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The 1918 Fanny Farmer Cookbook
Asparagus Soup
cups White Stock II
or III
3
1
/4 cup butter
1
2
can asparagus
1
/4 cup flour
cups cold water
2
cups scalded
milk
1
slice onion
Salt and pepper
Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain,
add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour
cooked together. Add salt, pepper, milk, and tips.
5
3
Cream of Celery Soup
2
cups White Stock
II or III
3
tablespoons
flour
cups celery, cut in
inch pieces
3
2
cups milk
2
1
2
cups boiling water
1
cup cream
slice onion
Salt
tablespoons butter
Pepper
Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through
sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with
salt and pepper.
5
4
Spinach Soup
4
cups White Stock II or
III
1
/4 cup butter
2
3
2
quarts spinach
1
cups boiling water
Salt
/3 cup flour
cups milk
Chapter VIII − SOUPS
148
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