THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

SOUPS—Continued
CREAM OF TOMATO SOUP

1 Large Can of Tomatoes 2 Small Onions
Boil one hour, strain through sieve.

WHITE SAUCE
1 Teaspoon of Sugar 1 Teaspoon of Salt
Y, Teaspoon of Baking Soda 4 Teaspoon of Pepper
2 Large Tablespoons of Butter 3 Tablespoons of Flour
1 Pint of Milk - Boil

Boil until thick and add the tomatoes when ready to serve. Do
not allow soup to boil after tomatoes have been added to the sauce.
Mrs. C. Moore.

CELERY BOUILLON

With a clean damp cloth wipe a 5 lb. knuckle of veal, cut in small
pieces. Put the meat, bone, 2 quarts of cold water, | onion, the
leaves and stalk of celery and a few peppercorns into a soup kettle.
Bring slowly to boiling point, simmer gently about 4 hours adding
water as it evaporates. Add one tablespoon of salt when about
half cooked. Strain and let stand until fat can be removed. To
each quart of the liquid add the crushed shells of 3 eggs and heat
to the boiling point stirring constantly, boil for 5 minutes, add !4
cup cold water. Cool slightly, skim and strain through double
cheesecloth. Reheat and add a little cooked minced celery to
each serving.

E. M. Fisher.
OYSTER SOUP
', Pint Oysters 1, Cup Celery Leaves or Stalks.
1 Quart Milk VY, Onion
3 Tablespoons Butter 2 Sprigs Parsley
4 Cup Flour Salt

Pour cup of cold water over oysters, boil, skim and let simmer until
plump and edges curl. Then stir into sauce made by cooking flour
and butter creamed together in milk scalded with onion, celery and
parsley before adding thickening to milk. Part cream makes a
more delicious soup. Add salt last.

MOCK OYSTER SOUP

3 Cups of Cabbage, grated on Butter, size of Walnut
vegetable grater. Salt to taste.
4 Cups Milk Crumbs of 3 large Crackers

Cook cabbage in sufficient water to keep it from burning until water
has almost boiled away; watch rather close when you think it should
be cooked. To this add butter, milk, salt and cracker crumbs.

Serves 4 or 5.
Viola Spick.