The practical cookbook

Remove salt pork and rub vegetable through a strainer to remove skins. Melt butter, add flour and enough stock to make mixture thin enough to pour. Add to rest of stock, stir until it boils, season, and serve. Milk may be added or not. If used, it may be mixed with butter and flour as for White sauce. Method I (p. 30). If too thick, soup may be thinned with milk or water, and water must be added if it boils away. For the following soups use vegetables indicated by the titles : Split-pea soup. Follow General Directions. Lima-bean soup. Make like ^tit-pea soup. Kidney-bean soup. Make like Split-pea soup. Black-bean soup. Make like Split-pea soup, and just before serving add 2 hard-cooked eggs and lemon, thinly sliced. Lentil soup. Make like Split-pea soup. Baked-bean soup. Make like Green-pea soup (p. 1 7), using 2 c. stewed and strained tomato in place of the milk if preferred. Vegetable Chowders Source. General. Food Value. Contain both protein and starch. Cost. See market prices and prices of individual items. lie. Jtsp. Vegetable chowder. For foundation use r c. canned beans or peas and J c. corn, (Cooked dried vegetables may be used.) Cook these in the water for ro min. Slice, parboil, and drain the potatoes. Try out the salt pork, add onion, and cook till yellow. Add the potatoes and vegetables to this with the stock and cook till potatoes are soft, then add the milk (scalded) and the seasoning, with crackers if desired. Com chowder. Make as above, and for foundation use canned com or fresh com cut from the cob. POTATOES White Potatoes Source. Tubers of the white-potato plant, grown in temperate climate. Food Value. Contains starch, mineral matter, and a little protein. Q}St. Potatoes, variable. 40 to 50 potatoes = i pk. Baked potatoes ■ Stuffed potatoes Boiled potatoes Mashed potatoes Franconia Creamed potatoes Scalloped potatoes Chopped potatoes Lyonnaise potatoes Potato cakes . . . Potato puff . . . Sautéd potatoes . General Directions. Choose potatoes of uniform size, wash, and scrub ; pare thinly except for baked potatoes. For the last seven recipes use cold boiled or baked potatoes. The latter should be peeled while warm, as the skin gives an unpleasant flavor when cold. Cut potatoes into ^-inch slices, then into cubes, before reheating. Potato cakes and Po(att> puff may be «9 made by ricing cold potatoes or by using cold mashed potato. 2 or 3 potatoes should make r c. potato cubes. Baked potatoes. Put into a pan and bake in a moderate oven until soft. Allow i to ij hr. Prick with a fork, to let steam escape and make potatoes dry and mealy. Cover with a cloth until ready to serve. Stufied potatoes. Prepare and bake as above ; cut in halves lengthwise or, if small, remove one end. Scrape out potato with a small spoon, being careful not to break skin. Mash the potato, add seasonings, beat well, return to shells, and brown in a hot oven. From J to i c. chopped meat, fish, or cheese may be added to potato, making a good luncheon or supper dish. Boiled potatoes. Wash potatoes and pare thinly. Put into i qt. boiling water with J tb. salt and boil until they can be pierced easily with a fork. Drain thoroughly, return to saucepan, sprinkle with salt, and set on back of stove till dry and mealy. Do not cover, as that keeps in the steam and makes the potatoes moist. Mashed potatoes. Prepare potatoes and cook like Boiled potatoes. When dry and mealy, mash thoroughly in saucepan used for cooking them, add other ingredients, beat well with a fork, and when light and creamy set in a hot place until ready to serve, or put into a buttered baking-dish and brown in a hot oven.