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

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Creamed Silver Skins

Peel three cups small silver skinned onions and cook in boiling, salted water to cover, fifteen minutes.

Drain, add one cup thin cream, and cook in double boiler until soft, adding three-fourths teaspoon salt the last ten minutes of the cooking.

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Onion Soufflé

Cook onions in boiling salted, water until soft, drain and force through a sieve; there should be one and one-fourth cups onion pulp.

Melt four tablespoons butter, add four tablespoons flour, and pour on gradually one-third cup water in which onions have been cooked and one-third cup cream.

Add onion pulp and bring to the boiling point.

Season with salt and pepper.

Beat yolks of three eggs until thick and lemon-colored and add to first mixture.

Cut and fold in whites of eggs beaten until stiff and dry. Turn into a buttered baking dish and bake twenty-five minutes in a moderate oven. Serve at once.

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Onion Farci

Peel six large Bermuda onions and remove a part of the inside. Put in saucepan, cover with boiling water and let boil six minutes.

Drain, and stuff with veal forcemeat.

Place onions in pan on six thin slices fat salt pork, pour around one cup brown or chicken stock and bake until onions are soft; the time required being about thirty-five minutes.

Remove onions to serving dish, strain stock, skim off all fat that is possible, add:
• one teaspoon beef extract,
• one-fourth tablespoon butter, and
• salt and pepper to taste.

Pour over onions.

— VEAL FORCEMEAT. —

Finely chop raw veal; there should be one-half cup.

Add two tablespoons finely chopped fat salt pork and one-half cup soft bread crumbs, cooked with one tablespoon butter and one tablespoon finely chopped onion, three minutes.

When mixture is well blended add:
• one-half teaspoon salt,
• one-eighth teaspoon pepper, and
• one egg, slightly beaten.

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Oyster Plant with Fine Herbs

Wash and scrape one bunch oyster plant. Put at once into cold acidulated water and let stand ten minutes. Cut in one-inch slices crosswise and cook in boiling salted water to cover until soft.

Drain, put in pan with three tablespoons butter, reheat.

Add one teaspoon finely chopped parsley and one-half teaspoon finely chopped chives. Sprinkle with salt and pepper.

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Sautéd Parsnips

Cut cold, boiled young parsnips in sixths, lengthwise. Sauté in butter until delicately browned and sprinkle with salt and pepper.

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Peppers Stuffed with Fresh Green Corn

Cut a thick slice from the stem end of each pepper, remove seeds and parboil peppers fifteen minutes in boiling salted water to which is added one-eighth teaspoon soda.

Drain, fill with corn mixture, arrange on serving dish, sprinkle tops with paprika, and garnish with parsley.

— Corn Mixture. —

Remove husks and silky threads from one dozen ears of green corn. Cut lengthwise of cob through each row of kernels and scrape with a knife to remove pulp; there should be two and one-half cups.

Put pulp in omelet pan, add one-half cup milk and cook slowly, on back of range, twenty-five minutes, stirring frequently. If cooked on a gas range, gas flame should be turned low and covered with an asbestos mat. Season with butter, salt and pepper.

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Jarvis Stuffed Peppers

Cut slices from stem ends of six green peppers, remove seeds and parboil three minutes in one quart boiling water to which has been added one-eighth teaspoon soda.

Bring one-half can tomatoes to boiling point and let simmer twenty-minutes; then rub through a sieve and continue the simmering until there is one-half cup tomato purée.

Season with salt and pepper and add one-half cup hot boiled rice.

Let stand until rice has absorbed tomato; then add one sweetbread, parboiled and cut in small cubes.

Season with one-half teaspoon salt and one-eighth teaspoon paprika.

Fill peppers with mixture, arrange in a pan, sprinkle tops with buttered bread crumbs, and bake until crumbs are brown. Remove to circular pieces of sautéd bread and pour around.

— Littleton Sauce. — Mix one teaspoon flour and one teaspoon mustard, and when thoroughly blended add:
• one tablespoon melted butter,
• one tablespoon vinegar,
• one-half cup boiling water and
• the beaten yolks of three eggs.

Cook in double boiler, stirring constantly, until mixture thickens. Add one-fourth teaspoon salt, and a few grains, each, pepper and cayenne.

Just before serving add one tablespoon currant jelly separated in small pieces.

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Templeton Stuffed Peppers

Wipe four long, green peppers and parboil ten minutes in one quart boiling water, to which has been added one-fourth teaspoon soda.

Drain, cut in halves, lengthwise, remove seeds, stuff, arrange in pan, cover with buttered crumbs, and bake until crumbs are brown.

For the stuffing cook one-half tablespoon chopped onion, and one-half tablespoon green pepper, cut in small pieces, in two tablespoons butter five minutes, stirring constantly.

