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The 1918 Fanny Farmer Cookbook
remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with
oysters.
3
3
3
7
8
9
Devilled Chestnuts
Shell one cup chestnuts, cut in thin slices, and fry until well browned, using enough butter to
prevent chestnuts from burning. Season with Tabasco Sauce or few grains paprika.
Fruit Canapés
Make German Toast in circular pieces, cover with stewed prunes, figs, or jam. Serve with
Cream Sauce I.
Peach Canapés
Sauté circular pieces of sponge cake in butter until delicately browned. Drain canned peaches,
sprinkle with powdered sugar, few drops lemon juice, and slight grating nutmeg. Melt one
tablespoon butter, add peaches, and when heated, serve on cake.
4
0
Fig Cups
1
/2 lb. washed figs
2
tablespoons sugar
Chopped salted
almonds
1
teaspoon lemon
juice
1
/2 cup wine
Stuff figs with almonds. Put sugar, lemon juice, and wine in chafing−dish; when heated, add
cover, and cook until figs are tender, turning and basting often. Serve with Lady Fingers.
figs,
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
662
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