18 Lunch Boxes and School Lunches

Render the fat and cook the onion in it until slightly browned.

Add the potatoes, tomatoes, carrots and onion to the meat broth
and cook until vegetables are tender.

Add the salt and chopped meat; stir and cook a little longer to
blend.

For variety—Use beans instead of the potatoes—1 cup for 12 serv-
ings. Soak the beans overnight in water to cover, then add the beans
and liquid to the meat broth and simmer until almost tender before
adding the other vegetables.

Chopped green pepper, chopped celery stalks and leaves, or
chopped cabbage add flavour to the soup.

Bean or Split-Pea Soup, Yield 12 cups.

3 cups dried beans or split-peas 2 tbsps. flour
3 quarts cold water 1 quart milk
¥Y2 cup onion, chopped l tbsp. salt
Y% cup fat

Pick over and wash the beans. Soak them overnight in half the
cold water.

In the morning, add the remainder of water and the onion. Cover
and simmer about 1 ¥2 hours or until beans and onions are tender.

Save all liquid. Press the beans and onion through a sieve, or
mash well.

Melt the fat. Blend in the flour, add the mallls and cook 10 nutes.
stirring constantly.

Mix with the bean pulp and liquid. Add the salt. _
Reheat. Add more milk if the soup becomes too thick.

For extra food value—Add Yo cup soya flour. Mix the flour Kc an
equal quantity of milk until smooth. a to the SOUR. a few minutes
before serving. 7 |

Vegetable Cream Soup, Yield 12 servings.

2 quarts milk 3 teaspoons salt —
Y% cup fat 2 cups finely chopped vegetable
Y% cup flour

Heat the milk over hot water.

Melt the fat. Blend in the flour, add a little of the hot milk and stir
until smooth. Mix gradually with the remaining hot milk.

Add salt and raw vegetable and stir until thickened.

Cover and cook 10 minutes or until vegetables are tender.