This classic American cooking reference includes 1,849 recipes, including everything from “after - dinner coffee” - which Farmer notes is beneficial for a stomach “overtaxed by a hearty meal” - to “Zigaras à la Russe,” an elegant puff−pastry dish. The 1918 edition was the last edition of the cookbook authored completely by Farmer.
Content:
The 1918 Fanny Farmer Cookbook
Contents:
Introduction
Chapter I − FOOD
Chapter II − COOKERY
Chapter III − BEVERAGES
Chapter IV − BREAD AND BREAD MAKING
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
Chapter VI − CEREALS
Chapter VII − EGGS
Chapter VIII − SOUPS
Chapter IX − SOUPS WITHOUT STOCK
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS
Chapter XI − FISH
Chapter XII − BEEF
Chapter XIII − LAMB AND MUTTON
Chapter XIV − VEA
Chapter XV − SWEETBREADS
Chapter XVI − PORK
Chapter XVII − POULTRY AND GAME
Chapter XVIII − FISH AND MEAT SAUCES
Chapter XIX − VEGETABLES
Chapter XX − POTATOES
Chapter XXI − SALADS AND SALAD DRESSINGS
Chapter XXII − ENTRÉES
Chapter XXIII − HOT PUDDINGS
Chapter XXIV − PUDDING SAUCES
Chapter XXV − COLD DESSERTS
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
Chapter XXVII − PASTRY
Chapter XXVIII − PIE
Chapter XXIX − PASTRY DESSERTS
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS
Chapter XXXI − CAKE
Chapter XXXII − CAKE FILLINGS AND FROSTINGS
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
Chapter XXXIV − SANDWICHES AND CANAPES
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
Chapter XXXVI − FRUITS: FRESH AND COOKED
Chapter XXXVII − JELLIES, JAMS, AND MARMALADES
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES
Chapter XL − HELPFUL HINTS FOR THE YOUNG HOUSEKEEPER
Chapter XLI − SUITABLE COMBINATIONS FOR SERVING
