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ISSUED BY
THE WOMAN'S AUXILIARY

December, 1916

SOUP

SOUP STOCK.

     Take a 10 cent soup bone and put on fire with 5 quarts of water.  Add 1 onion, 1 small can of tomatoes, 1 bay leaf, a few pepper corns, celery salt or several pieces of fresh celery and salt.  Boil this slowly to half the quantity.  Let stand until cool and strain.

--N. A.    

CREAM OF CELERY SOUP.

     Take from 4 to 6 large stalks of celery, clean well and chop into small pieces.  Let simmer with some beef broth until very soft, strain and mash through sieve, add more broth, season to taste and thicken with a little  flour.  While boiling add about 3/4 cup of cream and remove from fire at once.  Serve with croutons.

--Mrs. J. W. R.    

CREAM OF CELERY SOUP.

     In 3 pints boiling water cook 3 cups of celery, cut fine, until sufficiently tender to be rubbed through a sieve, add 1 pint of milk brought to the boiling point and thickened with 1 tablespoon of butter; add celery salt, salt and pepper.  Simmer ten minutes.  A cup of scalded cream added just before serving is an addition.

--M. L.    

POTATO SOUP.

3 potatoes (cut small), 2 teaspoons chopped celery,
2 teaspoons chopped onion,
2 teaspoons parsley (chopped fine), 1/2 teaspoon salt,
1 quart boiling water, 2 tablespoons butter,
1/8 teaspoon white pepper, 1 tablespoon flour.
     Heat 1 tablespoon butter, add the onions and celery, and let simmer ten minutes.  Add potatoes, cover, and cook two minutes. Add the water and boil one hour.  Add more boiling water as it evaporates.  Bind the remaining flour and butter, add some potatoe liquid and cook.  Combine the mixture and serve hot with Croutons.

--S. C. B.    

CORN SOUP.

     Scrape 1/2 dozen ears Corn, boil in 1 pint water and 1 quart milk, thicken with 1 tablespoon flour, add butter.  Pour over the beaten yolk of 1 egg.

Vegetables to be used with soup stock.

5 cents parsley, 2 small onions, 1 qt. of string beans,
5 ears of corn, 5 cents carrots, 1/2 bush, ripe tomatoes,
2 teaspoons chopped onion,
1 medium head of cabbage, 2 green shell peppers.
     Peel tomatoes and remove seeds, put through coarse meat-grinder.  Boil up the cores and seeds and strain.  Then measure this liquid and add enough water to make 3 gal.  Grind all ingredients through coarse grinder, but the corn.  Mix all together, add the two gallons of liquid together with one handful of salt and boil for three hours.  Put in pint jars and seal.  One half pint is enough for a small family for soup.

--Mrs. A. H. Glasner.    

CREAM OF TOMATO SOUP.

1 can tomatoes, 1/4 cup flour,
1/4 teaspoon soda. 1 1/2 teaspoon salt, 1-3 cup butter,
1 qt. milk, white pepper.
     Chop the tomatoes slowly, then rub them through a sieve.  Make a white sauce of the butter, flour, seasoning and milk; add the soda to the strained tomatoes while they are hot, and as soon as effervescence ceases, stir the tomatoes into the white sauce; serve immediately with croutons.

--Mrs. Schwarz.    

   

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