Salsify Puree

Ingredients

• two tablespoons of flour
• two tablespoonfuls of butter
• one-half saltspoonful white pepper
• three cups milk
• one cup water
• three-quarters of a teaspoonful salt

Method

1. 1

   Scrape and cut salsify into small pieces and boil until tender.

2. 2

   While hot, mash and press through a colander.

3. 3

   Prepare a cream of flour and butter melted together, seasoned with white pepper, and stirred into boiling milk and water.

4. 4

   Stir constantly until it reaches the consistency of a puree.

5. 5

   Add the prepared salsify, let boil once, and serve immediately.

As published

This recipe was extracted from The Rural cook book (1907), page 3. The excerpt below is the record exactly as published.

two tablespoons of flour and two of butter melted together, seasoned with one-half saltspoonful white pepper and stirred into three cups milk and one cup water, which have previously been brought to a boil. Stir constantly until the consistency of a puree; add the prepared salsify, let boil up once, add three-quarters of a teaspoonful salt, and serve immediately. Fish Chowder, — Two pounds of fresh cod or any white fish, a quar- ter-pound bacon, four large potatoes, one small onion, half a can tomatoes, one quart milk, butter the size of a walnut, and a teaspoonful of flour for thickening. Pick the fish la pieces, removing all bone and skin; peel potatoes and cut into dice; cut the bacon in small piec.es; rub the butter and flour to a cream. On the bottom of a granite kettle spread half of the potatoes in a layer, then half of tish, then sprinkle in. the onions minced fine, then the bacon, then half the tomatoes. Then a shake of salt and pepper; add the rest of the fish, potatoes, tomatoes and more salt and pepper, using in all one teaspoonful salt and one-half tea- spoonful pepper. Cover with water, let simmer for half an hour. Let the milk come to a scald, put a pinch of soda into the chowder and stir; add the hot milk to the butter and flour; stir smooch; then add to the chowder; let get very hot, and serve. Milk Soup. — The various soups known as creams are usually about half milk and half meat or vegetable stock, slightly thickened with flour which has been blended with fat. For example, the tough, flabby portions and white leaves of a bunch of celery might be cut in small pieces, mixed with a sliced onion, covered with cold water and cooked until much of it can be rubbed throngh a strainer. To this juice and pulp is added an equal portion or even more of hot milk. For thickening a quart of soup slightly, one ounce of butter and one rounding tablespoonful of flour should be cooked together in a small saucepan until frothing, then add a little of the soup and beat until smooth, and then mix with the whole Season with salt and pepper. For a thicker soup use twice as much flour and butter, though the butter may be decreased slightly. However, if we use skim-milk for the soup, as we may, the increase of butter i 10 THE RURAL COOK BOOK. desirable. Such sotips can be made from almost any vegetable, varying the thickening according to the thickness of the pulp of the vegetables. Bean and pea soup require less flour, but a little will keep them from becoming watery on top. A corn chowder can be made much like a fish chowder from fresh or canned corn with pork fat, onion and po- tato. Such soups are excellent for supper on a cold night, and give an opportunity to turn skim-milk lo good account. Mock Oyster Soup. — Scrape a dozen roots of salsify, throwing at once into cold water to avoid discoloring^ cut into thin slices and cover with a quart of water, or preferably soup stock. Cook gently until perfectly tender (about an hour) ; then add a quart of milk, a teaspoonful of salt, one-fourth teaspoonful of pepper, and two tablespoon fuls of butte

Cook this with the app: pantry check, scaling, and the assistant.