Lillian Massey school recipes

Cook tomatoes till soft, strain, add soda (there should be i ec. stock). Make a sauce of tomato stock, butter, flour and seasonings. Add milk, and when hot, serve. CARROT SOUP. + c. stock. te, milk. + c. carrot (grated). 1 tsp. butter. Onion. 1 tsp. flour. Salt and pepper. Cook carrot and onion in water until tender; strain (there should be +c. stock). Finish as Cream of Tomato Soup. CREAM OF CELERY SOUP. % 1 c. celery or fresh celery leaves. 1 tsp. flour. 4 ec. boiling water. $ tsp. salt. + ¢@. milk. Pepper. 1 tsp. butter. Onion juice. Cook celery in boiling water until very soft; press through a strainer (there should be 4 c. stock). Finish as Cream of Tomato Soup. Dried celery leaves may be used (1 tbsp. to 1 c. boiling water). RICE SOUP. 1 tbsp. cooked rice. 1 tsp. butter. + c. rice water. + tsp. flour. 4 c. milk. 4 tsp. salt. Onion. Pepper. Piece of dried celery leaf. Few grains cayenne. % tsp. chopped parsley. Heat rice in rice water, press all through a strainer. Scald milk with onion and celery leaf, strain and add to rice. Make a white sauce of milk mixture and remaining ingredients, except parsley. Just before serving, add parsley. Rice kernels may be left whole. TOMATO SOUP. + c. tomatoes. Onion. + ce. water. + tsp. sugar. 2 pepper berries. 3 tsp. salt. Bit of bay leaf. 1 tsp. butter. 1 clove. 1 tsp. flour. Cook the first seven ingredients 15 minutes; strain, add salt. Finish as a white sauce. VEGETABLE SOUP. c. potatoes. e. boiling water. 2 tsp. beef dripping. 1 tbsp. carrot. 1 tbsp. turnip. tsp. butter. 1 tbsp. celery. tsp. chopped parsley. + tsp. onion. -6 tsp. salt Pepper. Prepare vegetables and cut in small cubes. Cook carrot, turnip, celery and onion in dripping until a delicate brown; add potatoes, cook 2 minutes longer and then add water. Cover and simmer 40 minutes. Add water as needed to keep amount of liquid 1c. Add butter, parsley and seasonings. Butter may be used instead of dripping. This amount makes two servings. BEEF BROTH. + c. lean beef. z ¢. cold water or vegetable stock. Chop meat very fine and soak in cold water 1 hour or longer. Place over lukewarm water and heat to 155° F. Keep at this temperature 1 hour; strain through a coarse strainer and season. NUTRITIOUS BEEF BROTH. 4 ¢. lean beef. + ec. milk. Salt. 1 inch piece celery. Make as beef broth or cut meat into small cubes, sprinkle lightly with salt, cover with cold water and let stand 2 minutes, drain. Put meat, milk and celery into a jar, place in lukewarm water and heat to 155° F Keep at this temperature 2 hours. Strain. PEPTONIZED BEEF BROTH. +e. beef. s Fairchild’s Peptonizing Powder. + c. water, Wipe and chop lean beef, add 4 c. water and cook over gentle heat until it boils, stirring constantly. Pour off the liquid, rub the meat to a paste and add this to the liquid. Put the peptonizing powder and remaining water into a jar and mix thoroughly. Add the broth and shake well. Set aside in a warm place (115° F.) for 3 hours, then bring to boiling point, strain and season. OYSTER STEW. 3c. milk. 2 tsp. oyster juice. 1-16 tsp. salt. + tbsp. butter. Pepper. 3 oysters. 1 tsp. powdered cracker crumbs. Heat milk over hot water, add crumbs, seasonings and strained oyster juice. When hot add butter and cleaned oysters. Cook until oysters are plump; serve at once. VEGETABLES STANDARD WHITE SAUCE. 1 tsp. butter. 2 tsp. salt. 1 tsp. flour. 1 c. Milk. Melt butter, add flour and seasonings, stir well together, then add milk. Stir and cook until there is no taste of raw starch. VEGETABLE SAUCE. 2 tsp. butter. 4 c. vegetable stock. 1 tsp. flour. z tsp. salt. 4 c. milk. Pepper. Combine butter, flour, seasonings and vegetable stock as a white sauce. When flour is cooked add milk. STEWED CELERY.