EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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French Artichokes, Vinaigrette Sauce

TRIM tops and wash French artichokes. Cook in boiling, salted water to cover until soft. Remove from water, drain, and separate the scales of each, so as to represent a flower. Serve with Vinaigrette Sauce.

— VINAIGRETTE SAUCE — (from SaltOfAmerica.com article: "Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes, 1915")

Mix:
• one teaspoon salt,
• one-fourth teaspoon paprika,
• a few grains pepper,
• one tablespoon tarragon vinegar,
• two tablespoons cider vinegar,
• six tablespoons olive oil,
• one tablespoon chopped green pepper,
• one tablespoon cucumber pickle,
• one teaspoon each finely chopped parsley and
• one teaspoon chives.

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Jerusalem Artichokes

Wash and pare one quart Jerusalem artichokes and cook in boiling, salted water until soft.

Drain, add one-fourth cup butter, two tablespoons lemon juice, two tablespoons finely chopped parsley, one-half teaspoon salt, and a few grains cayenne. Cook three minutes and serve very hot.

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Arlington Asparagus

Arrange boiled asparagus stalks through rings (one-third inch wide) cut from peel of a lemon.

Place on oblong pieces of buttered toast (from which crusts have been removed), moistened with water in which asparagus was cooked.

Brush lemon rings with melted butter; place in oven to re-heat asparagus and arrange on serving dish.

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Asparagus Mousselaine

Arrange short stalks of cooked asparagus in individual baking dishes, allowing eight to each portion, and pourover Mousselaine Sauce.

— MOUSSELAINE SAUCE — (from SaltOfAmerica.com article: "Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes, 1915")

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock
• 1/2 cup cream
• 1/4 teaspoon salt
• Few grains pepper
• Yolks 2 eggs
• 1/2 tablespoon lemon juice

Melt butter, add flour and stir until well blended.

Pour on gradually, while stirring constantly, stock and cream. Bring to the boiling point and add salt and pepper.

Just before serving add egg yolks, slightly beaten, and lemon juice.

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Lima Beans Fermière

Soak two cups dried lima beans over night in cold water to cover. Drain, put in a casserole dish, and sprinkle with one-half teaspoon salt and one-eighth teaspoon pepper.

Cut a two-inch cube of fat salt pork in small pieces, try out, and strain. To fat add one small onion, thinly sliced, and one-half cup one-third-inch carrot cubes and stir constantly until vegetables are browned.

Add to beans, dot over with two tablespoons butter and add water to half the height of the beans. Cover and cook in a slow oven until beans are soft.

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Brussels Sprouts with Celery

Remove wilted leaves from one quart Brussels sprouts and soak in cold water fifteen minutes. Drain and cook in boiling, salted water twenty minutes, or until easily pierced with a skewer; again drain.

Wash celery and cut in small pieces; there should be one and one-half cups.

Melt three tablespoons butter, add celery, and cook two minutes, then add three tablespoons flour and pour on gradually one and one-half cups scalded milk.

Bring to the boiling point, add sprouts, season with salt and pepper and serve as soon as sprouts are re-heated.

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Brussels Sprouts with Chestnuts

Pick over one quart Brussels sprouts, remove wilted leaves and soak in cold water to cover, to which has been added one-eighth teaspoon soda.

Drain and cook in boiling, salted water to cover, until soft. Drain and sauté in three tablespoons butter.

Remove shells from French chestnuts and cook in boiling, salted water to cover until soft; there should be one cup.

Cook one-fourth cup butter with two teaspoons sugar until well browned, stirring constantly. Add chestnuts and cook until chestnuts are browned then add:
• sautéd sprouts,
• one-third cup brown stock,
• one-half teaspoon beef extract,
• one-half teaspoon salt,
• a few grains cayenne, and
• two tablespoons brandy.

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Smothered Cabbage

Take off outside wilted leaves from a firm, medium-sized cabbage, cut in quarters and remove tough centre portion; then finely chop or force through a meat chopper; there should be five cups.

Melt five tablespoons butter in hot iron frying pan, add two tablespoons flour and stir until well blended.

Pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and add:
• two teaspoons salt,
• one-fourth teaspoon pepper, and
• cabbage.

Mix thoroughly, cover, put on back of range and cook slowly from fifty to sixty minutes.

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Mint Glazed Carrots with Peas

Scrape three medium-sized carrots, cut in one-fourth-inch slices, then in strips or fancy shapes, using French vegetable cutters.

Cook in boiling, salted water fifteen minutes and drain.

Put in saucepan with one-half cup butter, one-half cup sugar and one tablespoon chopped fresh mint leaves. Cook slowly until soft and glazed.

