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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Parched Rice with Tomato Sauce

Pick over three-fourths cup rice and add slowly to two quarts boiling water, to which is added one tablespoon salt. Let boil twenty-five minutes, or until kernels are soft.

Drain, and pour over one quart hot water; return to kettle in which it was cooked, and let stand until cool and dry, when kernels will be distinct.

Heat an iron frying pan very hot, add two tablespoons butter, and when melted, add rice, and cook until rice is slightly browned, stirring lightly with a fork.

Put in a hot serving dish, pour over one cup hot tomato sauce and sprinkle with one-half cup grated cheese, lifting rice with fork, that sauce and cheese may coat each kernel.

— Tomato Sauce. —

• 2 tablespoons butter
• 1 slice onion
• 2 1/2 tablespoons flour
• 1 cup stewed and strained tomatoes
• 1/4 teaspoon salt
• Few grains paprika

Cook butter with onion until slightly browned, add flour, and when well browned, pour on, gradually, while stirring constantly, tomatoes.

Bring to the boiling point, add seasonings, and strain.

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Fried Rice

Pick over and wash one-half cup rice. Cook in double boiler with one-half cup boiling water, until rice has absorbed water.

Add one cup scalded milk or boiling water and three-fourths teaspoon salt, and continue the cooking until rice is soft, adding more liquid if necessary.

Turn into a dish and let stand until cold. Shape into balls one inch in diameter and plunge into deep fat; fry until delicately browned and drain on brown paper.

Serve as a substitute for potatoes, or as an entrée with fruit sauce.

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Rice Croquettes, Cheese Sauce

• 1/2 cup rice
• 1/2 cup boiling water
• 1 1/4 cups milk
• 1/4 cup cream
• 2 tablespoons chopped canned pimientos
• 1/2 teaspoon salt
• Few grains cayenne

Soak rice over night in cold water to cover. Drain, add boiling water, and cook in double boiler until rice has absorbed water; then add milk and cook until rice has absorbed milk.

Add cream, pimientos chopped and drained, and salt and cayenne.

Spread in plate, cool, shape, dip in flour, egg and crumbs, fry in deep fat and drain on brown paper.

Pile on serving dish, pour around Cheese Sauce and garnish with parsley.

— Cheese Sauce. — Melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups milk.

Bring to the boiling point, and add one-half teaspoon salt, one-eighth teaspoon pepper, and one cup mild cheese, grated or cut in small cubes.

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Little Brahmins

• 1/2 cup rice
• 1/2 cup boiling water
• 1/2 teaspoon salt
• 1 1/4 cups scalded milk
• Yolks 2 eggs
• 1 tablespoon butter
• 1/8 teaspoon paprika
• 1 tablespoon tomato catsup

Wash rice, put in double boiler, add boiling water and salt, and cook until rice has absorbed water; then add milk and cook until rice is soft.

Add remaining ingredients and spread on a plate to cool. Shape in the form of chickens; dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

Insert pepper-corns or allspice berries to represent eyes, and arrange on a hot platter.

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Little Ducklings

Use same mixture as for Little Brahmins. Shape in the form of little ducklings.

Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

Insert allspice berries to represent eyes.

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Macaroni, Virginia Style

• 1 1/2 cups macaroni
• 2 tablespoons butter
• 1 teaspoon mustard
• 1/2 cup grated cheese
• 1 1/4 cups white sauce
• 3 tablespoons dried bread crumbs

Break macaroni in one-inch pieces and cook in boiling, salted water twenty minutes or until soft; drain in colander and pour over one quart cold water.

Put half in buttered baking dish, dot over with one-fourth the butter and sprinkle with one-half the mustard and cheese; repeat.

Pour over white sauce, cover with dried bread crumbs mixed with remaining butter and bake in a hot oven until crumbs are brown.

— White Sauce. — Melt three-fourths tablespoon butter, add three-fourths tablespoon flour and stir until blended; then pour on gradually, while stirring constantly, one and one-fourth cups milk. Bring to the boiling point and add one-half teaspoon salt.

