one-half ounce ginger, two nutmegs, one teaspoonful salt, one-half teaspoonful
pepper, one pound sugar. Mix well. Heat in kettle the following: one pint
cider or juice from stewed fruit, one pint molasses, one pint syrup from sweet
pickle, one tablespoonful butter. When it comes to a boil pour it over the in-
gredients in pan, mix well, then get it boiling hot, then if you have it, add one
tea cup brandy✪ Hog's Head Mince Meat, and can. This will keep through summer. One medium sized
hog's head will make this. — Mrs. J. W. Roach.
Soups
''A health tn the girl that can dance like a dream,
And tht [lirl that can pound the piano;
A healtJi to tht girl that writes verse by the ream,
Or toy;i icith lugli C soprano;
To the girl that can talk and the girl that does not;
To the saint and tlu sirrrt Jiftlr sinner —
But here's tn thr cJtr>r,.st g,rl of th< Jot,
The girl that can cook a good dinner."
VEGETABLE SOUP. One large soup bone, three quarts water; boil one
hour, strain and put meat back in stock. Add can tomatoes, one can corn, (or
six ears fresh corn), one can butterbeans or one pint fresh butterbeans, one
pound cabbage, six Irish potatoes, one onion, one tablespoonful sugar, salt and
pepper to taste✪ Vegetable Soup. Cook a long time. Secret of good soup is in the length of
cooking. Add a little milk just before serving. — Mrs. J. L. Whitmore.
SOUP FOR THE SICK. Use very rich milk, add a little cream, put on in
double boiler and let get hot. For cream of green pea soup, add green peas
put through a strainer, add enough milk to make a light green color, season
with butter and salt. — Mrs. E. J. Parrish.
CREAM OF SPINACH SOUP. Cook spinach, put through strainer, add the
spinach to the rich hot milk as above. — Mrs. E. J. Parrish.
CREAM OF POTATO SOUP. Make as above.— Mrs. E. J. Parrish.
In making chicken soup add celery cut in small pieces. When thoroughly
done this is fine. — Mrs. E. J. Parrish.
CREAM OF TOMATO SOUP. One quart can tomatoes, one-half pint sweet
milk, two tablespoonfuls butter, two tablespoonfuls flour, one teaspoonful dried
celery leaves, one small onion, sugar, salt and pepper to taste. Put on the
tomatoes about one-half pint water✪ Cream of Tomato Soup, add the celery leaves, onion sliced, and
cook about twenty minutes ; then rub through a sieve. Blend the butter and
flour well and add to tomato juice, stirring all the while, then add sugar, salt
and pepper to taste, cooking a few minutes. Add sweet milk and bring to
boiling point, stirring it constantly. — Mrs. M. X. Gaurard.
CREAM OF PEA SOUP. One can peas, one quart milk, two tablespoonfuls
flour, two tablespoonfuls butter✪ Cream of Pea Soup. Heat one can of peas in their own liquor ; add
to this, one quart of milk. Melt the butter, mix with the flour and thicken the
soup with it. Season to taste and serve hot. — Mrs. M. F. M.ajikham.
VEGETABLE SOL^P. One large soup bone, three Cjuarts water. Boil one
hour, strain and put meat back in stock. Add can tomatoes, one can corn,
(six ears of fresh corn), one can butterbeans or one pint fresh butterbeans,
one pound cabbage, six Irish potatoes, one onion, one tablespoon sugar, salt
and pepper to taste. Cook a long time. Secret of good soup is in the length
of cooking. Add a little milk just before serving. — Mrs. J. L. Whit^iore.
CLAM CHOWDER WITH MEAT. One pound soup meat, two quarts water,
six potatoes diced, one-half can tomatoes, one and one-half dozen clams ancl
Page 11 · 4 recipe records on this page
Presented as published in 1921. 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
one-half ounce ginger, two nutmegs, one teaspoonful salt, one-half teaspoonful pepper, one pound sugar. Mix well. Heat in kettle the following: one pint cider or juice from stewed fruit, one pint molasses, one pint syrup from sweet pickle, one tablespoonful butter. When it comes to a boil pour it over the ingredients in pan, mix well, then get it boiling hot, then if you have it, add one tea cup brandy, and can. This will keep through summer. One medium sized hog's head will make this. — Mrs. J. W. Roach.
Soups
''A health tn the girl that can dance like a dream,
And the girl that can pound the piano; A health to the girl that writes verse by the ream,
Or toys with high C soprano; To the girl that can talk and the girl that does not;
To the saint and the sweet little sinner — But here's to the clearest girl of the lot,
The girl that can cook a good dinner."
VEGETABLE SOUP. One large soup bone, three quarts water; boil one hour, strain and put meat back in stock. Add can tomatoes, one can corn, (or six ears fresh corn), one can butterbeans or one pint fresh butterbeans, one pound cabbage, six Irish potatoes, one onion, one tablespoonful sugar, salt and pepper to taste. Cook a long time. Secret of good soup is in the length of cooking. Add a little milk just before serving. — Mrs. J. L. Whitmore.
SOUP FOR THE SICK. Use very rich milk, add a little cream, put on in double boiler and let get hot. For cream of green pea soup, add green peas put through a strainer, add enough milk to make a light green color, season with butter and salt. — Mrs. E. J. Parrish.
CREAM OF SPINACH SOUP. Cook spinach, put through strainer, add the spinach to the rich hot milk as above. — Mrs. E. J. Parrish.
CREAM OF POTATO SOUP. Make as above.— Mrs. E. J. Parrish.
In making chicken soup add celery cut in small pieces. When thoroughly done this is fine. — Mrs. E. J. Parrish.
CREAM OF TOMATO SOUP. One quart can tomatoes, one-half pint sweet milk, two tablespoonfuls butter, two tablespoonfuls flour, one teaspoonful dried celery leaves, one small onion, sugar, salt and pepper to taste. Put on the tomatoes about one-half pint water, add the celery leaves, onion sliced, and cook about twenty minutes ; then rub through a sieve. Blend the butter and flour well and add to tomato juice, stirring all the while, then add sugar, salt and pepper to taste, cooking a few minutes. Add sweet milk and bring to boiling point, stirring it constantly. — Mrs. M. X. Gaurard.
CREAM OF PEA SOUP. One can peas, one quart milk, two tablespoonfuls flour, two tablespoonfuls butter. Heat one can of peas in their own liquor ; add to this, one quart of milk. Melt the butter, mix with the flour and thicken the soup with it. Season to taste and serve hot. — Mrs. M. F. M.ajikham.
VEGETABLE SOUP. One large soup bone, three Cjuarts water. Boil one hour, strain and put meat back in stock. Add can tomatoes, one can corn, (six ears of fresh corn), one can butterbeans or one pint fresh butterbeans, one pound cabbage, six Irish potatoes, one onion, one tablespoon sugar, salt and pepper to taste. Cook a long time. Secret of good soup is in the length of cooking. Add a little milk just before serving. — Mrs. J. L. Whitmore.
CLAM CHOWDER WITH MEAT. One pound soup meat, two quarts water, six potatoes diced, one-half can tomatoes, one and one-half dozen clams ancl
Records on this page
Hog's Head Mince MeatVegetable SoupCream of Tomato SoupCream of Pea Soup