While the milk is heating, melt fat in a
separate sauce pan, stirring in flour as for cream sauce. When smooth add
the hot milk, after straining through a sieve. Serve at once with croutons
or tiny squares of bread browned till crisp.
Peanut Fondue (8)
Peanuts, shelled, 1 cup
Bread crumbs (soft), 1 cup
Milk, 1-2/3 cups
Egg, 1
Salt, 1-1/2 teaspoons
Cayenne
Grind peanuts in a meat grinder. Mix all ingredients except the white of
the egg. Beat the egg white stiff and fold in. Turn into a buttered
pudding dish and bake in a moderate oven 30 to 35 minutes.
Peanut Soup (10)
Blanched shelled peanuts, 2 cups
Onion, 1/4 cup
Celery, 1/4 cup
Carrot, 1/4 cup
Water, 2-1/2 cups
Fat, 1/4 cup
Flour, 2 tablespoons
Salt, 1 teaspoon
Paprika, 1/2 teaspoon
Milk, 2 cups
Chop and crush the nuts until very fine; add the vegetables and water;
simmer 20 minutes. Make a white sauce of the other ingredients, mix the
two mixtures thoroughly and serve.
Potato Soup with Carrots (4)
Potatoes, 3 medium
Water, 2 cups
Flour, 4 tablespoons
Soup greens
Onion, 2 slices
Sprigs of parsley
Milk, 1-1/2 cups
Carrot, 1
Fat, 1-1/2 tablespoons
Salt and pepper
Stalk of celery
Wash and pare potatoes.
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