Drain and rinse thoroughly one can French peas. Cook ten minutes in boiling water to cover, drain, and season with butter, salt, and pepper. Turn peas on hot serving dish and surround with carrots.

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Carrot Timbales

Wash and scrape carrots. Cut off the deepest-colored portion in thin slices, lengthwise of vegetables, and fill a quart measure packed solidly.

Cook in two tablespoons butter ten minutes, stirring constantly; then cover with boiling water or stock and cook until soft.

Drain and force through a purée strainer.

Add two whole eggs and one egg yolk slightly beaten, and season with salt and pepper.

Fill buttered timbale moulds (garnished with hardboiled egg, cut in fancy shapes) two-thirds full, set in pan of hot water, cover with buttered paper and bake fifteen minutes.

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Cauliflower Allemande

Remove leaves, cut off stalk, and soak a cauliflower thirty minutes (head down) in cold water to cover. Cook (head up) twenty-five minutes, or until soft, in boiling, salted water to cover.

Drain, place in a baking dish, cover with sauce, sprinkle with one-fourth cup grated Parmesan cheese and bake until cheese is melted.

— FOR THE SAUCE: —

Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock.

Bring to the boiling point and add
• one-half teaspoon salt,
• few grains pepper,
• yolks two eggs (slightly beaten), and
• one-half cup grated Parmesan cheese.

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Cauliflower Mousselaine

Drain a cooked cauliflower, separate into flowerets, and pour over the following sauce - Mix:
• yolks of two eggs, slightly beaten,
• one-fourth cup cream,
• one-half teaspoon salt,
• one-eighth teaspoon nutmeg, and
• the juice of one-half lemon.

Cook in double boiler, stirring constantly, until mixture thickens. Add two tablespoons butter, bit by bit, and when butter is melted, pour over cauliflower at once.

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Cauliflower Polonaise

Remove leaves from cauliflower, cut off stalk, and soak thirty minutes (head down) in cold water to cover. Cook (head up) twenty-five minutes or until tender in one quart boiling water to which have been added one pint milk and one tablespoon salt.

Drain, place on a hot serving dish, sprinkle with the yolks of two hard-boiled eggs, forced through a purée strainer, and mixed with one tablespoon finely chopped parsley and one-third cup coarse bread crumbs cooked in butter until delicately browned.

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Swiss Chard

Pick over, wash, and drain one peck Swiss chard. Cook twenty-five minutes in two quarts boiling water, to which has been added one tablespoon salt.

Drain, re-heat, and season with butter, salt, and pepper. Serve with vinegar.

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Escalloped Corn

• 1 small green pepper
• 1/2 onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon mustard
• Few grains cayenne
• 1/2 cup milk
• 1 cup canned corn
• Yolk 1 egg
• 1/2 cup dried bread
• 1 tablespoon butter
• 2/3 cup buttered cracker crumbs

Wipe pepper, cut in halves, lengthwise, and remove seeds; then cut in strips, and strips in halves, crosswise.

Cook pepper, onion, and butter five minutes, stirring constantly.

Add flour, mixed with seasonings, and stir until well blended; then pour on gradually, while stirring constantly, milk; bring to the boiling point and add corn, egg yolk, and bread broken in small pieces and cooked with one tablespoon butter until well browned.

Turn into a buttered baking dish, cover with buttered crumbs and bake in a hot oven until crumbs are brown.

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Richmond Corn Cakes

• 3/4 cup canned corn
• 1/2 cup milk
• 1/2 tablespoon sugar
• 2 eggs
• 7/8 cup flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

To corn add milk, sugar, and egg well beaten. Mix and sift flour, baking powder, and salt.

Combine mixtures, drop by tablespoons in buttered muffin rings set in a buttered dripping pan, and bake in a moderate oven. A delicious accompaniment to roast beef.

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Corn Toast

• 1/4 tablespoon finely chopped onion
• 1 1/2 tablespoons butter
• 1 cup canned corn
• 1 pint heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 6 slices toasted bread

Cook onion with butter two minutes, stirring constantly. Add corn, cream, and seasonings, bring to the boiling point and let simmer five minutes.

Pour over toast (from which crusts have been removed), garnish with toast points, and serve at once.

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Corn Oysters

• 1 can corn
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 2 tablespoons milk
• 3/4 cup cracker crumbs
• 1 egg, well beaten

Put corn in saucepan, let stand one-half hour, bring to the boiling point and let simmer fifteen minutes.

Add remaining ingredients and drop by spoonfuls on a hot iron fryingpan, which contains a small quantity of bacon fat. Brown on one side, turn and brown other side.

