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The 1918 Fanny Farmer Cookbook
3
cups boiling
water
1
pint claret wine
1
/2 cup powdered sugar
Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let
boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and
sugar. Serve very cold.
2
2
CHOWDERS
Corn Chowder
1
4
can corn
1
sliced onion
cups potatoes, cut
in 1/4 −inch slices
4
cups scalded
milk
8
common
crackers
1
1/2 −inch cube fat
salt pork
3
tablespoons
butter
Salt and pepper
Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that
may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to
onion
cover;
drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft,
add corn and milk, then heat to boiling−point. Season with salt and pepper; add butter, and
crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into
a
tureen, and put crackers on top.
2
3
Fish Chowder
lb. cod or
haddock
4
1
1/2 −inch cube fat
salt pork
cups potatoes cut
in 1/4 −inch slices, or
6
1
1
tablespoon salt
/8 teaspoon pepper
4
cups potatoes cut
Chapter IX − SOUPS WITHOUT STOCK
173
Page
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