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The 1918 Fanny Farmer Cookbook
1
teaspoon salt
blades mace
/8 teaspoon
pepper
/2 cup grated mild
2
1
1
cheese
2
cups scalded milk
Cook vegetables three minutes in one and one−half tablespoons butter, then add stock and
mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour
cooked
together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.
4
7
Potage à la Reine
cups White Stock
III
4
1
/3 cup cracker
crumbs
/2 teaspoon
peppercorns
Breast meat from a
boiled
stalk celery
Chicken
slice onion
cups scalded
1
1
1
2
milk
1
/2 tablespoon salt
1
/2 cup cold milk
Yolks 3
“
hard−boiled” eggs
3 tablespoons
butter
3
tablespoons flour
Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker
crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and
cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes.
Bind
with butter and flour cooked together.
4
8
Royal Soup
cup stale bread
crumbs
1
1
1/2 cups scalded
Chapter VIII − SOUPS
145
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