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The 1918 Fanny Farmer Cookbook
Few grains cayenne
tablespoons flour
teaspoon chopped
parsley
2
1
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two
cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the
butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute,
strain,
add remaining butter, and sprinkle with parsley.
1
1
2
3
Appledore Soup
Make same as Potato Soup, and add, just before serving three tablespoons tomato catsup.
Swiss Potato Soup
4
1
small potatoes
1
/2 onion
large flat white
turnip
4
tablespoons butter
cups boiling water
/3 cup flour
quart scalded milk
3
1
1
1
1/2 teaspoons salt
1
/8 teaspoon pepper
Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one−quarter inch slices.
Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water.
Cook
with
until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them
through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season
salt and pepper.
1
4
Leek and Potato Soup
1
1
bunch leeks
2
cup celery
2
1/2 cups potatoes
tablespoons
butter
1/2 tablespoons
2
butter
Chapter IX − SOUPS WITHOUT STOCK
169
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