The 1918 Fanny Farmer Cookbook

Salt and paprika

/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.

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.

Spaghetti

Spaghetti may be cooked in any way in which macaroni is cooked, but is usually served with

Tomato Sauce.

It is cooked in long strips rather than broken in pieces; to accomplish this, hold quantity to

cooked in the hand, and dip ends in boiling salted water; as spaghetti softens it will bend, and

may be coiled under water.

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 water, 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.

Ravioli

1/2 cups flour

/4 cup chopped

cooked spinach

/2 egg

egg

Chapter VI − CEREALS

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