Most for your money cookbook

Scrape roots, cut in ^-inch slices and drop into 3 cups of cold water, mixed with vinegar and flour to prevent roots from discoloring. Let lie 15 minutes; drain, put into enamelled sauce pan, cover with fresh water and cook until soft. Strain and press through a sieve. Add milk and seasonings. Stir while keeping at boiling temperature, but do not boil. Add egg yolks, stir until yolks are well incorporated, taking care that they do not curdle. Eat with oyster crackers. SALSIFY (OYSTER PLANT) SOUP (2) Scrape i bunch of salsify, slice and throw slices for a few minutes into water acidulated with a tablespoon of vinegar. Drain and cook in boiling salted water until tender. Stir in i can evaporated milk, add white pepper and i teaspoon paprika, lay two tablespoons butter on top, and continue to stir until butter melts. When boiling hot it is ready to eat and tastes like oyster stew. It will be richer, however, if poured over two egg yolks which have been beaten with a tablespoon of cold water. CARROT SOUP 6 LARGE CARROTS ^ CUP CREAM 1 ONION, CHOPPED (OR EVAPORATED MILK) 2 CELERY STALKS, SLICED 5^ TEASPOON SUGAR 4 TABLESPOONS BUTTER SALT AND PEPPER I QUART CHICKEN OR VEAL BROTH 2 CUPS COOKED NOODLES (or BROTH MADE WITH CHICKEN cubes) Scrape carrots, quarter them and cut out the pale centers; dice the rest and cook with onion and celery in butter until they begin to color. Add broth and simmer until tender. Strain and press through a fine sieve. Put back over flame and stir until well incorporated. Add sugar, cream, salt, pepper and the noodles, which have been kept hot. If you hke raw carrots you might munch one with this. ONION SOUPS Basic Onion Soup is very simply made: Slice onions thin, saute golden brown in butter, pour hot water on, using ^ more than the quantity of soup you want. Cook until tender. Season with salt and freshly ground pepper, lay slices of toasted French bread or rolls on bottom of tureen and pour soup over them. Have a saucer of grated cheese handy for sprinkling on. Good imported Gruyere is best for this. Or fill the soup plates, float toast on, cover it with cheese and brown quickly under grill. Some recipes call for cloves, mace, parsley, and a poached egg in each bowl. Others are thickened with cream and meat broth, spiced with vinegar and garlic. None are quick soups. There are two colors of Onion Soup, white and brown: WHITE ONION SOUP yi POUND SWEET BUTTER PEPPER y2 POUND ONIONS, DICED SALT I CUP BREAD CRUMBS NUTMEG I QUART MILK 4 TABLESPOONS GRATED CHEESE I PINT VEAL OR CHICKEN BROTH, OR WATER Saute onions in butter for i hour, without browning, then add bread crumbs, milk and broth; cook 45 minutes more and put everything through a fine sieve. Heat, season and stir in grated cheese. BROWN ONION SOUP Made same as White Onion Soup, except onions are browned with diced bacon and cooked a little longer before straining. Cream of Onion Soup is made with white sauce and the water in which cauliflower or celery has been boiled, or you might like a can of creamed vegetable soup instead. The sauted onions are cooked in this; cream or evaporated milk and seasonings are added at the end and cheesed toasts floated in.