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The 1918 Fanny Farmer Cookbook
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1
eggs
1
/8 teaspoon pepper
teaspoon salt
cup bread flour
/4 cup milk
1
3
Beat eggs until light, add salt and pepper. Add milk slowly to flour, stir until smooth and well
mixed. Combine mixtures.
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Fried Oysters. Philadelphia Relish
Follow directions for Fried Oysters. Serve with Philadelphia Relish.
2
cups cabbage,
finely shredded
1
/4 teaspoon
mustard seed
2
green peppers,
finely chopped
1
/2 teaspoon salt
1
teaspoon celery
seed
2
tablespoons
brown sugar
1
/4 cup vinegar
Mix ingredients in order given.
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Little Neck Clams
Little Neck Clams are served raw on the half shell, in same manner as raw oysters.
Steamed Clams
Clams for steaming should be bought in the shell and always be alive. Wash clams
thoroughly,
scrubbing with a brush, changing the water several times. Put into a large kettle, allowing
one−half cup hot water to four quarts clams; cover closely, and steam until shells partially
open,
care being taken that they are not overdone. Serve with individual dishes of melted butter.
Some prefer a few drops of lemon juice or vinegar added to the butter. If a small quantity of
boiling water is put into the dishes, the melted butter will float on top and remain hot much
longer.
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Chapter XI − FISH
222
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