The 1918 Fanny Farmer Cookbook

Mock Almonds

Cut stale bread in one−eighth inch slices, shape with a round cutter one and one−half inches

diameter, then shape in almond−shaped pieces. Brush over with melted butter, put in a pan,

bake until delicately browned.

and

Pulled Bread

Remove crusts from a long loaf of freshly baked water bread. Pull the bread apart until the

pieces are the desired size and length, which is best accomplished by using two three−tined

forks. Cook in a slow oven until delicately browned and thoroughly dried. A baker’s French

loaf

may be used for pulled bread if home−made is not at hand.

Egg Balls I

Yolks 2 “hard−boiled”

eggs

Few grains

cayenne

/8 teaspoon salt

/2 teaspoon

melted butter

Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of

consistency

to handle. Shape in small balls, roll in flour, and saute in butter. Serve in Brown Soup Stock,

Consomme, or Mock Turtle Soup.

Egg Balls II

“hard−boiled” egg

Few grains cayenne

/8 teaspoon salt

teaspoon heavy

cream

/4 teaspoon finely chopped parsley

Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg

yolk to make mixture of right consistency to handle. Shape in small balls, and poach in

boiling

water or stock.

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS

179