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Corn Soufflé

• 1 can corn
• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup milk
• 1 1/4 teaspoons salt
• Few grains pepper
• 2 eggs

Melt butter, add flour and pour on gradually milk; bring to the boiling point, add corn, seasonings, yolks of eggs, beaten until thick and lemon-colored, and whites of eggs, beaten until stiff and dry.

Turn into a buttered dish and bake in a moderate oven from twenty-five to thirty minutes.

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Baked Stuffed Cucumbers

Wipe and peel cucumbers, cut in two-inch pieces, crosswise, removing seeds. Mix four tablespoons bread crumbs, two tablespoons finely chopped cooked ham, and two tablespoons grated Parmesan cheese.

Moisten with tomato sauce, and season with salt, pepper, and cayenne. Put cucumber cups in shallow pan, fill with mixture, surround with chicken stock and bake thirty minutes.

Remove, cover with buttered bread crumbs and bake until crumbs are brown.

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Cucumber Jelly

• 2 cups chicken stock
• 1 slice onion
• 1 sprig parsley
• 2 cucumbers
• 1 tablespoons granulated gelatine
• Green coloring

To chicken stock add onion, parsley and cucumbers, pared and grated. Cover and let stand two hours.

Heat gradually to the boiling point, add gelatine, and color green.

Let stand until nearly cold; then strain into individual paper cases, in the bottom of each of which is a slice of cucumber. Garnish tops with Mayonnaise Dressing and halves of blanched Jordan almonds.

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Baked Egg Plant

Pare an egg plant, cut in one-fourth-inch slices, crosswise, and soak, in cold water to cover, two hours. Drain and cook in boiling, salted water to cover until soft.

Again drain and mash; then add
• one-fourth cup butter,
• one-half cup stale bread crumbs,
• two eggs, well beaten,
• a few drops onion juice,
• one-half teaspoon salt, and
• one-eighth teaspoon pepper.

Line buttered Dario or individual moulds with canned pimientes (drained and dried).

Fill with egg plant mixture, sprinkle with buttered crumbs, and bake in a hot oven fifteen minutes. Remove from moulds and garnish with sprigs of parsley.

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Baked Stuffed Egg Plant

Wipe egg plant and cut in quarters, lengthwise. Remove pulp close to skin, leaving thin shells.

Force pulp through a meat chopper and drain; there should be two and two-thirds cups. Put in a saucepan, add one and one-half cups ham stock, bring to the boiling point and let boil twenty minutes.

Add:
• three-fourths cup coarse, dried bread crumbs,
• one-fourth cup melted butter,
• one teaspoon lemon juice,
• one-half teaspoon salt, and
• one egg, slightly beaten.

Fill shells with mixture, sprinkle with buttered crumbs, and bake in a hot oven fifteen minutes.

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Egg Plant Turque

Wipe three small egg plants, cut in halves, lengthwise, fry in deep fat twelve minutes and drain.

Scoop out inside and finely chop.

Put two tablespoons olive oil in saucepan, and when heated add one tablespoon finely chopped onion, and cook five minutes.

Add three tablespoons uncooked rice, and one-half clove of garlic, finely chopped, and cook five minutes; then add:
• chopped egg plant,
• one cup tomato sauce,
• one-half teaspoon salt, and
• one-fourth teaspoon grated nutmeg.

Turn into a buttered dish and bake forty-five minutes.

Add yolks two eggs, slightly beaten, and stuff egg plant shells with mixture. Cover with buttered crumbs and bake until crumbs are brown.

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Creamed Mushrooms

• 1 pound mushrooms
• 5 tablespoons butter
• 1/2 teaspoon salt
• Few grains pepper
• 1 1/2 tablespoons flour
• 1/2 cup thin cream

Clean mushrooms, remove caps, and cut both stems and caps in thin slices.

Melt butter, add sliced mushrooms and cook three minutes. Sprinkle with salt and pepper, dredge with flour and pour over cream. Cook five minutes, stirring constantly.

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Mushroom and Tomato Toast

Cut stale bread in one-third-inch slices, shape with a large round cutter and sauté in butter until delicately browned.

Wipe mushrooms and cut in pieces; there should be two cups; then cook in two tablespoons butter five minutes.

Cook one tablespoon butter and one-half teaspoon finely chopped shallot three minutes. Add one cup tomato purée, bring to the boiling point and let simmer three minutes; then add:
• one-half teaspoon salt,
• one-eighth teaspoon pepper, and
• a few grains paprika.

Arrange mushrooms on six rounds of bread, pour over tomato, and sprinkle with one tablespoon finely chopped parsley.