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The 1918 Fanny Farmer Cookbook
3
tablespoons
butter
2
3/4 cups highly
seasoned Brown
Stock
1
cup rice
Canned pimentoes
Melt butter in hot frying−pan, add rice, and stir constantly until rice is well browned. Add
heated to boiling−point, and cook in double boiler until soft. Turn on a serving dish, garnish
pimentoes cut in fancy shapes, and cover with.
stock
with
2
1
Creole Sauce Cook two tablespoons chopped onion, two tablespoons chopped green
pepper, one tablespoon chopped red pepper, or canned pimentoes, and four tablespoons
chopped fresh 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.
2
2
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
cold water to prevent pieces from adhering; add cream, reheat, and season with salt.
over it
2
3
Macaroni with White Sauce
1
/2 cup macaroni
broken in inch pieces
2
quarts boiling
water
1
tablespoon salt
1
1/2 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.
Chapter VI − CEREALS
109
Page
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