The 1918 Fanny Farmer Cookbook

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.

Eggs with Spinach à la Martin

Cover the centre of a platter with finely chopped and seasoned cooked spinach. Beat three

eggs

and

slightly, add three tablespoons hot water, one−third teaspoon salt, one tablespoon, each, red

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.

Spanish Omelet

Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet.

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 small piece of red or green

pepper, finely chopped, cooked with butter and onion.

Rich Omelet

1/2 tablespoons flour

cup milk

/4 teaspoon salt

eggs

tablespoons butter

Mrs. E. A.

Dwinell

Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon−colored, then add

first 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.

Chapter VII − EGGS

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