Food and freedom

SOAK beans overnight in cold water. Drain, add about two quarts fresh, cold water. Cook until tender, add- ing more water if required. When done, rub through a sieve or vegetable press; add salt and pepper. Put onion, celery, and fat into a small pan; cook fifteen minutes; add flour; mix. Add this to soup, and cook all, stirring, fifteen minutes. Add sliced eggs, lemon, tongue, and a little chopped parsley. Serve very hot. Pass rye-bread toast, or rye rolls, or oven-dried bread. Lentil-Sausage Soup Ingredients 1 pint lentils 2 level tablespoonfuls flour 1 onion Water; salt; pepper 1 small bay leaf 4 Frankfurt sausages, boiled 2 level tablespoonfuls fat Chopped parsley Time: Soaking overnight; cooking, 3 hours, about Number served: 6 persons SOAK lentils overnight in cold water. Drain, add about two quarts fresh, cold water, the onion, and bay leaf. Cook slowly until lentils are tender, adding more water if required. When done, rub through a sieve or vegetable press; add salt and pepper. Put fat in a saucepan, melt; add flour; mix. Add this to the strained soup; cook care- fully, stirring, ten minutes. Add sausages, peeled and cut into thin, round slices. Serve very hot. If soup is too thick, more water may be added. Pass whole- wheat bread or rye biscuit. YOUR RECIPES 155 Fish Chowder Ingredients 4 Bermuda or white onions 1 level tablespoonful chopped 3 potatoes, medium size parsley 1-2 pound salt codfish \i level teaspoonful white 1 quart milk pepper H level tablespoonful butter substitute TiiME: Preparation and cooking, 50 minutes Number served: 4 persons SOAK fish in cold water overnight, or for several hours. Peel and cut onions into very thin slices; put them into a large saucepan, adding just enough boiling salted water to cover, and simmer gently about fifteen minutes. Now add potatoes peeled and cut into small dice, and enough more boiling water to cover them ; cook ten minutes. Add fish, flaked, and cook all for ten minutes longer; add butter substitute, milk, parsley, pepper, salt, if necessary, and cook five minutes more. Serve in individual bowls. Pass large pilot or soda crackers, lightly buttered. Chicken Curry Soup Ingredients 1 quart chicken stock 2 level tablespoonfuls flour 1 pint milk; 2 egg yolks 3^ level tablespoonful curry 1 cupful finely chopped celery 1 chicken liver, cooked, chopped 2 level tablespoonfuls chicken 1 pimento, chopped fat 2 cupfuls boiled rice; salt Time: Preparation and cooking, 40 minutes Number served: 4 to 6 persons "pUT fat into a saucepan; when melted, add celery; ■^ cover; cook fifteen minutes. Add flour, curry; mix; add milk, chicken stock. Cook, stirring, until smooth and creamy; season; add beaten egg yolks; cook a moment longer. Have ready hot rice mixed with pimento and liver. Place a spoonful or small mold of rice in each soup-dish, fill with soup, dot with parsley. Serve with hot toasted rolls or pulled bread. 156 FOOD AND FREEDOM Cream of Peanut Soup Ingredients 1 quart milk 1 tablespoonful chopped celery 1 cupful water 34 tablespoonful chopped onion % cup peanut butter 1 very small bay leaf 2 level tablespoonfuls flour Salt; pepper Time: Preparation and cooking, 30 minutes Number served: 4 persons