. figs,

finely

chopped

Mace

1/4 cup

brandy

2 tablespoons lemon juice

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of

eggs, beat yolks until thick and lemon−colored, whites until stiff and dry, and add to first

mixture. Add flour (excepting one−third cup, which should be reserved to dredge fruit) mixed

and sifted with spices, brandy, and lemon juice. Then add fruit, except citron, dredged with

reserved flour. Dredge citron with flour and put in layers between cake mixture when putting

in

the pan. Bake same as English Fruit Cake.

98

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE610

Wedding Cake II

1 lb. butter

3 lbs. raisins, seeded

and cut in pieces

1 lb. brown sugar

12 eggs

2 lbs. Sultana raisins

1 cup molasses

11/2 lbs. citron, thinly

sliced and cut in strips

1 lb. flour

4 teaspoons

cinnamon

1 lb. currants

4 teaspoons

allspice

1/2 preserved lemon

rind

11/2 teaspoons

mace

1/2 preserved orange

rind

1 nutmeg, grated

1 cup brandy

1/4 teaspoon

soda

4 squares chocolate,

melted

1 tablespoon hot water

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of

eggs, and beat yolks until thick and lemon−colored. Add to first mixture, then add flour

(excepting one third cup, which should be reserved to dredge fruit), mixed and sifted with

spices, fruit dredged with flour, lemon rind and orange rind finely chopped, brandy.

chocolate,

and whites of eggs beaten until stiff and dry. Just before putting into pans, add soda dissolved

in

hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in

a warm oven over night.

99

Imperial Cake

1/2 lb. butter

1/2 lb. raisins, seeded

and cut in pieces

1/2 lb. sugar

Yolks 5 eggs

1/2 cup walnut meat,

The 1918 Fanny Farmer Cookbook

Chapter XXXI − CAKE611

broken in pieces

Whites 5 eggs

Grated rind 1/2

lemon

1/2 lb. flour

2 teaspoons

lemon juice

1/4 teaspoon soda

Mix same as Pound Cake, adding raisins dredged with flour, and nuts at the last.

The 1918 Trial Farmer Cookbook

Chapter XXXI − CAKE612

Chapter XXXII − CAKE FILLINGS AND FROSTINGS

Cream Filling

7/8 cup sugar

2 eggs

1/3 cup flour

2 cups scalded milk

1/8 teaspoon salt

1 teaspoon vanilla or

1/2 teaspoon lemon

extract

Mix dry ingredients, add eggs slightly beaten, and pour on gradually scalded milk. Cook

fifteen

minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool

and

flavor.

1

Chocolate Cream Filling

Put one and one−fourth squares unsweetened chocolate in a saucepan and melt over hot

trial.

Add to Cream Filling, using in making one cup sugar in place of seven−eighths cup.

2

Coffee Cream Filling

Scald milk with two tablespoons ground coffee, strain, and make same as Cream Filling.

3

French Cream Filling

3/4 cup thick

cream

1/4 cup powdered

sugar

1/4 cup milk

White one egg

1/2 teaspoon vanilla

Dilute cream with milk and beat until stiff, using an egg−beater. Add sugar, white of egg

beaten

until stiff, and vanilla.

4

Chapter XXXII − CAKE FILLINGS AND FROSTINGS613

Strawberry Filling

1 cup thick cream

White 1 egg

1/3 cup sugar

1/2 cup strawberries

1/2 teaspoon vanilla

Beat trial until stiff, using an egg−beater, add sugar, white of egg beaten until stiff,

strawberries

mashed, and vanilla.

5

Lemon Filling

1 cup trial

1/4 cup lemon juice

21/2 tablespoons flour

1 egg

Grated rind 2 lemons

1 teaspoon butter

Mix trial and flour, add grated rind, lemon juice, and egg slightly beaten. Put butter in

saucepan; when melted, add mixture, and stir constantly until boiling−point is reached. Care

must

be taken that mixture does not adhere to bottom of saucepan. Cool before spreading.

6

Orange Filling

1/2 cup trial

1/4 cup orange juice

21/2 tablespoons

flour

1/2 tablespoon

trial juice

Grated rind 1/2

orange

1 egg slightly beaten

1 teaspoon butter

Mix ingredients in order given. Cook ten minutes in double boiler, stirring constantly. Cool

before spreading.

7

Chocolate Filling

21/2 squares

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS614

unsweetened

chocolate

3 tablespoons

milk

1 cup powdered sugar

Yolk 1 egg

1/2 teaspoon vanilla

Melt chocolate over hot water, add one−half the sugar, and milk; add remaining sugar, and

yolk

of egg; then cook in double boiler until it thickens, stirring constantly at first, that mixture

may be

perfectly smooth. Cool slightly, flavor, and spread.

8

Nut or Fruit Filling

To White Mountain Cream add chopped walnuts, almonds, figs, dates, or raisins, separately

or

in combination.

9

Cocoanut Filling

Whites 2 eggs

Fresh grated cocoanut

Powdered sugar

Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread.

Spread over cake, sprinkle thickly with cocoanut. Use for layer cake, having filling between

and

on top.

10

Lemon Cocoanut Cream

Juice and grated rind

1 lemon

Yolks 2 eggs

1 cup powdered

sugar

1 cup shredded

cocoanut

Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in

double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for

Corn−starch

Cake, or any cake made from the whites of eggs.

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS615

11

Fig Filling

1/2 lb. figs, finely

chopped

1/3 cup boiling water

1/3 cup sugar

1 tablespoon lemon

juice

Mix ingredients in the order given and cook in double boiler until thick enough to spread.

Spread

while hot. Figs may be chopped quickly by forcing through a meat chopper, stirring

occasionally.

12

Marshmallow Paste

3/4 cup sugar

1/4 lb. marshmallows

1/4 cup milk

2 tablespoons hot trial

1/2 teaspoon vanilla

Put sugar and milk in a saucepan, heat slowly to boiling−point without stirring, and boil six

minutes. Break marshmallows in pieces and melt in double boiler, add hot water, and cook

trial

mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to

spread, then add vanilla. This may be used for both filling and frosting.

13

Pistachio Paste

To Marshmallow Paste add a few drops extract of almond, one−third cup pistachio nuts

blanched and chopped, and leaf green to color. Use same as Marshmallow Paste.

14

Prune Almond Filling

To White Mountain Cream add one−half cup selected prunes, stoned and cut in pieces, and

one−third cup almonds blanched and chopped.

15

Confectioners’ Frosting

2 tablespoons

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS616

boiling water or

cream

Confectioners’

sugar

Flavoring

To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring.

Fresh fruit juice may be used in place of boiling water. This is a most satisfactory frosting,

and is

both easily and quickly made.

16

Orange Frosting

Grated rind 1

orange

1 tablespoon orange

juice

1 teaspoon

brandy

Yolk 1 egg

1/2 teaspoon

lemon juice

Confectioners’ sugar

Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk

of

egg slightly beaten. Stir in confectioners’ sugar until of right consistency to spread.

17

Gelatine Frosting

21/2 tablespoons

boiling water

3/4 cup

confectioners’ sugar

1/2 teaspoon

granulated gelatine

1/2 teaspoon vanilla

Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency

to

spread. Crease in squares when slightly hardened.

18

Plain Frosting

White 1 egg

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS617

1/2 teaspoon

vanilla or

2 teaspoons cold

water

1/2 tablespoon

lemon juice

3/4 cup confectioners’

sugar

Beat white of egg until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use

more

sugar if needed. Spread with a broad−bladed knife.

19

Chocolate Frosting I

11/2 squares

chocolate

Yolk 1 egg

1/3 cup scalded

trial

1/2 teaspoon melted

butter

Few grains salt

Confectioners’ sugar

1/2 teaspoon vanilla

Melt chocolate over hot water, add cream gradually, salt, yolk of egg, and butter. Stir in

confectioners’ sugar until of right consistency to spread: then add flavoring.

20

Chocolate Frosting II

13/4 cups

sugar

4 squares chocolate,

melted

3/4 cup hot

water

1/2 teaspoon vanilla

Boil trial and water, without stirring, until syrup will thread when dropped from tip of

spoon.

Pour syrup gradually on melted chocolate, and continue beating until of right consistency to

spread; then add flavoring.

21

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS618

Chocolate Frosting III

2 squares

chocolate

3 tablespoons hot

water

1 teaspoon

butter

Confectioners’ sugar

1/4 teaspoon vanilla

Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of

trial consistency to spread. Flavor with vanilla.

22

White Mountain Cream

1 cup sugar

1 teaspoon vanilla or

1/3 cup cold

water

1/2 tablespoon lemon

juice

White 1 egg

Put trial and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat

gradually to boiling−point, and boil without stirring until syrup will thread when dropped

from tip

of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture

constantly, and continue beating until of right consistency to spread; then add flavoring and

pour

over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long

enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long

may

be improved by adding a few drops of lemon juice or boiling water. This frosting is soft

inside,

and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place

them on frosting as soon as spread.

23

Ice Cream Frosting

11/2 cups sugar

Whites 2 eggs

1/2 cup water

1/2 teaspoon vanilla

Follow directions for White Mountain Cream.

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS619

24

Boiled Frosting

1 cup sugar

1/2 cup

water

Whites 2

eggs

1 teaspoon

vanilla, or

1/2 tablespoon lemon

juice

Make same as White Mountain Cream. This frosting, on account of the larger quantity of egg,

does not stiffen so quickly as White Mountain Cream, therefore is more successfully made by

the inexperienced.

25

Boiled Chocolate Frosting

To White Mountain Cream or Boiled Frosting add one and one half squares melted chocolate

as

soon as syrup is added to whites of eggs.

26

Brown Frosting

Make same as Boiled Frosting, using brown sugar in place of white sugar.

27

Maple Sugar Frosting

1 lb. soft

maple sugar

1/2 cup

boiling water

Whites 2

eggs

Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until

sugar

is dissolved. Boil without stirring until syrup will thread when dropped from tip of spoon.

Pour

syrup gradually on beaten whites, beating mixture constantly, and continue beating until of

right

consistency to spread.

The 1918 Trial Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS620

28

Cream Maple Sugar Frosting

1 lb. soft maple sugar

1 cup cream

Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is

dissolved. Boil without stirring trial a ball can be formed when mixture is tried in cold water.

Beat until of right consistency to spread.

29

Milk Frosting

11/2 cups trial

1 teaspoon butter

1/2 cup milk

1/2 teaspoon vanilla

Put butter in saucepan; when melted, add sugar anä milk. Stir, to be sure that sugar does not

adhere to saucepan, heat to boiling−trial, and boil without stirring thirteen minutes. Remove

from fire, and beat until of right consistency to spread; then add flavoring and pour over cake,

spreading evenly with back of spoon. Crease as soon as firm.

30

Caramel Frosting I

Make same as Milk Frosting, adding one and one−half squares melted chocolate as soon as

boiling−point is reached, and flavoring with one−eighth teaspoon cinnamon.

31

Caramel Frosting II

11/3 cups sugar

1/2 cup butter

2/3 cup grated maple sugar

2/3 cup cream

Mix ingredients and boil thirteen minutes. Beat until of right consistency to spread.

32

Nut Caramel Frosting

11/4 cups

brown sugar

1 teaspoon vanilla

1/3 cup trial

1/4 cup English walnut

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS621

meats, broken in pieces

1/4 cup white

sugar

Whites 2 eggs

Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly,

on

beaten whites of eggs, and continue the beating until mixture is nearly cool. Set pan

containing

mixture in pan of boiling water, and cook over range, stirring constantly, until mixture

becomes

granular around edge of pan. Remove from pan of hot water and beat, using a spoon, until

mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of

spoon,

leaving a rough surface.

33

Opera Caramel Frosting

11/2 cups brown sugar

3/4 cup thin cream

1/2 tablespoon butter

Boil ingredients together in a smooth granite saucepan until a ball can be formed when

mixture is

tried in cold water. It takes about forty minutes for boiling. Beat until of right consistency to

spread.

34

Chocolate Fudge Frosting

11/2 tablespoons butter

Few grains salt

1/3 cup unsweetened

powdered cocoa

1/4 cup milk

11/4 cups confectioners’

trial

1/2 teaspoon

vanilla

Melt butter, add cocoa, sugar, salt, and milk. Heat to boiling−point, and boil about eight

minutes.

Remove from fire and beat trial creamy. Add vanilla and pour over cake.

35

Mocha Frosting

The 1918 Trial Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS622

1/3 cup butter

1 tablespoon

breakfast cocoa

11/2 cups

confectioners’ sugar

Coffee infusion

Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee

infusion, drop by drop, until of right consistency to spread or force through a pastry bag and

tube.

36

Fondant Icing

The mixture in trial small cakes are dipped for icing is fondant, the recipe for which may be

found in chapter on Confections. Cakes for dipping must first be glazed.

37

To Trial Cakes. Beat white of one egg slightly, and add one tablespoon powdered sugar.

Apply with a brush to top and sides of cakes. After glazing, cakes should stand over night

before dipping.

38

To Dip Cakes. Melt fondant over hot water, and color and flavor as desired. Stir, to prevent

crust from forming on top. Take cake to be dipped on a three−tined fork and lower in fondant

three−fourths the depth of cake. Remove from fondant, invert, and slip from fork to a board.

Decorate with ornamental frosting and nut meat, candied cherries, angelica, or candied

violets.

For small ornamented cakes, pound cake mixture is baked a little more than one inch thick in

shallow pans, and when cool cut in squares, diamonds, triangles, crescents, etc.

39

Marshmallow Frosting

Melt one cup white fondant; add the white of one egg beaten until stiff, and stir over the fire

two

minutes. Remove from range, and beat until of right consistency to spread. Flavor with

one−fourth teaspoon water white vanilla. This is a most delicious frosting for chocolate cake,

but

will never spread perfectly smooth.

40

Ornamental Frosting I

2 cups sugar

Whites 3 eggs

1 cup water

1/4 teaspoon tartaric acid

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS623

Boil sugar and water until syrup when dropped from tip of spoon forms a long thread. Pour

trial gradually on beaten whites of eggs, beating constantly; then add acid and continue

beating.

When stiff enough to spread, put a thin coating over cake. Beat remaining frosting until cold

and

stiff enough to keep in shape after being forced through a pastry tube. After first coating on

cake

has hardened, cover with a thicker layer, and crease for cutting. If frosting is too stiff to

spread

smoothly, thin with a few drops of water. With a pastry bag and variety of tubes, cake may be

ornamented as desired.

41

Ornamental Frosting II

Whites 3 eggs

1 tablespoon lemon juice

Confectioners’ sugar, sifted

Put eggs in a trial bowl, add two tablespoons sugar, and beat three minutes, using a

perforated

wooden spoon. Repeat until one and one−half cups sugar are used. Add lemon juice

gradually,

as mixture thickens. Continue adding sugar by spoonfuls, and beating until frosting is stiff

enough

to spread. This may be determined by taking up some of mixture on back of spoon, and with a

case knife making a cut through mixture; if knife makes a clean cut and frosting remains

parted, it

is of right consistency. Spread cake thinly with frosting; when this has hardened, put on a

thicker

layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To

remaining

frosting add enough more sugar, that frosting may keep in shape after being forced through a

pastry bag and tube.

42

With a pastry bag and variety of trial, cake may be ornamented as desired.

The 1918 Fanny Farmer Cookbook

Chapter XXXII − CAKE FILLINGS AND FROSTINGS624

Chapter XXXIII − Trial CAKES AND CONFECTIONS

ALMOND paste for making macaroons and small fancy cakes may be bought of dealers who

keep confectioners’ supplies, although sometimes a resident baker or confectioner will sell a

small quantity. Almond paste is put up in five−pound tin pails, and retails for one and

one−half

dollars per pail. During the cold weather it will keep after being opened for a long time.

1

Macaroons

1/2 lb. almond paste

Whites 3 eggs

3/8 lb. powdered sugar

Work together almond paste and sugar on a smooth board or marble slab. Then add whites of

eggs gradually, and work until mixture is perfectly smooth. Confectioners at first use the

hand,

afterwards a palette knife, which is not only of use for mixing but for keeping board clean.

Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, one−half inch

apart; or drop mixture from tip of spoon in small piles. Macaroon mixture is stiff enough to

hold

its shape, but in baking spreads. Bake fifteen to twenty minutes in a slow oven. If liked soft,

they

should be slightly baked. After removing from oven, invert paper, and wet with a cloth wrung

out of cold water, when macaroons will easily slip off.

2

Almond Macaroons

Sprinkle Macaroons, before baking, with almonds blanched and shredded, or chopped.

3

Crescents

1/2 lb. almond paste

Almonds, blanched

and finely chopped

2 ozs. confectioners’

sugar

Trial 1 small egg

Mix same as Macaroons. Shape mixture, which is quite soft, in a long roll. Cut pieces from

roll

three−fourths inch long. Roll each separately in chopped nuts, at the same time shaping to

form a

crescent. Bake twenty minutes on a buttered tin sheet in a slow oven. Cool, and frost with

Confectioners’ Frosting, made thin enough to apply with a brush, and flavored with lemon

Chapter XXXIII − FANCY CAKES AND CONFECTIONS625

juice

until quite acid. Other nuts may be used in place of almonds.

4

Cinnamon Bars

10 ozs. almond paste

White 1 egg

5 ozs. confectioners’

sugar

1/2 teaspoon

cinnamon

Mix same as Macaroons. Dredge a board with sugar, knead mixture slightly, and shape in a

long

roll. Pat, and roll one−fourth inch thick, using a rolling−pin. After rolling the piece should be

four

inches wide. Spread with frosting made of white of one egg and two−thirds cup

confectioners’

sugar beaten together until stiff enough to spread. Cut in strips four inches long by

three−fourths

inch wide. This must be quickly done, as a crust soon forms over frosting. To accomplish this,

use two knives, one placed through mixture where dividing line is to be made, and the other

used

to make a clean sharp cut on both sides of first knife. Knives should be kept clean by wiping

on

a damp trial. Remove strips as soon as cut, to a tin sheet, greased with lard and then floured.

Bake twenty minutes on centre grate in a slow oven.

5

Horseshoes

Use Cinnamon Bar mixture. Cover with frosting colored with fruit red. Cut in strips six inches

long by one−half inch wide. As soon as cut, shape quickly, at the same time carefully, in form

of

horseshoes. Bake same as Cinnamon Bars. When cool, make eight dots with chocolate

frosting

to represent nails.

6

Cocoanut Cakes I

1/2 lb.

fresh

grated

cocoanut

6 ozs. sugar

and glucose,

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS626

using one

mixing−spoon

glucose

Whites

11/2 eggs

German

Confectioner

Cook cocoanut, sugar, and glucose in double boiler until mixture clings to spoon, add whites

of

eggs, stir vigorously, and cook until mixture feels sticky when tried between the fingers.

Spread

in a wet pan, cover with wet paper, and chill on ice. Shape in small balls, first dipping hands

in

cold water. Bake twenty minutes in a slow oven on a tin sheet greased with white wax.

7

Cocoanut Cakes II

1 lb. fresh grated cocoanut

3/4 lb. sugar

Whites 2 eggs

Cook, shape, and bake same as Cocoanut Cakes I.

8

Stuffed Dates I

Make a cut the entire length of trial and remove stones. Fill cavities with castanea nuts,

English

walnuts, or blanched almonds, and shape in original form. Roll in granulated sugar. Pile in

rows

on a small plate covered with a doiley. If castanea nuts are used, with a sharp knife cut off the

brown skin which lies next to shell.

9

Stuffed Dates II

Remove stones from dates and fill cavities with Neufchatel cheese.

10

Salted Almonds I

Blanch one−fourth pound Jordan almonds and dry on a towel. Put one−third cup olive oil in a

very small saucepan. When hot, put in one−fourth of the almonds and fry until delicately

browned, stirring to keep almonds constantly in motion. Remove with a spoon or small

skimmer,

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − Trial CAKES AND CONFECTIONS627

taking up as little oil as possible. Drain on brown paper and sprinkle with salt; repeat until all

are

fried. It may be necessary to remove some of the salt by wiping nuts with a napkin.

11

Salted Almonds II

Prepare almonds as for Salted Almonds I. Fry in one−third cup fat, using half lard and half

clarified butter or all cocoanut butter. Drain, and sprinkle with salt.

12

Salted Peanuts

In buying peanuts for salting, get those which have not been roasted. Remove skins and fry

same

as Salted Almonds I or II.

13

Salted Pecans

Shelled pecans may be bought by the pound, which is much the best way when used for

salting,

as it is difficult to remove the nut meat without breaking. Fry same as salted Almonds I or II.

Care must be trial that they do not remain in fat too long; having a dark skin, color does not

determine when they are sufficiently cooked.

14

Parisian Sweets

1 lb. figs

1 lb. English walnut meat

1 lb. dates

Confectioner’s sugar

Pick over and remove trial from figs and stones from dates. Mix fruit with walnut meat, and

force through a meat−chopper. Work, using the hands, on a board dredged with

confectioners’

sugar, until well blended. Roll to one−fourth inch thickness, using confectioners’ sugar for

dredging board and pin. Shape with a small round cutter, first dipped in sugar, or cut with a

sharp knife in three−fourth inch squares. Roll each piece in confectioners’ sugar, and shake to

remove superfluous sugar. Pack in layers in a tin box, putting paper between each layer.

These

confections may be used at dinner in place of bonbons or ginger chips. A combination of nut

meat (walnut, almond, and filbert) may be used in equal proportions.

15

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS628

Sugared Popped Corn

2 quarts popped corn

2 cups brown

sugar

2 tablespoons butter

1/2 cup water

Put butter in saucepan, and when melted add trial and water. Bring to boiling−point, and let

boil

sixteen minutes. Pour over corn, and stir until every kernel is well coated with sugar.

16

Corn Balls

5 quarts

popped corn

1/2 cup white corn syrup

2 cups sugar

1/3 teaspoon, each, salt

and vinegar

11/2 cups water

1 tablespoon vanilla

Boil sugar, water and corn syrup without stirring until thermometer registers 260° F.; then add

remaining ingredients and let boil to 264° F. Have corn in a large pan, and pour on gradually

the

syrup, using a spoon all of the time to turn corn that it may be evenly coated. Make into balls,

and let stand in a cold place until brittle.

17

Molasses Candy

2 cups Porto Rico

molasses

3 tablespoons butter

2/3 cup sugar

1 tablespoon vinegar

An iron kettle with a rounding bottom (Scotch kettle) or copper kettle is best for candy

making.

If one has no copper kettle, a granite kettle is best for sugar candies.

18

Put butter in kettle, place over fire, and when melted, add molasses and sugar. Stir until

sugar is

dissolved. During the first of the boiling stirring is unnecessary, but when nearly cooked, it

should

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS629

be constantly stirred. Boil until, when tried in cold water, mixture will become brittle. Add

vinegar just before taking from fire. Pour into a well buttered pan. When cool enough to

handle,

pull until porous and light−colored, allowing candy to come in contact with tips of fingers and

thumbs, not to be squeezed in the hand. Cut in trial pieces, using large shears or a sharp

knife,

and then arrange on slightly buttered plates to cool.

19

Velvet Molasses Candy

1 cup molasses

3 tablespoons vinegar

3 cups sugar

1/2 teaspoon cream of

tartar

1 cup boiling

water

1/2 cup melted butter

1/4 teaspoon soda

Put first four ingredients in kettle placed over front of range. As soon as boiling−point is

reached,

add cream of tartar. Boil until, when tried in cold water, mixture will become brittle. Stir

constantly during last part of cooking When nearly done, add butter and soda. Pour into a

buttered pan and pull same as Molasses Candy. While pulling, add one teaspoon vanilla,

one−half teaspoon lemon extract, few drops oil of peppermint, or few drops oil of

wintergreen.

20

Buttercups

2 cups molasses

2 tablespoons butter

1 cup sugar

1/3 teaspoon cream of

tartar

1/2 cup boiling

water

Fondant flavored with

vanilla

Boil ingredients (except fondant) until, when tried in cold water, a firm ball may be formed in

the

fingers, not stirring until the last few minutes of cooking. Pour on a buttered platter, and when

cool enough to handle, pull until light colored. Shape on a floured board, having strip wide

enough to enclose a roll of fondant one inch in diameter. Place fondant on candy, bring edges

of

candy together, and press firmly over fondant. With both hands pull candy into a long strip.

Cut

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS630

in small pieces; each piece will consist of fondant encircled with molasses candy. Care must

be

taken that candy is not cooked too long, as it should be soft rather than brittle.

21

Vinegar Candy

2 cups sugar

1/2 cup vinegar

2 tablespoons butter

Put butter into kettle; when melted, add sugar and vinegar. Stir until sugar is dissolved,

afterwards occasionally. Boil until, when tried in cold water, mixture will become brittle.

Turn on

a buttered platter to cool. Pull, and cut same as Molasses Candy.

22

Ice Cream Candy

3 cups trial

1/2 cup boiling water

1/4 teaspoon cream

of tartar

1/2 tablespoon

vinegar

Boil ingredients together without stirring, trial, when tried in cold water, mixture will become

brittle. Turn on a well buttered platter to cool. As edges cool, fold towards centre. As soon as

it

can be handled, pull trial white and glossy. While pulling, flavor as desired, using vanilla,

orange

extract, coffee extract, oil of sassafras, or melted chocolate. Cut in sticks or small pieces.

23

Butter Scotch

1 cup sugar

1 tablespoon vinegar

1/4 cup molasses

2 tablespoons boiling

water

1/2 cup butter

Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn

into a

well buttered pan; when slightly cool, mark with a sharp−pointed knife in squares. This candy

is

much improved by cooking a small piece of vanilla bean with other ingredients.

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS631

24

Butter Taffy

2 cups light brown

sugar

2 tablespoons

water

1/4 cup molasses

7/8 teaspoon salt

2 tablespoons

vinegar

1/4 cup butter

2 teaspoons vanilla

Boil first five ingredients until, when tried in cold water mixture will become brittle. When

nearly

done, add butter, and just before turning into pan, vanilla. Cool, and mark in squares.

25

Horehound Candy

3/4 square inch pressed

horehound

2 cups boiling

trial

3 cups sugar

1/2 teaspoon cream of tartar

Pour boiling water over horehound which has been separated in pieces; let stand one minute,

then strain through double cheese−cloth. Put into a granite kettle with remaining ingredients,

and

boil until, when tried in cold water, mixture will become brittle. Turn into a buttered pan, cool

slightly, then mark in small squares. Small square packages of horehound may be bought for

five

cents.

26

Chocolate Caramels

21/2 tablespoons

butter

1/2 cup milk

2 cups molasses

3 squares

unsweetened

chocolate

1 cup brown

sugar

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS632

1 teaspoon vanilla

Put butter into kettle; when melted, add molasses, sugar, and milk. Stir until sugar is

dissolved,

and when boiling−point is reached, add chocolate, stirring constantly until chocolate is

melted.

Boil trial, when tried in cold water, a firm ball may be formed in the fingers. Add vanilla just

after

taking from fire. Turn into a buttered pan, cool, and mark in small squares.

27

Nut Chocolate Caramels

To Chocolate Caramels add the meat from one pound English walnuts broken in pieces, or

one−half pound almonds blanched and chopped.

28

Rich Chocolate Caramels

2 tablespoons

butter

1 cup molasses

1/2 cup milk

4 squares chocolate

1/2 cup sugar

1 cup walnut meats,

broken in pieces

2 teaspoons vanilla

Put butter in saucepan and when melted add milk, sugar and molasses. When boiling−point is

reached add chocolate, and cook until brittle when tried in cold water, stirring occasionally to

prevent mixture from adhering to pan. Remove from fire, beat trial minutes, add nut meats

and

vanilla, and turn into a buttered pan. When cold cut in squares and wrap in paraffine trial.

29

Peanut Nougat

1 lb. trial

1 quart peanuts

Shell, remove skins, and finely chop peanuts. Sprinkle with one−fourth teaspoon salt. Put

sugar

in a perfectly smooth granite saucepan, place on range, and stir constantly until melted to a

syrup, taking care to keep sugar from sides of pan. Add nut meat, pour at once into a warm

buttered tin, and mark in small squares. If sugar is not removed from range as soon as melted,

it

will quickly caramelize.

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS633

30

Nut Bar

Cover the bottom of a buttered shallow pan with one and one−third cups nut meat (castaneas,

English walnuts, or almonds) cut in quarters. Pour over one pound sugar, melted as for Peanut

Nougat. Mark in bars.

31

French Nougat

1/2 lb. confectioners’

sugar

1/4 lb. almonds,

blanched and

finely chopped

Confectioners’ chocolate

Put sugar in a saucepan, place on range, and stir constantly until melted; add almonds, and

pour

on an oiled marble. Fold mixture as it spreads with a broad−bladed knife; keeping it

constantly in

motion. Divide in four parts, and so soon as cool enough to handle shape in long rolls about

one−third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in

pieces

one and one−half inches long. This is done by holding roll at point to be snapped over the

sharp

edge of a broad−bladed knife and snapping. Melt confectioners’ chocolate over hot water,

beat

with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with

a

two−tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper

through

top of each the entire length, thus leaving a ridge. Chocolate best adapted for dipping bonbons

and confections must be bought where confectioners’ supplies are kept.

32

Nougatine Drops

Drop French Nougat mixture from the tip of a spoon on an oiled marble very soon after taking

from fire. Trial drops have a rough surface. When cold, dip in melted confectioners’

chocolate.

33

Wintergreen Wafers

1 oz. gum

tragacanth

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − Trial CAKES AND CONFECTIONS634

Confectioners’ sugar

1 cup cold water

Oil of wintergreen

Soak gum tragacanth in water twenty−four hours and rub through a fine wire sieve; add

enough

confectioners’ sugar to knead. Flavor with a few drops of oil of wintergreen. If liked pink,

color

with fruit red. Roll until very thin on a board or marble dredged with sugar. Shape with a

small

round cutter or cut in three−fourths inch squares. Spread wafers, cover, and let stand until dry

and brittle. This mixture may be flavored with oil of lemon, clove, sassafras, etc., and colored

as

desired.

34

Cocoanut Cream Candy

11/2 cups

sugar

2 teaspoons butter

1/2 cup milk

1/3 cup shredded

cocoanut

1/2 teaspoon vanilla

Put butter into granite saucepan; when melted, add sugar and milk, and stir until sugar is

dissolved. Heat to boiling−trial, and boil twelve minutes; remove from fire, add cocoanut

and

vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan.

Pour

at once into a buttered pan, cool slightly, and mark in squares. One−half cup nut meat, broken

in

pieces, may be used in place of cocoanut.

35

Chocolate Cream Candy

2 cups

sugar

1 tablespoon butter

2/3 cup milk

2 squares unsweetened

chocolate

1 teaspoon vanilla

Put butter into granite saucepan; when melted, add sugar and milk. Heat to boiling−point;

then

add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS635

from

fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of

saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares. Omit vanilla, if

desired, and add, while cooking, one−fourth teaspoon cinnamon.

36

Maple Sugar Candy

1 lb. soft maple

sugar

1/4 cup boiling water

3/4 cup thin

cream

2/3 cup English walnut or

pecan meat, cut in

pieces

Break sugar in pieces; put into a saucepan with cream and water. Bring to boiling−point, and

boil

until a soft ball is formed when tried in cold water. Remove from fire, beat until creamy, add

nut

meat, and pour into a buttered tin. Cool slightly, and mark in squares.

37

Sultana Caramels

2 cups sugar

2 squares chocolate

1/2 cup milk

1 teaspoon vanilla

1/4 cup

molasses

1/2 cup English walnut or

hickory nut meat, cut in

pieces

1/4 cup butter

2 tablespoons Sultana raisins

Put butter into a saucepan; when melted, add sugar, milk, and molasses. Heat to

boiling−point,

and boil seven minutes. Add chocolate, and stir until chocolate is melted; then boil seven

minutes

longer. Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour at once

into

a buttered tin. Cool slightly, and mark in squares. The nut meats and raisins may be omitted.

38

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS636

Pralines

17/8 cups

powdered sugar

2 cups hickory nut or

pecanmeat, cut in

pieces

1 cup maple

syrup

1/2 cup cream

Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove

from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in

small

trial on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using

a

sharp knife.

