The 1918 Fanny Farmer Cookbook

Banana Croquettes

Remove skins from bananas, scrape, using a silver knife to remove the astringent principle

which lies close to skin, and cut in halves crosswise; then remove a slice from each end. Dip

crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper.

Cheese Croquettes

tablespoons

butter

cup mild cheese,

cut in very small

cubes

/4 cup flour

/3 cup milk

/2 cup grated

Gruyére cheese

Yolks 2 eggs

Salt and pepper

Few grains cayenne

Make a thick white sauce, using butter, flour, and milk, add yolks of eggs without first

beating,

and stir until well mixed; then add grated cheese. As soon as cheese melts, remove from fire,

fold in cheese cubes, and season with salt, pepper, and cayenne. Spread in a shallow pan, and

cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg, and crumbs again, fry

in deep fat, and drain on brown paper. Serve for a cheese course.

Chestnut Croquettes

cup mashed French

chestnuts

Yolks 2 eggs

tablespoons thick

cream

teaspoon

sugar

/4 teaspoon vanilla

Mix ingredients in order given. Shape in balls, dip in crumbs, egg, and crumbs again, fry in

fat, and drain.

deep

Chestnut Roulettes

Chapter XXII − ENTRÉES

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