Cream Vegetable Soup

Ingredients

• corn
• peas
• carrots
• potatoes
• tomatoes
• 1 pt. milk
• lump of butter
• salt

Method

1. 1

   Cut vegetables fine and cook in enough water to cover.

2. 2

   When done, add milk, butter, and season to taste.

3. 3

   Serve when it steams.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 3. The excerpt below is the record exactly as published.

salt, pepper, and a little celery, and thicken with cornstarch. Serve with narrow toast fingers, sprinkled with grated cheese. — Mrs. John R. Howarth. Cream of Celery Cut up two stalks of celery, add the leaves, with just enough cold water to cover, and stew to a pulp. Add salt, pepper and a slice of onion, minced fine, and cook till tender. Half an hour before serv- ing, add a quart of rich milk (heated), and simmer five minutes. Strain, and thicken slightly with a level tblsp. of flour blended with the same quantity of melted butter. Cook until smooth, and strain again before serving. — Mrs. J. Dyre Moyer. Clam Chowder Fry 2 slices of bacon lightly, in pot, then remove, and add several slices of onion to the fat. Cut 6 potatoes in small dice, and place a layer in pot, then a layer of chopped clams and small bits of bacon; then add a layer of broken crackers. Sprinkle with salt and pepper. Fill pot in this layer manner. Add clam juice and water enough to more than cover. Cook until potatoes are done. Just before serving, add 1 pt. hot milk. Serves six. — Mrs. H. R. Johnson. Clam Chowder Boil 15 finely-chopped clams in IV2 qts. water for Vz hour. Cut in pieces and add 1 large onion, 1 carrot, 4 tomatoes (or 1 can), and 4 potatoes, and boil V2 hour longer. Season with salt, pepper and parsley, thicken with IV2 tblsps. flour, mixed with butter (size of an egg) and before serving add 1 pt. hot milk. — Mrs. W. R. Pugh. ALEXANDER BETCHER BUILDER DAVISVILLE ROAD, WILLOW GROVE, PA. Post Office, Hatboro, R. D., Pa. Bell Phone Erector of Quality Buildings at Fair Prices NO JOB TOO LARGE SEE THE Tabor Home Dormitory, Doylestown, Pa. Dr. George R. Ulrich Residence, Jenkintown, Pa. Henry Querns Residence, 1214 Lehigh Ave., Phila. Christ's Home School, Warrington J. Dyre Moyer Lumber Storage Sheds, Willow Grove. Pa. 13 GRACE T. QUIGLEY Insurance YORK ROAD, WILLOW GROVE, PA. Ham Chowder Cook 2 cups diced potatoes and 2 cups shredded carrots in 3 pts. of boiling water (covered), till done. Add 2 cups cold, boiled ham, diced, 1 tsp. onion juice and 4 whole cloves. Thicken with 1 tblsp. flour and 1 tblsp. cornstarch mixed with 1 cup milk, add salt and cayenne pepper. Pour chowder over Vz lb. broken crackers and serve at once. — Mrs. H. R. Johnson. Ox Tail Soup Cut an ox- tail into joints, and fry brown in soup-pot, in good dripping. Remove, and fry 3 sliced onions and 2 carrots in the fat. Drop in some thyme and parsley, tied in a lace bag. Add the tail and 2 lbs. lean beef cut in strips. Sprinkle with 2 grated carrots, add 4 qts. cold water, and boil slowly 4 hrs. Strain, add salt and pepper, and thicken with browned flour, wet with cold water. Boil 15 min. longer, and serve. — Mrs. H. R. Johnson. Oyster Stew Cook oysters with some of their juice, a little cold water, and a good-sized piece of butter, until they ruffle enough to have cooked through, seasoning when done. Add sufficient milk, bring to scalding point, and serve. — Mrs. C. R. Brumfield. Dried Pea or Bean Soup Pick and soak split peas, dried green peas, or black or white beans overnight. Drain, measure, add 4 times as much cold water, and half an onion for each qt. of water. Simmer slowly till soft, WM. T. MULDREW CIVIL ENGINEER JENKINTOWN, PA. OFFICE: Jenkintown Trust Company Building DRAUGHTING ROOMS: Trank Building BELL PHONE, OGONTZ 1596-J KEYSTONE PHONE, JENKINTOWN 84-R 14 N. S. STELTZER DRUGS YORK ROAD AND RUBICAM AVENUE WILLOW GROVE, PA. then rub through sieve. Season with salt and pepper, and for each qt. allow 1 tsp. each of butter and flour thickening. Boil again a few minutes. Black bean soup should have a pinch of mustard and a little lemon juice added also, and slices of hard-boiled egg. — Mrs. H. R. Johnson. Slice and stew until tender 6 good-sized, firm tomatoes with 1 sliced onion, 1 bay leaf, 2 cloves, and sprig parsley, in \xk pts. of water or stock. (Omit the water, if using canned tomatoes). Rub everything possible through sieve, and thicken with 2 tblsps. flour blended with 2 tblsps. butter. Stir till boiling, add salt and pepper, and % tsp. soda, and just before serving, 1 pt. of scalded milk. — Mrs. J. Dyre Moyer. Chop 2 carrots, 1 onion, % head cabbage and 2 turnips fine, cover with water and boil 1 hour. Add 1 tblsp. butter, 2 large pota- toes chopped fine, and some meat stock, and boil % hour. Season to taste. — Mrs. John R. Howarth. Tomato Cream Soup Vegetable Soup LOOK UP! LIFT UP! EPWORTH LEAGUE Willow Grove QUALITY OGONTZ 1344-W SERVICE Household Specialties NORTH GLENSIDE, PA. 15 Cream Vegetable Soup Cut corn, peas, carrots, potatoes and tomatoes fine and cook in enough water to cover. When done, add 1 pt. milk, lump of butter

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