Tomato Bisque 2 cupfuls canned tomatoes 1 teaspoonful salt 3^ tablespoonfuls flour Vz teaspoonful onion juice 2 tablespoonfuls butter ^A teaspoonful celery salt % tablespoonful baking soda 1% cupfuls milk✪ Tomato Bisque Heat the tomato and thicken it with the butter and flour rubbed together. Then add the soda and reasonings, and the milk, heated. Serve with croutons. Cream Pea Soup One pint can of French peas; one pint of cream. Strain the peas and mash them in a pan; fill the can with boiling water, pour into the peas and let come to a boil. Pour in the cream and stir in one table- spoonful of butter. Add salt and pepper to taste. Whip half a pint of cream and put on top, when ready to serve. Serve with squares of toasted bread. Green Pea Soup To make a good green pea soup, boil in a kettle one quart of sweet milk, which thicken with one table- spoonful of flour, mixed to a smooth paste, with a heaping tablespoonful of butter; season with a tiny piece of onion, a little pepper and a saltspoonful of salt. In another kettle have the contents of a can of green peas✪ Green Pea Soup which have been boiled until they can be easily crushed through a colander into the boiling milk ; stir all well together, and serve with small rings of toast or cheese straws. 2 cupfuls peas (ground) 11/2 1 pt. milk y* 1 pt. water V2 1 sprig parsley 2 1 slice of onion 3 112 THE NEW ANNIE DENNIS COOK BOOK Cream of Pea Soup teaspoonfuls salt teaspoonful pepper teaspoonful sugar tablespoonfuls butter tablespoonfuls flour The onion and parsley may be put through the food- chopper with the peas. Combine these vegetable with the water and simmer until the peas are tender, re- plenishing the water as it evaporates. Add the milk and seasoning, and thicken with the butter and flour which have been creamed together. Let them boil for a moment or two. If desired, the vegetables may be strained out. The vegetable flavor is much more pro- nounced and the food-value greatly enhanced by this new method of making. Clam Chowder With Milk or Tomato 2 medium sized onions 1 tablespoonful flour 3 tablespoonfuls salt pork 1 tablespoonful butter (cubed) 1 pt. milk or 1 qt. boiling water 1 pt. canned tomatoes 1 qt. clams "hi teaspoonful salt 1 pt. sliced potatoes Put the pork in the soup kettle and slowly try out the fat. Then add the onions, chopped; cook gently for three minutes, add the water and, when boiling, the clams, potatoes, and seasonings. Simmer thirty minutes and thicken with the flour and butter rubbed together. Then add the milk, or tomato, whichever is used, let cook a few moments and serve. If desired, a lialf cupful of corn, or chopped carrot may be added with the potatoes. Salsify Soup, No. 1 Wash and scrape a quart of salsify roots and boil until tender in three pints of salted water; then add one pint of sweet milk or cream, a teaspoonful heaping full of butter and pepper to taste✪ Salsify Soup, No. 1. This makes a soup almost as good as oyster. Thicken with flour if pre- ferred. THE NEW ANNIE DENNIS COOK BOOK 113 Salsify Soup, No. 2 ✪ Salsify Soup, No. 2

AI-modernized reading of the original text

Tomato Bisque 2 cupfuls canned tomatoes 1 teaspoonful salt 3^ tablespoonfuls flour Vz teaspoonful onion juice 2 tablespoonfuls butter ^A teaspoonful celery salt % tablespoonful baking soda 1% cupfuls milk Heat the tomato and thicken it with the butter and flour rubbed together. Then add the soda and seasonings, and the milk, heated. Serve with croutons. Cream Pea Soup One pint can of French peas; one pint of cream. Strain the peas and mash them in a pan; fill the can with boiling water, pour into the peas and let come to a boil. Pour in the cream and stir in one tablespoonful of butter. Add salt and pepper to taste. Whip half a pint of cream and put on top, when ready to serve. Serve with squares of toasted bread. Green Pea Soup To make a good green pea soup, boil in a kettle one quart of sweet milk, which thicken with one tablespoonful of flour, mixed to a smooth paste, with a heaping tablespoonful of butter; season with a tiny piece of onion, a little pepper and a saltspoonful of salt. In another kettle have the contents of a can of green peas which have been boiled until they can be easily crushed through a colander into the boiling milk ; stir all well together, and serve with small rings of toast or cheese straws. cupfuls peas (ground) 11/2 pt. milk y* pt. water sprig parsley slice of onion Cream of Pea Soup teaspoonfuls salt teaspoonful pepper teaspoonful sugar tablespoonfuls butter tablespoonfuls flour The onion and parsley may be put through the foodchopper with the peas. Combine these vegetable with the water and simmer until the peas are tender, replenishing the water as it evaporates. Add the milk and seasoning, and thicken with the butter and flour which have been creamed together. Let them boil for a moment or two. If desired, the vegetables may be strained out. The vegetable flavor is much more pronounced and the food-value greatly enhanced by this new method of making. Clam Chowder With Milk or Tomato 2 medium sized onions 1 tablespoonful flour 3 tablespoonfuls salt pork 1 tablespoonful butter (cubed) 1 pt. milk or 1 qt. boiling water 1 pt. canned tomatoes 1 qt. clams "hi teaspoonful salt 1 pt. sliced potatoes Put the pork in the soup kettle and slowly try out the fat. Then add the onions, chopped; cook gently for three minutes, add the water and, when boiling, the clams, potatoes, and seasonings. Simmer thirty minutes and thicken with the flour and butter rubbed together. Then add the milk, or tomato, whichever is used, let cook a few moments and serve. If desired, a lialf cupful of corn, or chopped carrot may be added with the potatoes. Salsify Soup, No. 1 Wash and scrape a quart of salsify roots and boil until tender in three pints of salted water; then add one pint of sweet milk or cream, a teaspoonful heaping full of butter and pepper to taste. This makes a soup almost as good as oyster. Thicken with flour if preferred. Salsify Soup, No. 2

Records on this page

Tomato BisqueGreen Pea SoupSalsify Soup, No. 1Salsify Soup, No. 1Chicken Gumbo, No. 1Salsify Soup, No. 2

The new Annie Dennis cook book