The 1918 Fanny Farmer Cookbook

Turnip Croquettes

Wash, pare, and cut in quarters new French turnips. Steam until tender, mash, pressing out all

water that is possible. This is best accomplished by wringing in cheese−cloth. Season one and

one−fourth cups with salt and pepper, then add yolks of two eggs slightly beaten. Cool, shape

small croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Stewed Mushrooms

Brush one−half pound mushrooms. Remove Stems, scrape, and cut in pieces. Peel caps, and

break in pieces. Melt three tablespoons of butter, add mushrooms, cook two minutes; sprinkle

with salt and pepper, dredge with flour, and add one−half cup hot water or stock. Cook slowly

five minutes.

Stewed Mushrooms in Cream

Prepare mushrooms as for Stewed Mushrooms. Cook with three−fourths cup cream instead of

using water or stock. Add a slight grating of nutmeg, pour over small finger−shaped pieces of

dry toast, and garnish with toast points and parsley.

Broiled Mushrooms

Brush mushrooms, remove stems, and place caps in a buttered broiler, and broil five minutes,

having cap side down first half of broiling. Serve on circular pieces of buttered dry toast. Put

small piece of butter in each cap, sprinkle with salt and pepper, and serve as soon as butter has

melted. Care must be taken, in removing from broiler, to keep mushrooms cap side up, to

prevent loss of juices.

Baked Mushrooms in Cream

Brush twelve large mushrooms. Remove stems, and peel caps. Put in a shallow buttered pan,

cap side up. Sprinkle with salt and pepper, and dot over with butter; add two−thirds cup

cream.

Bake ten minutes in a hot oven Place on pieces of dry toast, and pour over them cream

remaining in pan.

Chapter XIX − VEGETABLES

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