The 1918 Fanny Farmer Cookbook

tablespoon butter

egg

/2 teaspoon salt

Few grains cayenne

Soak bread crumbs fifteen minutes in milk. Melt butter, add cheese, and when cheese has

melted, add soaked crumbs, egg slightly beaten, and seasonings. Cook three minutes, and

pour

over toasted crackers which have been spread sparingly with butter.

Breaded Tongue with Tomato Sauce

Cut cold boiled corned tongue in slices one−third inch thick. Sprinkle with salt and pepper,

dip in

egg and crumbs, and saute in butter. Serve with Tomato Sauce I.

Scotch Woodcock

"hard−boiled" eggs

cup milk

tablespoons butter

/4 teaspoon salt

1/2 tablespoons flour

Few grains

cayenne

Anchovy sauce

Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and

season with Anchovy sauce. Serve same as Welsh Rarebit I.

Shredded Ham with Currant Jelly Sauce

/2 tablespoon butter

Few grains cayenne

/3 cup currant jelly

/4 cup Sherry wine

cup cold cooked ham, cut in small

strips

Put butter and currant jelly into the chafing−dish. As soon as melted, add cayenne, wine, and

ham; simmer five minutes.

Chapter XXXV − RECIPES FOR THE CHAFING−DISH

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