The 1918 Fanny Farmer Cookbook

/4 cup butter

tablespoons sugar

/2 cup stale bread

crumbs

eggs

cup milk

/2 teaspoon vanilla

Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook

twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and

fold

in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.

Chestnut Soufflé

/4 cup sugar

cup chestnut purée

tablespoons flour

/2 cup milk

Whites 3 eggs

Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly;

whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Soufflé; serve

Cream Sauce.

beat

with

Chocolate Rice Meringue

cups milk

square melted

chocolate

/4 cup rice

/2 teaspoon vanilla

/3 teaspoon salt

/2 cup seeded

raisins

tablespoon butter

Whites two eggs

/3 cup sugar

/2 cup heavy cream

Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla,

and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff.

Pour into a buttered baking−dish, and bake fifteen minutes. Cover with a meringue made of

the

whites of three eggs, six tablespoons powdered sugar, and one−half teaspoon vanilla; then

Chapter XXIII − HOT PUDDINGS

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