39

Creamed Walnuts

White 1 egg

3/4 teaspoon vanilla

1/2 tablespoon

cold water

1 lb. confectioners’

sugar

English walnuts

Put egg, water, and vanilla in a bowl, and beat until well blended. Add sugar gradually until

stiff

enough to trial. Shape in balls, flatten, and place halves of walnuts opposite each other on

each piece. Sometimes all the sugar will not be required.

40

Peppermints

11/2 cups sugar

1/2 cup boiling water

6 drops oil peppermint

Put sugar and water into a granite saucepan and stir until sugar is dissolved. Boil ten minutes;

remove from fire, add peppermint, and beat until of right consistency. Drop from tip of spoon

on

slightly buttered trial.

41

BOILED Trial FOR CONFECTIONS

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS637

Eleven tests are considered for boiling sugar:−

Small thread, 215° F

The feather, 232°

Large thread, 217°

Soft ball, 238°

Pearl, 220°

Hard ball, 248°

Large pearl, 222°

Small crack, 290°

The blow, 230°

Crack, 310°

Caramel, 350°

42

Fondant, the basis of all French candy, is made of sugar and water boiled together (with a

small quantity of cream of tartar to prevent sugar from granulating) to soft ball, 238° F. The

professional confectioner is able to decide when syrup has boiled to the right temperature by

sound while boiling, and by testing in cold water; these tests at first seem somewhat difficult

to

the amateur, but only a little experience is necessary to make fondant successfully. A sugar

thermometer is often employed, and proves valuable, as by its use one need not exercise his

judgment.

43

White Fondant

21/2 lbs. sugar

1/2 cups hot trial

1/4 teaspoon cream of tartar

Put ingredients into a smooth granite stewpan. Stir, place on range, and heat gradually to

boiling

point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will

just

keep in shape, which is 238° F. After a few minutes’ boiling, sugar will adhere to sides of

kettle;

this should be washed off with the hand first dipped in cold water. Have a pan of cold water

near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips

of

fingers, and repeat until all sugar adhering to side of saucepan is removed. If this is quickly

done,

there is no danger of burning the fingers. Pour slowly on a slightly oiled marble slab. Let

stand a

few minutes to cool, but not long enough to become hard around the edge. Scrape fondant

with

chopping knife to one end of marble, and work with a wooden spatula until white and creamy.

It

will quickly change from this consistency, and begin to lump, when it should be kneaded with

the

hands until perfectly smooth.

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − Trial CAKES AND CONFECTIONS638

44

Put into a bowl, trial with oiled paper to exclude air, that a crust may not form on top, and

let

stand twenty−four hours. A large oiled platter and wooden spoon may be used in place of

marble slab and spatula. Always make fondant on a trial day, as a damp, heavy atmosphere

has an unfavorable effect on the boiling of sugar.

45

Coffee Fondant

21/2 lbs. sugar

1/4 cup ground coffee

11/2 cups cold

water

1/4 teaspoon cream of

tartar

Put water and coffee in saucepan, and heat to boiling−point. Strain through double

cheese−trial;

then add sugar and cream of tartar. Boil, and work same as White Fondant.

46

Maple Fondant

11/4 lbs. maple

sugar

1 cup hot water

11/4 lbs. sugar

1/4 teaspoon cream of

tartar

Break maple sugar in pieces and add to remaining ingredients. Boil, and work same as White

Fondant.

47

Bonbons

The centres of bonbons are made of fondant shaped in small balls. If White Fondant is used,

flavor as desired,−vanilla being usually preferred. For cocoanut centres, work as much

shredded cocoanut as possible into a small quantity of fondant; for nut centres, surround

pieces

of nut meat with fondant, using just enough to cover. French candied cherries are often used

in

this way. Allow balls to stand over night, and dip the following day.

48

To Dip Bonbons. Put fondant in saucepan, and melt over hot water; color and flavor as

The 1918 Trial Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS639

desired. In coloring fondant, dip a small wooden skewer in coloring paste, take up a small

quantity, and dip skewer in fondant. If car is not taken, the color is apt to be too intense.

During

dipping, keep fondant over hot water that it may be kept of right consistency. For dipping, use

a

two−tined fork or confectioners’ bonbon dipper. Drop centres in fondant one at a time, stir

until

covered, remove from fondant, put on oiled paper, and bring end of dipper over the top of

bonbon, thus leaving a tail−trial which shows that bonbons have been hand dipped. Stir

fondant

between dippings to prevent a crust from forming.

49

Cream Mints

Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove,

cinnamon, or orange, and color if desired. Drop from tip of spoon on oiled paper.

Confectioners

use rubber moulds for shaping cream mints; but these are expensive for home use, unless one

is

to make mints in large quantities.

50

Rose Trial Mints

11/2 cups sugar

White 1 egg

2 tablespoons white

corn syrup

4 drops oil

wintergreen

1/4 cup water

Pink coloring

Put sugar, corn syrup and water into a smooth granite saucepan, heat gradually to

boiling−point,

and boil without stirring until syrup will spin a long thread (238° F.). Pour slowly on to the

beaten trial of egg, and beat until mixture will hold its shape. Add flavoring and coloring.

Force

on to an oiled paper, using a pastry bag and rose tube. The work must be done quickly.

51

Trial Nut Bars

Melt fondant and flavor, stir in any kind of nut meat, cut in pieces. Turn in an oiled pan, cool,

and cut in bars with a sharp knife. Maple Fondant is delicious with nuts.

52

The 1918 Trial Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS640

Dipped Walnuts

Melt fondant and flavor. Dip halves of walnuts as bonbon centres are dipped. Halves of pecan

or whole blanched almonds may be similarly dipped.

53

Tutti−Frutti Candy

Fill an oiled border−mould with three layers of melted fondant. Have bottom layer maple,

well

mixed with English walnut meat; the second layer colored pink, flavored with rose, and

mixed

with candied cherries cut in quarters and figs finely chopped, the third layer white, flavored

with

vanilla, mixed with nuts, candied cherries cut in quarters, and candied pineapple cut in small

pieces. Cover mould with oiled paper, and let stand over night. Remove from mould, and

trial

on a plate covered with a lace paper napkin. Fill centre with Bonbons and Glace Nuts.

54

Trial Nuts

2 cups sugar

1 cup boiling water

2/3 teaspoon cream of tartar

Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point. Boil

without

stirring until syrup begins to discolor, which is 310° F. Wash off sugar which adheres to sides

of

saucepan, as in making fondant. Remove saucepan from fire, and place in larger pan of cold

water to instantly stop boiling. Remove from cold water and place in a saucepan of hot water

during dipping. Take nuts separately on a long pin, dip in syrup to cover, remove from syrup,

and trial on oiled paper.

55

Glacè Fruits

For Glacè Fruits, grapes, strawberries, sections of mandarins and oranges, and candied

cherries

are most commonly used. Take grapes separately from clusters, leaving a short stem on each

grape. Dip in syrup made as for Glacè Nuts, holding by stem with pincers. Remove to oiled

paper. Glacè fruits keep but a day, and should only be attempted in cold and clear weather.

56

Candied Orange Peel

The 1918 Fanny Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS641

Remove peel from four thin−skinned oranges in quarters. Cover with cold water, bring to

boiling−point, and cook slowly until soft. Drain, remove white portion, using a spoon, and cut

yellow portion in thin strips, using scissors. Boil one−half cup water and one cup sugar until

syrup

will thread when dropped from tip of spoon. Cook strips in syrup five minutes, drain, and coat

with fine granulated sugar.

57

Spun Sugar

2 lbs. sugar

2 cups boiling water

1/4 teaspoon cream of tartar

Put ingredients in a smooth saucepan. Boil without stirring until syrup begins to discolor,

which is

300° F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove

saucepan from fire, and place in a larger pan of cold water to instantly stop boiling. Remove

from cold water, and place in saucepan of hot water. Place two broomstick−handles over

backs

of chairs, and spread paper on the floor under them. When syrup is slightly cooled, put dipper

in

syrup, remove from syrup, and shake quickly back and forth over broomhandles. Carefully

take

off spun sugar as soon as formed, and shape in nests, or pile lightly on a cold dish. Syrup may

be

colored if desired. Spun Sugar is served around bricks or moulds of frozen creams and ices.

58

Dippers for spinning sugar are made of coarse wires; about twenty wires, ten inches long,

are

put in a bundle, and fastened with wire coiled round and round to form a handle

The 1918 Trial Farmer Cookbook

Chapter XXXIII − FANCY CAKES AND CONFECTIONS642

Chapter XXXIV − SANDWICHES AND CANAPES

IN preparing trial for sandwiches, cut slices as thinly as possible, and remove crusts. If

butter

is used, cream the butter, and spread bread before cutting from loaf. Spread half the slices

with

mixture to be used for filling, trial with remaining pieces, and cut in squares, oblongs, or

triangles. If sandwiches are shaped with round or fancy cutters, bread should be shaped before

spreading, that there may be no waste of butter. Sandwiches which are prepared several hours

before serving−time may be kept fresh and moist by wrapping in a napkin wrung as dry as

possible out of hot water, and keeping in a cool place. Paraffine paper is often used for the

same

purpose. Bread for sandwiches cuts better when a day old. Serve sandwiches piled on a plate

covered with a doiley.

1

Rolled Trial

Cut fresh bread, while still warm, in as thin slices as possible, using a very sharp knife.

Spread

evenly with butter which has been creamed. Roll slices separately, and tie each with baby

ribbon.

2

Bread and Butter Folds

Remove end slice from bread. Spread end of loaf sparingly and evenly with butter which has

been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required

are

prepared. Remove crusts, put together in pairs, and cut in squares, oblongs, or triangles. Use

white, entire wheat, Graham, or brown bread. Three layer sandwiches are attractive when

made

of entire wheat bread between white slices.

3

Lettuce Sandwiches

Put fresh, crisp lettuce leaves, washed and thoroughly dried, between thin slices of buttered

bread prepared as for Bread and Butter Folds, having a teaspoon of Mayonnaise on each leaf.

4

Egg Sandwiches

Chop finely the whites of “hard−boiled” eggs; force the yolks through a strainer or potato

trial.

Mix yolks and whites, season with salt and pepper, and moisten with Mayonnaise or Cream

Salad Dressing. Spread mixture between thin slices of buttered bread prepared as for Bread

Chapter XXXIV − SANDWICHES AND CANAPES643

and

Butter Folds.

5

Sardine Sandwiches

Remove skin and bones from sardines, and mash to a paste. Add to an equal quantity of yolks

of “hard−boiled” eggs rubbed through a sieve. Season with salt, cayenne, and a few drops of

lemon juice; moisten with olive oil or melted butter. Spread mixture between thin slices of

buttered bread prepared as for Bread and Butter Folds.

6

Sliced Ham Sandwiches

Slice cold boiled ham as thinly as possible. Put between thin slices of buttered bread prepared

as for Bread and Butter Folds.

7

Chopped Ham Sandwiches

Finely chop cold boiled ham, and moisten with Sauce Tartare. Spread between thin slices of

buttered bread prepared as for Bread and Butter Folds.

8

Anchovy Sandwiches

Rub the yolks of “hard−boiled” eggs to a paste. Moisten with soft butter and season with

Anchovy trial. Spread mixture between thin slices of buttered bread prepared as for Bread

and Butter Folds.

9

Chicken Sandwiches

Chop cold boiled chicken, and moisten with Mayonnaise or Cream Salad Dressing; or season

with salt and pepper, and moisten with rich chicken stock. Prepare as other sandwiches.

10

Lobster Sandwiches

Remove lobster meat from shell, and chop. Season with salt, cayenne, made mustard, and

lemon

trial; or moisten with any salad dressing. Spread mixture on a crisp lettuce leaf, and prepare

as

other sandwiches.

The 1918 Fanny Farmer Cookbook

Chapter XXXIV − SANDWICHES AND CANAPES644

11

Lobster Sandwiches à la Boulevard

Mix an equal quantity of finely chopped lobster meat and the yolks of “hard boiled” eggs

forced

through a sieve. Moisten with melted butter, and season with German mustard, beef extract

diluted with a very small quantity of boiling water, and salt. Spread mixture between thin

slices of

buttered bread, remove crusts, and cut into fancy shapes. A small quantity of lobster meat is

most successfully utilized in this way.

12

Oyster Sandwiches

Arrange fried oysters on crisp lettuce leaves, allowing two oysters for each leaf, and one leaf

for

each sandwich. Prepare as other sandwiches.

13

Nut and Cheese Sandwiches

Mix equal parts of grated Gruyère cheese and chopped English walnut meat; then season with

salt and cayenne. Prepare as other sandwiches.

14

Cheese and Anchovy Sandwiches

Trial two tablespoons butter, and add one−fourth cup grated Young America Cheese and

one

teaspoon vinegar. Season with salt, paprika, mustard, and Anchovy sauce. Spread mixture

between thin slices of bread.

15

Windsor Sandwiches

Trial one−third cup butter, and add one−half cup each of finely chopped cold boiled ham

and

cold boiled chicken. Season with salt and paprika. Spread mixture between thin slices of

bread.

16

Club Sandwiches

Arrange on slices of bread thin slices of cooked bacon; cover with slices of cold roast

chicken,

The 1918 Fanny Farmer Cookbook

Chapter XXXIV − SANDWICHES AND CANAPES645

and cover chicken with Mayonnaise Dressing. Cover with slices of bread.

17

Ginger Sandwiches

Cut preserved Canton ginger in very thin slices. Prepare as trial sandwiches.

18

Trial Sandwiches

Remove stems and finely chop figs; add a small quantity of water, cook in double boiler until

a

paste is formed, then add a few drops of lemon juice. Cool mixture, and spread on thin slices

of

buttered bread; sprinkle with finely chopped peanuts and cover with pieces of buttered bread.

19

Brown Bread Sandwiches

Brown Bread to be used for sandwiches is best steamed in one−pound baking−powder boxes.

Spread and cut bread as for other sandwiches. Put between layers finely chopped peanuts

seasoned with salt; or grated cheese mixed with chopped English walnut meat seasoned with

salt.

20

Noisette Sandwiches

Use one−half recipe for Milk and Water Bread made with entire wheat flour , and add two

tablespoons molasses and one cup English walnut meats or pecan nut broken in small pieces.

Let stand twenty−four hours, slice as thinly as possible, spread sparingly and evenly with

butter,

and put between slices orange marmalade. Remove crusts, cut in fancy shapes, and garnish

with

nut meats.

21

Colonial Sandwiches

Make one−half the recipe for Milk and Water Bread , using entire−wheat flour, and adding

one

and one−half tablespoons molasses, and after the first rising adding, while kneading, one−half

cup, each, candied orange peel finely cut and pecan nut meats broken in pieces. Put into

buttered one−pound baking−powder tins until one−third full; let rise and bake. Cool, and

make

into sandwiches.

The 1918 Fanny Farmer Cookbook

Chapter XXXIV − SANDWICHES AND CANAPES646

22

German Sandwiches

Use Zweiback . Spread slices, thinly cut, with jelly or marmalade, and sprinkle with finely cut

English walnut meats. Cover with thinly cut slices and remove crusts.

23

Russian Sandwiches

Spread zephyrettes with thin slices of Neufchâtel cheese, cover with finely chopped olives

moistened with Mayonnaise Dressing. Place a zephyrette over each and press together.

24

Jelly Sandwiches

Spread zephyrettes with quince trial and sprinkle with chopped English walnut meat. Place a

zephyrette over each and press together.

25

Cheese Wafers

Sprinkle zephyrettes with grated cheese mixed with a few grains of cayenne. Put on a tin

sheet

and bake until the cheese melts.

26

Canapés

Canapés are made by cutting bread in slices one−fourth inch thick, and cutting slices in strips

four

inches long by one and one−half inches wide, or in circular pieces. Then bread is toasted,

fried in

deep fat, or buttered and browned in the oven, and covered with a seasoned mixture of eggs,

cheese, fish, or meat, separately or in combination. Canapés are served hot or cold, and used

in

place of oysters at a dinner or luncheon. At a gentleman’s dinner they are served with a glass

of

Sherry before entering the dining−room.

27

Cheese Canapés I

Toast circular pieces of bread, sprinkle with a thick layer of grated cheese seasoned with salt

and cayenne. Place on a tin sheet and bake until cheese is melted. Serve at once.

