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The 1918 Fanny Farmer Cookbook
2
1
Chocolate Fritters with Vanilla Sauce
Make Queen Fritters, fill with Chocolate Cream Filling, and serve with Vanilla Sauce; filling
to
be cold and sauce warm.
2
2
Coffee Fritters, Coffee Cream Sauce
Cut stale bread in one−half inch slices, remove crusts, and cut slices in one−half inch strips.
Mix
egg
three−fourths cup coffee infusion, two tablespoons sugar, one−fourth cup teaspoon salt, one
slightly beaten, and one−fourth cup cream. Dip bread in mixture, crumbs, egg, and crumbs
again. Fry in deep fat and drain. Serve with
2
3
Coffee Cream Sauce. Beat yolks three eggs slightly, add four tablespoons sugar and
one−eighth teaspoon salt, then add gradually one cup coffee infusion. Cook in double boiler
until
mixture thickens. Cool, and fold in one−third cup heavy cream beaten until stiff.
2
4
Sponge Fritters
2
2/3 cups flour
1
/3 cup melted
butter
1
7
1
/3 cup sugar
/4 teaspoon salt
/8 cup scalded milk
eggs
/3 yeast cake,
1
2
dissolved in 2
tablespoons
lukewarm water
Grated rind 1/2
lemon
Quince marmalade
Currant jelly
Make a sponge of one−half the flour; sugar, milk, and dissolved yeast cake; let rise to double
its
bulk. Add remaining ingredients and let rise again. Toss on a floured board, roll to one−fourth
inch thickness, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on
board. Take each piece and hollow in centre to form a nest. In one−half the pieces put
one−half
Chapter XXII − ENTRÉES
403
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