Tomato Bisque. — One quart can of tomatoes, one quart new milk, one tablespoonful flour and one heaping tablespoon butter rubbed together. Salt and pepper to taste. Rub tomatoes through a fine colander and put in a porcelain sauce pan with a pinch of soda. Stew for half-hour. Scald milk in another vessel; add flour and butter and stir together until well thick- ened. When ready to serve, mix with the tomatoes, bring to a sharp boil and serve immediately, adding one spoonful of whipped cream to each bowl. — Mrs. J. E. Ryley. 6 HOW WE COOK IN TENNESSEE. For Men's Clothes and Shoes J. J. CHRISTIE Artistic Hardwood Mantels The G. H, Robertson Co. Cor. Market and Main. Tiles and Fire-Place Furniture. Interior Wall Hangings and Decorations, No. 214 Market Street. Cream Tomato Soup. — Use one two-pound can of tomatoes; acid to the tomatoes one-half cup of water; pnt on stove and boil until tomatoes are all to pieces, adding a pinch of soda. Pour tomatoes into a quart of boiling sweet milk. Take out a little milk and dissolve in it one teaspoon flour and one tea- spoon sugar, which stir into soup and let boil ten minutes. Add butter, salt and red pepper to taste. Strain through cheesecloth. — Mrs. J. L. Nelson. Cream of Tomato Soup. — To the heated juice of one can of tomatoes strained through a seive add one quart of sweet milk. Thicken the mixture with a heaping tablespoon of flour and season to taste with cayenne pepper and salt. — A. T. Nance. Tomato Puree. — Juice of three cans of tomatoes; put in saucepan with scant half teaspoon of soda. Let come to a boil and pour in full quart of rich milk. When ready to serve sprinkle over a little cayenne pepper ; a little whipped cream to each bowl, added just as you serve, adds to it. — Mrs. Maud King. Veal Soup. — Cook a knuckle of veal covered with cold water, let it simmer two hours, remove the veal, add rice to the broth, when rice is soft add a few sprigs of parsley ; season to taste. Cream of Celery Soup. — Wash six green stalks of celery, cut into small pieces, using the leaves as well, cover with one quart of boiling water and boil thirty minutes. Pass through a col- ander, do not drain, but allow the water to go through with HOW WE COOK IN TENNESSEE. 7 the celery. Put one quart of milk in a double boiler, add the celery and water, one tablespoon of onion juice ; rub one table- spoon of butter and three of flour✪ Cream of Celery Soup to a smooth paste, add a little of the soup until a liquid is formed, turn into the boiler. Stir continually until it thickens, then add salt and pepper to taste. Serve immediately. — Mrs. I. B. Tigrett. Cream of Corn Soup. — To one can of cooked corn add one quart of sweet milk (mash the corn as best you can) let it al- most come to a boil and strain. — Mrs. J. F. Hirt. ' Corn-Cob Soup. — Cut corn off of ten or twelve ears of corn, do not cut close. Then put cobs on to boil in cold water to cover ; boil one hour. Take out cobs, allow them to cool a little and then put scrapings back into the boiling water. There should be about one quart. Add as much milk, one-half cup of butter, salt, and let boil; then add broken crackers. It is very good. — Miss Guy Leeper.

AI-modernized reading of the original text

Tomato Bisque. — One quart can of tomatoes, one quart new milk, one tablespoonful flour and one heaping tablespoon butter rubbed together. Salt and pepper to taste. Rub tomatoes through a fine colander and put in a porcelain sauce pan with a pinch of soda. Stew for half-hour. Scald milk in another vessel; add flour and butter and stir together until well thickened. When ready to serve, mix with the tomatoes, bring to a sharp boil and serve immediately, adding one spoonful of whipped cream to each bowl. — Mrs. J. E. Ryley. For Men's Clothes and Shoes J. J. CHRISTIE Artistic Hardwood Mantels The G. H, Robertson Co. Cor. Market and Main. Tiles and Fire-Place Furniture. Interior Wall Hangings and Decorations, No. 214 Market Street. Cream Tomato Soup. — Use one two-pound can of tomatoes; add to the tomatoes one-half cup of water; pnt on stove and boil until tomatoes are all to pieces, adding a pinch of soda. Pour tomatoes into a quart of boiling sweet milk. Take out a little milk and dissolve in it one teaspoon flour and one teaspoon sugar, which stir into soup and let boil ten minutes. Add butter, salt and red pepper to taste. Strain through cheesecloth. — Mrs. J. L. Nelson. Cream of Tomato Soup. — To the heated juice of one can of tomatoes strained through a seive add one quart of sweet milk. Thicken the mixture with a heaping tablespoon of flour and season to taste with cayenne pepper and salt. — A. T. Nance. Tomato Puree. — Juice of three cans of tomatoes; put in saucepan with scant half teaspoon of soda. Let come to a boil and pour in full quart of rich milk. When ready to serve sprinkle over a little cayenne pepper ; a little whipped cream to each bowl, added just as you serve, adds to it. — Mrs. Maud King. Veal Soup. — Cook a knuckle of veal covered with cold water, let it simmer two hours, remove the veal, add rice to the broth, when rice is soft add a few sprigs of parsley ; season to taste. Cream of Celery Soup. — Wash six green stalks of celery, cut into small pieces, using the leaves as well, cover with one quart of boiling water and boil thirty minutes. Pass through a colander, do not drain, but allow the water to go through with the celery. Put one quart of milk in a double boiler, add the celery and water, one tablespoon of onion juice ; rub one tablespoon of butter and three of flour to a smooth paste, add a little of the soup until a liquid is formed, turn into the boiler. Stir continually until it thickens, then add salt and pepper to taste. Serve immediately. — Mrs. I. B. Tigrett. Cream of Corn Soup. — To one can of cooked corn add one quart of sweet milk (mash the corn as best you can) let it almost come to a boil and strain. — Mrs. J. F. Hirt. ' Corn-Cob Soup. — Cut corn off of ten or twelve ears of corn, do not cut close. Then put cobs on to boil in cold water to cover ; boil one hour. Take out cobs, allow them to cool a little and then put scrapings back into the boiling water. There should be about one quart. Add as much milk, one-half cup of butter, salt, and let boil; then add broken crackers. It is very good. — Miss Guy Leeper.

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