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The 1918 Fanny Farmer Cookbook
Few grains pepper
Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with
onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add
salt
7
and pepper. Serve with popped corn.
Halibut Soup
/4 cup cold boiled
halibut
3
3
tablespoons butter
1
1
pint milk
1
1/2 tablespoons flour
slice onion
/2 teaspoon salt
Blade of mace
Few grains pepper
1
Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish.
Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter
in
8
small pieces.
Pea Soup
can Marrowfat
peas
1
1
slice onion
2
1
1
teaspoons sugar
2
tablespoons butter
pint cold water
2
pint milk
1
tablespoons flour
teaspoon salt
1
/8 teaspoon pepper
Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub
through
a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion,
remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve
as a vegetable may be utilized for soups.
9
Split Pea Soup
Chapter IX − SOUPS WITHOUT STOCK
167
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