LEFT OVER SOUP i teaspoon celery seed. 1 tablespoon salt. 1 clove. 4 peppercorns. Use bones and trimmings from roast beef, beefsteak bones and trimmings, mutton-chop bones, any cold vegetables except squash, cold cooked eggs, crusts of bread and gravies, if any. For 6 pounds of meat use 4 quarts of cold water, add seasonings and let simmer 6 to 8 hours, until the meat is in rags and the water reduced to half. Strain and set away for stock. CHICKEN SOUP 1 to 3 pounds fowl. 2 quarts cold water. 3 tablespoons cooked rice. 2 teaspoons salt. J teaspoon pepper. 1 teaspoon minced parsley. Cut all the meat from fowl, reserving the breast whole. Cut the rest into bits, break the bones and put them with the meat and salt water, into the kettle. Place the breast on top of the other meat. Cook 4 hours. Eemove the breast as soon as tender. Skim often at first, strain and add rice and breast cut in dice, also seasonings and parsley. BmpB Mniit Wttl|0nt Mtnt g^tork In soups made without meat the foundation is usually milk, and as the milk sliould be cooked below the boiling point, a double boiler is essential. In the following recipes, where the expression • fe.'ald the milk " is found, it always means cooked in a double boiler. FOUNDATION FOR CREAM SOUPS 1 quart piilk. 1 tablespoon butter. 1 teaspoon chopped onion. 1 tablespoon Purity Flour. 1 teaspoon salt. ^ saltspoon white pepper. 1 speck of cayenne✪ Foundation for Cream Soups. Scald the milk with the onion. Melt butter, add flour and cook until frothy, but be careful not to let the butter brown, add 1 cup of the hot milk slowly and cook together until thickened. Return to the double boiler. Add seasonings. It is now ready to finish in any way. Page Eighty-three ^J — ^ PURITY Pusrry roiM FLOUR More Bread and Better Bread CREAM OF TOMATO SOUP * can tomatoes. 1 quart milk. i teaspoon soda. 1 slice onion. 3 tablespoons butter. 3 tablespoons Purity Flour. 1 teaspoon salt. i teaspoon white pepper. Few grains cayenne✪ Cream of Tomato Soup. toJ:^i^^!'u^i:s:z^':z 'tMh^if* ""*-, "°"' =°°" - -^"^^ b^"". cook lures immediately before serving. "'""«'' P"™= '*''"•'"■ »M seasonings. Combine mix- 1 quart milk. 3 potatoes. 2 slices onion. 2 tablespoons butter. 1 tablespoon Purity Flour. POTATO SOUP i teaspoon celery salt or eelerv stalk. 1 teaspoon salt. Few grains pepper. Few grains cayenne. 1 teaspoon minced parsley. butter, add dry ingredients, stir until welWdlen adT to nt"' "^'11^'^ '^T^^^ con.stantly. Melt cook 1 minute before serving. ' ^"^ ^"^ ^'""^ ^'«"P- -'^^d also the minced parsley and CREAM OF CELERY SOUP (see rule CREAM OF CAULIFLOWER SOUP 1 tablespoon Purity Flour. i teaspoon salt. Few grains cayenne pepper. i cauliflower. 1 pint chicken or veal stock. 1 pint milk. J cup cream✪ Cream of Cauliflower Soup. Soak cauliflower head down in cold salt wptpr i hr.... n i ^■n minutes. Heat stock and milk. Cut off and Reserve thrfl; ?f f ^l^Af^er in boiling salt water, 25 through a puree strainer and add to the hot sou^ Thtkerwith P T 'li --^ower. Run the 'rest reasonings and flowerlets and serve with Imperil Sticks ^^ ^ ^'''" '""^'^ ^^ ^"^^^^- ^""^^ BARLEY SOUP P«ee Elghty-foar / - ■^w^ ^ J^ PURITY FUQUR More Bread and Better Bread PUREE OF LIMA BEANS 1 pint Lima beans. 6 -pints cold water. 3 small tomatoes. 1 tablespoon butter. ✪ Puree of Lima Beans

