09-22-2024, 02:38 PM
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pdf | 15.67 MB | English| | Author: Rufus Estes, Bdp (Editor) | Year: 2011
Description:
Quote:Excerpt:Category:Cookbooks, Food & Wine, General & Miscellaneous Cooking, Desserts, Holiday & Religious Cooking, Holiday Cooking, Breakfast, Cooking - General & Miscellaneous, Desserts - General & Miscellaneous, Holiday Cooking - General & Miscellaneous, Breakfasts->Other, Cooking->Courses and dishes->Other, Cooking->Desserts->Other, Holiday cooking->Other
~SAGO SOUP~--Wash one-half cup sago in warm water, add desired amount of boiling broth (meat or chicken), a little mace, and cook until the sago is soft, and serve.
~SALMON SOUP~--Take the skin and bones from canned salmon and drain off the oil. Chop fine enough of the fish to measure two-thirds of a cup. Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler. Thicken with one-quarter cup of flour rubbed smooth with one rounding tablespoonful of butter. Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt and the salmon. Rub all through a fine strainer, and serve hot. The amount of salmon may be varied according to taste.
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