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The 1918 Fanny Farmer Cookbook
Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour
cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to
remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a
curdled appearance.
4
1
Chicken Soup
6
cups White
Stock III
2
1
stalks celery
/2 bay leaf
1
raw ham,
tablespoon lean
finely chopped
1
/4 teaspoon
peppercorns
6
slices carrot, cut
in cubes
1
sliced onion
1
/3 cup hot boiled rice
Add seasonings to stock, heat gradually to boiling−point, and boil thirty minutes; strain, and
rice.
add
4
2
Turkey Soup
Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that
may
have been left over. Cover with cold water, bring slowly to boiling−point, and simmer two
hours.
Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be
cooked with carcass to give additional flavor.
4
3
Hygienic Soup
6
cups White Stock
III
2
tablespoons butter
1
2
/4 cup oatmeal
2
tablespoons flour
cups scalded milk
Salt and pepper
Heat stock to boiling−point, add oatmeal, and boil one hour; rub through sieve, add milk, and
Chapter VIII − SOUPS
143
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