To 3 pts water add 3 large fresh tomatoes or an equal
amount of canned tomatoes, 1 large potato, peeled and sliced, 1
small carrot, peeled and cut very fine, a few tender cabbage
leaves chopped fine, 2 small onions cut fine, salt to taste, 1
heaping tablesp drippings or butter, and V2 teasp mixed celery
and coriander seeds, with 1 bay leaf and 1 small pod red pep-
per. One or 2 stalks of celery✪ Vegetable Soup I may be added, if liked. Boil
until the vegetables are thoroughly cooked, adding a little boil-
ing water occasionally, if necessary. — [Mrs. A. B. C, Tex.
Vegetable Soup 11
Put about Vz or % cup of left-over meat gravy or fryings
together with a little left-over meat, if you have it, in a soup
kettle with % doz onions, cut fine and browned in a little drip-
pings, and add 2 qts water, 1 cup tomatoes, salt to taste, ^'
small, tender cabbage, 2 small carrots, 1 rutabaga, 1 parsnip,
and 3 potatoes, all cut fine. Let boil gently about 1^ hours,
adding a little more boiling water, if needed. Dumplings or
noodles can be boiled in this soup 20 minutes before serving,.
or the soup can be slightly thickened with a little flour, stirred
smooth in a little cold water. — [Mrs. W. J., Wis.
131
132 FARM AND HOME COOK BOOK
Vegetable Soup III
Put on a shank soup bone of about 2 lbs in cold water enough
to cover, and boil until all marrow and juice are extracted.
Then remove meat and strain the broth through a wire sieve,
adding hot water to it to make about 3 qts. Return broth to
the fire and add 1 onion, 1 carrot, 2 potatoes, 2 tomatoes, a
few crisp tender leaves of cabbage, all chopped fine, 2 tablesp
rice, .half teasp celery seed, and salt and pepper to taste✪ Vegetable Soup III. Boil
until all the ingredients are thoroughly done. — [E. W., Wash.
Tomato Soup I
To 1 qt fresh or canned tomatoes add 1 pt boiling water, and
when the tomatoes are soft, strain through a colander, return
to the fire and thicken with a little white flour or graham flour.
When the soup has boiled up thoroughly, season with salt to
taste, then put in 1 level teasp soda, and while it is foaming,
pour in 1 qt hot milk. Add a generous lump of butter✪ Tomato Soup I, and
serve hot with oyster crackers. Do not let the soup boil after
the milk has been added. — [Mrs. W. M. G., Ct.
Tomato Soup II
To 2 qts water add 2 medium sized potatoes, peeled and sliced
or cut in small cubes, 1 onion, chopped fine, 1 cup tomato
juice, and a piece of butter the size of an egg, mixed with 1
tablesp flour✪ Tomato Soup II. Cook until tender. Do not add the butter and
flour until about 15 minutes before removing from the fire. —
£Mrs. L. W., Ind.
Tomato Soup III
To 2 large potatoes, peeled and sliced, add 3 onions and 6
tomatoes, peeled and sliced. Boil all together in about 3
pts water, until the potatoes are soft, then mash all through
a sieve and add 1 qt hot milk, butter the size of an egg, and 1
tablesp flour✪ Tomato Soup III mixed to a thin paste with a little cold water.
Season with pepper and salt and let boil until the flour is thor-
oughly cooked. — [E. M. R., Cal.
Cream of Potato Soup ✪ Cream of Potato Soup
Page 84 · 9 recipe records on this page
Presented as published in 1907. 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
To 3 pts water add 3 large fresh tomatoes or an equal amount of canned tomatoes, 1 large potato, peeled and sliced, 1 small carrot, peeled and cut very fine, a few tender cabbage leaves chopped fine, 2 small onions cut fine, salt to taste, 1 heaping tablesp drippings or butter, and V2 teasp mixed celery and coriander seeds, with 1 bay leaf and 1 small pod red pepper. One or 2 stalks of celery may be added, if liked. Boil until the vegetables are thoroughly cooked, adding a little boiling water occasionally, if necessary. — [Mrs. A. B. C, Tex.
Vegetable Soup 11
Put about Vz or % cup of left-over meat gravy or fryings together with a little left-over meat, if you have it, in a soup kettle with % doz onions, cut fine and browned in a little drippings, and add 2 qts water, 1 cup tomatoes, salt to taste, ^' small, tender cabbage, 2 small carrots, 1 rutabaga, 1 parsnip, and 3 potatoes, all cut fine. Let boil gently about 1^ hours, adding a little more boiling water, if needed. Dumplings or noodles can be boiled in this soup 20 minutes before serving,. or the soup can be slightly thickened with a little flour, stirred smooth in a little cold water. — [Mrs. W. J., Wis.
Vegetable Soup III
Put on a shank soup bone of about 2 lbs in cold water enough to cover, and boil until all marrow and juice are extracted. Then remove meat and strain the broth through a wire sieve, adding hot water to it to make about 3 qts. Return broth to the fire and add 1 onion, 1 carrot, 2 potatoes, 2 tomatoes, a few crisp tender leaves of cabbage, all chopped fine, 2 tablesp rice, .half teasp celery seed, and salt and pepper to taste. Boil until all the ingredients are thoroughly done. — [E. W., Wash.
Tomato Soup I
To 1 qt fresh or canned tomatoes add 1 pt boiling water, and when the tomatoes are soft, strain through a colander, return to the fire and thicken with a little white flour or graham flour. When the soup has boiled up thoroughly, season with salt to taste, then put in 1 level teasp soda, and while it is foaming, pour in 1 qt hot milk. Add a generous lump of butter, and serve hot with oyster crackers. Do not let the soup boil after the milk has been added. — [Mrs. W. M. G., Ct.
Tomato Soup II
To 2 qts water add 2 medium sized potatoes, peeled and sliced or cut in small cubes, 1 onion, chopped fine, 1 cup tomato juice, and a piece of butter the size of an egg, mixed with 1 tablesp flour. Cook until tender. Do not add the butter and flour until about 15 minutes before removing from the fire. — £Mrs. L. W., Ind.
Tomato Soup III
To 2 large potatoes, peeled and sliced, add 3 onions and 6 tomatoes, peeled and sliced. Boil all together in about 3 pts water, until the potatoes are soft, then mash all through a sieve and add 1 qt hot milk, butter the size of an egg, and 1 tablesp flour mixed to a thin paste with a little cold water. Season with pepper and salt and let boil until the flour is thoroughly cooked. — [E. M. R., Cal.
Cream of Potato Soup
Records on this page
Vegetable Soup IIVegetable Soup IVegetable Soup IIIBean SoupTomato Soup ITomato Soup IIBaked Bean SoupTomato Soup IIICream of Potato Soup