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Baked Macaroni with Chipped Beef

Break macaroni in one-inch pieces (there should be three-fourths cup) and cook in boiling, salted water until soft; drain and pour over one quart cold water.

Remove skin from one-fourth pound thinly sliced smoked dried beef and separate in pieces. Cover with hot water, let stand ten minutes, and drain.

Arrange in buttered baking dish alternate layers of macaroni and dried beef, having two of each.

Pour over two cups white sauce, cover with three-fourths cup buttered cracker crumbs and bake in hot oven until crumbs are brown.

For the White Sauce, melt four tablespoons butter, add three tablespoons flour and stir until well blended, then pour on gradually, while stirring constantly, two cups milk. Bring to the boiling point and add one-half teaspoon salt and one-eighth teaspoon pepper.

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Baked Macaroni with Peanut Butter

• 1 cup macaroni, broken in 1-inch pieces
• 2 cups milk
• 3 1/2 tablespoons peanut butter
• 1 teaspoon salt
• 3/4 cup buttered bread crumbs

Cook macaroni in boiling salted water twenty minutes, or until soft, drain in strainer, and pour over one quart cold water to prevent pieces from adhering; then put in buttered baking dish.

Heat milk in double boiler, and add gradually to peanut butter.

Pour over macaroni, cover and bake in a slow oven forty minutes.

Remove cover, sprinkle with crumbs, and bake until crumbs are brown.

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Italian Spaghetti

Take one-fourth pound spaghetti in hand and dip ends in boiling, salted water. As spaghetti softens it will bend easily, when it may be coiled under the boiling water.

Let boil twenty minutes or until soft; drain in a colander and pour over one quart cold water.

Arrange on a hot platter, over which have been poured two tablespoons olive oil, and pour over the following sauce:

— Sauce. — Remove fat and meat from three pork chops and cut in pieces. Put in saucepan with one small onion, peeled and sliced, and cook, stirring frequently until well browned, then add one quart can tomatoes, one-half teaspoon salt, and one-eighth teaspoon paprika.

Bring to the boiling point and let simmer very slowly two and one-half hours. Force through a purée strainer.

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Napoli Spaghetti

• 4 slices bacon
• 1 sliced onion
• 1/2 can tomatoes
• 1/2 box Italian tomato paste
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon mace
• Few grains cayenne
• Bit of bay leaf
• Hot, boiled spaghetti

Cut bacon in small pieces and try out. Add remaining ingredients, except spaghetti, bring gradually to the boiling point, and let simmer fifty minutes.

Pour over cooked spaghetti and let stand ten minutes. Serve very hot.

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Baked Hominy, Southern Style

• 3/4 cup fine hominy
• 1 teaspoon salt
• 1 cup boiling water
• 1/4 cup butter
• 1 tablespoon sugar
• 1 egg
• 2 cups milk

Mix water and salt and add gradually, while stirring constantly, hominy.

Bring to the boiling point and let boil two minutes. Then cook in double boiler until water is absorbed.

Add one cup milk, stirring thoroughly, and cook one hour. Remove from range and add butter, sugar, egg slightly beaten, and remaining milk.

Turn into a buttered dish and bake in a slow oven one hour.

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Hominy and Horseradish Coquettes

• 1/4 cup hominy
• 1/2 cup boiling water
• 1/2 teaspoon salt
• 3/4 cup scalded milk
• 2 tablespoons butter
• 3 1/2 teaspoons grated horseradish root

Steam hominy with water until water is absorbed; then add milk and steam until tender.

Add butter and horseradish and salt.

Cool, shape, dip in flour, egg and crumbs, fry in deep fat and drain on brown paper.

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Samp

• 1/4 cup samp
• Cold water
• 2 1/2 cups boiling water
• 1 teaspoon salt

COVER samp with cold water, and let stand five or six hours. Drain, put in double boiler and add boiling water and salt. Bring to boiling point, place over under part of double boiler (containing boiling water) and let steam four or five hours, or cook in fireless cooker over night.