Recipes Tried and True

SOUP Recipes


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.



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