Corn Soup I Ingredients : i can corn 4 tbsp. butter i pt. water 4 tbsp. flour i qt. milk i^ tsp. salt i slice onion pepper 76 LABORATORY MANUAL OF FOODS AND COOKERY Corn Soup II Ingredients : i can cornlet i tbsp. chopped onion i pt. water \ c. flour i qt. milk 2 tsp. salt \ c. butter \ tsp. white pepper yolks 2 eggs Method : Cook the cornlet with the water 20 minutes. Cook the onion in the melted butter until brown, add flour, seasoning, and the milk gradually as for white sauce. Strain, add strained cornlet, combine mixtures, pour over the well-beaten yolks, and serve at once. Pea Soup Ingredients : i can peas ^ tsp. salt i qt. boiling water ^ tsp. sugar 5 tbsp. butter pepper 5 tbsp. flour i pt. milk Potato Soup Ingredients : 3 potatoes i tbsp. flour i pt. milk or i tsp. salt 1 pt. milk and water f tsp. white pepper 2 tsp. chopped onion celery salt i tbsp. butter 2 tsp. chopped parsley Method : Boil potatoes until soft, drain ; scald milk and onion in a double boiler. Beat potatoes with a wire potato masher, add hot liquid, strain, and return to the double boiler. Make a white sauce, using this as liquid. Cook 5 minutes, and add the chopped parsley just before serving. VEGETABLES AND VEGETABLE SOUPS 77 Ingredients : i qt. black beans Black Bean Soup 4 qts. cold water 2 tbsp. chopped onion 2 tsp. salt | tsp. pepper cayenne 1 piece celery root j tsp. mustard 4 tbsp. butter 2 tbsp. flour 1 large lemon 2 hard-cooked eggs✪ Black Bean Soup Method : Wash the beans and soak them overnight in 2 qts. of cold water, drain and rinse thoroughly ; brown the onion in 2 tbsp. of the butter, put in with the beans, add the celery root, and 2 qts. cold water. Cook slowly until beans are soft, adding more water as it boils away ; rub through a strainer ; add the seasonings and heat. Heat the remaining butter in a saucepan, add the flour, then the hot soup gradually. Cut the lemon✪ Bean Soup and eggs in thin slices and serve with the soup. FOOD VALUES Baked Beans w ^_^ £j H ,„ <z H Oj w o |Q^ MATERIAL w P in w £ o 5 1-1 rt W f i >-! !£ H | O >- < rt — ^ gs w 2 O j H •— , C™/ t/3 B P hH ^/) f^ 9,^ i PH || w £>O PH 0 O r^ WO H < U O <^0 o w ^D u $ CJ fcU Beans . I C. 188.5 42.41 3-40 112. l6 650 -0415 .409 2. II .013 Salt pork . lib. 71-5 1-34 61.65 560 •0347 .001 .028 .0002 Onion . i slice 17 .02 .003 .15 7 .0018 .008 .Ol6 .OOOI Molasses . i tbsp. 7.0 •17 4.83 20 .0009 .02 .02 .OOI4 Total, cooked 3^ c. 856 43-94 65-05 117.14 1237 .0789 -438 2.174 .0147 loo-Calorie Portion |c. 69.16 2.74 5.26 9-46 IOO .006 •035 •173 .OOI2 78 LABORATORY MANUAL OF FOODS AND COOKERY Creamed Potato H g £ <« B« tn g </3 en 0 1? 550* "> Efl MATERIAL tn W fl §3 l§ °§ w 2 gg o P c « tn C ° c gag |j W |o s° *o O 3 H < U ^"rt o^O O $ CJ A.CJ Potato . 2 C. 291.6 6.41 .29 54.65 242 .018 .045 •4 .003 Butter . 2 tbsp. 36.2 .36 30.77 278 .02 .008 .Oil Flour . . 2 tbsp. 14.15 1.58 .014 10.59 50 .0015 .003 .025 .0002 Milk . .. I C. 245.9 8.11 9.83 12.29 170 .0225 •4 •51 .0005 Salt . . Total, cooked 3s c. 575.3 16.47 40.7 77.53 740 .062 •456 .946 .0037

