Twentieth century home cook book

TOMATO SOUP. One quart ripe tomatoes. One pint water. Boil twenty minutes ; add one teaspoonful baking soda and one quart of sweet milk, a piece of butter size of an egg, salt and pepper to taste. Thicken with a little flour and strain before serving. Delicious. — Mrs. E. A. B. CREAM SOUP (GREEN PEAS). Pour off the water from a can of green peas, put the peas in a pot with enough water to cover them, season with salt, let them cook a few minutes and mash through a fine sieve. Take a tablespoonful of butter and two of flour, melt them together and let cook until they look frothy and bubble ; then pour in one pint of sweet milk and one pint of water; season with Tabasco pepper and salt. Let it boil a minute and add the peas which have been put through the seive, and let all boil just a minute and sei-ve, — Ah-s. E. A. B. CREAM SOUP (TOMATOES). Make a cream soup the same as the above. Take a small can of tomatoes, rub through a seeve, then put them on to cook with two blades of mace, a grate or two of nutmeg, salt and red pepper and a verj^ small pinch of soda. Let boil for trve or ten minutes, and while boiling hot pour in the creamsoup that has been prepared. Let come to a boil and then serve. Ver}- nice. ANOTHER TOMATO SOUP. Take a rich bone of beef and have it broken. Put into a vessel with about five quarts of cold water. Let it boil steadily for one and a quarter hours. Then put in two dozen tine ripe tomatoes. Boil until the soup is reduced to two quarts. Wash the tomatoes, season to taste with salt and pepper, remove the meat and bones, then serve. OKRA SOUP. Three dozen tender okra pods sliced ; add to them a few tomatoes and a shin of beef. To this add four quarts of water. Let it boil three hours and season highly. A tablespoonful of rice improves this soup. JULIENNE SOUP. Into a kettle put one good spoonful of butter ; stir while melting. Fry a light brown three small onions. Add three quarts of rich stock, three chopped carrots, two small chopped turnips, three gills of dried peas that have been soaked nine or ten hours. Add salt, pepper, little mace and celerj' seed. Boil for two hours. BLACK BEAN SOUP. Soak two quarts of black beans over night; in the morning put them on the stove to boil ; when they are becoming soft add pieces of corn beef large enouo-h to salt soup ; boil until the beans are quite soft, strain through a colander, pour back into the soup kettle, and if too thick, add warm water to make it the proper consistency ; season with pepper and ground cloves. Before sending to the table, add four or five eggs, boiled hard and chopped in small pieces. It is nice to add a sufficient quantit}^ of anj^ kind of wine, to give the soup a flavor of the wine. The soup is verj^ good without the wine. Two quarts of beans will make enough soup for any ordinarj^-sized family for two days. If wanted for an early dinner, better begin boiling the beans the day before the soup is wanted. — Mrs. Clarcjicc Shcpard. BEAN SOUP. Soak well one and a half pints of good beans for about ten hours. Place them over the fire with five quarts of water and one pound of salt pork. Boil slowly three or more hours and add a little pepper. Strain and serve with slices of lemon. GREEN PEA SOUP. Boil half a peck of green peas in one and a half gallons of water till quite done. Then strain the peas from the liquor, returning liquor to the pot. Rub the peas through a sieve, chop an onion fine, fr}'ing in a little lard, not too brown ; add this with chopped thyme, parsley, pepper and salt. Then stir a small dessertspoonful of flour into boiling soup ; serve with cubes of toasted bread. PEA SOUP.