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The 1918 Fanny Farmer Cookbook
Table of Contents
Introduction.........................................................................................................................................................1
Chapter I − FOOD..............................................................................................................................................2
Chapter II − COOKERY.................................................................................................................................15
Chapter III − BEVERAGES............................................................................................................................37
Chapter IV − BREAD AND BREAD MAKING............................................................................................53
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES...................................................80
Chapter VI − CEREALS................................................................................................................................102
Chapter VII − EGGS......................................................................................................................................113
Chapter VIII − SOUPS...................................................................................................................................130
Chapter IX − SOUPS WITHOUT STOCK..................................................................................................164
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS...................................................................178
Chapter XI − FISH.........................................................................................................................................185
Chapter XII − BEEF.......................................................................................................................................229
Chapter XIII − LAMB AND MUTTON.......................................................................................................255
Chapter XIV − VEAL.....................................................................................................................................266
Chapter XV − SWEETBREADS...................................................................................................................272
Chapter XVI − PORK....................................................................................................................................275
Chapter XVII − POULTRY AND GAME....................................................................................................280
Chapter XVIII − FISH AND MEAT SAUCES............................................................................................306
Chapter XIX − VEGETABLES.....................................................................................................................326
Chapter XX − POTATOES............................................................................................................................357
Chapter XXI − SALADS AND SALAD DRESSINGS................................................................................370
Chapter XXII − ENTRÉES............................................................................................................................397
Chapter XXIII − HOT PUDDINGS..............................................................................................................444
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