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

EDITOR’S NOTE: Article is decorated from ads in 1917 ’House Beautiful’ magazines.

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Cheese and Pepper Croquettes

Wipe small Bell peppers, place in pan, put in hot oven and turn occasionally, until skins blister.

Take from oven, remove skins, make a lengthwise slit in each and take out seeds. Fill with Cheese Filling, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

— Cheese Filling. — Melt one and one-half tablespoons butter, add two tablespoons flour and stir until well blended; then add one-third cup milk and bring to the boiling point.

Add one-fourth cup grated Gruyère cheese and one egg, slightly beaten. As soon as cheese melts remove from fire and fold in one-half cup small cubes of soft mild cheese.

Season with one-half teaspoon salt and a few grains each, of pepper and cayenne.

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Cheese Custard Timbales, Bread Sauce

• 4 eggs
• 3/4 cup cold water
• 1/3 cup heavy cream
• 2 1/2 tablespoons melted butter
• 3 tablespoons grated cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Few grains cayenne
• Few drops onion juice

Beat eggs slightly and add remaining ingredients. Strain into buttered individual moulds, set in pan of hot water and bake until firm.

Remove to hot serving dish, pour around Bread Sauce and garnish with parsley.

— Bread Sauce (repeat from separate SaltOfAmerica.com article "Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes . . .")

Cook one and one-fourth cups milk in double boiler with one-third cup fine, stale bread crumbs and one onion, stuck with five cloves, twenty-five minutes.

Remove onion, add one and one-half tablespoons butter, one-half teaspoon salt and a few grains cayenne.

Sprinkle with one-half cup coarse, stale bread crumbs, browned in one and one-half tablespoons butter.

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Eggs en Surprise

Cut stale bread in two-inch slices and then in circular or elliptical shapes.

Remove centres, leaving cases. Fry in deep fat until delicately browned and drain on brown paper.

Half fill cases thus made with Creamed Asparagus tips.

French poach six eggs (see below), coat with egg (slightly beaten and diluted with one tablespoon cold water), roll in bread crumbs to which has been added Parmesan cheese (allowing two tablespoons cheese to three-fourths cup crumbs) and fry one minute in very hot deep fat.

Drain and arrange in croustades. Garnish with parsley.
— French Poached Eggs — From SaltOfAmerica.com article, "Many Ways to Prepare Eggs, Fannie Farmer, 1915."

Put three pints boiling water in saucepan and add one tablespoon vinegar, and one-half tablespoon salt.

Stir vigorously around and around edge of saucepan (using a wooden spoon held in a nearly upright position) while water is boiling vigorously.

As soon as well is formed in middle of water, slip in an egg. Remove to back of range and cook until white is set. Take out with a skimmer and trim. Repeat until the desired number of eggs is prepared.

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Chaudfroid Eggs Alexandria

French poach six eggs, trim into shape and let cool.

Melt one tablespoon butter, add one tablespoon 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-fourth teaspoon salt,
• one-eighth teaspoon pepper,
• a few grains cayenne and
• one tablespoon granulated gelatine.

Coat eggs with sauce and when sauce has become firm, place each egg in a puff paste case made of correct size.

Garnish with thin slices of truffle cut in fancy shapes, and around each pipe a border of caviare butter.

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Stuffed Mushroom Caps

Wipe, peel and remove centres from six large mushroom caps.

Cook three minutes:
• 2 tablespoons chopped mushrooms,
• 2 tablespoons bread crumbs,
• 2 tablespoons chopped, lean, cooked ham,
• 2 tablespoons finely chopped onion,
• 1 tablespoons Parmesan cheese,
• 1 tablespoons finely chopped parsley,
• 3 tablespoons butter, three minutes.

Moisten with one-fourth cup tomato sauce and season with salt, pepper and cayenne.

Stuff prepared caps with mixture and sprinkle with one-third cup bread crumbs mixed with one and one-half tablespoons Parmesan cheese.

Arrange in pan, surround with three-fourths cup tomato sauce and bake in hot oven twenty minutes.

Remove to six rounds of sautéd bread, cut somewhat larger than caps, and pour around sauce remaining in pan. Garnish with parsley.

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Traymore Timbales

Cut a slice from the stem end of parboiled green peppers and remove seeds; then cut in thin strips, by working around and around the pepper, using the scissors.

Line the sides of buttered timbale moulds with the pepper, by coiling it around and around, and fill with the following mixture:

— (begin fill mixture)

Peel and chop mushroom caps; there should be one-fourth cup.

Add one tablespoon butter and one tablespoon flour, and stir until well blended.

Pour on gradually one-fourth cup cream.

Bring to the boiling point, beat in the yolks of two eggs, one at a time, and fold in the whites of two eggs, beaten until stiff.

Season with one-half teaspoon salt, one-eighth teaspoon pepper and a few grains paprika.

— (end fill mixture)

Place timbales in pan of hot water, cover with buttered paper and bake until firm.

Remove to serving dish on circular pieces of sautéd bread, garnish top of each with a sautéd mushroom cap and pour around:

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

Pour on gradually, while stirring constantly, one-half cup, each, chicken stock and cream.

Bring to the boiling point and add one-half teaspoon beef extract, one-half teaspoon salt and a few grains pepper.

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Pear Condé

Put one-half teaspoon salt and one cup boiling water in double boiler, place on range, and add, gradually, one-half cup well-washed rice, stirring with a fork to prevent adhering to boiler.

Boil five minutes, cover, place over under part of boiler and steam until kernels have absorbed water. Then add one and one-half cups milk and continue the steaming until kernels are soft.

Add three tablespoons sugar and the yolks of three eggs, slightly beaten.

Mound on a flat dish in conical shape and place on rice halves of preserved pears, cooked in their own syrup, to which one-third cup sugar has been added, until soft.

Sprinkle all with finely chopped Canton ginger.

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Peach Compote, Peach Sauce

• 2 cups milk
• 1/2 cup farina
• 1/4 cup sugar
• 1/2 teaspoon salt
• Whites 2 eggs
• 6 peaches
• 3 tablespoons water
• 6 tablespoons sugar

Scald milk and add farina gradually, while stirring constantly.

When mixture thickens, add sugar and salt and cook in double boiler twenty minutes; then add whites of eggs, beaten until stiff. Turn into a slightly buttered shallow pan and keep in a warm place until serving time.

Remove skin from peaches, put in saucepan and add water and sugar; cover and cook slowly until fruit is soft. Cut farina in squares, put a peach on each square and pour over all:

— Peach Sauce. — Dilute one-half tablespoon cornstarch with one tablespoon cold water. Add to syrup remaining in saucepan, bring to the boiling point and let boil two minutes.

Pour slowly, while stirring constantly, over the yolks of two eggs, beaten until thick and lemon-colored.

Add two teaspoons lemon juice and a few grains salt.