SOUPS | 5

the water to simmer off. Add the milk and allow to become very hot, but not
boil. ‘This is specially nice when new potatoes and peas are in the market; “
however, canned peas may be used. }

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night. Put on stove in 5 or 6 quaris of cold water. Within 30 minutes of being |
cooked, put in 4 onions cut fine, four diced potatoes, 1-2 teaspoon soda, a
little butter, 1 can or quart of tomatoes, pepper. and salt to tase. Add a little
flour to thicken, if desired.

BEAN VEGETABLE SOUP (Mrs. Reid). 2 cups white beans soaked over

TOMATO SOUP (Mrs. Sipprell). 1 cup of tomatoes, 1 tablespoon of but-
ter, 1-4 teaspoon soda, 1 cup of milk, salt and pepper. Strain tomatoes
through a fine sieve, then heat to the boiling point. Add the soda, stirring
well. When tomatoes stop foaming, add hot milk, salt, pepper and butter,
and cracker crumbs if desired.

TOMATO SOUP (Mrs. J. Elliott). One quart of tomatoes, 2 cups of water;
boil twenty minutes. Then add 1-4 teaspoon soda. Blend one tablespoon of
flour with water, add to the soup and strain. Add one tablespoon butter, salt,
and pepper to taste. ‘Bring two cups of milk to boiling point and add when
ready to serve. To make a rich soup, use part cream.

MOCK BISQUE SOUP. 1-2 can tomatoes, i 1-2 tablespoon butier, 1 1-2
tablespoons flour, 1 quart of milk and salt and pepper to taste. Stew the
tomatoes, scald milk in double boiler and thicken with the flour. Add butter.
- Season ‘well and re-heat. Remove both from fire and mix together, adding : =
pinch of soda to the tomatoes. If mixed while boiling soup may curdle.

CELERY SOUP (Mrs. R. C. Sparling). Wash and scrape celery and cut in

1-2 inch pieces (about 8 cups). Add two cups boiling water, cook until soft and
rub through sieve. Scald 2,1-2 cups milk with 1 slice onion. Remove onion

_ and add milk to celery. Melt 3 tablespoon butter and add 1-4 cup flour, Pour

in gradually. Season with salt and pepper to taste. é

CREAM OF CELERY SOUP (Mrs. Sipprell). 1 pint of chicken or veal stock, ~
1 bunch celery, 1 small onion, 1 tablespoon butter, 1 tablespoon flour, 1 cup
of milk and 1 cup of cream.

: CORN SOUP. 1 quart of milk, 1 can of corn, 1 tablespoon flour, 1-2 table-
spoon butter and salt and pepper to taste. ‘Bring milk to boiling point, add
salt pepper and corn. Thicken with flour and butter well mixed togther. Cook
slowly for 15 or 20 minutes. Strain if desired, and serve.

SOUP STOCK (Mrs. J. Elliott). Soup stock is made from cheap, tough
cuts. The meat should be cut in small pieces and soaked in cold water for
half an hour to draw out the juices. Bone is added for the sake of the
gelatine, which it contains, and which will give body to the soup. ‘A good
proportion is 2 pounds of meat.and one of bone to each quart of ‘water. |
Use a kettle with a tight cover and simmer slowly for several hours, Stock
is better made the day before. When cold remove fat from top.

CREAM OF PEA SOUP. 1 cup cooked vegetable, 2 cups vegetable water,
3 cups milk, 2 tablespoons flour, 2 tablespoons fat, salt and pepper to taste.
Press the vegetabes through a sieve or chop finely and put the vegetable water
to boil. (Mix the flour smoothly with an equal measure of milk and thin it
down with a little more of the milk. Stir it into the boiling liquid and stir
constantly until it thickens and boil two minutes. ‘Stir in the fat, pulp and
remaining milk and bring to. simmerinig point. \|Season to taste and serve in
A hot dish. 1-can peas equals. 2 1-4 cups peas and 1 cup liquid.

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