Potato Soup

Ingredients

• one large potato
• large slice of onion
• two pints of milk
• a piece of butter

Method

1. 1

   Cut potato into squares and boil with onion until tender.

2. 2

   Add milk and butter, season to taste.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 2. The excerpt below is the record exactly as published.

large slice of onion and a piece of mace. Mash the celery in the water in which it has cooked, rub through a sieve—and when the milk boils add it to the mashed celery. Cream together a tablespoon of butter and one of flour, then add to the soup. Season with salt and pepper. A cupful of cream added the last moment improves the soup. CORN SOUP. MRS. WALLACE. One can of corn, one medium onion chopped fine and boiled for twenty minutes. Strain and mash as much as possible through a colander. Put back on fire - with one quart of.rich sweet milk, two large spoons of » butter and one of flour, salt, pepper (black and red,) to taste, and a little sugar (to taste.) Let it come to a boil and strain again through a fine strainer. Beat in the yolks of two eggs, not cooking any more, but keep- ing it hot, so as to cook the egg sufficiently. CREAM SOUP OF MIXED) V HGE TABLES. Take two heaping tablespoonfuls of diced onion, the same amount each of diced carrot and celery and half that amount of turnip. Put threé tablespoonfuls of butter in a saucepan and when melted add the vege- tables. Let them cook for fifteen. minutes, taking care they do not brown. In the meantime put a quart anda half cf milk in a double boiler, with a bay leaf, a small blade of mace and a spray of parsley. When the vege- tables are tender add three tablespoonsful of flour and stir the mixture gradually into the boiling milk. Season with salt and pepper and cook for one half-hour. Beat up the yolks of two eggs and add to them a cup of cream, stir this mixture into the soup and let it cook one minute, beating constantly to prevent curdling. SOUPS 11 This soup may be strained or not, as preferred. It is de- licious with diced vegetables left in. Serve with crou- tons. CLAM BISQUE. MRS. TRACY. One tablespoon butter, ~ One tablespoon onion, cut fine. One tablespoon chopped carrot. Cover and cook until done. Add one tablespoon flour, then one pint clam boullion, and one pint of hot water; cook five minutes, strain and return to dish. Mix yolks of two beaten eggs with one half-cup of cream, one half-teaspoon salt, one-half salt spoon pep- per, add slowly to the soup and serve. CORN STARCH NOODLE SOUP: | MRS. LORIN HALL. Allow three pints of soup stock to come to a boil. Season. Drop very slowly into this one egg, well beaten, mixed with two tablespoonfuls of corn starch. For a smaller quantity of soup, part of egg, either the yolk or white alone will do, with one tablespoonful of cern starch. MEE SS BEAN SOUP. Soak over night one coffee cup of navy beans. Boil about four hours, adding water from time to time, stir- ring often. Season with salt and pepper. Strain through the colander. Adda small piece of butter. This should make about three pints of soup. It may be boiled in the morning and heated for dinner. A slice of lemon placed in soup plate before serving is an addition. 12 CHOICE RECIPES EXCELLENT JFHINGS: FORsEME SOUPSPOR, Turkey carcass; beefsteak bones; chicken gravy; any kind of meat stews, or ends of roast. These bits saved through the week, during the cold weather, will make a delicious dish of soup on Saturday—often bet- ter than a carefully prepared one out of fresh meat. VEGH ABLE OY si Ure MRS. OGDEN. Wash and scrape two bunches of vegetable oyster, cut them into small, round pieces, boil two hours in sufficient water to cover them thoroughly. Pour off the water, add three pints of milk, or thin cream. Season well with pepper and salt. Thicken with two tablespoonfuls of flour wet with cold water, adding the water gradually, to prevent lumps forming. Boil a few minutes after adding the flour, then add a large piece of butter, if you have not used cream. Serve very hot. VERA BSOUE MRS. E. ROBERTS. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil; prepare one-fourth pound of mac- aroni by boiling it»by itself with sufficient water to cover it; add a little butter to the macaroni when ten- der, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. SOUPS 13 NOODLE SOUP: MRS. LYMAN. Boil two good fat old chickens till all that is good of them is extracted for the broth. Season. For the noo- dles, take two eggs, a pinch of salt, three tablespoonfuls of sweet milk, flour enough to make a stiff dough. Roll out in two thin, very thin, sheets, let dry till they will roll without breaking. Lay the sheets together, roll up tight and cut as fine as possible with a sharp knife into little ribbons. Throw the noodles into the boiling broth about twenty minutes before serving. PO EATOSSOULP, MRS. LORIN HALL. - Cut one large potato into squares the size of a die, add large slice of onion. Cover with water and boil until quite tender. Add two pints of milk

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