The 1918 Fanny Farmer Cookbook

milk

/2 cup milk

1/2 cups White

Yolks 3 “hard−boiled”

eggs

Stock III

Breast meat from a

boiled chicken

1/2 tablespoons

butter

Salt and pepper

1/2 tablespoons

flour

Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also

rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with

butter

and flour cooked together, and season with salt and pepper.

St. Germain Soup

cups White Stock

I, II, or III

Blade of mace

can Marrowfat

peas

teaspoons sugar

cup cold water

teaspoon salt

/2 onion

/8 teaspoon pepper

Bit of bay leaf

tablespoons

butter

Sprig of parsley

tablespoons

cornstarch

cup milk

Drain and rinse peas, reserving one−third cup; put remainder in cold water with seasonings,

simmer one−half hour; rub through sieve and add stock. Bind with butter and cornstarch

together; boil five minutes. Add milk and reserved peas.

and

cooked

Imperial Soup

Chapter VIII − SOUPS

146