USE DAN RIVER SELF-RISING FLOUR
KNOX GELATINE makes dainty desserts for dainty people
liquor, add clam liquor to other ingredients and cook with little parsley; last
add seasoning. — Mrs. Annie Whitmoke Andrews.
CHOWDER WITH POEK. Two dozen clams, one fourth pound salt pork,
one bay leaf, three or four onions, six potatoes, diced, one-half can tomatoes,
one and one -half quarts Avater, seasoning. Put pork cut up m kettle and cook
until almost brown. Add clam liquor, water, bay leaf and onions and potatoes
and cook fully one and one-half hours, adding chopped or cut clams last, cook-
ing about ten minutes. — Mrs. Annie Whitmore Andrew^s.
TOMATO SOUP. To one can tomatoes add one pint water, one-half bay
leaf, two cloves, or a bit of mace. Cook until tomatoes are soft, then strain.
After straining add one teaspoonful sugar, one teaspoonful salt, one-fourth
teaspoonful soda. Thicken with two tablespoonfuls butter and three table-
spoonfuls flour blended together. — Mrs. Annie Whitmore Andrews.
CEEAM OF TOMATO SOUP. To one-half can tomatoes add one scant table-
spoonful of finely chopped onion and three spikes of celery. Cook until tender
and strain through Avire sieve. Season to taste and add soda the size of a pea.
Scald milk. Mix a heaping teaspoonful flour vrith one of melted butter, dis-
solve in little Avarm milk and stir into scalding milk. Add to strained tomato
stock just before serving. — Mrs. Annie Whitmore Andreavs.
CORN SOUP. Cook one can of corn Avith one pint of Avater tAventy minutes.
Cook one tablespoonful of onion in four of butter till a light broAvn, then add
four tablespoonfuls flour, tAvo teaspoonfuls salt, one-fourth j^epper. When Avell-
mixed, gradually add one quart scalded milk and cooked corn. Add last and
sloAvly the beaten yolks of tAvo eggs. — Mrs. Annie Whitmore Andreavs.
VEGETABLE SOUP OR BARLEY SOUP. Two pounds of soup meat and
knuckle bones, one cup barley, fragments of soup greens, (celery, onion, carrot,
turnip, parsley), one-half can peas, one-half can lima beans, one can tomato,
seasoning, four quarts of Avater. Put all on together, except parsley and tomatoes
in four quarts of cold Avater, let come to a boil, then simmer very slowly until
meat falls apart, add tomatoes, chopped tAvo hours before soup is cooked and
parsley chopped a feAv minutes before. A very long cooking makes it nice. I
simmer mine all day. For choAvder I use this same recipe Avith exception of
quantity of Avater, (less) also less meat and no barley, although I often add
clams to the soup just as it is Avhen I have it. Add clam liquor before serving,
but clams cut up, only a few minutes before. Add diced potatoes and cook
sloAvly all together fully an hour. — Mrs. Annie Whitmore Andreavs.
CREAM OF CELERY SOUP. One pint chopped celery, one pint water,
tAvo tablespoonfuls butter, three tablespoonfuls flour, one sliced onion, one quart
milk, one teaspoonful salt and dash of cayenne✪ Cream of Celery Soup. Cook onion and celery in water
until tender. Then press through a sieve. Rub butter and flour together. Add
hot milk and stir till it thickens. Add celery, Avater, salt and cayenne. Serve
hot. — Mrs. Ella Boone Dickson, R. N.
Page 12 · 2 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
KNOX GELATINE makes dainty desserts for dainty people
liquor, add clam liquor to other ingredients and cook with little parsley; last add seasoning. — Mrs. Annie Whitmore Andrews.
CHOWDER WITH PORK. Two dozen clams, one fourth pound salt pork, one bay leaf, three or four onions, six potatoes, diced, one-half can tomatoes, one and oone and one-half quarts water, seasoning. Put pork cut up m kettle and cook until almost brown. Add clam liquor, water, bay leaf and onions and potatoes and cook fully one and one-half hours, adding chopped or cut clams last, cooking about ten minutes. — Mrs. Annie Whitmore Andrews.
TOMATO SOUP. To one can tomatoes add one pint water, one-half bay leaf, two cloves, or a bit of mace. Cook until tomatoes are soft, then strain. After straining add one teaspoonful sugar, one teaspoonful salt, one-fourth teaspoonful soda. Thicken with two tablespoonfuls butter and three tablespoonfuls flour blended together. — Mrs. Annie Whitmore Andrews.
CREAM OF TOMATO SOUP. To one-half can tomatoes add one scant tablespoonful of finely chopped onion and three spikes of celery. Cook until tender and strain through wire sieve. Season to taste and add soda the size of a pea. Scald milk. Mix a heaping teaspoonful flour with one of melted butter, dissolve in little warm milk and stir into scalding milk. Add to strained tomato stock just before serving. — Mrs. Annie Whitmore Andrews.
CORN SOUP. Cook one can of corn with one pint of water twenty minutes. Cook one tablespoonful of onion in four of butter till a light brown, then add four tablespoonfuls flour, two teaspoonfuls salt, one-fourth j^epper. When well mixed, gradually add one quart scalded milk and cooked corn. Add last and slowly the beaten yolks of two eggs. — Mrs. Annie Whitmore Andreavs.
VEGETABLE SOUP OR BARLEY SOUP. Two pounds of soup meat and knuckle bones, one cup barley, fragments of soup greens, (celery, onion, carrot, turnip, parsley), one-half can peas, one-half can lima beans, one can tomato, seasoning, four quarts of water. put all on together, except parsley and tomatoes in four quarts of cold water, let come to a boil, then simmer very slowly until meat falls apart, add tomatoes, chopped two hours before soup is cooked and parsley chopped a few minutes before. A very long cooking makes it nice. I simmer mine all day. For chowder I use this same recipe with exception of quantity of water, (less) also less meat and no barley, although I often add clams to the soup just as it is Avhen I have it. Add clam liquor before serving, but clams cut up, only a few minutes before. Add diced potatoes and cook slowly all together fully an hour. — Mrs. Annie Whitmore Andrews.
CREAM OF CELERY SOUP. One pint chopped celery, one pint water, two tablespoonfuls butter, three tablespoonfuls flour, one sliced onion, one quart milk, one teaspoonful salt and dash of cayenne. Cook onion and celery in water until tender. Then press through a sieve. Rub butter and flour together. Add hot milk and stir till it thickens. Add celery, water, salt and cayenne. Serve hot. — Mrs. Ella Boone Dickson, R. N.
Records on this page
Cream of Celery SoupEnglish Pea Soup