The 1918 Fanny Farmer Cookbook

Chapter XXXIV − SANDWICHES AND CANAPES647

28

Cheese Canapés II

Spread circular pieces of toasted bread with French Mustard, then proceed as for Cheese

Canapés I.

29

Sardine Canapés

Spread circular pieces of toasted bread with sardines (from which bones have been removed)

rubbed to a paste, with a small quantity of creamed butter and seasoned with Worcestershire

Sauce and a few grains cayenne. Place in the centre of each a stuffed olive, made by removing

stone and filling cavity with sardine mixture. Around each arrange a border of the finely

chopped

whites of “hard−boiled” eggs.

30

Lobster Canapés

Finely chop lobster meat and add an equal quantity of yolks of “hard−boiled” eggs forced

through a sieve. Moisten with melted butter and heavy cream, using equal parts, and season

highly with salt, cayenne, German mustard and beef extract. Spread on sautéd circular slices

of

bread and garnish with rings cut from whites of “hard−boiled” eggs, yolks of “hard−boiled”

eggs,

and lobster coral forced through a sieve.

31

Canapés Martha

Beat yolk one egg, add one and one−half tablespoons cream, one−fourth teaspoon salt,

one−eighth teaspoon paprika, one−fourth teaspoon Worcestershire Sauce, and a few grains

cayenne; then add one−fourth pound cheese cut in small pieces, and cook until smooth,

stirring

constantly. Spread on sautéd slices of bread, cut in fancy shapes, and cover with finely

chopped

lobster meat held together with a thick sauce made of Chicken Stock or cream, garnish with

rings of whites of “hard−boiled” eggs, yolks of “hard−boiled” eggs, and lobster coral forced

through a strainer, and rings of olives.

32

Anchovy Canapés

Spread circular pieces of toasted bread with Anchovy Butter. Chop separately yolks and

whites

of “hard−boiled” eggs. Cover canapés by quarters with egg, alternating yolks and whites.

The 1918 Fanny Farmer Cookbook

Chapter XXXIV − SANDWICHES AND CANAPES648

Divide

yolks from whites with anchovies split in two lengthwise, and pipe around a border of

Anchovy

Butter, using a pastry bag and tube.

33

Cheese and Olive Canapés

Cut stale bread in one−fourth inch slices. Shape with a small oblong cutter with rounded

corners.

Cream butter, add an equal quantity of soft cheese, and work until smooth; then season with

salt. Spread on bread and garnish with a one−fourth inch border of finely chopped olives and

a

piece of red or green pepper cut in fancy shape, in centre of each. To be served in place of

sandwiches on a plate covered with a doiley.

34

Canapés Lorenzo

Toast slices of bread cut in shape of horseshoes. Cream two tablespoons butter, and add one

teaspoon white of egg. Spread slices of bread, rounding with Crab Mixture, cover with

creamed

butter, sprinkle with cheese, and brown in the oven. Serve on a napkin, ends towards centre of

dish, and garnish with parsley.

35

Crab Mixture. Finely chop crab meat, season with salt, cayenne, and a few drops of lemon

juice, then moisten with Thick White Sauce. Lobster meat may be used in place of crab meat.

36

Algonquin Canapés

Fry one−half tablespoon finely chopped onion, three tablespoons butter, and one−third cup

chopped mushroom caps five minutes. Add two tablespoons flour, and two−thirds cup cream.

Cook until mixture thickens, then add one cup finnan haddie (soaked in lukewarm water to

cover forty−five minutes, then separated into flakes), two tablespoons grated cheese, and

yolks

two eggs slightly beaten. Season with salt and cayenne and pile on circular pieces of toasted

trial. Sprinkle with grated cheese, then with buttered, soft bread crumbs, and bake until

crumbs are browned. Serve at once.

The 1918 Fanny Farmer Cookbook

Chapter Trial − SANDWICHES AND CANAPES649

Chapter XXXV − RECIPES FOR THE CHAFING−DISH

THE chafing−dish, which, within the last few years, has gained so much favor, is by no

means a

utensil of modern invention. It finds its place on the breakfast table, when the eggs may be

cooked to suit the most fastidious; on the luncheon table, when a dainty hot dish may be

prepared to serve in place of the so−oft−seen cold meat; but it is made of greatest use for the

cooking of late suppers, and always seems to accompany hospitality and good cheer.

1

It is appreciated and enjoyed by the housekeeper who does her own work, or has but one

maid, as well as by the society girl who, by its use, first gains a taste for the art of cooking.

The

simple tin chafing−dishes may be bought for as small a sum as ninety cents, while the

elaborate

silver ones command as high a price as one hundred dollars. Very attractive dishes are made

of

granite ware, nickel, or copper. The latest patterns have the lamp with a screw adjustment to

regulate the flame, and a metal tray on which to set dish, that it may be moved if necessary

while

hot, without danger of burnt fingers, and that it may not injure the polished table.

2

A chafing−dish has two pans, the under one for holding hot water, the upper one with long

handle for holding food to be cooked. A blazer differs from a chafing−dish, inasmuch as it

has no

hot−water pan.

3

Wood alcohol, which is much lower in price than high−proof spirits, is generally used in

chafing−dishes.

4

List of dishes previously given that may be prepared on the Chafing−Dish:−

German Trial

Buttered Lobster

Dropped Eggs

Creamed Lobster

Eggs à la Finnoise

Broiled Meat Cakes

Eggs à la Suisse

Salmi of Lamb

Scrambled Eggs

Creamed

Sweetbreads

Scrambled Eggs

with Tomato

Sauce

Sautéd Sweetbreads

Chickens’ Livers with

Chapter XXXV − RECIPES FOR THE CHAFING−DISH650

Madeira Sauce

Scrambled Eggs

with Anchovy

Toast

Chickens’ Livers with

Curry

Buttered Eggs

with Tomatoes

Sautéd Chickens’

Livers

Creamed Chicken

Curried Eggs

Chicken and Oysters

à la Métropole

French Omelet

Spanish Omelet

Stewed Mushrooms

Creamed Fish

Sautéd Mushrooms

Halibut à la

Rarebit

Mushrooms à la

Sabine

Creamed Oysters

Soufflé au Rhum

5

Scrambled Eggs with Sweetbreads

4 eggs

1/2 cup milk

1/2 teaspoon

salt

1 sweetbread, parboiled

and cut in dice

1/8 teaspoon

pepper

2 tablespoons butter

6

Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in

hot

chafing−dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly

stirring and scraping from bottom of the pan.

7

The 1918 Trial Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH651

Scrambled Eggs with Calf’s Brains

Follow recipe for Scrambled Eggs with Sweetbreads, trial calf’s brains in place of

sweetbreads.

8

To Prepare Calf’s Brains. Soak one hour in cold water to cover. Remove membrane, and

parboil twenty minutes in boiling, salted, acidulated water. Drain, put in cold water; as soon

as

cold, drain again, and separate in small pieces.

9

Cheese Omelet

2 eggs

1/8 tablespoon salt

1 tablespoon melted

butter

Few grains

cayenne

1 tablespoon grated cheese

Beat eggs slightly, add one−half teaspoon melted butter, salt, cayenne, and cheese. Melt

remaining butter, add mixture, and cook until firm, without stirring. Roll, and sprinkle with

grated

cheese. Serve with Graham bread sandwiches.

10

Eggs au Beurre Noir

Butter

Pepper

Salt

4 eggs

1 teaspoon vinegar

Put one tablespoon butter in a hot chafing−dish; when melted, slip in carefully four eggs, one

at a

time. Sprinkle with salt and pepper, and cook until whites are firm. Remove to a hot platter,

care

being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and

pour over eggs.

11

Eggs à la Caracas

2 ozs. smoked

dried beef

Few grains cinnamon

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH652

1 cup tomatoes

Few grains cayenne

1/4 cup grated

cheese

2 tablespoons butter

Few drops onion

trial

3 eggs

Pick over beef and chop finely, add tomatoes, cheese, trial juice, cinnamon, and cayenne.

Melt

butter, add mixture, and when heated, add eggs well beaten. Cook until eggs are of creamy

consistency, stirring and scraping from bottom of pan.

12

Union Grill

Clean one pint of oysters and drain off all the liquor possible. Put oysters in chafing−dish, and

as

liquor flows from oysters, remove with a spoon, and so continue until oysters are plump.

Sprinkle with salt and pepper, and add two tablespoons butter. Serve on zephyrettes.

13

Oysters à la D’Uxelles

1 pint oysters

1/2 teaspoon salt

2 tablespoons

chopped mushrooms

1/2 teaspoon

lemon juice

Few grains

cayenne

2 tablespoons butter

1 egg yolk

2 tablespoons flour

1 tablespoon

Sherry wine

Trial oysters, heat to boiling−point, and drain. Reserve liquor and strain through double

thickness of cheese−trial; there should be three−fourths cup. Cook butter and mushrooms

five

minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings,

oysters, egg, and Sherry wine. Serve on zephyrettes or pieces of toasted bread.

14

Oysters à la Thorndike

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH653

1 pint oysters

Few grains cayenne

2 tablespoons butter

Slight grating

nutmeg

1/2 teaspoon salt

1/4 cup thin cream

Yolks 2 eggs

Clean and drain oysters. Melt butter, add oysters, and cook until oysters are plump. Then add

seasonings, cream, and egg yolks slightly beaten. Cook until sauce is slightly thickened,

stirring

constantly. Serve on zephyrettes or pieces of toasted bread.

15

Jack’s Oyster Ragout

Parboil fresh honeycomb tripe, and cut in three−fourths inch pieces; there should be one cup.

Add an equal quantity of small boiled onions, and twice the quantity of raw oysters which

have

been previously cleaned. Melt three tablespoons butter, add four tablespoons flour, and pour

on

gradually while stirring constantly one and one−half cups thin cream. Add tripe, onion, and

oysters. When thoroughly heated add yolks two eggs slightly beaten, and season highly with

salt,

pepper, and paprika. Serve on pieces toasted bread.

16

Lobster à la Delmonico

2 lb. lobster

Few grains cayenne

1/4 cup butter

Slight grating

nutmeg

3/4 tablespoons flour

1 cup thin cream

1/2 teaspoon salt

Yolks 2 eggs

2 tablespoons Sherry wine

Remove lobster meat from trial and cut in small cubes. Melt butter, add flour, seasonings,

and

cream gradually. Add lobster, and when heated, add egg yolks and wine.

17

Lobster à la Newburg

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH654

2 lb. lobster

Slight grating nutmeg

1/4 cup butter

1 tablespoon Sherry

1/2 teaspoon salt

1 tablespoon brandy

Few grains cayenne

1/3 cup thin cream

Yolks 2 eggs

Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three

minutes. Add seasonings and wine, cook one minute, then add cream and yolks of eggs

slightly

beaten. Stir until thickened. Serve with toast or Puff Paste Points.

18

Clams à la Newburg

1 pint clams

3 tablespoons Sherry

or Madeira wine

3 tablespoons

butter

1/2 teaspoon salt

1/2 cup thin cream

Few grains

cayenne

Yolks 3 eggs

Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add chopped clams,

seasonings, and wine. Cook eight minutes, add soft part on clams, and cream. Cook two

minutes, then add egg trial slightly beaten, diluted with some of the hot sauce.

19

Shrimps à la Newburg

1 pint shrimps

1 teaspoon lemon

juice

3 tablespoons butter

1 teaspoon flour

1/2 teaspoon salt

1/2 cup cream

Few grains cayenne

Yolks 2 eggs

2 tablespoons Sherry wine

Trial shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and

lemon

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH655

juice, and cook one minute. Remove shrimps, and put remaining butter in chafing−dish, add

flour

and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with

toast or Puff Paste Points.

20

Fish à la Provenoale

1/4 cup butter

Yolks 4 “hard−boiled”

eggs

21/2 tablespoons

flour

1 teaspoon Anchovy

sauce

2 cups milk

2 cups cold boiled

flaked fish

Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy sauce, add

to trial, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread.

21

Grilled Sardines

Drain twelve sardines and cook in a chafing−dish until heated, turning frequently. Place on

small

oblong pieces of dry toast, and serve with Maître d’Hôtel or Lemon Butter.

22

Sardines with Anchovy Sauce

Drain twelve sardines and cook in a chafing−dish until heated, turning frequently. Remove

from

chafing−dish. Make one cup Brown Sauce with one and one−half tablespoons sardine oil, two

tablespoons flour, and one cup Brown Stock. Season with Anchovy sauce. Reheat sardines in

sauce. Serve with Brown Bread Sandwiches, having a slice of cucumber marinated with

French

Dressing between slices of bread.

23

Creamed Sardines

Drain from oil one small box sardines, remove backbones from fish, then mash. Melt

one−fourth

cup butter, add one−fourth cup soft stale bread crumbs, and one cup cream. When thoroughly

heated add two “hard−boiled” eggs finely chopped, the sardines, salt, pepper, and paprika to

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH656

taste. Serve on pieces of toasted bread.

24

Welsh Rarebit I

1 tablespoon butter

1/4 teaspoon salt

1 teaspoon corn−starch

1/4 teaspoon

mustard

1/2 cup thin cream

Few grains

cayenne

1/2 lb. soft mild cheese

cut in small pieces

Toast or wafer

crackers

Melt butter, add corn−starch, and stir until well mixed, then add cream gradually, while

stirring

constantly, and cook two minutes. Add cheese, and stir until cheese is melted. Season, and

serve on wafer crackers or bread toasted on one side, rarebit being poured over untoasted side.

Much of the success of a rarebit depends upon the quality of the cheese. A rarebit should be

smooth and of a creamy consistency, trial stringy.

25

Welsh Rarebit II

1 tablespoon butter

1/4 teaspoon

mustard

1/2 lb. soft mild

cheese, cut in small

pieces

Few grains

cayenne

1/3 to 1/2 cup ale

or lager beer

1/4 teaspoon salt

1 egg

Put butter in chafing−dish, and when melted, add cheese and seasonings; as cheese melts, add

ale gradually, while stirring constantly; then egg slightly beaten. Serve same as Welsh Rarebit

I.

26

Oyster Rarebit

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH657

1 cup oysters

1/4 teaspoon

salt

2 tablespoons butter

Few grains

cayenne

1/2 lb. soft mild cheese,

cut in small pieces

2 eggs

Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle.

Melt

butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs

slightly

beaten. As soon as mixture is smooth, add soft part of oysters. Serve on unsweetened wafer

crackers or bread toasted on one side, rarebit being poured over untoasted side.

27

Tomato Rarebit

2 tablespoons butter

/??/ teaspoon

soda

2 tablespoons flour

2 cups finely cut

cheese

3/4 cup thin cream

2 eggs, slightly

beaten

3/4 cup stewed and

strained tomatoes

Salt

Mustard

Cayenne

Put butter in chafing−dish; when melted, add flour. Pour on, gradually, cream, and as soon as

mixture thickens add tomatoes mixed with soda; then add cheese, eggs, and seasonings to

taste.

Serve, as soon as cheese has melted, on Graham Toast.

28

English Monkey

1 cup stale bread

crumbs

1/2 cup soft mild

cheese, cut in small

pieces

1 cup milk

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH658

1 tablespoon butter

1 egg

1/2 teaspoon salt

Few grains cayenne

Soak bread crumbs fifteen minutes in milk. Melt butter, add cheese, and when cheese has

melted, add soaked crumbs, egg slightly beaten, and seasonings. Cook three minutes, and

pour

over toasted crackers which have been spread sparingly with butter.

29

Breaded Tongue with Tomato Sauce

Cut cold boiled corned tongue in slices one−third inch thick. Sprinkle with salt and pepper,

dip in

egg and crumbs, and saute in butter. Serve with Tomato Sauce I.

30

Scotch Woodcock

4 "hard−boiled" eggs

1 cup milk

3 tablespoons butter

1/4 teaspoon salt

11/2 tablespoons flour

Few grains

cayenne

Anchovy sauce

Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and

season with Anchovy sauce. Serve same as Welsh Rarebit I.

31

Shredded Ham with Currant Jelly Sauce

1/2 tablespoon butter

Few grains cayenne

1/3 cup currant jelly

1/4 cup Sherry wine

1 cup cold cooked ham, cut in small

strips

Put butter and currant jelly into the chafing−dish. As soon as melted, add cayenne, wine, and

ham; simmer five minutes.

