The New century cook book

One quart buttermilk, one quart buckwheat flour (unprepared New York buckwheat flour), large pinch salt, one yeast cake. Beat all together very thoroughly for several minutes and let rise over night in a warm place. When ready to bake add one small teaspoonful of baking soda in enough boiling water to thin batter for baking. Plan to leave at least a cup of batter for a starter the next night, and do so for a week, without using another yeast cake. Use an old-fashioned griddle and a piece of salt pork for a greaser, and they will not fail. Be careful about keeping batter jar clean and sweet. Let them freeze during the day. It makes them more tender. Mrs. U. H. Struble. • New Century Cook Book. New Century Cook Book. MEMORANDA §*■§>€> ^^^^^ {m&&&&&&& FIRST 0}1 THE BILL " Feed on that first; there may be grief in surfeit." — Milton. " Master, 1 marvel how the fishes live in the sea." "Why, as men do on land, the great ones eat up the little ones." SOUPS AND FISH SOUPS Tomato Soup. One can of tomatoes, one pint of water, two peppercorns, one-half bay leaf, four cloves and bit of mace, one tablespoon chopped onion, one-half teaspoon celery salt or teaspoon of seed. Cook until soft enough to strain. Add two teaspoons sugar, one teaspoon salt, one-quarter teaspoon soda, two tablespoons butter. Thicken with three tablespoons of flour. Mrs. J. A. Sanford. Tomato Soup. One quart can of tomatoes, two heaping tablespoonfuls of flour, one of butter, one teaspoonful of salt, one teaspoonful of sugar and one pint of hot water. Let tomatoes and water come to a boil. Rub flour, butter and a tablespoonful of tomato together, stir into boiling mixture, add seasoning, and boil all together fifteen minutes. Rub through a sieve and serve with toasted bread. This bread should first be cut into thin slices, should be buttered, cut into little squares, place in a pan, butter side up, and brown in a quick oven, New Century Cook Book. Tomato Soup. One quart cooked tomatoes, strain through sieve, boil and add one tablespoonful flour, one half teaspoonful pepper, one teaspoonful salt, one tablespoonful butter, one half teaspoonful soda. When ready to serve add two rolled crackers and one quart hot milk. Tomato Soup, No. 2. To one quart cooked tomatoes, strained, add one and onehalf quarts beef stock, one teaspoonful salt, one-third teaspoonful ground cloves, one-half teaspoonful mace, one tablespoonful flour, two rolled Uneeda crackers. Cream Tomato Soup. To one can of tomatoes add one-half pint water, strain through wire sieve; after boiling ten minutes add teaspoonful soda, salt to taste and butter size of walnut, one pint milk. Boil ten minutes longer and serve. Mrs. W. H. Bush. Tomato Soup. Two quarts of tomatoes, peeled and sliced, three pints of broth — veal or chicken is best — one tablespoonful minced parsley and the same quantity of minced onion, one tablespoonful of sugar, pepper and salt to taste, browned flour for thickening, tablespoonful of butter, fried bread dice. Stew the tomatoes in the broth until they are broken all to pieces, add herbs and onion, stew twenty minutes, rub through a collander. season, thicken with a tablespoonful of browned flour rubbed in one of butter, boil two minutes and pour upon the fried bread in the tureen. Tomato Cream Soup.