Tie celery in bag and add the boiUng water w^th cabbage
and onions, cook one-half hour, add potatoes and tomatoes,
cook fifteen minutes, season and thicken.
4 oz.
Htsp.
1 lb.
8 oz.
8 oz.
SOUTHERN BISQUE
Tomatoes .
Water . . .
Onions . .
Celery leaves
Salt ....
Pepper . . .
10
8
1
12
4
qts.
qts.
lb.
oz.
oz.
Baking soda . .
Rice flour . . .
Cornstarch . . .
Fat
White sauce No. 1
Corn
14 oz.
oz.
oz.
qts.
13^ tsp. Corn 5 qts.
Cook first seven ingredients together one-half hour, add
thickening and strain. Add corn and white sauce before
serving.
MEXICAN SOUP
Meat stock . .
Baked beans,
ground . . .
Carrots, diced.
Green peppers,
ground . . .
Tomatoes . .
22 qts.
qts.
qts.
lbs.
qts.
Onions, ground
Salt . . .
Red pepper
Rice flour
Cornstarch
Fat. . .
1 lb.
4 oz.
13^tsp.
8 oz.
8 oz.
1 lb.
Cook carrots and onions in stock one-half hour, add
other vegetables and cook one-half hour. Season and
thicken.
SCOTCH BROTH
Mutton stock
Celery leaves
Carrots, diced
Green peas .
Onions . . .
Barley . . .
30 qts.
1 lb.
23^ qts.
2 qts.
1 lb.
2 lbs.
Salt . . .
Pepper. .
Rice flour
Cornstarch
Fat . . .
4 oz.
34 oz.
10 oz.
10 oz.
13^ lbs.
10
SOUPS
Cook barley in stock one and one-half to two hours. Tie
celery in bag and cook with barley, add the carrots one-
quarter hour before barley is cooked. Season and thicken.
Baked beans
Onions . . .
Celery leaves
Water . . .
Tomatoes .
SPANISH SOUP
63^ qts. Salt . .
IMlbs.
1 lb.
19 qts.
7 qts.
Red pepper
Rice flour
Cornstarch
Fat . . .
4
1
10
10
oz.
tsp.
oz.
oz.
lbs.
Cook all vegetables in water 1 hour, thicken and season.
Strain through a puree sieve.
Tomatoes . .
Water 20
Onions 1
Celery leaves . . 8 oz.
Rice VA lbs
TOMATO RICE SOUP
. 8 qts. Salt . . .
qts.
lb.
Red pepper
Rice flour
Cornstarch
Fat . . .
5 oz.
13^ tsp.
8 oz.
8 oz.
1 lb.
Cook onions and celery in water one-half hour, strain,
add tomatoes and rice. Cook forty -five minutes, thicken
and season.
VEGETABLE SOUP
Stock 24 qts. Tomatoes ... 6 qts.
Carrots, diced. . 2 qts. Rice flour ... 12 oz.
Turnips, diced . 13^ qts. Cornstarch ... 12 oz.
Onions, diced . . 1 lb. Fat 13^ lbs.
Celery leaves . . 1 lb. Salt 6 oz.
Cabbage, shredded 13^ qts. Pepper 13^ tsp.
Rice 13^ lbs.
Cook vegetables in the stock one hour. Tie celery in
bag and cook with vegetables. Add rice and tomatoes,
cook one-half hour. Season and thicken.
AMERICAN VEGETABLE SOUP
Stock . . .
Celery, diced
Pea beans .
Lima beans .
Carrots, diced
Onions, ground
24 qts. Tomatoes
2 qts. Salt . . .
13^ lbs. "
13^ lbs.
Pepper. .
Fat . . .
2 qts. Rice flour
1 qt. Cornstarch
6 qts,
5 oz.
H oz.
1 lb.
8 oz.
8 oz.
MEATS 11
Soak beans over night, heat stock and cook beans in it
two hours. Add other vegetables and cook one-half hour.
Season and thicken.
MEATS
CORNED BEEF HASH
Corned beef, Salt 1 oz.
ground. ... 12 lbs. Pepper J^ oz.
Potatoes, ground 24 lbs. Stock 7 qts.
Onions, ground . 8 oz.
