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The 1918 Fanny Farmer Cookbook
1
1
can corn
2
teaspoons salt
cup flour
1
/4 teaspoon
paprika
teaspoon baking
1
powder
2
eggs
Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs, beaten
until
thick, and fold in whites of eggs beaten stiff. Cook in a frying−pan in fresh hot lard. Drain on
paper.
6
2
Corn à la Southern
To one can chopped corn add two eggs slightly beaten, one teaspoon salt, one−eighth
teaspoon
pepper, one and one−half tablespoons melted butter, and one pint scalded milk; turn into a
buttered pudding−dish and bake in slow oven until firm.
6
6
3
4
Chestnuts
French and Italian chestnuts are served in place of vegetables.
Chestnut Purée
Remove shells from chestnuts, cook until soft in boiling salted water; drain, mash, moisten
with
scalded milk, season with salt and pepper, and beat until light. Chestnuts are often boiled,
and piled lightly in centre of dish, then surrounded by meat.
riced,
6
5
Baked Chestnuts
Remove shells from one pint chestnuts, put in a baking−dish, cover with Chicken Stock
highly
seasoned with salt and cayenne, and bake until soft, keeping covered until nearly done. There
should be a small quantity of stock in pan to serve with chestnuts.
6
6
Cucumbers
Chapter XIX − VEGETABLES
340
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