Baked Bean Soup

Ingredients

• 2 c. cold baked beans
• 3 c. cold water
• 1 tbs. onion
• 2 c. tomatoes
• I ts. salt
• Spk. pepper

Method

1. 1

   Mix the beans, water, and onion, and simmer until the beans are soft.

2. 2

   Add the tomato.

3. 3

   Rub the mixture through a strainer, adding more water or tomato to achieve the right consistency.

4. 4

   Season, heat to boiling point, and serve with toasted crackers.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 24. The excerpt below is the record exactly as published.

i ts. salt J ts. white pepper CORN SOUP Chop the com and cook it with the onion and cold water slowly until the com is soft, or about one half hour. Scald the milk. Make a mediimi white sauce accord- ing to No. 25. Add this to the milk and cook it three minutes, stirring it constantly. Rub the com through a strainer, add it to the milk mixture, boil it three minutes longer, and serve it with toasted crackers. RECIPE 69. RECIPE 70. CREAM OF GREEN-PEA SOUP Cook peas until they are soft; then drain them and press them through a strainer. Make a thin white sauce accord- ing to No. 24, and add the vegetable pulp. Season it with salt and pepper and serve it hot with toasted crackers. CREAM OF CELERY SOUP Wash celery, cut it into small pieces, and boil it until it is soft in just enough boiling water to cover it- Press it through a strainer, saving and using the water in which the celery was cooked. Digitized by Google 66 FIRST YEAR Make thin white sauce according to No. 24, and add the celery and water. Season it with salt and pepper and serve it hot. IlECIPE 71. Ingredients I i c. tomatoes 2 ts. sugar J ts. soda i onion (chopped) Ingredients II 2 c. milk 4 tbs. butter 4 tbs. flour li ts. salt i ts. pepper TOMATO BISQUE Make medium white sauce according to No. 25. from ingredients II. Put it in the upper part of a double boiler to keep hot. Cook the tomatoes, onions, and sugar together for fifteen minutes. Strain them and add the soda. Combine the two mixtures, pouring the tomato mixture into the white sauce. Serve it with toasted crackers, or with slender strips of toasted bread. RECIPE 72. 1 can tomatoes 1§ c. cold water 6 whole cloves 6 peppercorns 1 tbs. choppjed onion 1 ts. salt Spk. pepper 2 tbs. butter 2 tbs. flour TOMATO SOUP Cook the tomato, water, onion, cloves, and peppercorns together until the toma- toes are soft, then strain the mixture. Cook the butter and flour according to No. 25. Pour the flour mixture into the soup, cook it for five minutes, stirring it con- stantly. Season it and serve it with toasted crackers or croutons. RECIPE 73. 2 c. cold baked beans 3 c. cold water 1 tbs. onion 2 c. tomatoes I ts. salt Spk. pepper BAKED BEAN SOUP Mix the beans, water, and onion, and simmer the mixture until the beans are soft. Add the tomato. Rub the mixture through a strainer, adding more water or tomato to make it the right consistency. Season it, heat it to the boiling point, and serve it with toasted crackers. Digitized by Google BUTTER 67 RECIPE 74. SPLIT PEA SOUP I c. dried split peas Pick over and wash the peas. Put them 3 c. cold water

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