Add two tablespoons flour mixed with:
• one teaspoon salt,
• one-fourth teaspoon paprika,
• one-fourth teaspoon mustard, and
• a few grains cayenne.

Pour on gradually, while stirring constantly, one-half cup milk; bring to the boiling point, add one cup canned corn and cook five minutes.

Add one egg, slightly beaten, and two-thirds cup dry bread, broken in very small pieces. Sauté in butter until well browned.

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Moulded Spinach

Pick over and wash one peck spinach. Cook in an uncovered vessel with a large quantity of boiling, salted water, to which have been added two-thirds teaspoon soda and one teaspoon sugar.

Drain very thoroughly and finely chop. Season with one-third cup butter and three-fourths teaspoon salt, and reheat.

Press into a buttered border mould, and keep in a warm place until serving time.

Remove to hot platter and fill centre with seasoned, small boiled beats.

Pour around one and one-half cups White Sauce, and surround with four hard-boiled eggs, cut in sixths, lengthwise.

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Mounded Spinach on Artichoke Bottoms

Wash and pick over one-half peck spinach. Cook twenty-five minutes in an uncovered vessel in a large quantity of boiling, salted water, to which have been added one-third teaspoon soda and one-half teaspoon powdered sugar.

Drain, finely chop and season with butter, salt, and pepper.

Drain canned artichoke bottoms, put in a shallow or omelet pan, cover bottom of pan with boiling water and add three tablespoons vinegar and one teaspoon salt. Cover and cook until artichokes are thoroughly heated.

Drain, mound with cooked spinach, put in oven to re-heat and garnish with yolks of hard-boiled eggs rubbed through a coarse strainer, and whites of hard-boiled eggs cut in fancy shapes.

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Soubrics of Spinach

Wash, boil, and drain two quarts spinach; then chop.

Add two tablespoons grated Parmesan cheese and two egg yolks, slightly beaten, and season with one-half teaspoon salt and a few grains, each, cayenne and nutmeg.

Cook five minutes, stirring constantly. Remove from range and stir in the unbeaten white of one egg.

Measure by rounding tablespoonfuls, sauté in butter, arrange on hot serving dish and pour around one cup white sauce.

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Squash Soufflé

Cut winter squash in pieces, remove seeds and stringy portion, and pare. Place in a steamer or strainer and cook over boiling water thirty-five minutes, or until soft.

Mash and season with butter, salt, and pepper.

To two cups mashed and seasoned squash add gradually one cup cream, and when thoroughly blended, add the yolks of two eggs, beaten until thick and lemon-colored; then the whites of two eggs, beaten until stiff and dry.

Turn into a buttered dish and bake in a slow oven until firm.

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Broiled Tomatoes - Horseradish Hollandaise

Wipe and remove skins from medium-sized tomatoes.

Cut in halves, crosswise, sprinkle with salt and pepper, brush over with melted butter and broil from six to eight minutes.

Remove to circular pieces of sautéd bread or buttered toast and on each put a tablespoon Horseradish Hollandaise.

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

• 1/2 cup butter
• Yolks 3 eggs
• 1/2 tablespoon vinegar
• 1/2 teaspoon salt
• 4 tablespoons grated horseradish root
• 2 tablespoons heavy cream

Wash butter and divide in thirds. Put one-third in small saucepan with egg yolks, vinegar and salt.

Place saucepan in larger saucepan containing boiling water, and stir constantly until butter is melted; then add second piece of butter and, as mixture thickens, third piece.

Remove from fire and add grated horseradish root, and heavy cream, beaten until stiff.

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Creole Tomatoes

Wipe six medium-sized tomatoes, remove a slice from the top of each, scoop out some of the pulp, sprinkle insides with salt, invert and let stand one hour.

Melt one tablespoon butter, add:
• one tablespoon flour,
• one-half teaspoon salt,
• one-fourth teaspoon paprika, and
• a few grains pepper.

When well blended, pour on gradually, while stirring constantly, one-half cup cream.

Bring to the boiling point and add:
one cup crab meat,
one tablespoon Sherry wine,
one-half tablespoon red pepper, finely chopped and
one-half tablespoon green pepper, finely chopped.

Fill tomatoes with mixture, sprinkle tops with coarse, buttered bread crumbs, and bake in a moderate oven until tomatoes are soft.

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Stuffed Tomatoes

Wipe and remove stem end from six small tomatoes.

Take out seeds and most of pulp, sprinkle inside of tomatoes with salt, invert and let stand twenty minutes.

