Recipes Tried and True

SOUP Recipes

VEGETABLE SOUP. MRS. G. A. LIVINGSTON.

Three onions, three carrots, three turnips, one small cabbage, one

pint tomatoes. Chop all the vegetables, except the tomatoes, very

fine. Have ready in a porcelain kettle three quarts boiling water;

put in all except tomatoes and cabbage; simmer for one-half hour; then

add the chopped cabbage and tomatoes (the tomatoes previously stewed);

also a bunch of sweet herbs. Let soup boil for twenty minutes; strain

through a sieve, rubbing all the vegetables through. Take two

tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper

and salt to taste, and add a teaspoon of white sugar; one-half cup

sweet cream, if you have it; stir in butter and flour; let it boil up,

and it is ready for the table. Serve with fried bread chips or

poached eggs, one in each dish.

Pets

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