Page 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Tie celery in bag and add the boiUng water w^th cabbage
and onions, cook one-half hour, add potatoes and tomatoes,
cook fifteen minutes, season and thicken.
4 oz.
Htsp.
1 lb.
8 oz.
8 oz.
SOUTHERN BISQUE
Tomatoes .
Water . . .
Onions . .
Celery leaves
Salt ....
Pepper . . .
10
8
1
12
4
qts.
qts.
lb.
oz.
oz.
Baking soda . .
Rice flour . . .
Cornstarch . . .
Fat
White sauce No. 1
Corn
14 oz.
oz.
oz.
qts.
13^ tsp. Corn 5 qts.
Cook first seven ingredients together one-half hour, add
thickening and strain. Add corn and white sauce before
serving.
MEXICAN SOUP
Meat stock . .
Baked beans,
ground . . .
Carrots, diced.
Green peppers,
ground . . .
Tomatoes . .
22 qts.
qts.
qts.
lbs.
qts.
Onions, ground
Salt . . .
Red pepper
Rice flour
Cornstarch
Fat. . .
1 lb.
4 oz.
13^tsp.
8 oz.
8 oz.
1 lb.
Cook carrots and onions in stock one-half hour, add
other vegetables and cook one-half hour. Season and
thicken.
SCOTCH BROTH
Mutton stock
Celery leaves
Carrots, diced
Green peas .
Onions . . .
Barley . . .
30 qts.
1 lb.
23^ qts.
2 qts.
1 lb.
2 lbs.
Salt . . .
Pepper. .
Rice flour
Cornstarch
Fat . . .
4 oz.
34 oz.
10 oz.
10 oz.
13^ lbs.
10
SOUPS
Cook barley in stock one and one-half to two hours. Tie
celery in bag and cook with barley, add the carrots one-
quarter hour before barley is cooked. Season and thicken.
Baked beans
Onions . . .
Celery leaves
Water . . .
Tomatoes .
SPANISH SOUP
63^ qts. Salt . .
IMlbs.
1 lb.
19 qts.
7 qts.
Red pepper
Rice flour
Cornstarch
Fat . . .
4
1
10
10
oz.
tsp.
oz.
oz.
lbs.
Cook all vegetables in water 1 hour, thicken and season.
Strain through a puree sieve.
Tomatoes . .
Water 20
Onions 1
Celery leaves . . 8 oz.
Rice VA lbs
TOMATO RICE SOUP
. 8 qts. Salt . . .
qts.
lb.
Red pepper
Rice flour
Cornstarch
Fat . . .
5 oz.
13^ tsp.
8 oz.
8 oz.
1 lb.
Cook onions and celery in water one-half hour, strain,
add tomatoes and rice. Cook forty -five minutes, thicken
and season.
VEGETABLE SOUP
Stock 24 qts. Tomatoes ... 6 qts.
Carrots, diced. . 2 qts. Rice flour ... 12 oz.
Turnips, diced . 13^ qts. Cornstarch ... 12 oz.
Onions, diced . . 1 lb. Fat 13^ lbs.
Celery leaves . . 1 lb. Salt 6 oz.
Cabbage, shredded 13^ qts. Pepper 13^ tsp.
Rice 13^ lbs.
Cook vegetables in the stock one hour. Tie celery in
bag and cook with vegetables. Add rice and tomatoes,
cook one-half hour. Season and thicken.
AMERICAN VEGETABLE SOUP
Stock . . .
Celery, diced
Pea beans .
Lima beans .
Carrots, diced
Onions, ground
24 qts. Tomatoes
2 qts. Salt . . .
13^ lbs. "
13^ lbs.
Pepper. .
Fat . . .
2 qts. Rice flour
1 qt. Cornstarch
6 qts,
5 oz.
H oz.
1 lb.
8 oz.
8 oz.
MEATS 11
Soak beans over night, heat stock and cook beans in it
two hours. Add other vegetables and cook one-half hour.
Season and thicken.
MEATS
CORNED BEEF HASH
Corned beef, Salt 1 oz.
ground. ... 12 lbs. Pepper J^ oz.
Potatoes, ground 24 lbs. Stock 7 qts.
Onions, ground . 8 oz.