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The 1918 Fanny Farmer Cookbook
1
8
Farina Cakes with Jelly
cups scalded milk
2
1
1
/4 cup sugar
/2 cup farina (scant)
1
/2 teaspoon salt
1
egg
Mix farina, sugar, and salt, add to milk, and cook in double boiler twenty minutes, stirring
constantly until mixture has thickened. Add egg slightly beaten, pour into a buttered shallow
pan, and brush over with one egg slightly beaten and diluted with one tablespoon milk. Brown
in a moderate oven. Cut in squares, and serve with a cube of jelly on each square.
1
9
Gnocchi à la Romana
1
1
1
/4 cup butter
1
/2 teaspoon salt
/4 cup flour
2
cups scalded milk
/4 cup corn−starch
Yolks 2 eggs
3
/4 cup grated cheese
Melt butter, and when bubbling, add flour, corn−starch, salt, and milk, gradually. Cook three
minutes, stirring constantly. Add yolks of eggs slightly beaten, and one−half cup cheese. Pour
into a buttered shallow pan, and cool. Turn on a board, cut in squares, diamonds, or strips.
Place on a platter, sprinkle with remaining cheese, and brown in oven.
2
0
Queen Fritters
1
1
/4 cup butter (scant)
1
/2 cup flour
/2 cup boiling water
2
eggs
Fruit preserve or marmalade
Put butter in small saucepan and pour on water. As soon as water again reaches boiling−point,
add flour all at once and stir until mixture leaves sides of saucepan, cleaving to spoon.
Remove
from fire and add eggs unbeaten, one at a time, beating mixture thoroughly between addition
of
eggs. Drop by spoonfuls and fry in deep fat until well puffed and browned. Drain, make an
opening, and fill with preserve or marmalade. Sprinkle with powdered sugar and serve on a
folded napkin.
Chapter XXII − ENTRÉES
402
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