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The 1918 Fanny Farmer Cookbook
2
tablespoons flour
1
quart milk
Salt and pepper
Cayenne
Cut leeks and celery in very thin slices crosswise and cook in two and one−half tablespoons
butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes.
Cut
potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes.
Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until
potatoes
are soft, and season with salt, pepper, and cayenne.
1
5
Vegetable Soup
/3 cup carrot
1
1
1
1
quart water
/3 cup turnip
5
tablespoons butter
/2 cup celery
1
/2 tablespoon finely
chopped parsley
1
1/2 cups
potato
/2 onion
Salt and pepper
1
Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise;
strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same
cut
as
carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in
quarter−inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix
vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring
constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until
vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and
parsley. Season with salt and pepper.
1
6
Salmon Soup
1
1
2
/3 can salmon
4
tablespoons flour
quart scalded milk
1
1/2 teaspoons salt
tablespoons butter
Few grains pepper
Chapter IX − SOUPS WITHOUT STOCK
170
Page
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