Science of food & cookery

1 small onion sliced (rolled fine) 2 cups thinly sliced raw potato 5 cups cold water 2 stalks of celery (if at hand) i cup thin cream or canned milk i large sprig parsley Salt to taste (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) \ _>- Put carrot, onion, parsley, and butter into a saucepan, add l/2 cup water, and let cook slowly under cover until dry, stirring often to prevent scorching. Add water, celery, potato, salt to taste, and let boil rapidly until the vegetables are well done and broken up. Remove the parsley, and mash through a colander. Add the cracker crumbs, and boil up. Add the hot cream or cold canned milk, strain again, salt to taste, and serve. CREAM OF BARLEY J4 cup pearl barley (soaked i carrot in water overnight) 2 stalks celery 7 cups water 2 cups cream or canned milk 1 onion Salt to taste Drain the barley, add water, carrot, onion, celery, and a tea- spoon of salt, and cook until well done and the liquid reduced to about 4 cups. Remove the onion and the carrot, drain, and mash the greater portion of the barley through a -colander, reserving about half a cup for garniture for the soup. Add hot cream to the barley pulp, and salt to taste. Add the cooked barley, reheat, and serve. (If canned milk is used, it must not be boiled.) FAMILY POTATO SOUP 3 cups sliced raw potato 2 tablespoons vegetable butter 2 teaspoons chopped onion 2 cups rich milk 2^/2 teaspoons salt Chopped parsley 6 cups cold water Put water, potato, butter, onion, and salt into a saucepan, and let boil until the potato is well done and broken. Add the hot milk, or thin cream, and beat the soup thoroughly, to break up the potatoes. Salt to taste, add chopped parsley, and serve. CREAM OF LIMA BEANS i cup Lima beans 6 cups water i onion il/2 cups cream i stalk celery Salt to taste Wash the beans thoroughly, add the other ingredients, and let cook until extra well done. Remove the onion, and mash the rest through a colander. Season with hot cream, add salt to taste, and serve with croutons. If canned milk is used, it must be added unheated. 128 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY CREAM OF VEGETABLE OYSTER 3 cups sliced vegetable oyster 2 tablespoons vegetable butter 5 cups water I tablespoon flour i teaspoon chopped onion 2 cups hot milk Salt to taste Wash and scrape the salsify, and drop into cold water. Slice very thin, add the water, the onion, and 2 teaspoons salt, and boil until very well done, and the liquid reduced to about 3 cups. Take out about Yz of the cooked vegetable, to be used as a garniture for the soup, and mash the rest through a colander. Rub the butter and the flour together in a small saucepan over the fire, add a little of the hot milk, and .stir smooth. Add the remainder of the milk, and bring to a boil. Add this to the mashed vege- table oyster, and strain through a medium strainer. Add the cooked, sliced vegetable oysters, reheat, salt to taste, and serve. CREAM OF LETTUCE 2 cups sliced raw potato i tablespoon chopped onion 4 cups cold water il/2 teaspoons salt i cup shredded lettuce 2 tablespoons vegetable butter (pressed down) 2 cups hot milk