The 1918 Fanny Farmer Cookbook

Fanny Farmer

Table of Contents

Introduction.........................................................................................................................................................1Chapter I − FOOD..............................................................................................................................................2Chapter II − COOKERY.................................................................................................................................15Chapter III − BEVERAGES............................................................................................................................37Chapter IV − BREAD AND BREAD MAKING............................................................................................53Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES...................................................80Chapter VI − CEREALS................................................................................................................................102Chapter VII − EGGS......................................................................................................................................113Chapter VIII − SOUPS...................................................................................................................................130Chapter IX − SOUPS WITHOUT STOCK..................................................................................................164Chapter X − SOUP GARNISHINGS AND FORCE−MEATS...................................................................178Chapter XI − FISH.........................................................................................................................................185Chapter XII − BEEF.......................................................................................................................................229Chapter XIII − LAMB AND MUTTON.......................................................................................................255Chapter XIV − VEAL.....................................................................................................................................266Chapter XV − SWEETBREADS...................................................................................................................272Chapter XVI − PORK....................................................................................................................................275Chapter XVII − POULTRY AND GAME....................................................................................................280Chapter XVIII − FISH AND MEAT SAUCES............................................................................................306Chapter XIX − VEGETABLES.....................................................................................................................326Chapter XX − POTATOES............................................................................................................................357Chapter XXI − SALADS AND SALAD DRESSINGS................................................................................370Chapter XXII − ENTRÉES............................................................................................................................397Chapter XXIII − HOT PUDDINGS..............................................................................................................444

The 1918 Fanny Farmer Cookbooki

Table of Contents

Chapter XXIV − PUDDING SAUCES.........................................................................................................464Chapter XXV − COLD DESSERTS.............................................................................................................471Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS.......................................499Chapter XXVII − PASTRY...........................................................................................................................533Chapter XXVIII − PIE...................................................................................................................................539Chapter XXIX − PASTRY DESSERTS.......................................................................................................550Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS.............................................................558Chapter XXXI − CAKE.................................................................................................................................578Chapter XXXII − CAKE FILLINGS AND FROSTINGS..........................................................................613Chapter XXXIII − FANCY CAKES AND CONFECTIONS.....................................................................625Chapter XXXIV − SANDWICHES AND CANAPES.................................................................................643Chapter XXXV − RECIPES FOR THE CHAFING−DISH.......................................................................650Chapter XXXVI − FRUITS: FRESH AND COOKED...............................................................................663Chapter XXXVII − JELLIES, JAMS, AND MARMALADES..................................................................669Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES..............................................674Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES....................................................692Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER...............................................696Chapter XLI − SUITABLE COMBINATIONS FOR SERVING..............................................................702