The 1918 Fanny Farmer Cookbook

Compote of Rice with Peaches

Wash two−thirds cup rice, add one cup boiling water, and steam until rice has absorbed water;

then add one and one−third cups hot milk, one teaspoon salt, and one−fourth cup sugar. Cook

until rice is soft. Turn into a slightly buttered round shallow mould. When shaped, remove

from

mould to serving dish, and arrange on top sections of cooked peaches drained from their syrup

and dipped in macaroon dust. Garnish between sections with candied cherries and angelica

cut

in leaf−shapes. Angelica may be softened by dipping in hot water. Color peach syrup with

red, and pour around mould.

fruit

Compote of Rice and Pears

Cook and mould rice as for Compote of Rice with Peaches. Arrange on top quarters of

cooked pears, and pour around pear syrup.

Croustades of Bread

Cut stale bread in two inch slices, and slices in diamonds, squares, or circles. Remove centres,

leaving cases. Fry in deep fat or brush over with melted butter, and brown in oven. Fill with

creamed vegetables, fish, or meat.

Rice Croustades

Wash one cup rice, and steam in White Stock. Cool, and mix with three−fourths cup Thick

White Sauce, to which has been added beaten yolk of one egg, slight grating of nutmeg,

one−half teaspoon salt, and one−eighth teaspoon pepper. Spread mixture in buttered pan two

inches thick, cover with buttered paper, and place weight on top. Let stand until cold. Turn

from pan, cut in rounds, remove centres, leaving cases; dip in crumbs, egg, and crumbs, and

fry

in deep fat. Fill with creamed fish.

Soufflé au Rhum

Yolks 2 eggs

tablespoon rum

/4 cup powdered

sugar

Whites 4 eggs

Chapter XXII − ENTRÉES

431