The 1918 Fanny Farmer Cookbook

Arrange alternate layers of sliced fruit, using pineapples, bananas, oranges, and grapes; pour

over all Wine Dressing, and let stand one hour in a cold place.

Wine Dressing

Mix one−half cup sugar, one−third cup Sherry wine, and two tablespoons Madeira.

Cream Whips

Sweeten thin cream, flavor with vanilla, brandy, or wine, then whip; half fill frappé glasses

with

any preserve, pile on lightly the whip.

Sautéd Pears with Chocolate Sauce

Pare four Bartlett pears, cut in fourths lengthwise, and sauté in butter until browned. Canned

pears drained from their syrup may be used in place of fresh fruit. Arrange in serving dish and

pour over

Chocolate Sauce. Cook two ounces sweet chocolate, one tablespoon sugar, and one and

one−fourth cups milk in double boiler five minutes; then add one teaspoon arrow−root mixed

with one−fourth cup cream and a few grains salt, and cook ten minutes. Melt one and

one−half

tablespoons butter, add one−fourth cup powdered sugar, and cook until well caramelized,

stirring constantly. Add to first mixture, and flavor with one−half teaspoon vanilla. Chill

thoroughly.

Lemon Jelly

/2 box gelatine or

/2 cup cold

water

tablespoons

granulated gelatine

1/2 cups

boiling water

cup sugar

/2 cup lemon juice

Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar

and lemon juice. Turn into mould, and chill.

Chapter XXV − COLD DESSERTS

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