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The 1918 Fanny Farmer Cookbook
Pepper
Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and
Season with salt and pepper.
bind.
6
5
Crab Soup
6
3
hard−shelled crabs
2
tablespoons
butter
cups White Stock
III
2
tablespoons flour
/3 cup stale bread
crumbs
2
1
cup cream
slice onion
Salt
sprig parsley
Cayenne
1
1
Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and
simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then
add cream and seasonings. Serve with Pulled Bread.
6
6
Philadelphia Pepper Pot
Sliced onion
1
/4
cup
each
1
/2 lb.
honeycomb tripe,
cut in cubes
Chopped
celery
Chopped
green peppers
1
1/2 cups potato
cubes
4
tablespoons
butter
1
/2 teaspoon
peppercorns,
finely pounded
3
1/2
Chapter VIII − SOUPS
153
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