The 1918 Fanny Farmer Cookbook

Add one red pepper, one green pepper, and one clove of garlic, each finely chopped, and two

tomatoes peeled and cut in pieces. Cook fifteen minutes, add one teaspoon Worcestershire

Sauce, one−fourth teaspoon celery salt, and salt to taste.

Cottage Pie

Cover bottom of a small greased baking−dish with hot mashed potato, add a thick layer of

roast

beef, chopped or cut in small pieces (seasoned with salt, pepper, and a few drops onion juice)

and moistened with some of the gravy; cover with a thin layer of mashed potato, and bake in a

hot oven long enough to heat through.

Beefsteak Pie

Cut remnants of cold broiled steak or roast beef in one−inch cubes. Cover with boiling water,

add one−half onion, and cook slowly one hour. Remove onion, thicken gravy with flour

diluted

with cold water, and season with salt and pepper. Add potatoes cut in one−fourth inch slices,

which have been parboiled eight minutes in boiling salted water. Put in a buttered

pudding−dish,

cool, cover with bakingpowder biscuit mixture or pie crust. Bake in a hot oven. If covered

with

pie crust, make several incisions in crust that gases may escape.

Cecils with Tomato Sauce

cup cold roast

beef or rare steak

finely chopped

Onion juice

Worcestershire Sauce

Salt

tablespoons bread

crumbs

Pepper

tablespoon melted

butter

Yolk 1 egg slightly beaten

Season beef with salt, pepper, onion juice, and Worcestershire Sauce; add remaining

ingredients, shape after the form of small croquettes, pointed at ends. Roll in flour, egg, and

crumbs, fry in deep fat, drain, and serve with Tomato Sauce.

Chapter XII − BEEF

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