The Fredericksburg home kitchen cook book

Cook rice in water until tender. Add milk, then boil a few minutes, take from fire and beat into this 1 egg, add nutmeg. Lastly add the sugar. MRS. RICHARD HENKE. Oyster Soup. 2 quarts of milk; yolk of one egg; 1 tablespoonful of butter; 3 small cans of oysters; 1 tablespoonful of flour. Salt and pepper to taste. MRS. L. DIETZ. — 15 — Pea Soup. Soak 2 cups of dried peas over night. Next morning cook until half done, then add 1' lb sausage cut into pieces (skin removed), 1 onion, salt and pepper to taste. Keep plenty of water on peas. MRS. A. WEHMEYER. Potato Soup with Tomatoes. Equal parts of potatoes and tomatoes; 1 large onion; and salt to taste. Boil in sufficient water, until well done, strain through a fine sieve, then add 2 tablespoonfuls of flour, mixed with 2 tablespoonfuls of fresh butter. Add parsley to taste. MRS. PETER ROEDER. Peanut Soup. Grind one cup peanuts, cover with 1 pt. water and simmer 2 hours. Have 1 pt. tomatoes and one onion cut fine; salt, pepper, and a pinch of allspice, 1 teaspoonful sugar and 1 pt. water cooking in another vessel. When ready strain the nut liquid into the other, thicken with flour, and serve. MRS. HOWARD HONAN. Cream of Tomato Soup. 1 qt. of tomatoes; 1 qt. of water; 1 qt. of sweet milk; 5 crackers; 2 tablespoonfuls of sugar; 1 teaspoonful of soda; butter and salt. Cook tomatoes in water until tender. Rub through a sieve. Place tomatoes on the stove and let come to a boil, then add the soda. After it ceases to effervesce, add the boiling milk, rolled crackers, sugar and a little butter and salt. Boil a few minutes. — 16 — Cream of Tomato Soup, 1 pt. tomatoes; 1 qt. milk; 1 slice onion; 1 bay leaf; y2 teaspoon soda; 1 tablespoon butter; 1 tablespoon flour; 1 teaspoon sugar; 1 teaspoon salt. Stew the tomatoes for twenty minutes with the onion and bay leaf, press the tomatoes through a sieve and return to the stove, heat the milk, rub the flour and butter together until smooth, add a little of the hot milk to this mixture, stir until smooth, then add to the remainder of the milk and stir until it thickens to a cream. Add the sugar and salt to the tomatoes, then the soda dissolved in a little cold water; gradually add the milk stirring briskly. The success of this part of the work depends on the milk not curdling. The soup must not be heated after the milk is added. IDA HENNERSDORF. Tomato Bisque. 1 quart canned tomatoes, or fresh tomatoes to that amount; 1 quart sweet milk; 1 tablespoonful butter; 1 tablespoonful flour; % teaspoonfuls soda. Steam the tomatoes and strain. Add the soda to the hot tomatoes and stir. Make a thin paste with the flour and a little of the milk; add to the tomato juice and let come to a boil. Next put in the butter, and last add the remainder of the milk. Season with salt and pepper. Serve with toasted crackers. MRS. J. T. ESTILL. Wine Soup. 1 quart of water; y2 cup of sago; y2 cup of wine; a few raisins; vanilla; 1/3 cup of sugar; 2 slices of \ — 17 — lemon; a small piece of stick cinnamon. Toasted bread cubes.