The 1918 Fanny Farmer Cookbook

cup chestnut

purée

tablespoons butter

tablespoons heavy

eggs

cream

Few drops onion

juice

/4 teaspoon salt

Few grains paprika

Mix ingredients in order given, cook two minutes, and cool. Shape a little larger than French

chestnuts, dip in crumbs, egg, and crumbs again. Fry in deep fat, and drain on brown paper.

Lenten Croquettes

Soak one−half cup lentils and one−fourth cup dried lima beans over night, in cold water to

cover; drain, add three pints water, one−half small onion, one stalk celery, three slices carrot,

and a sprig of parsley. Cook until lentils are soft, remove seasonings, drain, and rub through a

sieve. To pulp add one−half cup stale bread crumbs, one egg slightly beaten, and salt and

pepper to taste. Melt one tablespoon butter, add one tablespoon flour, and pour on gradually

one−third cup hot cream; combine mixtures, and cool. Shape, dip in crumbs, egg, and crumbs

again, fry in deep fat, and drain on brown paper. Serve with Tomato Sauce I.

Rice Croquettes with Jelly

/2 cup rice

/2 cup boiling water

Yolks 2 eggs

teaspoon salt

cup scalded milk

tablespoon butter

Wash rice, add to water with salt, cover, and steam until rice has absorbed water. Then add

milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add egg

yolks

each

and butter; spread on a shallow plate to cool. Shape in balls, roll in crumbs, fry then shape in

form of nests. Dip in egg, again in crumbs, fry in deep fat, and drain. Put a cube of jelly in

croquette. Arrange on a folded napkin, and garnish with parsley, or serve around game.

Sweet Rice Croquettes

To rice croquette mixture add two tablespoons powdered sugar and grated rind one−half

lemon. Shape in cylinder forms, dip in crumbs, egg, and crumbs again, fry in deep fat, and

Chapter XXII − ENTRÉES

406