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LEFT OVER SOUP i teaspoon celery seed. 1 tablespoon salt. 1 clove. 4 peppercorns. Use bones and trimmings from roast beef, beefsteak bones and trimmings, mutton-chop bones, any cold vegetables except squash, cold cooked eggs, crusts of bread and gravies, if any. For 6 pounds of meat use 4 quarts of cold water, add seasonings and let simmer 6 to 8 hours, until the meat is in rags and the water reduced to half. Strain and set away for stock. CHICKEN SOUP 1 to 3 pounds fowl. 2 quarts cold water. 3 tablespoons cooked rice. 2 teaspoons salt. J teaspoon pepper. 1 teaspoon minced parsley. Cut all the meat from fowl, reserving the breast whole. Cut the rest into bits, break the bones and put them with the meat and salt water, into the kettle. Place the breast on top of the other meat. Cook 4 hours. Eemove the breast as soon as tender. Skim often at first, strain and add rice and breast cut in dice, also seasonings and parsley. BmpB Mniit Wttl|0nt Mtnt g^tork In soups made without meat the foundation is usually milk, and as the milk sliould be cooked below the boiling point, a double boiler is essential. In the following recipes, where the expression • fe.'ald the milk " is found, it always means cooked in a double boiler. FOUNDATION FOR CREAM SOUPS 1 quart piilk. 1 tablespoon butter. 1 teaspoon chopped onion. 1 tablespoon Purity Flour. 1 teaspoon salt. ^ saltspoon white pepper. 1 speck of cayenne. Scald the milk with the onion. Melt butter, add flour and cook until frothy, but be careful not to let the butter brown, add 1 cup of the hot milk slowly and cook together until thickened. Return to the double boiler. Add seasonings. It is now ready to finish in any way. Page Eighty-three ^J — ^ PURITY Pusrry roiM FLOUR More Bread and Better Bread CREAM OF TOMATO SOUP * can tomatoes. 1 quart milk. i teaspoon soda. 1 slice onion. 3 tablespoons butter. 3 tablespoons Purity Flour. 1 teaspoon salt. i teaspoon white pepper. Few grains cayenne. toJ:^i^^!'u^i:s:z^':z 'tMh^if* ""*-, "°"' =°°" - -^"^^ b^"". cook lures immediately before serving. "'""«'' P"™= '*''"•'"■ »M seasonings. Combine mix- 1 quart milk. 3 potatoes. 2 slices onion. 2 tablespoons butter. 1 tablespoon Purity Flour. POTATO SOUP i teaspoon celery salt or eelerv stalk. 1 teaspoon salt. Few grains pepper. Few grains cayenne. 1 teaspoon minced parsley. butter, add dry ingredients, stir until welWdlen adT to nt"' "^'11^'^ '^T^^^ con.stantly. Melt cook 1 minute before serving. ' ^"^ ^"^ ^'""^ ^'«"P- -'^^d also the minced parsley and CREAM OF CELERY SOUP (see rule CREAM OF CAULIFLOWER SOUP 1 tablespoon Purity Flour. i teaspoon salt. Few grains cayenne pepper. i cauliflower. 1 pint chicken or veal stock. 1 pint milk. J cup cream. Soak cauliflower head down in cold salt wptpr i hr.... n i ^■n minutes. Heat stock and milk. Cut off and Reserve thrfl; ?f f ^l^Af^er in boiling salt water, 25 through a puree strainer and add to the hot sou^ Thtkerwith P T 'li --^ower. Run the 'rest reasonings and flowerlets and serve with Imperil Sticks ^^ ^ ^'''" '""^'^ ^^ ^"^^^^- ^""^^ BARLEY SOUP P«ee Elghty-foar / - ■^w^ ^ J^ PURITY FUQUR More Bread and Better Bread PUREE OF LIMA BEANS 1 pint Lima beans. 6 -pints cold water. 3 small tomatoes. 1 tablespoon butter.

Purity flour cookbook