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The 1918 Fanny Farmer Cookbook
1
/4 cup butter
3
slices onion
1
1
/2 cup corn−starch
egg
Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season
with salt and pepper. Melt butter, and when bubbling, add corn−starch and tomato gradually;
cook two minutes, then add egg slightly beaten. Pour into a buttered shallow tin, and cool.
Turn
on a board, cut in squares, diamonds, or strips. Roll in crumbs, egg, and crumbs again, fry in
deep fat, and drain.
1
6
Cherry Fritters
2
cups scalded
milk
1
/4 teaspoon salt
1/4 cup
corn−starch
1
/4 cup cold milk
1
1
/4 cup flour
Yolks 3 eggs
/2 cup sugar
1
/2 cup Maraschino
cherries, cut in halves
Mix corn−starch, flour, sugar, and salt. Dilute with cold milk and add beaten yolks; then add
gradually to scalded milk and cook fifteen minutes in double boiler. Add cherries, pour into a
buttered shallow tin, and cool. Turn on a board, cut in squares, dip in flour, egg, and crumbs,
fry in deep fat, and drain. Serve with Maraschino Sauce.
1
7
Maraschino Sauce
2
/3 cup boiling
water
1
/4 cup Maraschino
cherries, cut in halves
/3 cup sugar
tablespoons
1
2
corn−starch
1
/2 cup Maraschino
syrup
1
/2 tablespoon butter
Mix sugar and corn−starch, add gradually to boiling water, stirring constantly. Boil five
minutes,
and add cherries, syrup, and butter.
Chapter XXII − ENTRÉES
401
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