The farm cook & rule book

Use sweet potatoes instead of Irish potatoes and follow the directions for Potato Soup. Pumpkin Soup Use pumpkin instead of potatoes and follow the directions for Potato Soup. Squash Soup Use Hubbard squash instead of potatoes and follow the directions for Potato Soup. Vegetable Soup 2 tablespoonfuls chopped onion 1 quart milk 1 tablespoonful butter 2 tablespoonfuls flour 1 small carrot 1 level teaspoonful salt 2 cupfuls diced turnips speck pepper Cook the onion in the butter until it is a delicate yellow in color, then add the chopped carrot and turnips. Cover and cook on the back of the range 30 minutes. Force through a colander. Thicken the heated milk with the flour dissolved in a little of the cold milk, add the salt and pepper and the vegetable mixture. Lima Bean Soup 2 cupfuls beans 1 bay leaf 1 quart milk 2 teaspoonfuls grated onion 2 tablespoonfuls cornstarch 1 teaspoonful salt V4, teaspoonful pepper Cook the beans in a little water until they are tender. Press them through a colander. Place the milk in a double boiler and add the cornstarch dissolved in a little of the milk. Add the SOUPS, CHOWDERS AND DUMPLINGS 177! other ingredients and cook in the double boiler until the soup thickens. Cabbage Soup 1 quart chopped cabbage speck pepper 2 tablespoonfuls chopped onion 1 quart water 1 teaspoonful celery salt 2 cupfuls milk 1 teaspoonful salt 2 tablespoonfuls butter 2 tablespoonfuls flour Chop the cabbage and cook in the quart of boiling water until tender. Rub through a sieve. Add the other ingredients, the butter and flour having been mixed together, and cook until the mixture thickens a little. Spinach Soup 1 quart spinach 2 tablespoonfuls flour % cupful water 2 tablespoonfuls butter 1 tablespoonful chopped onion % teaspoonful celery salt 1 quart milk dash of pepper Steam the spinach in the water 15 minutes. Chop and push through a colander. Return to a kettle with the liquid in which it cooked and add the other ingredients, having the butter and flour mixed together. Cook until the mixture thickens slightly and serve piping hot. Onion Soup 4 onions 2 cupfuls cold water 2 slices bacon 1^ cupfuls milk 1 tablespoonful flour 1 teaspoonful salt % teaspoonful pepper Select medium-sized onions, slice and cook gently with the bacon until the onions are a very light brown. Then add the cold water and boil until the onions are so tender that they may be mashed with a spoon. Add the salt, pepper, flour and milk, dissolving the flour in a small portion of the milk. Boil 3 minutes and serve. Celery Soup 2 cupfuls milk 2 cupfuls diced celery 1 tablespoonful flour 2 cupfuls water 1 large slice of onion 1 teaspoonful salt Boil the celery in the water 40 minutes, heat the milk to which the onion has been added and stir in the flour and butter which have been blended together. Add the celery and the salt. Strain and serve. Brown Beef Stock 5 pounds shin of beef V2 cupful carrots 3 quarts cold water % cupful turnips 6 cloves V2 cupful onions % bay leaf % cupful celery 2 sprigs parsley 1 cupful tomatoes