Squash Soup

Ingredients

• 2 c boiled or baked squash
• 2 c scalded milk
• 1 T each chopped celery
• 1 T each chopped parsley
• 1/2 t chopped onion
• 1/2 t salt
• 1 T flour
• 1 T butter

Method

1. 1

   Press the squash through a sieve.

2. 2

   Add scalded milk, chopped celery, parsley, onion, and salt.

3. 3

   Bind with flour mixed with butter.

4. 4

   Heat thoroughly and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 111. The excerpt below is the record exactly as published.

SQUASH SOUP POTATO FRITTERS GERMAN FASHION RAISIN BREAD AND BUTTER STEWED FIGS TEA Squash Soup Press 2 c boiled or baked squash through a sieve. (Use baked squash left from Tuesday dinner, Lesson 114.) Add 2 c scalded milk, i T each chopped celery and parsley, ^ t FEBRUABY MENUS 199 chopped onion and Yz t salt. Bind with i T flour mixed with I T butter. Heat thoroughly and serve. Potato Fritters — German Fashion Boil and put through the vegetable press 3 good sized potatoes. Add ^ T butter, ^ t salt, i>2 T sugar and the well-beaten yolks of 3 eggs. Mix well, form into small round flat cakes, roll in a mixture made of ^ T flour and 3 T bread crumbs, and saute in butter until well heated throughout and golden brown in color. Stew^ed Figs Wash well unpressed dried figs. Soak over night in warm water. In the morning stew until tender in the liquid in which they were soaked. Add sugar if necessary, and allow the liquid to evaporate until a thick syrup is formed. Preparing the Meal About y2 h before lunch rice the potatoes, cooked in the morning, then put the cooked squash through the ricer. The potato that is thus mixed with the squash will only add nutriment and flavor to the soup. Make the Squash Soup and while heating prepare and saute the Potato Fritters. Make the tea and serve the lunch. DINNER Thursday Lesson 120 BEEF OLIVES MASHED POTATOES KNOFLI MAPLE CUSTARD PIE Beef Olives Cut I thin steak from the round into strips 4 inches long and 2 inches wide. Put Yj c fine bread crumbs into a bowl, add jA t salt, dash of pepper and about 2 T melted butter, or enough to moisten crumbs. Spread each strip of meat with the crumbs, roll up compactly, and tie into shape. Put I T butter in a saucepan, add i T flour, mix well and brown the flour. Add slowly 2 c stock or hot water. When boil- ing add I T each chopped parsley

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