The 1918 Fanny Farmer Cookbook

Scrambled Eggs with Calf’s Brains

Follow recipe for Scrambled Eggs with Sweetbreads, using calf’s brains in place of

sweetbreads.

To Prepare Calf’s Brains. Soak one hour in cold water to cover. Remove membrane, and

parboil twenty minutes in boiling, salted, acidulated water. Drain, put in cold water; as soon

cold, drain again, and separate in small pieces.

Cheese Omelet

eggs

/8 tablespoon salt

tablespoon melted

butter

Few grains

cayenne

tablespoon grated cheese

Beat eggs slightly, add one−half teaspoon melted butter, salt, cayenne, and cheese. Melt

remaining butter, add mixture, and cook until firm, without stirring. Roll, and sprinkle with

grated

cheese. Serve with Graham bread sandwiches.

Eggs au Beurre Noir

Butter

Pepper

Salt

eggs

teaspoon vinegar

Put one tablespoon butter in a hot chafing−dish; when melted, slip in carefully four eggs, one

time. Sprinkle with salt and pepper, and cook until whites are firm. Remove to a hot platter,

at a

care

being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and

pour over eggs.

Eggs à la Caracas

ozs. smoked

dried beef

Few grains cinnamon

Chapter XXXV − RECIPES FOR THE CHAFING−DISH

652