Cream Soup

Ingredients

• the water in which the vegetables were cooked

Method

1. 1

   Use the water in which the vegetables were cooked to make your own recipe for cream soup.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 74. The excerpt below is the record exactly as published.

cream soup from these differ from one for making soup with starchy vegetables ? 3. How could the materials for making a cream soup be combined otherwise than by mixing the flour with the melted butter ? If you were making a larger quantity of soup, say a quart, which method would seem to you easiest ? 4. Using a cook book, make a list of seasonings which are desirable to use in soups. 146 FOOD STUDY XXIX SCALLOPED VEGETABLES CABBAGE OR ONION A. Class Experiment. MINERAL ASH IN VEGETABLES. Put a piece of vegetable about as big as an inch cube into an evaporating dish and heat until the residue is quite white. The process may be hastened by moistening with a drop of nitric acid, and if a blast lamp is available, use it. Note the amount of ash obtained. B. COOKING STRONG-FLAVORED VEGETABLES. Boil pieces of cabbage or onion. 1. In very little water (a) covered (6) uncovered 2. In much water (a) covered (6) uncovered Compare the odor given off while cooking, and the flavor of the vegetable at the end. Which is the best method of cooking strong-flavored vegetables ? Save the water used, as well as the vegetable. C. PREPARE SCALLOPED CABBAGE OR ONION. Place the vegetable cooked in (B) in a buttered baking- dish, mix with medium white sauce, and sprinkle with buttered crumbs. Buttered crumbs are easily prepared by melting the butter in a saucepan, stirring in the bread crumbs and seasoning with salt, and pepper if desired. Allow about half a teaspoon of butter for a tablespoon of crumbs. D. PREPARE CREAM SOUP. Use the water in which the vegetables were cooked

Cook this with the app: pantry check, scaling, and the assistant.