Carolina cookery from Quaker kitchens

6 white potatoes, boiled and 1 tbs. butter mashed 1 tbs. flour 1 qt. milk 1 slice onion chopped fine Scald milk in double boiler, add potato gradually, stirring constantly then add butter and flour which has been stirred smooth with a little cold water. Onion may be added if desired: before butter and flour. If a piece of ham is boiled with potatoes, flavor is improved. —Mrs. Allen Blair. CORN SOUP 2 cups grated corn if tablespoonful chopped 2 cups water onion 4 cups milk 2 tsp. salt ~ % eup of butter % tsp. white pepper % eup flour. Yolks of 2 eggs Cook the corn with the cold water twenty minutes; cook the onion in the melted butter until light brown, add flour, seasoning and the milk gradually, then add the corn, strain and reheat. Beat the yolks of the eggs, pour the soup slowly over them, mix well and serve immediately. This is very good soup without the eggs. Mrs. F. R. Taylor. GREEN PEA SOUP 2 cups or 1 can green peas 4 cups of water 2 tbs. butter 1 tsp. salt 1-16 tsp. pepper One tsp. sugar 2 tbs. flour 2 cups milk or cream Cook peas in two cups of water until soft. Mash them in the water in which they were cooked. Strain and add the remainder of the liquid; make a white sauce and cook with other ingredients until the consistency of thick cream. —Mrs. F. R. Taylor. TOMATO SOUP 1 medium sized onion 1 tbs. butter 2-3 cup milk 2 tbs. flour 1% cup sugar Salt, pepper and celery seed (last may be omitted) 3 medium sized white potatoes 1 sweet potato chopped fine 1-3 cup rice 1 qt. can tomatoes 4% cup beef stock or few slices of pork Cook first five ingredients about 45 minutes in 2 qts. water, adding more, as it boils down. Add stock or pork. Just before removing from fire add butter and then milk which has been thickened with the flour. Add seasoning and serve. —Mrs. A. J. Blair. TOMATO SOUP 1 qt. of stewed tomatoes 2 tbs. of flour 1 pt. of stock or water 1 tbs. butter % tsp. of baking soda 1 tsp. of sugar 1 onion and sprig of parsley 1 bay leaf, salt and pepper Put tomatoes in sauce pan with bay leaf, parsley, onion, and stock or water. Now stew for 15 minutes, then press through a sieve fine enough to remove seeds. Wash sauce pan and return tomatoes to it. Put it on fire to boil. Rub butter and flour together and put into soup when boiling. Stir constantly until smooth. Now add salt, pepper and soda and serve. —N.C. Federation of Women’s Clubs. SOUTHERN CHICKEN SOUP 1 3-lb. fowl 2 qts. cold water 3 tbs. rice, cooked 2 tsp. salt 1-8 tsp. pepper 1 tsp. minced parsley Cut meat from fowl, reserving the breast whole. Cut meat into small pieces, break the bones and put them with the meat and salt water into the kettle, place the breast on top of other meat. Cook four hours. Remove breast as soon as tender. Skim often at first, strain and add rice and breast cut in dice, also seasonings and parsley. —Miss Mamie Farlow. PEANUT BUTTER SOUP 1 tsp. salt 1% tsp. pepper 2 tbs. peanut butter A suspicion of onion juice Add peanut butter to hot milk and rub well so as to thoroughly mix. Add butter and seasonings, then thicken with the flour made into a smooth paste with cold water. —Mrs. H. A. White. 2 cups scalded milk 1 tbs. flour 1 tbs. butter FISH CHOWDER 2 Ib. cod or haddock or 1 cube fat salt pork 1 can flaked fish i 1 tbs. salt 3 cup potatoes, cut in 4” 1-8 tsp. pepper slices or 1% tbs. butter | 2 cups potatoes cut in %” 2 cups scalded milk cubes 1% box Uneeda Lunch % sliced onion biscuits