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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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SOUP |
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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. |
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--N. A. |
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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. |
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--Mrs. J. W. R. |
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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. |
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--M. L. |
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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. |
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--S. C. B. |
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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. |
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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. |
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--Mrs. A. H. Glasner. |
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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. |
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--Mrs. Schwarz. |
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