A quart can of tomatoes, three pints of milk, a large tablespoonful of
Hour, one of butter; pepper, salt and soda✪ Mock Bisque Soup. Put the tomatoes on to stew
adding a teaspoonful of soda. Boil milk in a double boiler except enough
to mix with the flour. Add the cold thickened milk to boiling milk and
cook ten minutes. Add butter, pepper and salt, and then the tomatoes
(strained). Serve immediately. Anna Dickerson.
POTATO SOUP— No. 3.
Take four large potatoes, pare and slice thin. Put them into salt
water and let stand five minutes, then put them into a soup kettle to boil.
When done put in a piece of butter as large as an Qgg and season with
salt and pepper. Just before serving stir in one egg✪ Potato Soup No. 3 well beaten. Cook
five minutes and serve. Mrs. A. Marsell.
POTATO SOUP— No. 4.
To one quart of water use one onion sliced fine and ten large potatoes
sliced fine; boil until tender, say thirty minutes, then add one cupful of
sweet milk, one tablespoonful of flour stirred with a lump of butter the
size of a walnut and salt and pepper to taste. Serve hot.
Mrs. St. Clair.
CELERY AND POTATO SOUP.
Chop fine enough celery to make three cupfuls. Cook until tender
in a little boiling water. Have heated one quart of sweet milk, add the
cooked celery, salt to taste. Thicken with a little flour rubbed smooth in
a lump of butter. Add a cupful of mashed potatoes. Let it get very
hot. Mrs. R. T. Brown.
CREAM OF VEGETABLE SOUP.
Take the vegetables left from a boiled dinner (or fresh ones boiled
until tender in salted water). Mash them through a colander, add as
much milk as you need for your family, salt, pepper, celery, salt, a slice of
onion✪ Cream of Vegetable Soup, and let it come to the boiling point, then add one tablespoonful of
each of butter and flour creamed together. When thoroughly cooked
serve at once. Mrs. R. T. Cross.
WITH the revolution in various
departments of household eco-
nomics and an awakening as to what
substances are injurious and what harm-
less, has come a cry against the use of
Lard in cooking. For years, physicians
have tried to convince the public that
lard was indigestible; but its use has gone on; not entirely because the peo-
ple ha.ve wanted to use it, but because the substitutes which have been
tried, have proved a failure. Indeed, some have been quite as hurtful as
the article which it was intended to displace, and so unpleasant in taste as
to force people to turn back again to lard. But all these experiments have
led to further search and at last it looks as if a substitute had been found
which meets the requirements. Besides the merit of being a pure vegeta-
ble fat, it is pleasant to the taste and easy of digestion. Ko-nut is a pure,
sterilized oil, made from fresh sweet cocoanut. It will seem at first, to those
using it, a trifle more expensive than lard, but it is, after all, quite as eco-
nomical, for not more than two-thirds as much is required to make a given
recipe, as of butter or lard. For frying, shortening, and cooking, it
replaces butter, is not easily scorched, neither is much absorbed in the
cooking. It is now put up in pails similar to lard and has excellent keep-
ing qualities as well as high shortening powers. Being comparatively
new, it may not as yet be found at all grocers. Ask your grocer to get it
for you.
Page 302 · 7 recipe records on this page
Presented as published in 1917. 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
A quart can of tomatoes, three pints of milk, a large tablespoonful of Hour, one of butter; pepper, salt and soda. Put the tomatoes on to stew adding a teaspoonful of soda. Boil milk in a double boiler except enough to mix with the flour. Add the cold thickened milk to boiling milk and cook ten minutes. Add butter, pepper and salt, and then the tomatoes (strained). Serve immediately. Anna Dickerson.
POTATO SOUP— No. 3.
Take four large potatoes, pare and slice thin. Put them into salt water and let stand five minutes, then put them into a soup kettle to boil. When done put in a piece of butter as large as an egg and season with salt and pepper. Just before serving stir in one egg well beaten. Cook five minutes and serve. Mrs. A. Marsell.
POTATO SOUP— No. 4.
To one quart of water use one onion sliced fine and ten large potatoes sliced fine; boil until tender, say thirty minutes, then add one cupful of sweet milk, one tablespoonful of flour stirred with a lump of butter the size of a walnut and salt and pepper to taste. Serve hot.
Mrs. St. Clair. CELERY AND POTATO SOUP.
Chop fine enough celery to make three cupfuls. Cook until tender in a little boiling water. Have heated one quart of sweet milk, add the cooked celery, salt to taste. Thicken with a little flour rubbed smooth in a lump of butter. Add a cupful of mashed potatoes. Let it get very hot. Mrs. R. T. Brown.
CREAM OF VEGETABLE SOUP.
Take the vegetables left from a boiled dinner (or fresh ones boiled until tender in salted water). Mash them through a colander, add as much milk as you need for your family, salt, pepper, celery, salt, a slice of onion, and let it come to the boiling point, then add one tablespoonful of each of butter and flour creamed together. When thoroughly cooked serve at once. Mrs. R. T. Cross.
WITH the revolution in various departments of household economics and an awakening as to what substances are injurious and what harmless, has come a cry against the use of Lard in cooking. For years, physicians have tried to convince the public that lard was indigestible; but its use has gone on; not entirely because the people ha.ve wanted to use it, but because the substitutes which have been tried, have proved a failure. Indeed, some have been quite as hurtful as the article which it was intended to displace, and so unpleasant in taste as to force people to turn back again to lard. But all these experiments have led to further search and at last it looks as if a substitute had been found which meets the requirements. Besides the merit of being a pure vegetable fat, it is pleasant to the taste and easy of digestion. Ko-nut is a pure, sterilized oil, made from fresh sweet cocoanut. It will seem at first, to those using it, a trifle more expensive than lard, but it is, after all, quite as economical, for not more than two-thirds as much is required to make a given recipe, as of butter or lard. For frying, shortening, and cooking, it replaces butter, is not easily scorched, neither is much absorbed in the cooking. It is now put up in pails similar to lard and has excellent keeping qualities as well as high shortening powers. Being comparatively new, it may not as yet be found at all grocers. Ask your grocer to get it for you.
Records on this page
Tomato Soup with OnionsMock Bisque SoupPotato Soup No. 3Potato Soup No. 3Potato Soup No. 4Cream of Vegetable SoupCelery and Potato Soup