| 145 | 146 | 147 | 148 | 149 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
thicken with butter and flour cooked together. Season with salt and pepper.
4
4
Farina Soup
4
cups White Stock
III
1
cup cream
/4 cup farina
Few gratings of
nutmeg
cups scalded milk
1
2
Salt and pepper
Heat stock to boiling−point, add farina, and boil fifteen minutes; then add milk, cream, and
seasonings.
4
5
Spring Soup
1
quart White Stock
I or II
1
cup milk
large onion thinly
sliced
1
1
cup cream
3
tablespoons butter
2
tablespoons flour
1
/2 cup stale baker’s
bread
Salt and pepper
Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in
Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour
together; add cream, and season.
pieces.
cooked
4
6
Duchess Soup
4
cups White Stock
III
1
/3 cup butter
slices carrot, cut in
cubes
2
1
/4 cup flour
2
slices onion
Chapter VIII − SOUPS
144
Page
Quick Jump
|