Machias Cook Book

Put I cup of milk in a double boiler, mix 2 tablespoonfuls of mustard and i of corn starch with a little cold milk, add a Uttle salt and a pinch of cayenne if desired, and stir into the boiling milk, thin with vinegar to the right consistency, about 2 tablespoonfuls, pour over the fish. Mrs. Amanda Longfellow. SOUPS. TOMATO SOUP No. i. I quart rich stock, i can tomato, i onion, i bay leaf, i square French soup paste, season to taste. Boil all the ingredients together for an hour, thicken with flour stirred smooth in a little water. Add salt, pepper, paprika, celery salt, etc., to taste ; strain and serve with toasted crackers. A teaspoonful of sugar may be added if liked. Mrs. E. B. Curtis. TOMATO SOUP, No. 2. To 2 quarts soup stock, add i quart canned tomatoes, 2 whole cloves, a dash of red pepper, a small piece of onion, i teaspoon of sugar. Cook for half an hour, then strain and set over the fire again ; when hot add a piece of butter half the size of an egg rubbed into 2 tablespoonfuls of flour, salt and pepper to taste. The soup when done should be as thick as cream, if too thick add water, or one can leave out the flour and add }i cup of rice. Julia Thaxter. TOMATO SOUP, No. 3. Stew can of tomatoes until soft enough to strain, after which put over to boil again, thicken with 2 tablespoons of corn starch, let boil, season with salt ; when boiling pour in quantity of cold milk very slowly. Some add a very little sugar. Mrs. Ernest Crane. TOMATO SOUP, No. 4. 3 cups baked beans, 6 cups cold water, y^ tcaspoonful celery salt and 3 slices of onion, simmer together 30 minutes, strain, add ij^ cans or more of stewed tomatoes, strained, salt and pepper to taste. Bind together with a tablespoonful each of flour and butter, cook from 3 to 5 minutes. Serve hot. Mrs. Mary E. Foster. LOBSTER SOUP. Take the meat of 2 small lobsters, cut fine, i pint cream, i pint milk, simmer all together 20 minutes, add i tablespoonful flour wet with cold milk, salt and cayenne, to taste ; just before serving, add Yi cup butter, cut into small pieces and stir until it is entirely absorbed, strain or not, as you please. Mrs. Walter Hill. MOCK BISQUE SOUP. y2 can tomato, i^ pints of milk, 2 tablespoonfuls flour, butter size of an egg, pepper and salt to taste, about ^ teaspoonful soda. Put the milk in a double boiler to boil, and let the tomato stew slowly, add soda. When about ready to serve, add the tomato to the milk, flour and seasoning, add butter and salt last. The soda cooked in the tomato prevents it from curdling and souring. Will keep a few days. Lucy T. Ames. GREEN PEA SOUP. Shell 2 quarts of fresh green peas, wash the pods and cover them with a quart of water, boil 5 minutes, drain. Add to this water the peas, cook until tender and press through colander, add 2 teaspoonfuls of sugar, a pint of milk, 2 tablespoonfuls of butter and 2 of flour, add salt and pepper and serve at once. Julia P. Saunders. SOUP. 63 POTATO PUREE. 1 quart of milk, 6 good sized potatoes, i onion, i small bay leaf, I small stalk of celery, or i teaspoonful celery salt, i tablespoonful flour, a tablespoonful butter, 1 cup cream, whipped, 2 well beaten eggs, salt and paprika, or white and cayenne pepper to taste. Boil the onion, bay leaf and celery for J^ an hour in the quart of milk, add the 6 potatoes which have been pared, boiled and mashed, and mix thoroughly. Melt the butter in a small sauce pan, when hot, add the flour gradually and stir till smooth. Pour it slowly into the hot milk and potato. Boil for a few minutes and add seasoning ; thin with hot milk. Just before serving stir in the beaten eggs and -whipped cream, strain through a fine wire strainer into the hot soup tureen and serve. Mrs. E. B. Curtis. PICKLES. CUCUMBER PICKLES.