The 1918 Fanny Farmer Cookbook


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The 1918 Fanny Farmer Cookbook  
stewed tomatoes  
3
tablespoons flour  
1
slice onion  
1
/4 teaspoon salt  
1
/8 teaspoon pepper  
Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour  
(to  
which seasonings have been added) cooked together. If tomatoes are very acid, add a few  
grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour  
together before adding the tomatoes.  
2
5
Tomato Sauce II  
1
1
8
/2 can tomatoes  
1
/2 teaspoon salt  
teaspoon sugar  
4
tablespoons butter  
peppercorns  
4 tablespoons flour  
Bit of bay leaf  
1
cup Brown Stock  
Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a  
strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add  
hot  
liquid.  
2
6
Tomato Sauce III  
1
1
/4 cup butter  
Sprig of parsley  
slice carrot  
1
cup stewed and strained  
tomatoes  
1
slice onion  
Bit of bay  
leaf  
1
Sprig of  
thyme  
cup Brown Stock  
Salt and pepper  
1/4 cup flour  
Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add  
stir until well browned, then add tomatoes and stock. Bring to boiling−point, and strain.  
flour,  
Chapter XVIII − FISH AND MEAT SAUCES  
312  


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