The Portland Woman's Exchange Cook Book

Take 5 French carrots; grate them, boil and pass through a colander. Bring 1 quart milk to a boil. Put a tablespoon butter in a saucepan; when it bubbles stir in a tablespoon flour; stir a minute and add milk slowly; add carrots, season with salt and pepper and add tablespoon cream. Do not let it be too thick. Garnish with whipped cream and paprika. Mrs, L, A, Lewis. Cream of Chestnut. Shell and blanch 2 lbs. of chestnuts. Cook in boiling water until tender, drain and pound in a mortar (setting aside 12 whole ones). Add 1 pint of chicken stock. Pass through a sieve and return to the fire to simmer gently 1 hour, adding more broth or hot water. Make a sauce of Yi cup each butter and flour and a quart of milk. Add the chestnut mixture and strain into a pint of hot cream. Add salt and pepper and the whole chestnuts. Cut each in five pieces. Serve hot. Cream of Pea Soup. One can of peas (or the same amount of the fresh peas, which are nicer) pureed. Three cups of stock, a piece of butter half the size of an egg, thickened with flour. Heat in a double boiler 3 cups of good milk, some cream if you have it. Just before serving add the milk and season with pepper and salt and add the yolk of an egg last. Serve with a little whipped cream on top. Cream of Tomato Soup is made exactly the same way, only add 14 teaspoon baking soda before adding the milk. Mrs, Marcus Fleischner. Cheese and Vegetable Soup. 2 cups of stock. 2 tablespoons of finely chopped carrots. 1 tablespoon of chopped onion. A very little mace. 2 tablespoons of butter. 2 tablespoons of flour. lj/2 teaspoons of salt. 1 cup of scalded milk. y^ cup of grated cheese. Cook the vegetables a short time in half of the butter; add the stock and mace, boiling for 15 or 20 minutes; strain and add the milk; thicken with flour cooked in the remaining butter. Just before serving stir in cheese and cook until melted. Mrs, F. M. Warren. Duchess Soup. . One quart of milk, a slice of onion and one of carrot, 1 blade of mace, 2 tablespoons of butter and 2 of flour, the yolks of 2 eggs, 3 tablespoons Parmesan cheese, salt and pepper. Put the milk and vegetables on to boil; remove the vegetables, thicken the milk with the butter and flour, add the cheese and stir 3 minutes. Take from fire and add beaten yolks of eggs. Miss Isom. Lentil Soup. One kitchen cupful of lentils. Leave the lentils in cold water for several hours. Put on fire with enough cold water for the required amount of soup. If you like the onion flavor, put in a good sized onion also. Cook until the lentils are absolutely done. Drive through the sieve. Add a good cup of bouillon, pepper and salt to taste. Cook 1 heaping teaspoon flour in 1 teaspoon butter, and add to soup. Cook 1 can Frankfurter sausages in the can for 8 minutes. Cool and with a very sharp knife, trim the ends of the sausages and slice very thin. Add sausage slices to the soup and serve hot, passing croutons. Mrs, Richard Koehler. Lenten Soup. 6 slices of fresh fish, any variety. 4 onions, chopped fine. 6 tomatoes, chopped fine. 1 herb bouquet (thyme, celery and bayleaf ) , 1 sprig parsley. 1 glass white wine. 4 tablespoons of salad oil. 4 tablespoons of flour. 3 pints of water. Chop onions and fry them in salad oil. Cut tomatoes fine and add onions, then put in all ingredients except the fish, adding the flour to make a good roux. When brown, add the water, and after it has boiled about Yi hour add the slices of fish. When they are firm, remove the herb bouquet; add cayenne pepper and salt and pepper to taste. Serve over crusts of dry toast. This recipe is from New Orleans, where the fish usually used is pampano, red snapper, bass, bluefish and Spanish mackerel. Mrs. /. F. Mclndoe. Mushroom Soup.