The 1918 Fanny Farmer Cookbook
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The 1918 Fanny Farmer Cookbook Fanny Farmer The 1918 Fanny Farmer Cookbook Table of Contents Introduction.........................................................................................................................................................1 Chapter I − FOOD..............................................................................................................................................2 Chapter II − COOKERY.................................................................................................................................15 Chapter III − BEVERAGES............................................................................................................................37 Chapter IV − BREAD AND BREAD MAKING............................................................................................53 Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES...................................................80 Chapter VI − CEREALS................................................................................................................................102 Chapter VII − EGGS......................................................................................................................................113 Chapter VIII − SOUPS...................................................................................................................................130 Chapter IX − SOUPS WITHOUT STOCK..................................................................................................164 Chapter X − SOUP GARNISHINGS AND FORCE−MEATS...................................................................178 Chapter XI − FISH.........................................................................................................................................185 Chapter XII − BEEF.......................................................................................................................................229 Chapter XIII − LAMB AND MUTTON.......................................................................................................255 Chapter XIV − VEAL.....................................................................................................................................266 Chapter XV − SWEETBREADS...................................................................................................................272 Chapter XVI − PORK....................................................................................................................................275 Chapter XVII − POULTRY AND GAME....................................................................................................280 Chapter XVIII − FISH AND MEAT SAUCES............................................................................................306 Chapter XIX − VEGETABLES.....................................................................................................................326 Chapter XX − POTATOES............................................................................................................................357 Chapter XXI − SALADS AND SALAD DRESSINGS................................................................................370 Chapter XXII − ENTRÉES............................................................................................................................397 Chapter XXIII − HOT PUDDINGS..............................................................................................................444 i The 1918 Fanny Farmer Cookbook Table of Contents Chapter XXIV − PUDDING SAUCES.........................................................................................................464 Chapter XXV − COLD DESSERTS.............................................................................................................471 Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS.......................................499 Chapter XXVII − PASTRY...........................................................................................................................533 Chapter XXVIII − PIE...................................................................................................................................539 Chapter XXIX − PASTRY DESSERTS.......................................................................................................550 Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS.............................................................558 Chapter XXXI − CAKE.................................................................................................................................578 Chapter XXXII − CAKE FILLINGS AND FROSTINGS..........................................................................613 Chapter XXXIII − FANCY CAKES AND CONFECTIONS.....................................................................625 Chapter XXXIV − SANDWICHES AND CANAPES.................................................................................643 Chapter XXXV − RECIPES FOR THE CHAFING−DISH.......................................................................650 Chapter XXXVI − FRUITS: FRESH AND COOKED...............................................................................663 Chapter XXXVII − JELLIES, JAMS, AND MARMALADES..................................................................669 Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES..............................................674 Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES....................................................692 Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER...............................................696 Chapter XLI − SUITABLE COMBINATIONS FOR SERVING..............................................................702 ii Introduction This classic American cooking reference includes 1,849 recipes, including everything from “after−dinner coffee”—which Farmer notes is beneficial for a stomach “overtaxed by a hearty meal”—to “Zigaras à la Russe,” an elegant puff−pastry dish. The 1918 edition was the last edition of the cookbook authored completely by Farmer. Introduction 1 Chapter I − FOOD FOOD is anything which nourishes the body. From fifteen to twenty elements enter into the composition of the body, of which the following thirteen are considered: oxygen, 621/2 % carbon, 211/2 % hydrogen, 10%; nitrogen, 3%; calcium, phosphorus, potassium, sulphur, chlorine, sodium, magnesium, iron, and fluorine the remaining 3%. 1 Food is necessary for growth, repair, and energy; therefore the elements composing the body must be found in the food. The thirteen elements named are formed into chemical compounds by the vegetable and animal kingdoms to support the highest order of being, man. All food must undergo chemical change after being taken into the body, before it can be utilized by the body; this is the office of the digestive system. 2 Food is classified as follows:− 1.Proteins (nitrogenous or albuminous) 2.Carbohydrates (sugar and starch) 3.Fats and oils 4.Mineral matter 5.Water 3 The chief office of proteins is to build and repair tissues. They furnish energy, but at greater cost than carbohydrates, fats, and oils. They contain nitrogen, carbon, oxygen, hydrogen, and sulphur or phosphorus, and include all forms of animal foods (excepting fats and glycogen) and some vegetable foods. Examples: milk, cheese, eggs, meat, fish, cereals, peas, beans, and lentils. The principal constituent of protein food is albumen. Albumen as found in food takes different names, but has the same chemical composition; as, albumen in eggs, fibrin in meat, casein in milk and cheese, vegetable casein or legumen in peas, beans, and lentils; and gluten in wheat. To this same class belongs gelatin. 4 The chief office of the carbohydrates is to furnish energy and maintain heat. They contain carbon, hydrogen, and oxygen, and include foods containing starch and sugar. Examples: vegetables, fruits, cereals, sugars, and gums. 5 The chief office of fats and oils is to furnish energy and heat. Examples: butter, cream, fat of meat, fish, cereals, nuts, and the berry of the olive−tree. Fats and carbohydrates are stored as the adipose tissues of the body. Chapter I − FOOD 2 The 1918 Fanny Farmer Cookbook 6 The chief office of mineral matter is to furnish the necessary salts which are found in all animal and vegetable foods. Examples: sodium chloride (common salt); carbonates, sulphates and phosphates of sodium, potassium, and magnesium; besides calcium phosphates and iron. 7 Water constitutes about two−thirds the weight of the body, and is in all tissues and fluids; therefore its abundant use is necessary. One of the greatest errors in diet is neglect to take enough water; while it is found in all animal and vegetable food, the amount is insufficient. 8 Vitamines, growth−promoting substances, are essential especially for children. They are found in milk, butter, egg yolks, green leaves, etc. 9 CORRECT PROPORTIONS OF FOOD Age, weight, sex, occupation, climate, and season must determine the diet of a person in normal condition. 10 Liquid food (milk or milk in preparation with the various prepared foods on the market) should constitute the diet of a child for the first eighteen months. After the teeth appear, by which time ferments have been developed for the digestion of starchy foods, entire wheat bread, baked potatoes, cereals, meat broths, and occasionally boiled eggs may be given. If mothers would use Dr. Johnson’s Educators in place of the various sweet crackers,