Lowney's cook book

1 can tomatoes 3 tablespoons butter 2 slices onion 2 tablespoons flour 2 sprigs parsley 4 cups water bit of bay leaf 3 cloves few gratings of nutmeg salt and cayenne Melt butter, add flour. Cook remaining ingredients together twenty minutes. Press through a sieve and thicken with flour mixture. If tomato lacks flavor, season highly with Worcestershire sauce and tabasco sauce. Tomato Bisque Soup 1 can tomatoes 1^ teaspoons salt 1 quart milk 1 teaspoon chopped parsley 2 tablespoons chopped onion - J teaspoon soda I cup flour cayenne and celery salt I cup butter 6 cloves Melt butter, add onion, cook five minutes; add flour, milk, and seasonings, cook in double boiler twenty minutes. Cook tomatoes, press through a sieve, add soda. Combine mixtures and strain. Serve immediately. If tomato is very acid, it may be necessary to add more soda to neutralize. Tomato Soup with Stock 1 can tomatoes 1 sprig parsley 2 tablespoons chopped onion bit of bay leaf 2 tablespoons flour 2 cups brown stock 2 tablespoons butter , salt and cayenne 2 tablespoons green pepper 2 tablespoons horseradish 1 teaspoon lemon juice I cup cooked macaroni cut in rings Melt butter, add green pepper and onion, cook five minutes; add tomato, horseradish, stock, and seasonings. Thicken with butter and flour cooked together. Simmer ten minutes, strain, add macaroni and serve. This soup unstrained would be a puree. Turnip Soup 2 cups hot mashed turnip I onion 1 cup hot mashed potato 4 cups scalded milk 2 tablespoons flour 4 tablespoons butter 2 teaspoons salt | teaspoon pepper Mix turnip, potato, and scalded milk. Melt butter, add flour, salt, and pepper ; when well blended add turnip mixture and onion cut in small pieces. Cook in double boiler twenty minutes, stirring occasionally; strain and serve. Water Cress Soup 3 cups chopped cress 4 cups milk 4 tablespoons butter 2 tablespoons flour 2 tablespoons chopped onion 1 teaspoon beef extract 1^ teaspoons salt cayenne and Worcestershire 1 cup whipped cream sauce Cook cress, butter and onion together five minutes; add flour and seasonings. When smooth add milk in which extract has been mixed, cook twenty minutes, strain, serve, and garnish with whipped cream. Vegetable Soup 1 cup chopped carrot 2 cups chopped potato 1 cup chopped turnip 1 cup chopped onion 1 cup chopped celery 4 cups milk 1 cup butter or pork fat salt, pepper, cayenne Parboil potatoes ten minutes. Melt butter, add vegetables, cook ten minutes, stirring occasionally. Add water and boil until vegetables are tender. Season, strain, garnish with parsley, and serve. Black Bean Puree 2 cups black beans 1| teaspoons salt 8 cups water 6 cloves 4 tablespoons chopped pork ^ teaspoon mustard 3 tablespoons chopped onion 2 tablespoons butter 2 tablespoons flour 1 hard-cooked egg 1 lemon sliced Soak beans over night, drain, add water, and cook until tender — four or five hours. Press through a sieve; cook pork in a frying pan; add onion, cook five minutes; add bean mixture; melt butter; add flour and seasonings; combine mixtures; strain. Garnish with egg cut in slices and lemon. A ham bone cooked with the beans is considered by many to be an improvement. Split Pea Puree 2 cups split peas 2 drops tabasco sauce 8 cups water 4 tablespoons chopped pork