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The 1918 Fanny Farmer Cookbook
1
stalk celery, cut in inch
pieces
Pepper
Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water
twenty minutes. Reserve one−half flowerets, and rub remaining cauliflower through sieve.
Cook
into
onion, celery, and bay leaf in butter five minutes. Remove bay leaf, then add flour, and stir
hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets,
reheat.
and
6
0
Cucumber Soup
3
2
3
3
1
large cucumbers
1
slice onion
tablespoons butter
2
blades mace
tablespoons flour
1
/2 cup cream
cups White Stock III
Yolks 2 eggs
cup milk
Salt and pepper
Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and
stock.
Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to
boiling−point and add cream and egg yolks. Season with salt and pepper.
6
1
Almond Soup
2
6
/3 cup almonds
3
stalks celery
bitter almonds
3
tablespoons
butter
4
tablespoons cold
water
3
tablespoons flour
1
/8 teaspoon salt
2
cups scalded milk
3
cups White Stock
III
1
cup cream
1
small onion
Chapter VIII − SOUPS
151
Page
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