| 107 | 108 | 109 | 110 | 111 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
3
/4 cup fine wheat
breakfast food
teaspoon salt
/4 cup cold water
1
3
1
/2 Ib. dates, stoned,
and cut in pieces
cups boiling water
2
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
9
breakfast, or as a simple dessert.
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.
1
0
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.
1
1
Boiled Rice
cup rice
quarts boiling water
tablespoon salt
French Chef
1
2
1
Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil
minutes, or until soft, which may be determined by testing kernels. Old rice absorbs much
thirty
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.
1
2
Chapter VI − CEREALS
106
Page
Quick Jump
|