Metropolitan cook book

Cut vegetables into cubes. Cook the vegetables, except the potatoes and parsley, 10 minutes, in the suet. Add water and potatoes and cook 1 hour. Add parsley and seasonings. A soup bone may be added. Barley % or rice may be cooked with the vegetables and served in the soup, tomatoes, cabbage, peas, beans, spinach, or any. other vegetable, may be added as desired. SPLIT PEA SOUP 1 cup dried split peas 4-inch cube salt fat pork | teaspoon pepper 3 quarts cold water 1 ham bone U teaspoons salt 1 onion 2 tablespoons flour Pick over peas and soak overnight; drain; add cold water, pork, ham bone and onion. Simmer 3 or 4 hours, or until peas are soft. Rub through a sieve. Add the flour mixed with cold water to the soup. Boil 5 minutes, stirring constantly. Add seasonings. Cubed potatoes or boiled parsmps may be added to the soup; tomato juice and green peas may be added to give variety. BAKED BEAN SOUP 3 cups cold baked beans 1½ cups stewed and 1 tablespoon ChiU sauce 3 pints water strained tomatoes Salt 2 slices lemon 2 tablespoons fat Pepper 2 tablespoons flour Put first 4 ingredients in saucepan; bring to boiling point and simmer, 30 minutes. Rub through a sieve, add seasonings, thicken with the flour, add fat, and serve with crisp crackers. t. jj j 1 Celery stalks, celery salt, or the dried leaves of celery may be added. CREAM SOUPS Cream soups are made with thickened milk, combined with meat stock, fish stock or vegetable stock and pulp. They take their name from the kind of stock used, such as cream of chicken, cream of fish or cream of celery, potato, or whatever kind of vegetable or other food is used. With bread and butter, cream soup furnishes a complete meal. GENERAL DIRECTIONS FOR MAKING CREAM SOUPS 3 cups scalded milk 2 cups seasoned stock Seasonings to taste 2 slices onion or vegetable pulp and stock I cup flour mixed with I cup water ^ ^ Scald the milk with the onion, remove the onion and thicken the milk by adding the flour and water mixture and cooking it 20 minutes over hot water to prevent burning. Boil 2 cups vegetables, cut in small pieces, in water to cover; force the vegetables when done through a strainer or leave pieces in soup. Add the vegetable pulp and ,water in which the vegetables have been cooked to the thickened milk. Season and serve.' CREAM OF CARROT SOUP 2cupsfinely-chopped'carrots 1 teaspoon sugar I cup flour mixed with I quart boiling water 3 cups milk I cup water 1 teaspoon salt 1 slice onion Salt and pepper SOUPS 3 cups celery 1 pint boiling water 1 slice onion 2 cups corn 1 pint water 3 cups milk CREAM OF CELERY 2 tablespoons rice i cup flour mixed with cooked in 3 cups of I cup water milk Seasonings CREAM OF CORN 1 slice onion 2 tablespoons flour 1 teaspoon salt 1 tablespoon sugar Few grains pepper 3 tablespoons water Salt and pepper CREAM OF TOMATO 3 cups tomato Juice and 3 cups milk scalded, pulp cooked with I with 2 slices onion teaspoon soda 1 minute 3 tablespoons flour Follow directions given above. Potatoes, lima beans, string beans, asparagus, or a combination of vegetables, such as peas, string beans, spinach, onions, etc., may. be used. If the vegetabes are finely cut, they may be left in the soup.