AI-modernized reading of the original text

Corn Soup I Ingredients : i can corn 4 tbsp. butter i pt. water 4 tbsp. flour i qt. milk i^ tsp. salt i slice onion pepper Corn Soup II Ingredients : i can cornlet i tbsp. chopped onion i pt. water \ c. flour i qt. milk 2 tsp. salt \ c. butter \ tsp. white pepper yolks 2 eggs Method : Cook the cornlet with the water 20 minutes. Cook the onion in the melted butter until brown, add flour, seasoning, and the milk gradually as for white sauce. Strain, add strained cornlet, combine mixtures, pour over the well-beaten yolks, and serve at once. Pea Soup Ingredients : i can peas ^ tsp. salt i qt. boiling water ^ tsp. sugar 5 tbsp. butter pepper 5 tbsp. flour i pt. milk Potato Soup Ingredients : 3 potatoes i tbsp. flour i pt. milk or i tsp. salt 1 pt. milk and water f tsp. white pepper 2 tsp. chopped onion celery salt i tbsp. butter 2 tsp. chopped parsley Method : Boil potatoes until soft, drain ; scald milk and onion in a double boiler. Beat potatoes with a wire potato masher, add hot liquid, strain, and return to the double boiler. Make a white sauce, using this as liquid. Cook 5 minutes, and add the chopped parsley just before serving. Ingredients : i qt. black beans Black Bean Soup 4 qts. cold water 2 tbsp. chopped onion 2 tsp. salt | tsp. pepper cayenne 1 piece celery root j tsp. mustard 4 tbsp. butter 2 tbsp. flour 1 large lemon 2 hard-cooked eggs Method : Wash the beans and soak them overnight in 2 qts. of cold water, drain and rinse thoroughly ; brown the onion in 2 tbsp. of the butter, put in with the beans, add the celery root, and 2 qts. cold water. Cook slowly until beans are soft, adding more water as it boils away ; rub through a strainer ; add the seasonings and heat. Heat the remaining butter in a saucepan, add the flour, then the hot soup gradually. Cut the lemon and eggs in thin slices and serve with the soup. Baked Beans w ^_^ £j H ,„ <z H Oj w o |Q^ w P in w £ o 5 1-1 rt W f i >-! !£ H | O >- < rt — ^ gs w 2 O j H •— , C™/ t/3 B P hH ^/) f^ 9,^ i PH || w £>O PH O r^ WO H < U O <^0 o w ^D u $ CJ fcU Beans . I C. 188.5 42.41 3-40 112. l6 -0415 .409 2. II .013 Salt pork . lib. 71-5 1-34 61.65 •0347 .001 .028 .0002 Onion . i slice .02 .003 .15 .0018 .008 .Ol6 Molasses . i tbsp. 7.0 •17 4.83 .0009 .02 .02 .OOI4 Total, cooked 3^ c. 43-94 65-05 117.14 .0789 -438 2.174 .0147 loo-Calorie Portion |c. 69.16 2.74 5.26 9-46 IOO .006 •035 •173 .OOI2 Creamed Potato H g £ <« B« tn g </3 en 1? 550* "> Efl tn W fl §3 l§ °§ w 2 gg o P c « tn C ° c gag |j W |o s° *o O H < U ^"rt o^O O $ CJ A.CJ Potato . 2 C. 291.6 6.41 .29 54.65 .018 .045 •4 .003 Butter . 2 tbsp. 36.2 .36 30.77 .02 .008 .Oil Flour . . 2 tbsp. 14.15 1.58 .014 10.59 .0015 .003 .025 .0002 Milk . .. I C. 245.9 8.11 9.83 12.29 .0225 •4 •51 .0005 Salt . . Total, cooked 3s c. 575.3 16.47 40.7 77.53 .062 •456 .946 .0037

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A laboratory manual of foods and cookery