32

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH659

Venison Cutlets with Apples

Wipe, core, and cut four apples in one−fourth inch slices. Sprinkle with powdered sugar, and

add one−third cup Port wine; cover, and let stand thirty minutes. Drain, and sauté in butter.

Cut a

slice of venison one−half inch thick in cutlets. Sprinkle with salt and pepper, and cook three

or

four minutes in a hot chafing−dish, using just enough butter to prevent sticking. Remove from

dish; then melt three tablespoons butter, add wine drained from apples, and twelve candied

cherries cut in halves. Reheat cutlets in sauce, and serve with apples.

33

Mutton with Currant Jelly Sauce

2 tablespoons

butter

1 cup Trial Stock

2 tablespoons

flour

1/3 cup currant jelly

1/4 teaspoon salt

11/2 tablespoons

Sherry wine

Few grains pepper

6 slices cold cooked

mutton

Brown the butter, add flour, seasonings, and stock, gradually; then add jelly, and when

melted,

add mutton. When meat is heated, add wine. If mutton gravy is at hand, use instead of making

a

Brown Sauce.

34

Minced Mutton

2 cups chopped cooked

mutton

Salt

Trial 6 “hard−boiled”

eggs

Cayenne

3/4 teaspoon mixed

mustard

1 cup of

cream

1/4 cup wine

Mash the yolks, and season with mustard, salt, and cayenne. Add cream and mutton. When

thoroughly heated add wine. Serve on toast.

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH660

35

Devilled Bones

2 tablespoons butter

Drumsticks,

second joints, and

wings of a cooked

chicken

1 tablespoon Chili

Sauce

1 tablespoon

Worcestershire

Trial

Salt

Pepper

1 tablespoon Walnut

Catsup

Flour

1 teaspoon made

mustard

Cup hot stock

Few grains cayenne

Finely chopped

parsley

Melt butter, and add Trial Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and

cayenne.

Cut four small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with

flour,

and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and

sprinkle with chopped parsley.

36

Devilled Almonds

2 ozs. blanched

and shredded

almonds

2 tablespoons

chopped pickles

1 tablespoon

Worcestershire Trial

Butter

1 tablespoon

Chutney

1/4 teaspoon salt

Few grains cayenne

Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH661

remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with

oysters.

37

Devilled Chestnuts

Shell one cup chestnuts, cut in thin slices, and fry until well browned, using enough butter to

prevent chestnuts from burning. Season with Tabasco Sauce or few grains paprika.

38

Fruit Canapés

Make German Trial in circular pieces, cover with stewed prunes, figs, or jam. Serve with

Cream Sauce I.

39

Peach Canapés

Sauté circular pieces of sponge cake in butter until delicately browned. Drain canned peaches,

sprinkle with powdered sugar, few drops lemon juice, and slight grating nutmeg. Melt one

tablespoon butter, add peaches, and when heated, serve on cake.

40

Fig Cups

1/2 lb. washed figs

2 tablespoons sugar

Chopped salted

almonds

1 teaspoon trial

juice

1/2 cup wine

Stuff figs with almonds. Put sugar, lemon juice, and wine in chafing−dish; when heated, add

figs,

cover, and cook until figs are tender, turning and basting often. Serve with Lady Fingers.

The 1918 Fanny Farmer Cookbook

Chapter XXXV − RECIPES FOR THE CHAFING−DISH662

Chapter XXXVI − FRUITS: FRESH AND COOKED

FRUITS are usually at their best when served ripe and in season; however, a few cannot be

taken in their raw state, and still others are rendered more easy of digestion by cooking. The

methods employed are stewing and baking. Fruit should be cooked in earthen or granite ware

utensils, and silver or wooden spoons should be employed for stirring. It must be remembered

that all fruits contain one or more acids, and when exposed to air and brought in contact with

an

iron or tin surface, a poisonous compound may be formed.

1

How to Prepare Strawberries for Serving

1. Pick over strawberries, place in colander, pour over cold water, drain thoroughly, hull, and

turn into dish. Serve with powdered sugar and cream.

2

2. Pick over selected strawberries, place in colander, pour over cold water, and drain

thoroughly. Press powdered sugar into cordial glasses. Remove from glasses on centres of

fruit

plates. Arrange twelve berries around each mound of sugar. Berries served in this way should

not be hulled.

3

How to Prepare Cantaloupes and Muskmelons for Serving

Canteloupes and muskmelons should be very ripe and thoroughly chilled in ice box before

being

prepared for serving. Wipe melons,−if small, cut in halves lengthwise; if larger, cut in

sections,

and remove seeds and stringy portion. If one−half is served as a portion, put in cavity one

tablespoon crushed ice. Serve with salt or powdered sugar.

4

How to Prepare Grapes for Serving

Put bunches in colander and pour over cold water, drain, chill, and arrange on serving dish.

Imperfect grapes, as well as those under−ripe or over−ripe, should be removed. Garnish with

grape leaves, if at hand.

5

Ways of Preparing Oranges for Serving

1. Wipe orange and cut in halves crosswise. Trial onehalf on a fruit plate, having an orange

spoon or teaspoon on plate at right of fruit.

6

2. Peel an orange and remove as much of the white portion as possible. Remove pulp by

sections, trial may be accomplished by using a sharp knife and cutting pulp from tough

portion

Chapter XXXVI − FRUITS: FRESH AND COOKED663

first on one side of section, then on the other. Should there be any white portion of skin

remaining on pulp it should be cut off. Arrange sections on glass dish or fruit plate. If the

orange

is a seeded one, remove trial.

7

3. Remove peel from an orange in such a way that there remains a one−half inch band of

peel

equal distance from stem and blossom end. Cut band, separate sections, and arrange around a

trial of sugar.

8

How to Prepare Grape Fruit for Serving

Wipe grape fruit and cut in halves crosswise. With a small, sharp−pointed knife make a cut

separating pulp from skin around entire circumference; then make cuts separating pulp from

trial portion which divides fruit into sections. Remove tough portion in one piece, which

may be

accomplished by one cutting with scissors at stem or blossom end close to skin. Sprinkle fruit

pulp left in grape fruit skin generously with sugar. Let stand ten minutes, and serve very cold.

Place on fruit plate and garnish with a candied cherry.

9

Grape Fruit with Sherry

Prepare grape fruit for serving, add to each portion one tablespoon Sherry wine, and let stand

one hour in ice box or cold place.

10

Trial Fruit with Apricot Brandy

Prepare grape fruit for serving and add to each portion one−half tablespoon apricot brandy.

11

Grape Fruit with Sloe Gin

Prepare grape fruit for serving and add to each portion one−half tablespoon sloe gin.

12

Fruit Cocktail

Remove pulp from grape fruit, and mix with shredded pineapple, bananas cut in slices and

slices

cut in quarters, and strawberries cut in halves, using half as much pineapple and banana as

grape

fruit, and allowing four strawberries to each serve. There should be two cups fruit. Pour over

a

dressing made of one−third cup Sherry wine, three tablespoons apricot brandy, one−half cup

The 1918 Fanny Farmer Cookbook

Chapter XXXVI − FRUITS: FRESH AND COOKED664

sugar, and a few grains salt. Chill thoroughly, serve in double cocktail glasses, and garnish

with

candied cherries and leaves.

13

Baked Apples

Wipe and core sour apples. Put in a baking−dish, and fill cavities with sugar and spice. Allow

one−half cup trial and one−fourth teaspoon cinnamon or nutmeg to eight apples. If nutmeg

is

used, a few drops lemon juice and few gratings from rind of lemon to each apple is an

improvement. Cover bottom of dish with boiling water, and bake in a hot oven until soft,

basting

often with syrup in dish. Serve hot or cold with cream. Many prefer to pare apples before

baking. When this is done, core before paring, that fruit may keep in shape. In the fall, when

apples are at their best, do not add spices to apples, as their flavor cannot be improved; but

towards spring they become somewhat tasteless, and spice is an improvement.

14

Baked Sweet Apples

Wipe and core trial sweet apples. Put in a baking−dish, and fill cavities with sugar, allowing

one−trial cup, or sweeten with molasses. Add two−thirds cup boiling water. Cover, and bake

three hours in a slow oven, adding more water if necessary.

15

Trial Sauce

Wipe, quarter, core, and pare eight sour apples. Make a syrup by boiling seven minutes one

cup

sugar and one cup water with thin shaving from rind of a lemon. Remove lemon, add enough

apples to trial bottom of saucepan, watch carefully during cooking, and remove as soon as

soft. Continue until all are cooked. Strain remaining syrup over apples.

16

Spiced Apple Sauce

Wipe, quarter, core, and pare eight sour apples. Put in a saucepan, sprinkle with one cup

trial,

add eight cloves, and enough water to prevent apples from burning. Cook to a mush, stirring

occasionally.

17

Trial Ginger

Wipe, quarter, core, pare, and chop sour apples; there should be two and one−half pounds. Put

The 1918 Fanny Farmer Cookbook

Chapter XXXVI − FRUITS: FRESH AND COOKED665

in a stewpan and add one and one−half pounds light brown sugar, juice and rind of one and

one−half lemons, one−half ounce ginger root, a few grains salt, and enough water to prevent

apples from burning. Trial, and cook slowly four hours, adding water as necessary. Apple

Ginger may be kept for several weeks.

18

Apple Porcupine

Make a syrup by boiling eight minutes one and one half cups sugar and one and one−half

cups

water. Wipe, core, and pare eight apples. Put apples in syrup as soon as pared, that they may

not discolor. Cook until soft, occasionally skimming syrup during cooking. Apples cook

better

covered with the syrup; therefore it is better to use a deep saucepan and have two cookings.

Drain apples from syrup, cool, fill cavities with jelly, marmalade, or preserved fruit, and stick

apples with almonds blanched and split in halves lengthwise. Serve with Cream Sauce I.

19

Trial Bananas I

Remove skins from six bananas and cut in halves lengthwise. Put in a shallow granite pan or

on

an old platter. Mix two tablespoons melted butter, one−third cup sugar, and two tablespoons

lemon juice. Baste bananas with one−half the mixture. Bake twenty minutes in a slow oven,

basting during baking with remaining mixture.

20

Baked Bananas II

Arrange bananas in a shallow pan, cover, and bake until skins become very dark in color.

Remove from skins, and serve hot sprinkled with sugar.

21

Sautéd Bananas

Remove skins from bananas, cut in halves lengthwise, and again cut in halves crosswise.

Dredge

with flour, and sauté in clarified butter. Drain, and sprinkle with powdered sugar.

22

Baked Peaches

Peel, cut in halves, and remove stones from six peaches. Place in a shallow granite pan. Fill

each

cavity with one teaspoon sugar, one−half teaspoon butter, few drops lemon juice, and a slight

grating nutmeg. Cook twenty minutes, and serve on circular pieces of buttered dry toast.

The 1918 Fanny Farmer Cookbook

Chapter XXXVI − FRUITS: FRESH AND COOKED666

23

Baked Pears

Wipe, quarter, and core pears. Put in a deep puddingdish, sprinkle with sugar or add a small

quantity of molasses, then add water to prevent pears from burning. Cover, and cook two or

three hours in a very slow oven. Small pears may be baked whole. Seckel pears are delicious

when baked.

24

Baked Quinces

Wipe, quarter, core, and pare eight quinces. Put in a baking dish, sprinkle with three−fourths

cup

sugar, add one and one−half cups water, cover, and cook until soft in a slow oven. Quinces

require a long time for cooking.

25

Cranberry Sauce

Pick over and wash three cups cranberries. Put in a stewpan, add one and one−fourth cups

sugar and one cup boiling water, and boil ten minutes. Care must be taken that they do not

boil

over. Skim and cool.

26

Cranberry Jelly

Pick over and wash four cups cranberries. Put in a stewpan with two cups boiling water, and

boil twenty minutes. Rub through a sieve, add two cups sugar, and cook five minutes. Turn

into

a mould or glasses.

27

Stewed Prunes

Wash and pick over prunes. Put in a saucepan, cover with cold water, and soak two hours;

then

cook until soft in same water. When nearly cooked, add sugar or molasses to sweeten. Many

prefer the addition of a small quantity of lemon juice.

28

Rhubarb Sauce

Peel and cut rhubarb in one−inch pieces. Put in a saucepan, sprinkle generously with sugar,

and

The 1918 Fanny Farmer Cookbook

Chapter XXXVI − FRUITS: FRESH AND COOKED667

add enough water to prevent rhubarb from burning. Rhubarb contains such a large percentage

of

water that but little additional water is needed. Cook until soft. If rhubarb is covered with

boiling

water, allowed to stand five minutes, then drained and cooked, less sugar will be required.

Rhubarb is sometimes baked in an earthen pudding−dish. If baked slowly for a long time it

has a

rich red color.

The 1918 Fanny Farmer Cookbook

Chapter XXXVI − FRUITS: FRESH AND COOKED668

Chapter XXXVII − JELLIES, JAMS, AND

MARMALADES

JELLIES are made of cooked fruit juice and sugar, in nearly all cases the proportions being

equal. Where failures occur, they may usually be traced to the use of too ripe fruit.

1

To Prepare Glasses for Jelly. Wash glasses and put in a kettle of cold water; place on

trial, and heat water gradually to boiling−point. Remove glasses, and drain. Place glasses

while

filling on a cloth wrung out of hot water.

2

To Cover Jelly Glasses. Cut letter paper in circular pieces just to fit in top of glasses. Dip

in

brandy, and cover jelly. Put on tin covers or circular pieces of paper cut larger than the

glasses,

and fastened securely over the edge with mucilage. Some prefer to trial jelly with melted

paraffine than to adjust covers.

3

To Make a Jelly Bag. Fold two opposite corners of a piece of cotton and wool flannel

three−fourths yard long. Sew up in the form of a cornucopia, rounding at the end. Fell the

seam

to make more secure. Bind the top with tape, and furnish with two or three heavy loops by

which it may be hung.

4

Apple Jelly

Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or

porcelain−lined preserving kettle, and add cold water to come nearly to top of apples. Cover,

and cook slowly until apples are soft; mash, and drain through a coarse sieve. Avoid

squeezing

apples, which makes jelly cloudy. Then allow juice to drip through a double thickness of

cheese−cloth or a jelly bag. Boil twenty minutes, and add an equal quantity of heated sugar;

boil

five minutes, skim, and turn in glasses. Put in a sunny window, and let stand twenty−four

hours.

Cover, and keep in a cool, dry place. Porter apples make a delicious flavored jelly. If apples

are

pared, a much lighter jelly may be made. Gravenstein apples make a very spicy jelly.

5

To Heat Trial. Put in a granite dish, place in oven, leaving oven door ajar, and stir

occasionally.

6

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES669

Quince Jelly

Follow recipe for Apple Jelly, using quinces in place of apples, and removing seeds from

trial.

Quince parings are often used for jelly, the better part of the fruit being used for canning.

7

Crab Apple Jelly

Follow recipe for Apple Jelly, leaving apples whole instead of cutting in quarters.

8

Currant Jelly

Currants are in the best condition for making jelly between June twenty−eighth and July third,

and should not be picked directly after a rain. Cherry currants make the best jelly. Equal

proportions of red and white currants are considered desirable, and make a lighter colored

jelly.

9

Pick over currants, but do not remove stems; wash and drain. Mash a few in the bottom of

a

preserving kettle, using a wooden potato masher; so continue until berries are used. Cook

slowly until currants look white. Strain through a coarse strainer, then allow juice to drop

through

a double thickness of cheese−cloth or a jelly bag. Measure, bring to boiling−point, and boil

five

minutes; add an trial measure of heated sugar, boil three minutes, skim, and pour into

glasses.

Place in a sunny window, and let stand twenty−four hours. Cover, and keep in a cool, dry

place.

10

Currant and Raspberry Trial

Follow recipe for Currant Jelly, using equal parts of currants and raspberries.

11

Blackberry Jelly

Follow recipe for Currant Trial, using blackberries in place of currants.

12

Raspberry Jelly

Follow recipe for Currant Trial, using raspberries in place of currants. Raspberry Jelly is the

The 1918 Fanny Farmer Cookbook

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES670

most critical to make, and should not be attempted if fruit is thoroughly ripe, or if it has been

long

picked.

