Cucumber Soup.
http://www.bartleby.com/87/r0259.html Eggs, milk, cream, mace, and flour are combined to stock. Cucumber Soup. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook.Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper. The U.S. government’s complete geographical Cucumber Cucumber Soup. Farmer Fannie Merritt. 1918. The Boston Cooking School Cookbook.
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