Science of food & cookery

Put butter, onion, celery, and savory into a saucepan, and let simmer over the fire for a few minutes, but do not brown. Add the potato and the water, salt to taste, and let boil continuously for 10 minutes ; then add the corn and the tomato, and let boil gently for 20 minutes. Lastly, and just before serving, add the hot cream or milk. POTATO WITH DUMPLINGS 2 cups finely diced raw potato i tablespoon vegetable butter 1 cup diced bleached lettuce 6 cups water 2 teaspoons chopped onion Salt J24 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY Add potato, lettuce, onion, butter, and 2 teaspoons salt to the eold water, and bring to a boil. Let boil gently for 10 minutes, then add the following mixture for dumplings : Dumplings 1 egg yolk J4 CUP milk 2 teaspoons melted A few grains of salt vegetable butter yz cup white flour Mix into a smooth batter, and pour into a colander over the boiling soup, and force very slowly through, so that as the drop- lets fall into the boiling soup, they will not stick together. Cover, and let boil gently for 20 minutes or more. Salt to taste, add chopped parsley, and serve. FARMERS' FAVORITE 54 cup rich sour cream J4 cup finely chopped carrot Yi cup macaroni raw iJ/2 cups diced potato I small onion Chopped parsley i stalk celery Salt Cook the cream down in a skillet, stirring constantly until the oil and the albumen separate and the albumen turns a light brown color. (The degree of browning determines the flavor of the soup.) Add the diced carrot, onion, and celery, and stir over the fire for a few minutes, but do not brown. Add 4 cups cold water, the diced potato, and salt, and let cook until the vegetables are thoroughly done. Drop the macaroni into 3 cups of boiling water, and cook until well done. Add the macaroni water to the vegetable soup. Then lay the macaroni on a board and cut into small rings. Drop into the soup, and boil up well. Add the chopped parsley, and serve. BEAN SOUP ARMY STYLE I cup navy beans Yz cup diced onion 7 cups water i tablespoon vegetable butter 3/3 cup diced carrot Chopped parsley Salt to taste Wash the beans thoroughly, lift out of the water, put into a saucepan with the cold water, and bring to a boil. Let simmer gently until thoroughly done. Add salt while cooking. ' Put the (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) \^f SCIENCE of FOOD tmtC COOKERY diced carrot and onion into a saucepan, with the vegetable butter and l/4 cup water, and let simmer until the water is absorbed, stirring often. Add 2 cups of broth from the beans, salt to taste, and let the vegetables simmer until well cooked. Add them to the bean soup, boil up well, add the chopped parsley, and serve. NOODLE SOUP