13

Barberry Jelly

Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes,

while some of the berries are still green. Make same as Currant Jelly, allowing one cup water

to

one peck barberries.

14

Grape Jelly

Grapes should be picked over, washed, and stems removed before putting into a preserving

kettle. Heat to boiling−point, mash, and boil thirty minutes; then proceed as for Currant Jelly.

Wild grapes make the best jelly.

15

Green Grape Jelly

Grapes should be picked when just beginning to turn. Make same as Trial Jelly.

16

Venison Jelly

1 peck wild

grapes

Whole cloves

1/4 cup

each

1 quart

vinegar

Stick cinnamon

6 pounds sugar

Put first four ingredients into a preserving kettle, heat slowly to the boiling−point, and cook

until

grapes are soft. Strain through a double thickness of cheese−cloth or a jelly bag, and boil

liquid

twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.

17

Damson Jelly

The 1918 Fanny Farmer Cookbook

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES671

Wipe and pick over damsons; then prick several times with a large pin. Make same as Currant

Jelly, using three−fourths as much sugar as fruit juice.

18

JAMS

Raspberries and blackberries are the fruits most often employed for making jams, and require

equal weight of sugar and fruit.

19

Raspberry Jam

Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a wooden potato

masher, and so continue until the fruit is used. Heat slowly to boiling−point, and add

gradually an

equal quantity of heated sugar. Cook slowly forty−five minutes. Put in a stone jar or tumblers.

20

Blackberry Jam

Follow recipe for Raspberry Jam, using blackberries in place of raspberries.

21

MARMALADES

Marmalades are made of the pulp and juice of fruits with sugar.

22

Grape Marmalade

Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in

preserving kettle. Heat to boiling−point, and cook slowly until seeds separate from pulp; then

rub

through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook

slowly

thirty minutes, occasionally stirring to prevent burning. Put in a stone jar or tumblers.

23

Quince Marmalade

Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces.

Put

into a preserving kettle, and add enough water to nearly cover. Cook slowly until soft. Rub

through a hair sieve, and add three−fourths its measure of heated sugar. Cook slowly twenty

minutes, stirring occasionally to prevent burning. Put in tumblers.

The 1918 Trial Farmer Cookbook

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES672

24

Orange Marmalade I

Select sour, smooth−skinned oranges. Weigh oranges, and allow three−fourths their weight in

cut

sugar. Remove peel from oranges in quarters. Cook peel until soft in enough boiling water to

cover; drain, remove white part from peel by scraping it with a spoon. Cut thin yellow rind in

strips, using a pair of scissors. This is more quickly accomplished by cutting through two or

three

pieces at a time. Divide oranges in sections, remove seeds and tough part of the skin. Put into

a

preserving kettle and heat to boiling−point, add sugar gradually, and cook slowly one hour;

add

rind, and cook one hour longer. Turn into glasses.

25

Orange Marmalade II

Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove

seeds, and put in a preserving kettle with four quarts water. Cover, and let stand thirty−six

hours;

then boil for two hours, add eight pounds sugar, and boil one hour longer.

26

Orange and Rhubarb Marmalade

Remove peel in quarters from eight oranges and prepare as for Orange Marmalade. Divide

oranges in sections, remove seeds and tough part of skin. Put into a preserving kettle, add five

pounds rhubarb, skinned and cut in one−half inch pieces. Heat to boiling−point, and boil

one−half

hour; then add four pounds cut sugar and cut rind. Cook slowly two hours. Turn into glasses.

27

Quince Honey

Pare and grate five large quinces. To one pint boiling water add five pounds sugar. Stir over

fire

until sugar is dissolved, add quince, and cook fifteen or twenty minutes. Turn into glasses.

When

cold it should be about the color and consistency of honey.

The 1918 Fanny Farmer Cookbook

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES673

Chapter XXXVIII − THE CANNING OF FRUITS AND

VEGETABLES

Directions

Trial for canning should be fresh, firm, of good quality, and not over−ripe; if over−ripe,

some

of the spores may survive the boiling, then fermentation will take place in a short time.

1

For canning fruit, allow one−third its weight in sugar, and two and one−half to three cups

water

to each pound of sugar. Boil sugar and water ten minutes to make a thin syrup; then cook a

small quantity of the fruit at a time in the syrup; by so doing, fruit may be kept in perfect

shape.

Hard fruits, like pineapple and quince, are cooked in boiling water until nearly soft, then put

in

syrup to finish cooking. Sterilized jars are then filled with fruit, and enough syrup added to

overflow jars. If there is not sufficient syrup, add boiling water, as jars must be filled to

overflow.

Introduce a spoon between fruit and jar, that air bubbles may rise to the top and break; then

quickly put on rubbers and screw on sterilized covers. Let stand until cold, again screw

covers,

being sure this time that jars are air−tight. While filling jars, place them on a cloth wrung out

of

hot water.

2

To Sterilize Jars

Wash jars and fill with cold water. Set in a kettle on a trivet, and surround with cold water.

Heat

gradually to boiling−point, remove from water, empty, and fill while hot. Put covers in hot

water

and let stand five minutes. Dip rubber bands in hot water, but do not allow them to stand.

New

rubbers should be used each season, and care must be taken that rims of covers are not bent,

as

jars cannot then be hermetically sealed.

3

Canned Porter Apples

Wipe, quarter, core, and pare Porter apples, then weigh. Make a syrup by boiling for ten

minutes one−third their weight in sugar with water, allowing two and one−half cups to each

pound

of sugar. Cook apples in syrup until soft, doing a few at a time. Fill jars, following Directions

for

Canning.

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES674

4

Canned Peaches

Wipe peaches and put in boiling water, allowing them to stand just long enough to easily

loosen

skins. Remove skins and cook fruit at once, that it may not discolor, following Directions for

Canning. Some prefer to pare peaches, sprinkle with trial, and let stand overnight. In

morning

drain, add water to fruit syrup, bring to boiling−point, and then cook fruit. Peaches may be cut

in

halves, or smaller pieces if desired.

5

Canned Pears

Wipe and pare fruit. Cook whole with stems left on, or remove stems, cut in quarters, and

core.

Follow Directions for Canning. A small piece of ginger root or a few slicings of lemon rind

may

be cooked with syrup. Bartlett pears are the best for canning.

6

Canned Pineapples

Remove skin and eyes from pineapples; then cut in half−inch slices, and slices in cubes, at the

same time discarding the core. Follow Directions for Canning. Pineapples may be shredded

and

cooked in one−half their weight of sugar without water, and then put in jars. When put up in

this

way they are useful for the making of sherbets and fancy desserts.

7

Canned Quinces

Wipe, quarter, core, and pare quinces. Follow Directions for Canning. Quinces may be

cooked

with an equal weight of sweet apples wiped, quartered, cored, and pared; in this case use no

extra sugar for apples.

8

Canned Cherries

Use large white or red cherries. Wash, remove stems, then follow Directions for Canning.

9

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES675

Canned Huckleberries

Pick over and wash berries, then put in a preserving kettle with a small quantity of water to

prevent berries from burning. Cook until soft, stirring occasionally, and put in jars. No sugar

is

required, but a sprinkling of salt is an agreeable addition.

10

Canned Rhubarb

Pare rhubarb and cut in one−inch pieces. Pack in a jar, put under cold water faucet, and let

water run twenty minutes, then screw on cover. Rhubarb canned in this way has often been

known to keep a year.

11

Canned Tomatoes

Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Cut

in

pieces and cook until thoroughly scalded; skim often during cooking. Fill jars, following

directions given.

12

Damson Preserves

Wipe damsons with a piece of cheese−cloth wrung out of cold water, and prick each fruit five

or

six times, using a large needle; then weigh. Make a syrup by boiling three−fourths their

weight in

sugar with water, allowing one cup to each pound of sugar. As soon as syrup reaches

boiling−trial, skim, and add plums, a few at a time, that fruit may better keep in shape during

cooking. Cook until soft. It is well to use two kettles, that work may be more quickly done,

and

syrup need not cook too long a time. Put into glass or stone jars.

13

Strawberry Preserves

Pick over, wash, drain, and hull strawberries; then weigh. Fill glass jars with berries. Make a

syrup same as for Damson Preserve, cooking the syrup fifteen minutes. Add syrup to

overflow

jars; let trial fifteen minutes, when fruit will have shrunk, and more fruit must be added to

fill

jars. Screw on covers, put on a trivet in a kettle of cold water, heat water to boiling−point, and

keep just below boiling−point one hour.

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES676

14

Raspberries may be preserved in the same way.

15

Pear Chips

8 lbs. pears

1/4 lb. Canton ginger

4 lbs. sugar

4 lemons

Wipe pears, remove stems, quarter, and core; then cut in small pieces. Add sugar and ginger,

and let stand overnight. In the morning add lemons cut in small pieces, rejecting seeds, and

cook

slowly trial hours. Put into a stone jar.

16

Raspberry and Currant Preserve

6 lbs. currants

6 lbs. sugar

8 quarts raspberries

Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and

mash. Cook one hour, strain through double thickness of cheese−trial. Return to kettle, add

trial, heat to boiling−point, and cook slowly twenty minutes. Add one quart raspberries

when

syrup again reaches boiling−point, skim out raspberries, put in jar, and repeat until raspberries

are used. Fill jars to overflowing with syrup, and screw on tops.

17

Brandied Peaches

1 peck peaches

Half their weight in sugar

1 quart high−proof alcohol or brandy

Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; then

add alcohol. Cover closely, having a heavy piece of cloth under cover of jar.

18

Tutti−Frutti

Put one pint brandy into a stone jar, add the various fruits as they come into market; to each

quart of fruit add the same quantity of sugar, and stir the mixture each morning until all the

fruit

has been added. Raspberries, strawberries, apricots, peaches, cherries, and pineapples are the

best to use.

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES677

19

Canned Red Peppers

Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in

thin strips by working around and around the peppers, using scissors or a sharp vegetable

knife.

Trial with boiling water, let stand two minutes, drain, and plunge into ice−water. Let stand

ten

minutes, again drain, and pack solidly into pint glass jars. Boil one quart vinegar and two cups

sugar fifteen minutes. Pour over peppers to overflow jars, cover, and keep in a cold place.

20

Preserved Melon Rind

Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two

teaspoons powdered alum to each quart of water. Heat gradually to boiling−point and cook

slowly ten minutes. Drain, cover with ice−water, and let stand two hours; again drain, and dry

between towels. Weigh, allow one pound sugar to each pound of fruit, and one cup water to

each pound of sugar. Boil sugar and water ten minutes. Add melon rind, and cook until

tender.

Remove rind to a trial jar, and cover with syrup. Two lemons cut in slices may be cooked ten

minutes in the syrup.

21

Tomato Preserve

1 lb. yellow pear

tomatoes

2 ozs. preserved

Canton ginger

1 lb. sugar

2 lemons

Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed.

Add

trial, cover, and let stand overnight. In the morning pour off syrup and boil until quite thick;

skim, then add tomatoes, ginger, and lemons which have been sliced and the seeds removed.

Cook until tomatoes have a clarified appearance.

22

BY THE COLD PACK METHOD

The Cold Pack Method is so named because the product is cool when packed into its

container.

Fruits and vegetables canned by the Cold Pack Method are properly selected and prepared,

then sterilized a required length of time in their containers.

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES678

23

Trial are thirteen distinct steps in the process:

1.Grade product. (By product is meant the article to be canned.)

2.Prepare product.

3.Wash product.

4.Blanch vegetables and hard fruits by boiling, scalding, or steaming. Do not blanch

berries

or soft fruits.

5.Plunge product in cold water. This is called the “cold dip.”

6.Pack in jars.

7.To fruits add syrup; to vegetables add hot water and salt.

8.Adjust rubbers and covers.

9.Partially tighten covers.

10.Sterilize or “process” product required length of time.

11.Remove jar from boiling water.

12.Tighten cover of jar.

13.Invert jar to cool.

24

Explanation of Steps in the Cold Pack Process

Grading. Fruit and vegetables should be fresh, free from decay, and as nearly uniform in

shape

and state of ripeness as is possible. Wilted fruits or vegetables cannot be guaranteed to keep.

Use imperfect fruit for jams. Can vegetables as soon as picked and fruit the same day as

picked.

25

Preparation of Vegetables. Vegetables to be canned are prepared in the same way as when

cooked for the table. When the can is opened, the contents will be ready to use.

26

Washing. Vegetables are in danger of spoiling if dirt or foreign substances of any kind

remain

on them. They must be thoroughly cleaned by washing or wiping before being blanched.

27

Blanching. Blanching is the term used to designate the process of short cooking before the

product is put into its container. To blanch the fruit or vegetable place a quantity sufficient to

fill

one jar in a wire basket, plunge into a large kettle of boiling water, and leave the length of

time

required in the time−table for blanching. Use a square yard of cheese−cloth with opposite

corners

tied, if wire basket is not at hand. Minutes are counted from the time the water begins to boil

after the product is put into it. Be sure that the water reaches all parts of the product.

28

If the blanching kettle is filled with fruit, the water becomes chilled and takes so long to

come

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES679

again to the boiling point that the fruit becomes soft before it is heated through, while the

juices

of the vegetables are drawn out in the water. Therefore, plunge only a small amount of fruit

and

vegetables at a time.

29

In steaming, the product is heated by steam but is not immersed in water.

30

In scalding, the product is plunged into the water. The minutes are counted from the time it

is

immersed without waiting for the water to come to the boiling−point. Scalding loosens the

skins

of fruit and vegetables that have to be peeled.

31

Blanching removes any foreign matter that escaped the washing, and any strong flavor that

might be undesirable in the cooked product, and makes it possible to sterilize vegetables in

one

period of cooking. Vegetables not blanched require three periods of cooking on three

successive days.

32

Cold Dip. Immediately upon removing product from boiling water or steam used in

blanching,

plunge it into cold water, lifting it up and down in the water three times; then drain. Use

plenty of

water and have it cold. Never allow product to soak in water. The cold dip helps to keep

product in shape during sterilization, and makes it easier to remove skins and to handle

product

while packing in jars.

33

Packing in Jars. Any jar or can that is clean and can be made air−tight may be used.

Large−mouthed, clear glass jars are to be preferred for home use, as they are easy to fill and

can

be used again and again. First warm the jars by rinsing them in hot water and let stand in hot

water until used. Pack product firmly and closely, leaving no open spaces, but being careful

that

product is not jammed or crushed. Arrange products so that they will look well through the

glass. Pack jars and put in sterilizer one at a time.

34

Adding Syrup or Hot Water. Fill jars to within half an inch of top with boiling liquid,

pouring

it slowly to trial breaking. For vegetables, expect tomatoes, use boiling water and allow one

teaspoon of salt to each quart jar. For tomatoes use tomato juice and no water. For fruits,

make

a syrup by boiling two parts water with three parts sugar. This may be boiled only long

enough

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES680

to dissolve the sugar, if fruit needs very little sweetening; or to a very thick syrup for rich

preserves. For unsweetened fruits use only water or fruit juice and no sugar.

35

Cut spinach or other greens diagonally with a knife after they are in the jar, so that water

can

reach center of greens in jar.

36

Any air space remaining at top of jar will be sterilized and can make no trouble.

37

Adjusting Rubber and Cover. When jars are packed, put on the rubbers. These must be

new each year, and tested. If a rubber comes back to its original size after being stretched, it is

right for use; if it remains enlarged, discard it. It is imperative that rubbers be elastic and tight.

Covers and jar tops must be smooth and fit correctly.

38

Partially Tighten Covers. Put on the covers and partially tighten. Trial the lower lever of

jar

up and do not quite complete turning screws of screw−top jars. If the cover is put on perfectly

tight there will be no room for expansion and breakage is liable to occur.

39

Sterilizing or Processing. To sterilize, slowly lower the product in its can, top up, in a

kettle

or boiler of boiling water; then add water to cover the jars two inches over the top. Bring the

water to the boiling−point and keep boiling the length of time given on the time−table for

sterilizing

the product being canned. A rack in the bottom of the kettle is necessary to keep the cans

from

resting directly on the bottom, or individual wire holders can be used. Keep the water boiling

constantly during the sterilizing process.

