6 lbs. fresh or canned tomatoes. Pepper and salt✪ Tomato Soup, No. 1. Time, five and one-half to six hours. Put the meat and bones into a pot with the water, one tablespoonful of salt, and the sliced onions, and cook as directed in Remarks on Soup. One hour and a quarter before the soup is cooked strain it through a colander and return it with the good meat 64 MANUAL FOR ARMY COOKS. to the pot, leaving out bones, skin, gristle, etc. Pre- pare the tomatoes as directed in Remarks on Soup, Put the tomatoes into the soup directly after it i^; strained ; stir the tomatoes hard and frequently, thai they may dissolve thoroughly and not scorch. Boil gently one hour. Season lightly and serve. TOMATO SOUP, No. 2. 3 pints cold water. 3 lbs. fresh or canned tomatoes. 1 onion, chopped fine. 1 large spoonful sifted flour. 1 pint boiled milk. Pepper and salt. Piece of butter the size of an egg✪ Tomato Soup, No. 2. Time, one hour. Mix the flour and butter together into a smooth paste. Prepare the tomatoes as directed in Remarks on Soup. Put the tomatoes, chopped onion, but- tered flour, and a teaspoonf ul of salt into a pot with the water. Boil gently for one hour, stir frequently to dissolve the tomatoes and prevent scorching, then stir in the milk (hot) and keep stirring till it comes to a boil. Season lightly and serve. RICE SOUP. 4 pounds fresh lean beef. 1 or 3 pounds soup bone. 1 gallon cold water. 1 onion, sliced. i to f pound rice. Pepper and salt. Time, five and one-half to six hours. Put the meat and bones into a pot with the water, one teaspoonful of salt, and the sliced onion, and cook as directed in Remarks on Soup. Three- quarters of an hour before the soup is cooked strain it through a colander, return it with the good meat to the pot, leaving out bones, skin, gristle, etc. Stir the rice, previously prepared as directed in Remarks on Soup, into the strained soup thirty minutes before it is cooked ; stir frequently to prevent the rice from scorching or sticking to the bottom of the pot. When cooked season lightly and serve. MANUAL FOR ARMY COOKS. 65 MUTTON OR LAMB BROTH. 4 lbs. lean mutton or lamb. 1 gallon cold water. 1 onion, sliced. 2 gills rice. Pepper, salt, parsley, and thyme✪ Mutton or Lamb Broth. Time, four to four and one-half hours. Cut the mutton or lamb into small pieces, put them into a pot with the water, tahlespoonful of salt, and cook as directed in Remarks on Soup. One hour before the soup is cooked put in the sliced onion. Prepare the rice as directed in Remarks on Soup, and put it into the soup thirty minutes before the soup is cooked. After it is in stir it frequently to prevent it scorching or sticking to the bottom of the pot. When cooked season lightly and serve at once, as the broth is apt to burn. One or two pounds of fresh or canned tomatoes may be added to it. DUMPLING BROTH. 1 knuckle veal. 3 quarts cold water. + cup flour. ^ cup chopped suet, i teaspoon salt. 1 tablespoonf ul grated onion. Bay leaf, parsley, and carrot✪ Dumpling Broth.

AI-modernized reading of the original text

6 lbs. fresh or canned tomatoes. Pepper and salt. Time, five and one-half to six hours. Put the meat and bones into a pot with the water, one tablespoonful of salt, and the sliced onions, and cook as directed in Remarks on Soup. One hour and a quarter before the soup is cooked strain it through a colander and return it with the good meat to the pot, leaving out bones, skin, gristle, etc. Prepare the tomatoes as directed in Remarks on Soup, Put the tomatoes into the soup directly after it is strained ; stir the tomatoes hard and frequently, thai they may dissolve thoroughly and not scorch. Boil gently one hour. Season lightly and serve. TOMATO SOUP, No. 2. 3 pints cold water. 3 lbs. fresh or canned tomatoes. 1 onion, chopped fine. 1 large spoonful sifted flour. 1 pint boiled milk. Pepper and salt. Piece of butter the size of an egg. Time, one hour. Mix the flour and butter together into a smooth paste. Prepare the tomatoes as directed in Remarks on Soup. Put the tomatoes, chopped onion, buttered flour, and a teaspoonf ul of salt into a pot with the water. Boil gently for one hour, stir frequently to dissolve the tomatoes and prevent scorching, then stir in the milk (hot) and keep stirring till it comes to a boil. Season lightly and serve. RICE SOUP. 4 pounds fresh lean beef. 1 or 3 pounds soup bone. 1 gallon cold water. 1 onion, sliced. i to f pound rice. Pepper and salt. Time, five and one-half to six hours. Put the meat and bones into a pot with the water, one teaspoonful of salt, and the sliced onion, and cook as directed in Remarks on Soup. Threequarters of an hour before the soup is cooked strain it through a colander, return it with the good meat to the pot, leaving out bones, skin, gristle, etc. Stir the rice, previously prepared as directed in Remarks on Soup, into the strained soup thirty minutes before it is cooked ; stir frequently to prevent the rice from scorching or sticking to the bottom of the pot. When cooked season lightly and serve. MUTTON OR LAMB BROTH. 4 lbs. lean mutton or lamb. 1 gallon cold water. 1 onion, sliced. 2 gills rice. Pepper, salt, parsley, and thyme. Time, four to four and one-half hours. Cut the mutton or lamb into small pieces, put them into a pot with the water, tahlespoonful of salt, and cook as directed in Remarks on Soup. One hour before the soup is cooked put in the sliced onion. Prepare the rice as directed in Remarks on Soup, and put it into the soup thirty minutes before the soup is cooked. After it is in stir it frequently to prevent it scorching or sticking to the bottom of the pot. When cooked season lightly and serve at once, as the broth is apt to burn. One or two pounds of fresh or canned tomatoes may be added to it. DUMPLING BROTH. 1 knuckle veal. 3 quarts cold water. + cup flour. ^ cup chopped suet, i teaspoon salt. 1 tablespoonf ul grated onion. Bay leaf, parsley, and carrot.

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Rice SoupTomato Soup, No. 1Tomato Soup, No. 2Mutton or Lamb BrothMutton or Lamb BrothDumpling Broth

Manual for army cooks