Add potato, onion, and salt to the water, and bring to a boil.
When the potato is about half done, add the lettuce, and cook
rapidly until the vegetables are well done and broken. Mash
through a colander. Add the butter to the hot milk, and mix
with the soup. Salt to taste, put again through a coarse strainer,
and serve. If cream is used, omit the milk and the butter.
CREAM OF GREEN PEAS No. 1
Cook new peas in sufficient water to cover, adding salt to taste.
Mash through a colander, add hot rich cream to suit, and serve
with croutons. If canned peas are used, drain, throw the water
away, add hot water barely to cover, bring to a boil, and proceed
the same as with new peas.
CREAM OF GREEN PEAS No. 2
1 can green peas (drained) \l/2 tablespoons vegetable butter
2 cups water i tablespoon flour
i teaspoon onion 2 cups milk
Salt to taste✪ Cream of Green Peas No. 2
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 129
Drain the canned peas, add the fresh water and the onion, and
let boil gently for 10 minutes; then rub through a colander. Heat
the milk, rub the flour and the butter together in a saucepan over
the fire, add a little of the hot milk, and stir until smooth. Add
the remainder of the milk, and bring to a boil. Add the peas
puree, salt to taste, strain again through a strainer, and serve
with croutons.
CREAM OF CORN No. 1
1 can corn i tablespoon flour
2l/2 cups water 2 cups hot milk
il/t tablespoons vegetable butter Salt to taste✪ Cream of Corn No. 1
Have the corn ground through a food mill, add the water, and
let boil gently for 15 minutes. Rub the flour and the butter
together in a saucepan over the fire, add a little of the milk, and
stir smooth; then add the rest of the milk, and bring to a boil.
Add the corn mixture, salt to taste, reheat, strain, and serve.
CREAM OF CORN No. 2
Prepare the corn the same as for No. i, but omit the flour
and butter, and season with good cream or canned milk.
CREAM OF TOMATO No. 1
2 cups tomato pulp 2 teaspoons flour
il/3 cups cream Salt✪ Cream of Tomato No. 1
Heat the tomato gradually to the boiling point, and thicken
with the flour made smooth with a little cold water. Heat the
cream in a double boiler; then set on the table and pour the
tomato gradually into the cream, stirring constantly. Salt to taste,
strain, and serve.
CREAM OF TOMATO No. 2
2 cups tomato pulp i tablespoon cream roast flour
1 cup water i cup canned milk
2 teaspoons vegetable butter Salt to taste✪ Cream of Tomato No. 2
Bring tomato, water, and butter to a boil. Thicken slightly
with the flour made smooth with a little cold tomato or water.
Salt to taste, add canned milk (unheated), strain, and serve.
jO (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
CREAM OF SPINACH
Remove the dry leaves, if any, from 3 or 4 bunches of spinach,
and wash in several waters. Drain, add boiling water barely to
cover, and let boil quite rapidly until very tender, adding salt to
taste. Rub together 2 tablespoons vegetable butter and 2 table-
spoons flour in a saucepan over the fire, add a little of the hot
broth, and stir smooth. Add this to the spinach, and boil up.
Mash through a colander or a coarse strainer, and season with
hot cream or cold canned milk✪ Cream of Spinach. An onion may be boiled in the
spinach if desired.
FRUIT SOUP No. 1
1 cup water
2 tablespoons sago
i teaspoon lemon juice
✪ Fruit Soup No. 1
Page 74 · 6 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Add potato, onion, and salt to the water, and bring to a boil.
When the potato is about half done, add the lettuce, and cook
rapidly until the vegetables are well done and broken. Mash
through a colander. Add the butter to the hot milk, and mix
with the soup. Salt to taste, put again through a coarse strainer,
and serve. If cream is used, omit the milk and the butter.
CREAM OF GREEN PEAS No. 1
Cook new peas in sufficient water to cover, adding salt to taste.
Mash through a colander, add hot rich cream to suit, and serve
with croutons. If canned peas are used, drain, throw the water
away, add hot water barely to cover, bring to a boil, and proceed
the same as with new peas.
CREAM OF GREEN PEAS No. 2
1 can green peas (drained) \l/2 tablespoons vegetable butter
2 cups water i tablespoon flour
i teaspoon onion 2 cups milk
Salt to taste
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 129
Drain the canned peas, add the fresh water and the onion, and
let boil gently for 10 minutes; then rub through a colander. Heat
the milk, rub the flour and the butter together in a saucepan over
the fire, add a little of the hot milk, and stir until smooth. Add
the remainder of the milk, and bring to a boil. Add the peas
puree, salt to taste, strain again through a strainer, and serve
with croutons.
CREAM OF CORN No. 1
1 can corn i tablespoon flour
2l/2 cups water 2 cups hot milk
il/t tablespoons vegetable butter Salt to taste
Have the corn ground through a food mill, add the water, and
let boil gently for 15 minutes. Rub the flour and the butter
together in a saucepan over the fire, add a little of the milk, and
stir smooth; then add the rest of the milk, and bring to a boil.
Add the corn mixture, salt to taste, reheat, strain, and serve.
CREAM OF CORN No. 2
Prepare the corn the same as for No. i, but omit the flour
and butter, and season with good cream or canned milk.
CREAM OF TOMATO No. 1
2 cups tomato pulp 2 teaspoons flour
il/3 cups cream Salt
Heat the tomato gradually to the boiling point, and thicken
with the flour made smooth with a little cold water. Heat the
cream in a double boiler; then set on the table and pour the
tomato gradually into the cream, stirring constantly. Salt to taste,
strain, and serve.
CREAM OF TOMATO No. 2
2 cups tomato pulp i tablespoon cream roast flour
1 cup water i cup canned milk
2 teaspoons vegetable butter Salt to taste
Bring tomato, water, and butter to a boil. Thicken slightly
with the flour made smooth with a little cold tomato or water.
Salt to taste, add canned milk (unheated), strain, and serve.
jO (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
CREAM OF SPINACH
Remove the dry leaves, if any, from 3 or 4 bunches of spinach,
and wash in several waters. Drain, add boiling water barely to
cover, and let boil quite rapidly until very tender, adding salt to
taste. Rub together 2 tablespoons vegetable butter and 2 table-
spoons flour in a saucepan over the fire, add a little of the hot
broth, and stir smooth. Add this to the spinach, and boil up.
Mash through a colander or a coarse strainer, and season with
hot cream or cold canned milk. An onion may be boiled in the
spinach if desired.
FRUIT SOUP No. 1
1 cup water
2 tablespoons sago
i teaspoon lemon juice