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The 1918 Fanny Farmer Cookbook
2
8
Creole Soup
quart Brown Soup
Stock
1
Salt
pint tomatoes
Pepper
tablespoons
1
3
chopped green
peppers
Cayenne
tablespoons
chopped onion
2
2
tablespoons
grated horseradish
1
1
/4 cup butter
teaspoon vinegar
/3 cup flour
1
1
/4 cup macaroni
rings
Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer
fifteen minutes. Strain rub through sieve, and season highly with salt, pepper, and cayenne.
Just
before serving add horseradish, vinegar, and macaroni previously cooked and cut in rings.
2
9
Julienne Soup
To one quart clear Brown Soup Stock, add one−fourth cup each carrot and turnip, cut in thin
strips one and one−half inches long, previously cooked in boiling salted water, and two
tablespoons, each, cooked peas and string beans. Heat to boiling−point.
3
0
Dinner Soup
3
1/2 lbs. lean beef
from round
2
tablespoons butter
2
lbs.
marrow−bone
Carrot
/3 cup,
each
qts. cold water
Turnip
can tomatoes
1
2
1
Chapter VIII − SOUPS
137
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