This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 quart of milk
A slice of carrot
A slice of onion
A blade of mace
2 tablespoonfuls of butter
2 tablespoonfuls of flour
3 heaping tablespoonfuls of grated
Put the milk on to boil in the farina boiler, with the carrot, onion and mace. Rub the butter and flour together. Remove the vegetables from the milk, add the butter and flour, and stir constantly until it thickens. Add the cheese, and stir three minutes. Now take it from the fire, add the beaten yolks of the eggs, salt and pepper and serve at once. This soup cannot be heated over. Veal stock may be used in this soup same as cream of asparagus soup.
1 pint of grated corn
3 pints of boiling water or, better, veal stock 1 pint of hot milk
3 tablespoonfuls of butter 2 even tablespoonfuls of flour Yolks of two eggs Salt and pepper to taste
Put the cobs from which you have removed the corn in the boiling water or stock and boil slowly half an hour. Remove them, put in the corn and boil till very soft, about twenty minutes, then press it through a sieve. Season and let it simmer while you rub the butter and flour together; add these to the soup and stir it constantly until it thickens. Now add the boiling milk, cook one minute, then add the beaten yolks, and serve immediately.
I quart of very young lima beans 1 pint of milk 1 pint of veal stock
1 tablespoonful of butter 2 even tablespoonfuls of flour Salt and pepper to taste Yolks of two eggs
Put the beans in a saucepan, cover with boiling water, boil slowly thirty minutes. Drain and press them through a colander. Put the milk on to boil in a farina boiler. Add the beans to the stock. Rub the butter and flour together; add to the boiling milk; stir constantly until it thickens. Now add this to the stock. Let it all boil up once, then add the beaten yolks of the eggs.
Shell half a peck of green peas, wash the pods, put them into a soup kettle with plenty of cold water; boil until tender; drain and throw away the pods. Put the peas into this water and boil them three-quarters of an hour. Take out one cup of the peas and mash the rest through a sieve. Put them back again into the soup kettle (the soup should now measure about a pint); add three pints of rich milk and the cup of peas; let it come to a boil. Rub a quarter of a pound of butter and two tablespoonfuls of flour to a smooth paste and stir into the soup; add a tablespoonful of chopped parsley, season with pepper and salt. A tablespoonful of white sugar and a sprig of mint are pleasant additions.
1 pint of canned peas 1 quart of milk
1 tablespoonful of butter
2 even tablespoonfuls of flour
Salt and pepper to taste
Press the peas through a colander. Put the milk on to boil in a farina boiler; as soon as it boils, add to it the peas that have been pressed through the colander. Rub the butter and flour together, add them to the boiling soup and stir constantly until it thickens. Add salt and pepper and serve immediately.