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The 1918 Fanny Farmer Cookbook
4
tablespoons flour
1
1
/4 teaspoon soda
1
teaspoon salt
quart milk
1
/8 teaspoon pepper
1
/3 cup butter
Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water
until thin
enough to pour, being careful that the mixture is free from lumps; cook twenty minutes,
constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a
combine mixtures, and strain into tureen over butter, salt, and pepper.
stirring
sieve;
2
0
Mock Bisque Soup
2
cups raw or
canned tomatoes
Bit of bay leaf
teaspoons sugar
/4 cup stale bread
2
1
3
crumbs
/3 teaspoon soda
4
cups milk
1
6
/2 onion, stuck with
cloves
1/2 tablespoon salt
Sprig of parsley
1
/8 teaspoon
pepper
1
/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub
through
a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat
bread and milk to boiling−point, add tomatoes, and pour at once into tureen over butter, salt,
and pepper. Serve with croûtons, crisp crackers, or souffléd crackers.
2
1
Tapioca Wine Soup
1
/3 cup pearl
tapioca
1
/2 teaspoon salt
1
cup cold water
3
−inch piece stick
cinnamon
Chapter IX − SOUPS WITHOUT STOCK
172
Page
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