The 1918 Fanny Farmer Cookbook

tablespoons

flour

cups hot

White Stock

III

salt

/2 cup heavy cream

/4 tablespoon

Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well

then add remaining ingredients except cream. Cover, and let cook one hour. Just before

mixed;

serving,

add cream and remaining butter.

Mulligatawny Soup

cups White Stock II

/4 cup butter

cup tomatoes

/3 cup flour

Onion, cut in

slices

/4 cup

each

teaspoon curry

powder

Carrot, cut

in cubes

Celery, cut

in cubes

Blade of mace

pepper, finely

chopped

cloves

apple, sliced

Sprig of parsley

cup raw chicken, cut

in dice

Salt and pepper

French Chef

Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves,

parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables

through sieve. Add chicken to strained soup, season with salt and pepper, and serve with

boiled

rice.

Chapter VIII − SOUPS

154