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The 1918 Fanny Farmer Cookbook
1
cup dried split
peas
3
tablespoons butter
1/2 quarts cold
water
2
2
tablespoons flour
1
1
pint milk
1
/2 onion
1
1/2 teaspoons salt
/8 teaspoon pepper
2
−inch cube fat salt pork
Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three
or
four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and
pepper. Dilute with milk, adding more if necessary. The water in which a ham has been
cooked
may be used; in such case omit salt.
1
0
Kornlet Soup
can kornlet
1
1
tablespoon
chopped onion
1
1
pint cold water
tablespoons flour
quart milk,
4
scalded
1
1/2 teaspoons salt
tablespoons
butter
4
Few grains pepper
Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and
onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.
1
1
Potato Soup
3
1
potatoes
1
quart milk
1/2 teaspoons salt
1
/4 teaspoon celery
salt
2
3
slices onion
1
/8 teaspoon pepper
tablespoons
butter
Chapter IX − SOUPS WITHOUT STOCK
168
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