1 pt., cook in 2 qts. of boiling water until tender, press through
colander, return to water, add 2 cups milk, season with butter, salt
and pepper, add 2 tablespoons tapioca✪ Tapioca Soup after it has been soaked in
^ cold water. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.
THREE WAYS TO PREVENT TOMATO SOUP FROM
CURDLING. — 1. By using soda in the tomatoes; 2, by pouring
tomato juice into white sauce; 3, by not cooking after combining
tomatoes and milk. — Mabel Sturtevant, 105 S. Dearborn St., Chi-
cago, 111.
TOMATO SOUP. — Have 1 can of tomatoes, 2 cups of boiling
milk with teaspoon of soda stirred in, 1 small minced onion, 2
tablespoons of butter, rubbed in 1 of flour, pepper and salt to
taste, a handful of dry bread crumbs, and 1 cup of boiling water✪ Tomato Soup;
put tomatoes, onions, and hot water over fire, boil J/^ hr., strain,
and rub through a colander, working tomatoes to a pulp; have
milk, and butter, and flour boiled and kept hot; put pepper and
salt in tomatoes, simmer 5 minutes, pour, in tureen, then stir in
crumbs, and pour in milk immediately before serving. — Mrs. Josh-
ua T. Harper, 3642 Forest Ave., Chicago, 111.
VARIATION I.— Put 1 qt. tomatoes in 1 qt. of boiling water;
let them cook well, and scald 1 qt. of milk in a double boiler; when
tomatoes are done, add 1 teaspoon of soda, and when it ceases to
effervesce, add the hot milk with a generous lump of butter; salt
and pepper to taste. Brown a few crackers, roll fine, ad-d to
soup; serve with small pieces of unbuttered toast. Time 30 to 40
minutes. — Mrs. Hattie Hargrow, 3719 S. Dearborn St., Chicago, 111.
VARIATION II.— Take V^ can of tomatoes, 1 qt. of stock in
which fowl has been boiled, 1 tablespoon of corn starch, and 2 of
cream, salt to taste; strain the tomatoes and add the com starch,
mixing till free of lumps; let it come to the boil, add the stock,
COOK COUNTY OOOK BOOK 209
and bring gradually to the boiling point; lastly, add cream and salt.
— ^Mrs. K. Harrington, 56 E. Elm St., Chicago, 111.
VARIATION III.— To 1 qt. of cooked tomatoes add 1 qt. hot
water; bring to a boiling point, add 1 teaspoon of soda, after which
add 1 pt. of hot milk, and season. — Mrs. Robert S. Harris, 836 E.
45th St., Chicago, 111.
VARIATION IV.— Have 1 qt. ripe tomatoes, 1 onion, 2 table-
spoons flour, 2 of butter, 2 of sugar, 2 of salt, J^ teaspoon of pep-
per, 3 pts. milk, 1 pt. water; boil tomato and onion in water ^ hr.;
add sugar, flour, salt, pepper and butter to the milk, and bring to
a boil; pour this mixture into tomatoes to prevent curdling; serve
with squares of toasted bread. — Mrs. Chas. Harris, 4501 Prairie
Ave., Chicago, 111.
VARIATION V. — ^Cut up medium-sized onion and 1 potato
in small pieces and cook in a little salted water for 10 minutes;
add 1 qt. milk and let come to a boil; in another pan heat a can of
tomatoes and mix with milk at time of serving, seasoning to taste;
thickening with 1 tablespoon of flour, if desired. Don't let boil
after mixing, as there is danger of curdling. — ^Mrs. Jas. S. Hartman,
4330 Michigan Ave., Chicago, 111.
Page 140 · 2 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1 pt., cook in 2 qts. of boiling water until tender, press through
colander, return to water, add 2 cups milk, season with butter, salt
and pepper, add 2 tablespoons tapioca after it has been soaked in
^ cold water. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.
THREE WAYS TO PREVENT TOMATO SOUP FROM CURDLING. — 1. By using soda in the tomatoes; 2, by pouring tomato juice into white sauce; 3, by not cooking after combining tomatoes and milk. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
TOMATO SOUP. — Have 1 can of tomatoes, 2 cups of boiling milk with teaspoon of soda stirred in, 1 small minced onion, 2 tablespoons of butter, rubbed in 1 of flour, pepper and salt to taste, a handful of dry bread crumbs, and 1 cup of boiling water; put tomatoes, onions, and hot water over fire, boil J/^ hr., strain, and rub through a colander, working tomatoes to a pulp; have milk, and butter, and flour boiled and kept hot; put pepper and salt in tomatoes, simmer 5 minutes, pour, in tureen, then stir in crumbs, and pour in milk immediately before serving. — Mrs. Joshua T. Harper, 3642 Forest Ave., Chicago, 111.
VARIATION I.— Put 1 qt. tomatoes in 1 qt. of boiling water; let them cook well, and scald 1 qt. of milk in a double boiler; when tomatoes are done, add 1 teaspoon of soda, and when it ceases to effervesce, add the hot milk with a generous lump of butter; salt and pepper to taste. Brown a few crackers, roll fine, ad-d to soup; serve with small pieces of unbuttered toast. Time 30 to 40 minutes. — Mrs. Hattie Hargrow, 3719 S. Dearborn St., Chicago, 111.
VARIATION II.— Take V^ can of tomatoes, 1 qt. of stock in which fowl has been boiled, 1 tablespoon of corn starch, and 2 of cream, salt to taste; strain the tomatoes and add the com starch, mixing till free of lumps; let it come to the boil, add the stock,
and bring gradually to the boiling point; lastly, add cream and salt. — ^Mrs. K. Harrington, 56 E. Elm St., Chicago, 111.
VARIATION III.— To 1 qt. of cooked tomatoes add 1 qt. hot water; bring to a boiling point, add 1 teaspoon of soda, after which add 1 pt. of hot milk, and season. — Mrs. Robert S. Harris, 836 E. 45th St., Chicago, 111.
VARIATION IV.— Have 1 qt. ripe tomatoes, 1 onion, 2 tablespoons flour, 2 of butter, 2 of sugar, 2 of salt, J^ teaspoon of pepper, 3 pts. milk, 1 pt. water; boil tomato and onion in water ^ hr.; add sugar, flour, salt, pepper and butter to the milk, and bring to a boil; pour this mixture into tomatoes to prevent curdling; serve with squares of toasted bread. — Mrs. Chas. Harris, 4501 Prairie Ave., Chicago, 111.
VARIATION V. — ^Cut up medium-sized onion and 1 potato in small pieces and cook in a little salted water for 10 minutes; add 1 qt. milk and let come to a boil; in another pan heat a can of tomatoes and mix with milk at time of serving, seasoning to taste; thickening with 1 tablespoon of flour, if desired. Don't let boil after mixing, as there is danger of curdling. — ^Mrs. Jas. S. Hartman, 4330 Michigan Ave., Chicago, 111.
Records on this page
Tapioca SoupTomato Soup