The Carbon County cook book

MRS. G. A. FAUSETY. Cream of Tomato Soup. Mix a few vegetables in a kettle with butter, a little garlic ,whole pepper, and brown well, then add 1 gallon can tomatoes or fresh tomatoes with a little stock, or hot water. I prefer chicken stock with a ham bone. Let boil 114 or 2 hours, then add a little cornstarch to thicken and before serving add 2 quarts milk and cream and mix well. It will make enought to serve 25 persons. RINETTI & CAPITOLA RESTAURANT. Danish Dumplings. 14 cup butter, 1 cup flour. Melt butter, add flour and stir. Add 114 cups boiling water and stir until thick, cook and add 2 eggs. Mix well and drop with teaspoon. MRS. ANNIE NELMS. Tomato Seup. Rub one quart of canned tomatoes through a colander and cook 3 or 4 minutes. Stir in a small teaspoon soda. When it stops foaming add 2 crackers rolled fine, 1 teaspoon salt, '4, cup butter, 1 cup milk that has been heated to scalding point and pepper to taste. Let come to boil and serve immediately. MRS. W. W. JOHNSON. Cream of Oyster Soup. 1 quart fresh oysters, 1 slice of onion, 2 blades mace, bit of bay leaf, salt and pepper, 4 cups milk, 2 stalks celery, sprig parsley, one-third cup butter. Cook the seasonings with the milk for about ten minutes. Strain. When about ready to serve, drain the oysters and add to milk with the butter. Let come to a boil and serve with crackers. MRS. ZINA B. GOOLD. Meat Dumplings, German Style. Dice 14 loaf stale bread, add warm milk just enough to hold together. Fry in butter 1 cup ham sausage or any meat with a little onion until warm. Pour over bread with 4 eggs slightly beaten, some chopped parsley and enough flour to make ingredients hold. Make into balls size of an egg and cook 15 minutes in good broth. Serve 1 with each helping of soup. The Germans serve the dumplings also with sauer kraut. MRS. F. LARCHER. Chili. Boil in separate kettles 2 lbs. ground beef, 1 pint chili beans. When beans are well done drain and add them to the meat. Add boiling water enough to make 3 quarts. Add 3 garlic, cloves cut fine and chili powder. Salt to suit taste. Set on back of stove and simmer 1 hour, but do not boil. MRS. S. C. MILES. Chili. 2 lbs. chili beans, 2 cans tomatoes, 3 lbs. round steak, 2 Ibs. salt bacon, 4 good sized onions, 1 can chili powder. Boil beans until tender, fry bacon crisp, grind meat and boil tender. Grind onions and put all together. Add tomatoes and chili powder and cook until onions are tender. MRS. STEPHEN BRYAN OLSEN. Corn Chowder. 2 oz. salt pork, 4 potatoes, 2 small onions, can of corn, 1 quart milk, salt and pepper to taste. Pare and dice potatoes and onions, cut pork in dice, put in a stew pan and fry until brown and crisp. Add potatoes and onions and 1 pint boiling water. Boil until done, then add hot milk and corn and let come to a boil. Vegetable Soup. Soak 14 pound lima or navy beans, 1 pound rice, 14 pound pearl barley, 1 pound carrots, 1 pound onions; 1 medium sized potato, 1 red pepper, 14 pound flour, 4 ounces salt, 5 gallons soup stock. Prepare vegetables and cut into small cubes. ’ Cook until vegetables are thoroughly done. - MRS. SAM NAYLOR, Sunnyside. Onion Soup. 1 quart milk, 3 tablespoons butter, 6 large onions, 1 pound flour, salt, pepper, 2 eggs, 1 cup cream. Fry onions tender in butter, put milk on to boil, then add dry flour to onions and stir constantly for 3 minutes. Turn mixture into milk and boil 15 minutes. Rub the soup through a strainer, return to fire, season with salt and pepper. Beat eggs, add cream, stir into soup. Cook 3 minutes stirring constantly. If you use milk instead of cream add 1 tablespoon butter at same time. MRS. CLYDE VAUGHT.