Cook three tablespoons butter with six tablespoons chopped green pepper, five minutes. Add:
• finely chopped three-fourths cup soft, stale bread crumbs,
• one-half cup removed tomato pulp,
• one-fourth teaspoon salt,
• one-eighth teaspoon pepper, and
• a few drops onion juice.

Fill tomatoes with mixture, put in buttered pan and bake fifteen minutes in a hot oven.

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Delmonico Tomatoes

Wipe and remove a thick slice from stem ends of eight small tomatoes, scoop out inside, sprinkle with salt, invert and let stand two hours.

Wipe, remove seeds, and chop three green peppers.

Add one-half onion finely chopped and one-fourth teaspoon soda and cook with one tablespoon butter five minutes, stirring constantly.

Add one tablespoon thick brown sauce to bind mixture together.

Line tomatoes with pepper mixture, having mixture extend over top of tomatoes.

Put three cubes parboiled sweetbreads in each, cover with buttered bread crumbs and bake twelve minutes in a hot oven.

Place on circular pieces of sautéd bread and cover with brown sauce diluted with brown stock or water.

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Soufflé of Tomatoes, Neapolitan Style

Melt two tablespoons butter, add two tablespoons flour, and stir until well blended.

Pour on gradually, while stirring constantly, one-half cup rich milk and one cup tomato purée.

Bring to the boiling point and let simmer two minutes; then add:
• two-thirds cup grated Parmesan cheese,
• one-half teaspoon salt, and
• a few grains pepper.

Break macaroni in one-half-inch pieces (there should be one-half cup) and cook in boiling, salted water until soft.

Drain macaroni and add one and one-half tablespoons melted butter.

Add to tomato mixture; then add the yolks of three eggs, beaten until thick and lemon-colored, and cut and fold in the whites of three eggs, beaten until stiff.

Turn into a buttered baking dish and bake until firm. Serve immediately.

To obtain tomato purée, simmer one can tomatoes until reduced one-half, then force through a purée strainer and again let simmer until reduced to one cup.

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Tomatoes, Virginia Style

Select six sound, ripe, medium sized-tomatoes. Wipe, prick each several times with a fork, arrange in baking dish and bake in a moderate oven until soft.

Remove skins, arrange on serving dish and pour over a sauce made of:
• two tablespoons butter,
• three tablespoons flour,
• one-half teaspoon salt,
• one-eighth teaspoon pepper, and
• one cup thin cream.

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Turnip Cones

Wash turnips, pare, and cut in cone shapes, using a French vegetable cutter; there should be three cups.

Put in a casserole with:
• one and one-half teaspoons salt,
• one and one-half teaspoons sugar,
• one-fourth cup butter, and
• one-third cup water or stock.

Cover and cook in a moderate oven until turnips are soft.

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Vegetables en Casserole

• 6 medium-sized potatoes
• 1 small turnip
• 1 cup canned peas
• 1 cup canned tomatoes
• 1 onion
• 1/4 cup rice
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon allspice
• 4 cups brown stock

Wash, pare and thinly slice potatoes.

Wash and pare turnip, cut in one-half-inch slices and slices in cubes.

Peel and slice onion.

Pick over and wash rice.

Put ingredients in alternate layers except stock in casserole, pour over stock, cover and cook in a slow oven three hours.

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Jellied Vegetable Ring

Soak one tablespoon granulated gelatine in one-fourth cup cold water and dissolve in one cup boiling water; then add:
• one fourth cup sugar,
• one fourth cup vinegar,
• two tablespoons lemon juice and
• one teaspoon salt.

Strain, cool, and when beginning to stiffen, add:
• one cup celery cut in small strips,
• one-half cup shredded cabbage,
• one-third cup small cucumber cubes,
• one-fourth cup cold, cooked green peas, and
• one-fourth cup cold, cooked beets (cut in thin slices; then in fancy shapes).

Turn into ring mould and chill.

Remove to serving dish and arrange around jelly thin slices of cold cooked meat. Fill centre with Horseradish Cream Dressing and garnish with watercress.

— Horseradish Cream Dressing —

• 1/2 cup heavy cream
• 3 tablespoons vinegar
• 1/4 teaspoon salt
• Few grains pepper
• 2 tablespoons grated horseradish root

Beat cream until it begins to thicken, then add gradually vinegar, while continuing the beating.

When mixture is stiff, add seasoning and fold in grated horseradish.

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Vegetable Panachée

Cut cold boiled turnip and carrots in one-fourth inch slices and slice in strips of uniform size.

Line sides of a generously buttered oval mould with alternate strips of prepared vegetables and garnish bottom of mould with vegetables shaped with French cutters.

Fill with finely chopped boiled spinach, seasoned with butter, salt, and pepper.

Set mould in pan of hot water and bake until thoroughly heated. Remove to hot serving dish and serve with or without White Sauce.