The 1918 Fanny Farmer Cookbook

in a stewpan and add one and one−half pounds light brown sugar, juice and rind of one and

one−half lemons, one−half ounce ginger root, a few grains salt, and enough water to prevent

apples from burning. Cover, and cook slowly four hours, adding water as necessary. Apple

Ginger may be kept for several weeks.

Apple Porcupine

Make a syrup by boiling eight minutes one and one half cups sugar and one and one−half

cups

water. Wipe, core, and pare eight apples. Put apples in syrup as soon as pared, that they may

not discolor. Cook until soft, occasionally skimming syrup during cooking. Apples cook

better

covered with the syrup; therefore it is better to use a deep saucepan and have two cookings.

Drain apples from syrup, cool, fill cavities with jelly, marmalade, or preserved fruit, and stick

apples with almonds blanched and split in halves lengthwise. Serve with Cream Sauce I.

Baked Bananas I

Remove skins from six bananas and cut in halves lengthwise. Put in a shallow granite pan or

an old platter. Mix two tablespoons melted butter, one−third cup sugar, and two tablespoons

lemon juice. Baste bananas with one−half the mixture. Bake twenty minutes in a slow oven,

basting during baking with remaining mixture.

Baked Bananas II

Arrange bananas in a shallow pan, cover, and bake until skins become very dark in color.

Remove from skins, and serve hot sprinkled with sugar.

Sautéd Bananas

Remove skins from bananas, cut in halves lengthwise, and again cut in halves crosswise.

Dredge

with flour, and sauté in clarified butter. Drain, and sprinkle with powdered sugar.

Baked Peaches

Peel, cut in halves, and remove stones from six peaches. Place in a shallow granite pan. Fill

each

cavity with one teaspoon sugar, one−half teaspoon butter, few drops lemon juice, and a slight

grating nutmeg. Cook twenty minutes, and serve on circular pieces of buttered dry toast.

Chapter XXXVI − FRUITS: FRESH AND COOKED

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