The 1918 Fanny Farmer Cookbook

vegetables rubbed

through a

sieve,−carrots,

turnips, or onions

/4 cup flour

/3 cup cream

/3 cup water in

which vegetables

were cooked

Yolks 3 eggs

Whites 3 eggs

Salt and pepper

Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs

beaten until thick and lemon colored, and fold in whites of eggs beaten until stiff; then add

seasonings. Turn in a buttered baking−dish and bake in a slow oven.

Curried Vegetables

Cook one cup each potatoes and carrots, and one−half cup turnip, cut in fancy shapes, in

boiling salted water until soft. Drain, add one−half cup canned peas, and pour over a sauce

made by cooking two tablespoons butter with two slices onion five minutes, removing onion,

adding two tablespoons flour, three−fourths teaspoon salt, one−half teaspoon curry powder,

one−fourth teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded

milk. Sprinkle with finely chopped parsley.

Macedoine of Vegetables à la Poulette

Clean carrots and turnips and cut into strips or fancy shapes; there should be one and

one−fourth cups carrots and one−half cup turnips. Cook separately in boiling salted water

until

soft. Drain, and add one and one−fourth cups cooked peas. Reheat in a sauce made of three

tablespoons butter, three tablespoons flour, one cup chicken stock, and one−half cup cream.

Season to taste with pepper and salt, and just before serving add yolks two eggs and one−half

tablespoon lemon juice.

Chapter XIX − VEGETABLES

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