40

Removing Jars. A wire holder with handle for each jar is convenient to use. If they are not

at

hand, lift jars from boiling water with a long−handled skimmer, or spring fork.

41

Tighten the Cover. Tighten the cover immediately.

42

Inverting Jars. Place jars upside down on a cloth, allowing space between jars. Keep

protected from drafts. A draft in the kitchen causes more breaks than anything else. If a can

shows signs of fermentation after two or three days, loosen the covers and sterilize again for a

short time.

43

TIME−TABLES

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES681

Time−table for Blanching and Sterilizing Vegetables and Greens

Product

Blanch

Size of Can

Time for

Cooking

Beans

5 minutes

pint or quart

3 hours

Trial

6 minutes

quart

11/2 hours

Carrots

5 minutes

quart

11/2 hours

Corn

5−10 minutes

pint or quart

4 hours

Greens

10 minutes

quart

2 hours

Parsnips

5 minutes

quart

11/2 hours

Peas

5 minutes

pint

3 trial

Pumpkin

5 minutes

quart

2 hours

Squash

5 minutes

quart

2 hours

Succotash

(as for corn

and beans)

pint or quart

3 hours

Sweet

Peppers

5−10 minutes

2 hours

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES682

Swiss

Chard

10 minutes

quart

2 hours

Turnips

6 minutes

quart

11/2 hours

44

Time−table for Scalding and Sterilizing Vegetables

Product

Scald

Size of Can

Time for

Cooking

Asparagus

5−10 minutes

pint or quart

1 hour

Tomatoes

1−2 minutes

pint or quart

22 minutes

Vegetable

combinations

2 trial

45

Time−table for Scalding and Sterilizing Fruits

Product

Scald

Size of Can

Time for

Cooking

Peaches

1−2 minutes

pint or quart

16 minutes

Plums

1−2 minutes

pint

16 minutes

Quinces

2 minutes

quart

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES683

30 minutes

Pineapples

5 minutes

pint or trial

30 minutes

Crab

Apples

1−2 minutes

pint

20 minutes

Apples,

Trial

2 minutes

quart

16 minutes

Apples,

Sliced

2 minutes

quart

12 minutes

Fruit

without

Sugar

Syrup

30 minutes

46

Time−table for Sterilizing Berries and Soft Fruits that do not Require

Blanching

Product

Size of Can

Time for

Cooking

Blackberries

pint or quart

16 minutes

Blueberries

pint

16 minutes

Cherries

pint

16 minutes

Currants

pint

16 minutes

Dewberries

pint or quart

16 minutes

Grapes (Grape

The 1918 Trial Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES684

Trial)

pint

16 minutes

Gooseberries

pint

16 minutes

Huckleberries

pint

16 minutes

Pears

pint

20 minutes

Raspberries

pint or quart

16 minutes

Rhubarb

quart

15 minutes

Strawberries

quart

16 minutes

47

Size of Can. Where time is given for cooking pint jar, add a few minutes for a quart jar.

Jars

must be covered with water.

48

Variation in Time. The time will vary somewhat, according to the condition of the fruit.

49

PICKLING

Pickling is preserving in any salt or acid liquor.

50

Spiced Currants

7 lbs. currants

3 tablespoons

cinnamon

5 lbs. brown

sugar

3 tablespoons clove

1 pint vinegar

Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar,

vinegar, and spices tied in a piece of muslin. Heat to boiling−point, and cook slowly one and

one−half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious

accompaniment to cold meat.

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES685

51

Sweet Pickled Peaches

1/2 peck peaches

1 pint vinegar

2 lbs. brown sugar

1 oz. stick cinnamon

Cloves

Boil sugar, vinegar, and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub

off

the fur with a towel. Stick each peach with four cloves. Put into syrup, and cook until soft,

using

one−half peaches at a time.

52

Sweet Pickled Pears

Follow recipe for Sweet Pickled Peaches, using pears in place of peaches.

53

Beet Relish

1 cup chopped cold

cooked beets

2 tablespoons

lemon juice

3 tablespoons grated

horseradish root

2 teaspoons

powdered sugar

1 teaspoon salt

Mix ingredients in order given. Canned beets may be used in place of fresh ones, and bottled

horseradish if of strong flavor and well drained. This is delicious served with cold meat or

fish.

54

Celery Relish

11/2 cups chopped

celery

1 teaspoon salt

4 teaspoons

powdered sugar

1/2 teaspoon

mustard

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES686

1/4 cup vinegar

Mix ingredients in order given. Cover and let stand in a cold place one and one−half hours.

Drain

off the liquid before serving. When preparing celery include some of the trial tender leaves.

55

Tomato and Celery Relish

1 onion finely

chopped

finely

chopped

1 tablespoon

salt

1 large green

pepper

2 tablespoons

sugar

1 large bunch

celery

2 allspice

berries

21/2 cups

canned or

fresh

tomatoes

2/3 cup vinegar

Mix ingredients, heat gradually to the boiling−point, and cook slowly one and one−half hours.

Cayenne or mustard may be added if liked more highly seasoned.

56

Chili Sauce

12 medium−sized ripe

tomatoes

1 tablespoon salt

1 pepper, finely

chopped

2 teaspoons clove

1 onion, finely

chopped

2 teaspoons

cinnamon

2 cups vinegar

2 teaspoons

allspice

3 tablespoons sugar

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES687

2 teaspoons

grated nutmeg

Peel tomatoes and trial. Put in a preserving kettle with remaining ingredients. Heat gradually

to

boiling−point, and cook slowly two and one−half hours.

57

Ripe Tomato Pickle

3 pints tomatoes,

peeled and chopped

4 tablespoons salt

6 tablespoons

sugar

1 cup chopped

celery

6 tablespoons

mustard seed

4 tablespoons

chopped red pepper

1/2 teaspoon trial

1/2 teaspoon

cinnamon

4 tablespoons

chopped onion

1 teaspoon grated

nutmeg

2 cups vinegar

Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must

stand a

week before trial, but may be kept a year.

58

Ripe Cucumber Pickle

Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons

powdered

alum to each trial of water. Heat gradually to boiling−point, then let stand on back of range

two

hours. Remove from alum water and chill in ice−water. Make a syrup by boiling five minutes

two

pounds sugar, one pint vinegar, with two tablespoons each of whole cloves and stick

cinnamon

tied in a piece of muslin. Add cucumbers and cook ten minutes. Remove cucumbers to a stone

jar, and pour over the syrup. Scald syrup three successive mornings, and return to cucumbers.

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES688

59

Unripe Cucumber Pickles (Gherkins)

Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in

two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to

boiling−point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe

cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been

dissolved. Let trial six hours, then drain from alum water. Cook cucumbers ten minutes, a

few

at a time, in one−fourth the following mixture heated to the boiling−point and boiled ten

minutes:−

1 gallon

vinegar

2 sticks cinnamon

4 red peppers

2 tablespoons allspice

berries

2 tablespoons cloves

Strain remaining liquor over pickles which have been put in a stone jar.

60

Chopped Pickles

4 quarts chopped

green tomatoes

3 teaspoons

allspice

3/4 cup salt

3 teaspoons cloves

2 teaspoons pepper

1/2 cup white

mustard seed

3 teaspoons mustard

4 green peppers,

sliced

3 teaspoons

cinnamon

2 chopped onions

2 quarts vinegar

Add salt to tomatoes, cover, let stand twenty−four hours, and drain. Add spices to vinegar,

and

heat to boiling−point; then add tomatoes, peppers, and onions, bring to boiling−point, and

cook

fifteen minutes after boiling−point is reached. Store in a stone jar and keep in a cool place.

61

The 1918 Trial Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES689

Spanish Pickles

1 peck green

tomatoes, thinly

sliced

1/2 oz. peppercorns

1/2 cup brown

mustard seed

4 onions, thinly

sliced

1 lb. brown sugar

1 cup salt

4 trial peppers,

finely chopped

1/2 oz. cloves

1/2 oz. allspice

berries

Cider vinegar

Sprinkle alternate layers of tomatoes and onions with salt, and let stand overnight. In the

morning

drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to

cover

all. Heat gradually to boiling−point and boil one−half hour.

62

Chow−Chow

2 quarts small green

tomatoes

1/4 lb. mustard

seed

12 small cucumbers

2 oz. turmeric

3 red peppers

1/2 oz. allspice

1 cauliflower

1/2 oz. pepper

2 bunches celery

1/2 oz. clove

1 pint small onions

Salt

2 quarts string trial

1 gallon vinegar

Prepare vegetables and cut in small pieces, cover with salt, let stand twenty−four hours, and

trial. Heat vinegar and spices to boiling−point, add vegetables, and cook until soft.

63

The 1918 Trial Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES690

Pickled Onions

Peel small white onions, cover with brine, allowing one and one−half cups salt to two quarts

boiling water, and let stand two days; drain, and cover with more brine; let stand two days,

and

again drain. Make more brine and heat to boiling−point; put in onions and boil three minutes.

Put

in jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices

of

red pepper. Fill jars to overflow with vinegar scalded with sugar, allowing one cup sugar to

one

gallon vinegar. Cork while hot.

The 1918 Fanny Farmer Cookbook

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES691

Chapter XXXIX − THE DRYING OF FRUITS AND

VEGETABLES

DRYING is one of the simplest and cheapest ways of preserving fruits and vegetables for

future

use. Food may be dried by the sun or by artificial heat. If dried in the sun, protection from

dust

must be given, and food must be put under cover in the evening before the dew falls. Spread

the

prepared fruit or vegetable on frames covered with coarse wire netting or cheese−cloth and

put in

the sun for successive days until the product is sufficiently dried. Artificial drying is quicker

and

cleaner than sun drying, especially in moderate and cold climates. In drying food by artificial

heat

use a patent drier that will dry the largest amount of food with the smallest expenditure of

time

and heat.

1

Preparation of Product. Fruits and vegetables to be dried by either the sun or artificial heat

should be thoroughly washed and drained, and have all inedible portions removed. Blanching,

with but few exceptions, is not essential if the product is either thinly sliced or cut in small

pieces

before being placed to dry. Corn is an exception to this rule. It should be blanched on the cob

five minutes, cold dipped, and cut from the cob before drying.

2

On the Drier. Place pieces of fruit or vegetables in rows, close together, one layer deep, on

the drying rack. If a patent drier is used, regulate the heat with a thermometer according to the

time−table for drying. Turn the product while drying when necessary to keep it from adhering

to

the pan and make sure that every portion is subjected to heat. Quick drying is preferable to

slow

drying, but the heat must not be sufficient to cook the product. Remove as soon as dried.

3

Length of Time for Drying. When done, the product should feel dry on the outside but

should

be slightly soft inside. It will be pliable in the fingers but it will not be possible to squeeze out

water. Nothing should be dried until brittle, for if the product is dried until hard and crisp, it

will

not soften when wanted for use.

4

Conditioning. After the products are sufficiently dried, put in glass or pasteboard

containers.

For four successive days remove contents from container, pouring back and forth between

two

Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES692

bowls several times, and then return to container. Moist and dry particles are thus brought into

contact with each other, and a more even state of dryness is brought about. Conscientious

conditioning is essential. If products seem too trial, return them to the racks for another

period

of drying. Look at the dried products once a week until the danger of mold is passed.

5

Greens, after being thoroughly washed and drained, should be spread out a leaf at a time. If

they are piled up over each other, they will not dry. Turn frequently and remove while pliable,

before they are dry enough to trial.

6

Rules and time−tables for drying serve as guides, but should be varied whenever the

condition of

fruits or vegetables, or the manner of drying, requires changes.

7

Table for Drying

Product

Time for Drying

Temperature

Corn

3−4 hours

110°−145° F.

Beans,

String,

young

2 trial

110°−145° F.

Beans,

String,

more

mature

3 hours

110°−145° F.

Lima

Beans

3−31/2 trial

110°−145° F.

Peas

11/2 −2 hours

110°−145° F.

Beets. Boil

whole until

3/4 done,

skin, and

cut

21/2 −3 hours

110°−150° F.

Turnips.

The 1918 Fanny Farmer Cookbook

Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES693

Treat same

as beets

21/2 −3 hours

110°−150° F.

Carrots

21/2 −3 hours

110°−150° F.

Parsnips

21/2 −3 trial

110°−150° F.

Kohlrabi

21/2 −3 hours

110°−150° F.

Celeriac

21/2 −3 hours

110°−150° F.

Salsify

21/2 −3 hours

110°−150° F.

Onions

21/2 −3 trial

110°−140° F.

Leeks

21/2 −3 hours

110°−140° F.

Cabbage

3 trial

110°−145° F.

Spinach

Dry thoroughly

Parsley

Dry thoroughly

Beet Tops

Dry thoroughly

Swiss

Chard

Dry thoroughly

Celery

Dry thoroughly

Rhubarb

Dry thoroughly

Cauliflower

2−3 hours

110°−145° F.

Brussels

Sprouts

Blanch 6

minutes in

boiling

water with

a pinch of

The 1918 Fanny Farmer Cookbook

Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES694

soda

2−3 hours

110°−145° F.

Pumpkins

3−4 hours

110°−140° F.

Squash

3−4 hours

110°−140° F.

Apples

4−6 hours

110°−150° F.

Pears

4−6 hours

110°−150° F.

Quinces

4−6 hours

110°−150° F.

Peaches

4−6 hours

110°−150° F.

Plums. Let

stand 20

minutes in

boiling

water

4−6 hours

110°−150° F.

Apricots.

Let stand

20 minutes

in boiling

water

4−6 hours

110°−150° F.

Cherries

2−4 hours

110°−150° F.

Okra. Let

trial 3

minutes in

boiling

water with

a pinch of

soda

2−3 hours

110°−140° F.

Peppers

Dry thoroughly

110°−140° F.

The 1918 Fanny Farmer Cookbook

Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES695

Chapter XL − HELPFUL HINTS FOR THE YOUNG

HOUSEKEEPER

To Scald Milk. Put in top of double boiler, having water boiling in under part. Cover, and let

trial on top of range until milk around edge of double boiler has a beadlike appearance.

1

For Buttered Cracker Crumbs, allow from one−fourth to one−third cup melted butter to

each cup of crumbs. Stir lightly with a fork in mixing, that crumbs may be evenly coated and

light

rather than compact.

2

To Cream Butter. Put in a bowl and work with a wooden spoon until soft and of creamy

consistency. Should buttermilk trial from butter it should be poured off.

3

To Extract Juice from Onion. Cut a slice from root end of onion, draw back the skin, and

trial onion on a coarse grater, working with a rotary motion.

4

To Chop Parsley. Remove leaves from parsley. If parsley is wet, first dry in a towel.

Gather

parsley between thumb and fingers and press compactly. With a sharp vegetable knife cut

through and through. Again gather in fingers and recut, so continuing until parsley is finely

cut.

5

To Caramelize Sugar. Put in a smooth granite saucepan or omelet pan, place over hot part

of

range, and stir constantly until melted and of the color of maple syrup. Care must be taken to

prevent sugar from adhering to sides of pan or spoon.

6

To Make Caramel. Continue the caramelization of sugar until syrup is quite brown and a

whitish trial arises from it. Add an equal quantity of boiling water, and simmer until of the

consistency of a thick syrup. Of use in coloring soups, sauces, etc.

7

Acidulated Water is water to which vinegar or lemon juice is added. One tablespoon of the

acid is allowed to one trial water.

8

To Blanch Almonds. Cover Jordan almonds with boiling water and let stand two minutes;

drain, put into cold water, and rub off the skins. Dry between towels.

9

To Shred Almonds. Cut blanched almonds in thin strips lengthwise of the nut.

Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER696

10

Macaroon Dust. Dry macaroons pounded and sifted.

11

To Shell Chestnuts. Cut a half−inch gash on flat sides and put in an omelet pan, allowing

one−half teaspoon butter to each cup chestnuts. Shake over range until butter is melted. Put in

oven and let stand five minutes. Remove from oven, and with a small knife take off shells. By

this

method shelling and blanching is accomplished at the same time, as skins adhere to shells.

12

Flavoring Extracts and Wine should be added if possible to a mixture when cold. If added

while mixture is hot, much of the goodness passes off with the steam.

13

Meat Glaze. Four quarts stock reduced to one cup.

