The 1918 Fanny Farmer Cookbook

add

salt, sugar, mustard, lemon juice, vinegar, and hot cream. Cook over hot water until mixture

thickens, add butter and strained gelatine. Add mixture, gradually, to whites of eggs beaten

stiff,

and when cold, fold in heavy cream beaten until stiff, and celery. Remove chicken from

surround with sauce, and garnish with celery tips.

mould,

Rum Cakes

Shape Brioche dough in the form of large biscuits and put into buttered individual tin moulds,

having moulds two−thirds full; cover, and let rise to fill moulds. Bake twenty−five minutes in

moderate oven. Remove from moulds and dip in Rum Sauce. Arrange on a dish and pour

remaining sauce around cakes.

Rum Sauce

/2 cup sugar

cup boiling water

/4 cup rum or wine

Make a syrup by boiling sugar and water five minutes; then add rum or wine.

Flûtes

Shape Brioche dough in sticks similar to Bread Sticks. Place on a buttered sheet, cover, and

let

rise fifteen minutes. Brush over with white of one egg slightly beaten and diluted with

one−half

tablespoon cold water. Sprinkle with powdered sugar and bake ten minutes. These are

delicious served with coffee or chocolate.

Baba Cakes

To one and one−half cups Brioche dough add one−third cup each raisins seeded and cut in

pieces, currants, and citron thinly sliced, previously soaked in Maraschino for one hour.

Shape,

let rise, and bake same as Rum Cakes. Dip in sauce made same as Rum Sauce, substituting

Maras chino in place of rum.

Chapter XXII − ENTRÉES

442