Try the bank account plan of saving — see how fast the small change grows into dollars, and how fast the dollars will grow into tens and hundreds. BANK OF MOUNT AIRY. /Capital $50,000 Assets $250,000. Mount Airy, N. C. J. F. FULLER, All Kinds of Fresh Meats and Game in Season. Phone 24. MOOT AIRY, T*. C. Send Your Work to the BLUE RIDGE PRINTING CO. For the Lowest Prices and The Best Work. Mount Airy, N. C. 69 NOODLE SOUP. To one egg add one half the egg shell of cold water and a pinch of salt. Enough flour to handle✪ Noodle Soup. Roll thin, cut in strips about an inch and a half wide making a stack of the strips. Then slice off at the end in very thin slices. Drop in soup stock and boil twenty minutes. MRS. C. KOCHTITZKY. CREAM OF PEA SOUP. Cook tender, one pint of peas; re- move from fire, and put half of them aside. Mash the other half through colander; add water in which they are cooked. Scald three cups of milk; rub one tablespoon of milk and two of flour together until smooth; add to the boiling milk; then add mashed epas, stirring until thick. Just before lemoving from the fire stir in the whole peas one cup of sweet cream, salt and pepper✪ Cream of Pea Soup; serve. MRS. H. TOMATO PUREE. 1 qt. can of tomatoes. 1 pt. of milk. 1-4 lb of butter. 1-2 doz. cloves. 1 teaspoon sugar. 1 pinch of soda. 1 pinch of celery seed✪ Tomato Puree. Heat the tomatoes and strain through a sieve take off stove and add the milk. Boil 10 minutes. Cut light bread in 1-4 inch squares toast and drop in the soup just before serving. MRS. H. G. CALLAWAY. 70 POTATO SOUP. Peel and cut in block about one pint of potatoes. Put this on to cook in boiling water with two slices of break- fast bacon. Boil one hour and add one quart of milk and a little flour to thicken. Add pepper and salt to taste. This should make one half gallon of soup. 'MRS. W. E. MERR1TT. TURKEY BONE SOUP. With the bones of the turkey a nice soup can be made. Break the bones apart with stuffling adhering; put into a soup pot with two quarts of water, a tablespoon of salt, pod of red pep- per, three medium sized potatoes, two cnions sliced and fried Drown ^nd one quart of tomatoes. Boil several hours. Half hour before serving add a can of corn and a tablespoon of chopp- ed parsley. MRS. S. E. W I LBO URNE . om: yam soup. Boil lean soup bone three hours. Strain broth. Beat one egg light. Put egg in hot tureen and pour boiling stock over it beating all the time. /Season with salt and pepper and serve with a piece of toast on each plate. MRS. J. A. HESS, Sikeston, Mo. 71 TOMATOES. MOTHER'S BROILED TOMATOES. Select large firm tomatoes and do not peel. Slice 1-2 in. thick and broil upon a gridiron. A few minutes will suffice to cook them. Have ready some hot butter seasoned with pepper salt a little sugar and 1-2 teaspoonful of made mustard. As soon as the toma- toes are done, dip each piece in this mixture and lay upon a hot dish. Heat what remains of the seasoning to a boil, pour upon them and serve at once. MRS. GO R DEN, Charlottesville, Va. STUFFED TOMATOES. Several large ripe tomatoes. 1 box of canned turkey or equal quantities of cold meat minced fine. 2 tablespoons melted butter. Worcestershire sauce to taste, salt and pepper to taste✪ Potato Soup.

AI-modernized reading of the original text

Try the bank account plan of saving — see how fast the small change grows into dollars, and how fast the dollars will grow into tens and hundreds. BANK OF MOUNT AIRY. /Capital $50,000 Assets $250,000. Mount Airy, N. C. J. F. FULLER, All Kinds of Fresh Meats and Game in Season. Phone 24. MOUNT AIRY, N. C. Send Your Work to the BLUE RIDGE PRINTING CO. For the Lowest Prices and The Best Work. Mount Airy, N. C. NOODLE SOUP. To one egg add one half the egg shell of cold water and a pinch of salt. Enough flour to handle. Roll thin, cut in strips about an inch and a half wide making a stack of the strips. Then slice off at the end in very thin slices. Drop in soup stock and boil twenty minutes. CREAM OF PEA SOUP. Cook tender, one pint of peas; remove from fire, and put half of them aside. Mash the other half through colander; add water in which they are cooked. Scald three cups of milk; rub one tablespoon of milk and two of flour together until smooth; add to the boiling milk; then add mashed peas, stirring until thick. Just before lemoving from the fire stir in the whole peas one cup of sweet cream, salt and pepper; serve. MRS. H. TOMATO PUREE. 1 qt. can of tomatoes. 1 pt. of milk. 1-4 lb of butter. 1-2 doz. cloves. 1 teaspoon sugar. 1 pinch of soda. 1 pinch of celery seed. Heat the tomatoes and strain through a sieve take off stove and add the milk. Boil 10 minutes. Cut light bread in 1-4 inch squares toast and drop in the soup just before serving. MRS. H. G. CALLAWAY. POTATO SOUP. Peel and cut in block about one pint of potatoes. Put this on to cook in boiling water with two slices of breakfast bacon. Boil one hour and add one quart of milk and a little flour to thicken. Add pepper and salt to taste. This should make one half gallon of soup. MRS. W. E. MERRITT. TURKEY BONE SOUP. With the bones of the turkey a nice soup can be made. Break the bones apart with stuffling adhering; put into a soup pot with two quarts of water, a tablespoon of salt, pod of red pepper, three medium sized potatoes, two cnions sliced and fried brown and one quart of tomatoes. Boil several hours. Half hour before serving add a can of corn and a tablespoon of chopped parsley. MRS. S. E. W I LBO URNE . EGG AND SOUP. Boil lean soup bone three hours. Strain broth. Beat one egg light. Put egg in hot tureen and Pour boiling stock over it beating all the time. Season with salt and pepper and serve with a piece of toast on each plate. MRS. J. A. HESS, Sikeston, Mo. TOMATOES. MOTHER'S BROILED TOMATOES. Select large firm tomatoes and do not peel. Slice 1-2 in. thick and broil upon a gridiron. A few minutes will suffice to cook them. Have ready some hot butter seasoned with pepper salt a little sugar and 1-2 teaspoonful of made mustard. As soon as the tomatoes are done, dip each piece in this mixture and lay upon a hot dish. Heat what remains of the seasoning to a boil, pour upon them and serve at once. MRS. GORDON, Charlottesville, Va. STUFFED TOMATOES. Several large ripe tomatoes. 1 box of canned turkey or equal quantities of cold meat minced fine. 2 tablespoons melted butter. Worcestershire sauce to taste, salt and pepper to taste.

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Noodle SoupCream of Pea SoupTomato PureePotato SoupStuffed TomatoesTurkey Bone SoupYam SoupMother's Broiled Tomatoes

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