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The 1918 Fanny Farmer Cookbook
artichokes are used for the making of this soup.
4
Celery Soup I
3
cups celery (cut in
one−half inch pieces)
1
3
slice onion
tablespoons
butter
1
2
pint boiling water
1
/4 cup flour
1/2 cups milk
Salt and pepper
Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub
through
a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter
and
flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be
utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.
5
Celery Soup II
3
3
1
stalks celery
3
tablespoons butter
cups milk
3
tablespoons flour
slice onion
Salt and pepper
cup cream
1
Break celery in one−inch pieces, and pound in a mortar. Cook in double boiler with onion and
milk twenty minutes and strain. Thicken with butter and flour cooked together. Season with
salt
6
and pepper, add cream, strain into tureen, and serve at once.
Corn Soup
can corn
1
1
1
1
2
tablespoons butter
pint boiling water
2
pint milk
1
tablespoons flour
teaspoon salt
slice onion
Chapter IX − SOUPS WITHOUT STOCK
166
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