Lillian Massey school recipes

Wipe and remove a thin slice from stem end of tomato; scoop out the inside. Sprinkle inside of shell with salt, invert and let stand a short time. Cook onion in butter 5 minutes, add meat, crumbs, tomato pulp and seasonings; cook 5 minutes, then add egg slightly beaten, cook a moment longer and refill shells with mixture. Cover with buttered crumbs, place in a greased pan, and bake in a hot oven 20 minutes. CORN PUDDING. 1 can corn. 1] tsp. salt: 2 ¢. milk. 3 tsp. pepper. i tbsp. butter. 14 c. buttered crumbs. Mix corn and milk, add seasoning, cover with buttered crumbs, and bake slowly 20 to 30 minutes. SOUPS WITHOUT MEAT These soups are usually called Cream Soups, and are flavored wiih vegetables pressed through a strainer. They are about the consistency of cream, and should be quite free from lumps when served. Cream soups and purées, if allowed to stand, separate, unless bound together. They are “ bound” by cooking butter and flour together and adding the vegetable stock and milk after the method of making a white sauce. Soda is used in soups made of dried peas and beans to soften the casein; it is used with tomatoes to neutralize the acid. These soups must be served as soon as cooked, and in hot dishes. Crisp crackers, crottons or soup sticks may be served with them. CRISP CRACKERS. Butter crackers or wafers and brown in a hot oven. POTATO SOUP. 5 c. hot riced potatoes. 1% tsp. salt. i qt. milk or milk and water. 4 tsp. celery salt. 2 slices onion. 3 tsp. pepper. 2 tbsp. butter. Few grains cayenne. 2 tbsp. flour. 1 tsp. chopped parsley. Scald milk with onion, remove onion and add milk slowly to potatoes. Make white sauce of milk mixture and remaining ingredients, except parsley. Just before serving add parsley. Cold mashed potatoes may be used and heated with milk. CARROT SOUP. 2 c. stock. 2 c. milk. 3 c. carrot, 2 tbsp. butter. 4 slices onion. 4 tbsp. flour. Salt and pepper. Cut carrots in small pieces, and cook with onion in water 30 minutes or until tender. Press through a strainer (there should be 2 ¢. stock). Finish as vegetable sauce and serve hot. CHEESE SOUP. 1 qt milk. a tbsp. flour. 1 blade mace. Yolks of 2 eggs. 1 tbsp. butter. 4 tbsp. grated cheese. Pepper and salt. Heat milk with mace, remove mace; make sauce of milk, butter, flour and seasonings. When cooked add beaten yolks; cook 1 minute, add cheese and serve. CREAM OF TOMATO SOUP. 2 c. tomatoes. 4 tbsp. flour. 3 tsp. soda. Salt and pepper. 2 tbsp. butter. 2 GC. milk, Stew the tomatoes slowly one-half hour, strain; add soda while hot, and water to make 2 ec. stock. Finish as vegetable sauce. Serve immediately. CORN SOUP. 1, cam. torn. 1 tsp. chopped onion. 1 pt. water. 3 tbsp. flour. 1 pt. milk. Salt and pepper. 2 tbsp. butter. Yolks of 2 eggs. Cook corn in water 20 minutes. Press through a coarse strainer (there should be 1 pt. stock and pulp). Cook the onion in melted butter until light brown, then finish as vegetable sauce. Add beaten yolks, cook one minute, strain and serve immediately. Eggs may be omitted. CREAM OF CELERY SOUP. 1éc. celery. 2 tbsp. butter. 3c. water. 4 tbsp. flour. 2c. milk. Salt and pepper. Onion juice. Cook celery in boiling water until very soft, press through a strainer (there should be 1 pt. stock and pulp). Finish as vegetable sauce. The outer stalks and green leaves of celery, or dried celery leaves (1 tbsp. to 1 c. boiling water) may be used. GREEN PEA SOUP. 1 pt. or 1 can peas. 2 tbsp. butter. 3 ¢c. boiling water. 2 tbsp. flour. 1 pt. milk. Salt and pepper. 1 tsp. sugar. Wash the peas and cook them in the boiling water until soft. Press through a coarse strainer (there should be 1 pt. stock and pulp). Finish as vegetable sauce. If the peas are fresh, pods may be cooked with them. STRING BEAN SOUP.