Household science and arts

Pour the hot milk over the mashed potato, put a strainer over the double boiler in which the milk was heated, and press the mixture through the strainer. Make thin white sauce according to No. 24, using 1 c. hot soup in place of the milk called for in the recipe ; pour the sauce into the soup and cook it for eight minutes, stirring it constantly. Add the salt and pepper. Serve the soup with croutons. 1 can com 2 c. cold water 1 tbs. chopped onion 3 c. hot milk 2 tbs. butter 2 tbs. flour li ts. salt J ts. white pepper CORN SOUP Chop the com and cook it with the onion and cold water slowly until the com is soft, or about one half hour. Scald the milk. Make a mediimi white sauce according to No. 25. Add this to the milk and cook it three minutes, stirring it constantly. Rub the com through a strainer, add it to the milk mixture, boil it three minutes longer, and serve it with toasted crackers. CREAM OF GREEN-PEA SOUP Cook peas until they are soft; then drain them and press them through a strainer. Make a thin white sauce according to No. 24, and add the vegetable pulp. Season it with salt and pepper and serve it hot with toasted crackers. CREAM OF CELERY SOUP Wash celery, cut it into small pieces, and boil it until it is soft in just enough boiling water to cover it. Press it through a strainer, saving and using the water in which the celery was cooked. [illustration: [illustration: [illustration: Digitized by Google]]] Make thin white sauce according to No. 24, and add the celery and water. Season it with salt and pepper and serve it hot. IlECIPE 71. Ingredients I i c. tomatoes 2 ts. sugar J ts. soda i onion (chopped) Ingredients II 2 c. milk 4 tbs. butter 4 tbs. flour li ts. salt i ts. pepper TOMATO BISQUE Make medium white sauce according to No. 25. from ingredients II. Put it in the upper part of a double boiler to keep hot. Cook the tomatoes, onions, and sugar together for fifteen minutes. Strain them and add the soda. Combine the two mixtures, pouring the tomato mixture into the white sauce. Serve it with toasted crackers, or with slender strips of toasted bread. 1 can tomatoes 1§ c. cold water 6 whole cloves 6 peppercorns 1 tbs. choppjed onion 1 ts. salt Spk. pepper 2 tbs. butter 2 tbs. flour TOMATO SOUP Cook the tomato, water, onion, cloves, and peppercorns together until the tomatoes are soft, then strain the mixture. Cook the butter and flour according to No. 25. Pour the flour mixture into the soup, cook it for five minutes, stirring it constantly. Season it and serve it with toasted crackers or croutons. 2 c. cold baked beans 3 c. cold water 1 tbs. onion 2 c. tomatoes I ts. salt Spk. pepper BAKED BEAN SOUP Mix the beans, water, and onion, and simmer the mixture until the beans are soft. Add the tomato. Rub the mixture through a strainer, adding more water or tomato to make it the right consistency. Season it, heat it to the boiling point, and serve it with toasted crackers. Digitized by Google BUTTER 67 RECIPE 74. SPLIT PEA SOUP I c. dried split peas Pick over and wash the peas. Put them 3 c. cold water with the onion and cold water into a sauce- 1 small onion pan. Let them soak one hour, then simmer 2 tbs. butter them about two hours, or imtil they are 2 tbs. flour soft. Rub them through a strainer and put 1 ts. salt them on to boil again. Add hot milk to i ts. white pepper make it the consistency of soup. Make a Milk to make thin thickening of the butter and flour according to No. 25, pour it into the soup, and boil it five minutes, stirring it constantly. Serve it with croutons. Butter