The 1918 Fanny Farmer Cookbook

Pepper

Wash, pick over, and cook spinach thirty minutes in boiling water to which has been added

one−fourth teaspoon powdered sugar and one−eighth teaspoon of soda; drain, chop, and rub

through sieve; add stock, heat to boiling−point, bind, add milk, and season with salt and

pepper.

Cream of Lettuce Soup

1/2 cups White Stock

II or III

tablespoon

butter

heads lettuce finely

cut

Yolk 1 egg

tablespoons rice

Few grains

nutmeg

/2 cup cream

Salt

/4 tablespoon onion,

finely chopped

Pepper

Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then

add

cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from

lettuce,

using only tender part for soup.

Mushroom Soup

/2 lb. mushrooms

cup boiling

water

cups White Stock III

cup heavy

cream

/4 cup pearl sago

Yolks 2 eggs

Salt and pepper

Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve.

Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling−point is

reached,

season with salt and pepper; then add cream and yolks of eggs.

Chapter VIII − SOUPS

149