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The 1918 Fanny Farmer Cookbook
half the sauce with chocolate. Melt chocolate, dilute with hot water, cool, and add Cream
slowly to chocolate. Garnish with candied cherries and angelica and insert strips of angelica
represent handles.
Sauce
to
2
5
Wine Cream
Arrange lady fingers or slices of sponge cake in a dish, pour over cream made as follows: Mix
one−third cup sugar, grated rind and juice one−half lemon, one−fourth cup Sherry wine, and
yolks of two eggs; place over fire and stir vigorously with wire whisk until it thickens and is
frothy, then pour over beaten whites of two eggs and continue beating.
2
6
Orange Salad
Arrange layers of sliced oranges, sprinkling each layer with powdered sugar and shredded
cocoanut. Sliced oranges when served alone should not stand long after slicing, as they are apt
to become bitter.
2
2
7
8
Fruit Salad I
Arrange alternate layers of shredded pineapple, sliced bananas, and sliced oranges, sprinkling
each layer with powdered sugar. Chill before serving.
To Shred Pineapple. Pare and cut out eyes, pick off small pieces with a silver fork,
continuing
until all soft part is removed. To Slice Oranges. Remove skin and white covering, slice
lengthwise that the tough centre may not be served; seeds should be removed.
2
9
Fruit Salad II
Pare a pineapple and cut in one−quarter inch slices, remove hard centres, sprinkle with
powdered sugar, set aside one hour in a cool place; drain, spread on serving dish, arrange a
circle of thin slices of banana on each piece, nearly to the edge, pile strawberries in centre,
pour
over syrup drained from pineapple, sprinkle with powdered sugar, and serve with or without
Cream Sauce.
3
0
Fruit Salad with Wine Dressing
Chapter XXV − COLD DESSERTS
478
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