The Portland Woman's Exchange Cook Book

Two pounds fresh mushrooms. Save 12. Chop the rest and fry in butter. The butter will be oily when they are sufficiently cooked. Stir in slowly 2 tablespoons flour, 1 pint milk, 1 pint cream and 1 cup consomme. Cook slowly 15 minutes. Rub soup through colander, strain through cheesecloth. Season with salt and white pepper. Heat thoroughly and serve. Mrs, BurrelL Onion Soup. Slice thin 4 or 6 onions, brown them a golden brown in a little butter. Add this to the required amount of soup stock and let it boil half an hour. Pour the soup into a casserole dish. Have thickly buttered squares of toast covered with grated American or Parmasan cheese; brown them in the oven a few minutes and put them in the soup and serve separately some grated cheese. The toast may also be served separately. Serve in casserole or individually. Edith D. Hirsch. Puree of Spinach quart of spinach, pint of veal or beef stock, cupful of milk, cup half full of cream. Yi tablespoons of flour. Yi tablespoons of butter. Thoroughly wash and drain the spinach. Put it in the saucepan dry, and simmer on the back of range Yi hour; then put through the colander. Return to the saucepan. Rub the butter and flour together and add to the spinach. When well mixed, gradually add the stock and lastly the milk and cream. Season to taste with pepper and salt. Mrs, Wm. D, Scott, Spinach Soup. Mix 2 tablespoons chopped spinach with 1 teaspoon of flour. Put with a little butter and seasoning in pan, add 1 quart stock and cook 10 minutes. Pour this onto a little beaten cream (sour preferred) and serve alone or add to each plate an egg boiled 5 minutes, carefully shelled so as not to break the form of the egg. Af. L. L. Salsify Soup. Cook salsify in usual manner, with Yz onion, a stalk of celery and 2 branches of parsley. Drain and pass through a sieve. For 1 cup of puree use % cup each of butter and flour, Yi teaspoon salt and pepper and 2 cups of milk. Add the puree, 1 pint of milk or white broth, and additional seasoning if necessary. Miss Isom. Spiced Tomato Soup. Two quarts tomatoes strained; 1 cup rice; pinch of cloves; a little butter at the last; 1 quart beef stock. Cook all together until rice is dissolved. Salt and pepper to taste. Mrs. Chas, Scudding. Tomato Soup. « Boil a dozen or a can of tomatoes until they are very thoroughly cooked, and press them through a sieve. To a quart of tomato pulp add a teaspoonful of soda. Put into a saucepan butter the size of a pigeon's egg, and when it bubbles, sprinkle and stir in a heaping teaspoonful of flour. When it is cooked, stir into this a pint of hot milk, a little cayenne pepper, salt and a handful of cracker crumbs. • When it boils, add the tomato pulp. Heat it well without boiling and serve immediately. The soda mixed with the tomato prevents the milk from curdling. Mrs, //. W. CorbetL Clam Broth. 1 pint clams, boil and chop very fine. J/2 pint sweet milk. '/2 pint sweet cream. 5/2 tablespoon butter and a little pepper. Put a tablespoon whipped cream on top to serve. Mrs, Henry B. Joy, Detroit, Clam Soup. Two dozen clams (little neck). Save the soft parts for frying. Boil 3 hours, with 1 cup water to three clams. Put in beef dripping about size of walnut. Mix flour and milk and thicken, adding 1 egg beaten, and a little cream. Chopped clams may be added. Mrs, Burrell, Clam Chowder. 2 dozen clams. 5 slices bacon. 1 medium sized onion, fried brown. 5 potatoes, diced. After cooking the above for 1 hour, add 1 can tomatoes and cook for a little less than an hour; then add 4 cups milk, heated, and j/^ teaspoon soda. Cook slowly. Mrs. C. C. Strong. New England Chowder.