The 1918 Fanny Farmer Cookbook

Warm water

Chicken stock

/4 cup cracker

crumbs

Salt

/2 cup grated

Parmesan cheese

Pepper

Sift flour on a board, make depression in centre, drop in one−half egg, and moisten with

water to a stiff dough. Knead until smooth, cover, and let stand ten minutes; then roll as thin

sheet of paper, using a rolling−pin. Cut in strips as long as paste, and two and three−fourth

warm

as a

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

twice

and serve at once.

Tomato Sauce

/3 cup butter

Few grains pepper

onion, finely

chopped

small can condensed

tomato

/4 teaspoon salt

/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.

Chapter VI − CEREALS

112