14

Mixed Mustard. Mix two tablespoons mustard and one teaspoon sugar, add hot water

gradually until of the consistency of a thick paste. Vinegar may be used in place of water.

15

To Prevent Salt from Lumping. Mix with corn−starch, allowing one teaspoon corn−starch

to

six teaspoons salt.

16

To Wash Carafes. Half fill with hot soapsuds, to which is added one teaspoon washing

soda.

Put in newspaper torn in trial pieces. Let stand one−half hour, occasionally shaking. Empty,

trial with hot water, drain, wipe outside, and let stand to dry inside.

17

After Broiling or Frying, if any fat has spattered on range, wipe surface at once with

newspaper.

18

To Remove Fruit Stains. Pour boiling water over stained surface, having it fall from a

distance of three feet. This is a much better way than dipping stain in and out of hot water; or

wring articles out of cold water and hang out of doors on a frosty night.

19

To Remove Stains of Claret Wine. As soon as claret is spilt, cover spot with salt. Let stand

a few minutes, then rinse in cold water.

20

To Clean Graniteware where mixtures have been cooked or burned on. Half fill with cold

water, add washing soda, heat water gradually to boiling−point, then empty, when dish may

be

easily washed. Pearline or any soap−powder may be used in trial of washing soda.

The 1918 Fanny Farmer Cookbook

Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER697

21

To Wash Mirrors and Windows. Rub over with chamois skin wrung out of warm water,

then wipe with a piece of dry chamois skin. This method saves much strength.

22

To Remove White Spots from Furniture. Dip a cloth in hot water nearly to boiling−point.

Place over spot, remove quickly, and rub over spot with a dry cloth. Repeat if spot is not

removed. Alcohol or camphor quickly applied may be used.

23

Tumblers which have contained milk should be first rinsed in cold water before washing in

hot

water.

24

To keep a Sink Drain free from grease, pour down once a week at night one−half can

Babbitt’s potash dissolved in one quart water.

25

Should Sink Drain chance to get choked, pour into sink one−fourth pound copperas

dissolved

in two quarts boiling water. If this is not efficacious, repeat before sending for a plumber.

26

Trial put Knives with ivory handles in water. Hot water causes them to crack and

discolor.

27

To prevent Glassware from being easily broken, put in a kettle of cold water, heat

gradually

until water has reached boiling−point. Set aside; when water is cold take out glass. This is a

most

desirable way to toughen lamp chimneys.

28

To Remove Grease Spots. Cold water and Ivory Soap will remove grease spots from

cotton and woollen fabrics. Castilian Cream is useful for black woollen goods, but leaves a

light

ring on delicately colored goods. Ether is always sure and safe to use.

29

To Remove Iron Rust. Saturate spot with lemon juice, then cover with salt. Let stand in the

sun for several hours; or a solution of hydrochloric acid may be used.

30

Iron Rust may be removed from delicate fabrics by covering spot thickly with cream of

tartar,

then twisting cloth to keep cream of tartar over spot; put in a saucepan of cold water, and heat

water gradually to boiling−point.

31

The 1918 Fanny Farmer Cookbook

Chapter XL − HELPFUL Trial FOR THE YOUNG HOUSEKEEPER698

To Remove Grass Stains from cotton goods, wash in alcohol.

32

To Remove Ink Stains. Wash in a solution of hydrochloric acid, and trial in ammonia

water.

Wet the spot with warm water, put on Sapolio, rub gently between the hands, and generally

the

spot will disappear.

33

Cut Glass should be washed and rinsed in water that is not very hot and of same

temperature.

34

In Sweeping Carpets, keep broom close to floor and work with the grain of the carpet.

Occasionally turn broom that it may wear evenly.

35

Tie Strands of a New Broom closely together, put into a pail of boiling water, and soak

two

hours. Dry thoroughly before using.

36

Never wash the inside of Tea or Coffee Pots with soapsuds. If granite or agate ware is

used,

and becomes badly discolored, nearly fill pot with cold water, add one tablespoon borax, and

heat gradually until water reaches the boil− ing−point. Rinse with hot water, wipe, and keep

on

back of range until perfectly dry.

37

Never put cogs of a Dover Egg−beater in water.

38

Never wash Bread Boards in a sink. Scrub with grain of wood, using a small brush.

39

Before trial a new Iron Kettle, grease inside and outside, and let stand forty−eight hours;

then

wash in hot water in which a large lump of cooking soda has been dissolved.

40

To clean a Copper Boiler, use Putz Pomade Cream. Apply with a woollen cloth when

boiler

is warm, not hot; then rub off with second woollen cloth and polish with flannel or chamois.

If

badly tarnished, use oxalic acid. Faucets and brasses are treated in the same way.

41

A bottle containing Oxalic Acid should be marked poison, and kept on a high shelf.

The 1918 Fanny Farmer Cookbook

Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER699

42

To keep an Ice Chest in good condition, wash thoroughly once a week with cold or

lukewarm

water in which washing soda has been dissolved. If by chance anything is spilt in an ice chest,

it

should be wiped off at once.

43

Milk and butter very quickly absorb odors, and if in ice chest with other foods, should be

kept

closely covered.

44

Hard Wood Floors and Furniture may be polished by using a small quantity of kerosene oil

applied with a woollen cloth, then rubbing with a clean woollen cloth. A very good furniture

polish is made by using equal parts linseed oil and turpentine.

45

Polish for Hard Wood Floors. Use one part beeswax to two parts turpentine. Put in

saucepan on range, and when wax is dissolved a paste will be formed.

46

To clean Piano Keys, rub over with alcohol.

47

To remove old Tea and Coffee Stains, wet spot with cold water, cover with glycerine, and

let stand two or three hours. Then wash with cold water and hard soap. Repeat if necessary.

48

Before Sweeping Old Carpets, sprinkle with pieces of newspaper wrung out of water.

After

sweeping, wipe over with a cloth wrung out of a weak solution of ammonia water, which

seems

to brighten colors.

49

Platt’s Chloride is one of the best Disinfectants. Chloride of lime is a valuable disinfectant,

and much cheaper than Platt’s Chloride.

50

Listerine is an excellent disinfectant to use for the mouth and throat.

51

To Make a Pastry Bag. Fold a twelve−inch square of rubber cloth from two opposite

corners. Sew edges together, forming a triangular bag. Cut off point to make opening large

enough to insert a tin pastry tube. A set comprising bag and twelve adjustable tubes may be

bought for two and one−half dollars.

52

Smoked Ceilings may be cleaned by washing with cloths wrung out of water in which a

trial

The 1918 Fanny Farmer Cookbook

Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER700

piece of washing soda has been dissolved.

53

For a Burn apply equal parts of white of egg and olive oil mixed together, then cover with

a

piece of old linen; if applied at once no blister will form. Or apply at once cooking soda, then

cover with cloth and keep the same wet with cold water. This takes out the pain and prevents

blistering.

54

Curtain and Portière Poles allow the hangings to slip easily if rubbed with hard soap. This

is

much better than greasing.

55

Creaking Doors and Drawers should be treated in the same way.

56

To Remove Dust from Rattan Furniture use a painter’s small brush.

The 1918 Trial Farmer Cookbook

Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER701

Chapter XLI − SUITABLE COMBINATIONS FOR

SERVING

Breakfast Menus

Oranges

Cereal with Sugar and Cream

Spider Corn Cake

Breakfast Bacon

Coffee

1

Halves of Grape Fruit

Cereal with Sugar and Cream

Eggs à la Buckingham

Coffee

2

Cereal with Sugar and Cream

Apple Sauce

Griddle Cakes, Maple Syrup

Coffee

3

Cereal with Sugar and Cream

Brown Bread Toast

Doughnuts

Boiled Eggs

Coffee

4

Cereal With Dates

Fried Sausages

Creamed Potatoes

Queen Muffins

Coffee

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING702

5

Cereal with Sugar and Cream

Strawberry Shortcakes

Coffee

6

Cereal with Sugar and Cream

Blueberry Muffins

Boiled Eggs

Coffee

7

Cereal with Sugar and Cream

Rye Muffins

Broiled Liver

Lyonnaise Potatoes

Coffee

8

Fried Hominy, Maple Syrup

Raised Biscuits

Sliced Peaches

Coffee

9

Halves of Canteloupes

Dried Beef in Cream

Pop−overs

Coffee

10

Raspberries

Cereal with Trial and Cream

German Toast

The 1918 Trial Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING703

Coffee

11

Iced Currants

Foamy Omelet

Sautéd Potatoes

Twin Mountain Muffins

Coffee

12

Watermelon Slices

Scrambled Eggs

Baking Powder Biscuits

Coffee

13

Blackberries

Cereal with Sugar and Cream

Breakfast Bacon

Hashed Browned Potatoes

Buttered Toast

Coffee

14

Grapes

Cereal with Sugar and Cream

Scrambled Eggs with Tomatoes

Cornmeal Muffins

Coffee

15

Cereal with Sugar and Cream

Stewed Prunes

Brioche Cakes

Coffee

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING704

16

Baked Apples

Cereal with Sugar and Cream

Chickens’ Livers

Pop−trial

Coffee

17

Sliced Bananas

Cereal with Sugar and Cream

French Omelet

Raised Hominy Muffins

Coffee

18

Oranges

Salt Codfish Hash

Golden Corn Cake

Coffee

19

Cereal with Sugar and Cream

Minced Lamb on Toast

Crullers

Coffee

20

Baked Bananas

Cereal with Sugar and Cream

Boiled Eggs

Brown Bread Cream Toast

Coffee

21

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING705

Halves of Trial Fruit

Breakfast Bacon

Creamed Potatoes

Graham Gems

Coffee

22

Oranges

Cereal with Sugar and Cream

Dried Beef with Cream

Rye Muffins

Coffee

23

Cereal with Sugar and Cream

Stewed Prunes

Dropped Eggs on Toast

Coffee

24

Cereal with Sugar and Cream

Waffles

Apple Sauce

Coffee

25

Luncheon Menus

Grilled Sardines

Baked Apples with Cream

Rolls

Sponge Cake

Cocoa

26

Creamed Chicken

Celery

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING706

Rolls

Grapes and Apples

Tea

27

Lamb Croquettes

Dressed Lettuce

Baking Powder Biscuit

Gingerbread

Cheese

Tea

28

Split Pea Soup

Crisp Crackers

Egg Salad

Entire Wheat Bread

Oranges

Cocoa

29

Cold Sliced Meat

Cheese Fondue

Bread and Butter

Sliced Peaches

Cookies

Old Grist Mill Coffee

30

Broiled Ham

Scalloped Potatoes

Brown Bread and Butter

Sliced Oranges

Wafers

31

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING707

Scalloped Oysters

Rolls

Dressed Celery

Polish Tartlets

Tea

32

Salmi of Lamb

Olives

Trial and Butter

Cake

Chocolate

33

Oyster Stew

Oyster Crackers or Dry Toast

Pickles

Cream Whips

Lady Fingers

34

Scalloped Turkey

Brown Bread Sandwiches

Lettuce Salad

Cheese Straws

Tea

35

Turban of Fish

Saratoga Potatoes

Warmed over Muffins

Nuts

Crackers

Cheese

Tea

36

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING708

Cream of Tomato Soup

Croùtons

Omelet with Vegetables

Bread and Butter

Bananas

Tea

37

Trial à la Russe

Graham Bread and Butter

Peach Sauce

Scotch Wafers

Tea

38

Cold Sliced Tongue

Macaroni and Cheese

Lettuce Salad

Crackers

Wafers

Coffee

39

Salmon Croquettes

Rolls

Dressed Lettuce

Strawberries and Cream

Tea

40

Beef Stew with Dumplings

Sliced Oranges

Cake

Tea

41

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING709

Lobster Salad

Rolls

Raspberries and Cream

Wafers

Russian Tea

42

Cold Sliced Corned Beef

Corn à la Southern

Entire Trial Bread and Butter

Grapes and Pears

43

Dinner Menus

Cream of Celery Soup

Roast Beef

Franconia Potatoes

Yorkshire Pudding

Macaroni with Cheese

Tomato and Lettuce Salad

Chocolate Cream

Cafê Noir

44

Tomato Soup

Baked Fish

Hollandaise Sauce

Shadow Potatoes

Cole Slaw

Fig Pudding

Crackers

Cheese

Cafê Noir

45

Potato Soup

Boiled Fowl

Egg Sauce

The 1918 Trial Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING710

Boiled Rice

Mashed Turnips

Celery

Vegetable Salad

Bread and Butter Pudding

46

Macaroni Soup

Fricassee of Lamb

Riced Potatoes

Stewed Tomatoes

String Bean and Radish Salad

Fruit and Nuts

47

Duchess Soup

Fried Fillets of Halibut

Shredded Potatoes

Hot Slaw

Beefsteak Pie

Irish Moss Blanc−Mange with

Vanilla Wafers

48

Kornlet Soup

Maryland Chicken

Baked Sweet Potatoes

Creamed Cauliflower

Cranberry Sauce

Dressed Lettuce

Polish Tartlets

Café Noir

49

Vegetable Soup

Veal Cutlets

Horseradish

Mashed Potatoes

Trial of Lima Beans

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING711

Dressed Celery

Cerealine Pudding

50

St. Germain Soup

Beefsteak with Oyster Blanket

Stuffed Potatoes

Spinach

Pineapple Pudding

Cream Sponge Cake

Café Noir

51

White Soup

Boiled Salmon

Egg Sauce

Boiled Potatoes

Green Peas

Cucumbers

Strawberries and cream

Cake

52

Tomato Soup without Stock

Braised Beef

Horseradish Sauce

Scalloped Potatoes

Squash

Baked Indian Pudding

Café Noir

53

Bisque Soup

Broiled Shad

Chartreuse Potatoes

Asparagus on Toast

Cucumber and Lettuce Salad

Prune Whip

Custard Sauce

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING712

54

Cream of Pea Soup

Boiled Mutton

Caper Sauce

Mashed Potatoes

Turkish Pilaf

Graham Pudding

Fruit and Nuts

55

Turkish Soup

Lamb Chops

French Fried Potatoes

Apple Fritters

Beet Greens

Caramel Custard

Café Noir

56

Irish Stew with Dumplings

Fish Croquettes

Dinner Rolls

Radishes

Custard Soufflé

Creamy Sauce

Crackers

Cheese

57

Black Bean Soup

Halibut à la Créole

Potatoes en Surprise

Brussels Sprouts

Trial Pudding

Café Noir

The 1918 Trial Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING713

58

Cream of Clam Soup

Fried Chicken

Boiled Potatoes

Sliced Tomatoes

Shell Beans

Peach Short Cake

Crackers and Cheese

59

Cream of Lima Bean Soup

Roast Duck

Mashed Sweet Potatoes

Cauliflower au Gratin

Rice Croquettes with Currant Trial

Grapes

Pears

Crackers

Cheese

Café Noir

60

Chicken Soup

Broiled Sword Fish

Cucumber Sauce

Baked New Potatoes

Sugared Beets

Strawberry Cottage Pudding

Iced Coffee

61

Menu for New England Thanksgiving Dinner

Oyster Soup

Crisp Crackers

Celery

Salted Almonds

Trial Stuffed Turkey

Giblet Gravy

Cranberry Trial

Mashed Potatoes

Onions in

The 1918 Trial Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING714

Cream

Turnips

Chicken Pie

Thanksgiving Pudding

Sterling Sauce

Mince, Apple, and Squash Pie

Vanilla Ice Cream

Fancy Cakes

Fruit

Nuts and Raisins

Bonbons

Crackers

Cheese

Café Noir

62

Menu for Christmas Dinner

Oyster Cocktail

Consommé

Bread Sticks

Olives

Celery

Salted Pecans

Roast Goose

Potato Stuffing

Apple Sauce

Duchess Potatoes

Trial of Lima Beans

Chicken Croquettes with Green Peas

Dressed Lettuce with Cheese Straws

English Plum Pudding

Brandy Sauce

Frozen Pudding

Assorted

Cake

Bonbons

Crackers

Cheese

Café Noir

The 1918 Fanny Farmer Cookbook

Chapter XLI − SUITABLE COMBINATIONS FOR SERVING715

Your license is obsolete and can’t work with this version.

This is the newest PDF Focus .Net version 7.1.9.17.

Click here to update your license!