The 1918 Fanny Farmer Cookbook

minutes.

Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and

bind

with the butter and flour cooked together. Serve with Crisp Crackers.

Cream of Lima Bean Soup

cup dried lima

beans

cup cream or milk

pints cold water

tablespoons butter

slices onion

tablespoons flour

slices carrot

teaspoon salt

/2 teaspoon pepper

Soak beans over night; in the morning drain and add cold water; cook until soft, and rub

through

a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove

vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain,

and

add remaining butter in small pieces.

Cream of Artichoke Soup

artichokes

Few grains cayenne

cups boiling

water

Few gratings nutmeg

tablespoons

butter

tablespoons

Sauterne wine

tablespoons

flour

cup scalded cream

1/2 teaspoons salt

egg

cucumbers

Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and

seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly

beaten.

Pare cucumbers, cut in one−third inch cubes, saute in butter, and add to soup. Jerusalem

Chapter IX − SOUPS WITHOUT STOCK

165