The 1918 Fanny Farmer Cookbook

pounded

tablespoons flour

Salt, pepper,

cayenne

quart scalded milk

tablespoons

melted butter

Few drops onion

juice

/4 cup butter

common crackers

Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty

minutes. Strain stock from bones. Chop fish meat; there should be one and one−half cups.

Add

cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion,

and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until

potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and

season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.

Chapter IX − SOUPS WITHOUT STOCK

177