WATKINS COOK BOOK

Soups

VEGETABLE SOUP

1 quart soup stock

4 cup carrots

lf cup turnips or potatoes
Y{ cup parsnips (if liked)
l4 cup cabbage

1 onion

1 pint boiling water
Watkins Black Pepper
Salt

Watkins Celery Salt

1 tablespoon rice (cooked)
1 cup stewed tomatoes

Put stock in soup _ pot.
Cook vegetables in water until
soft; add to stock with season-
ing and cooked rice and strained
tomatoes.

CREAM OF OYSTER SOUP

1 quart oysters

1 quart milk

1 level tablespoon butter
1 level tablespoon flour

Watkins Black Pepper and
salt to taste

14 cup whipped cream

Chop the oysters, drain off
the liquor and add to it an
equal amount of water; heat
slowly, skim well, then add the
chopped oysters and cook 3
minutes. Scald milk, thicken
with butter and flour creamed
together and add to the oysters
with the seasoning. Put in the

«4»

cream the last moment before
serving, or place a dab on top
of each soup plate.

BEAN SOUP

2 cups white beans

2 quarts cold water

1 bay leaf

34 pound salted pork
1 onion

1 carrot

2 stalks of celery
Watkins Black Pepper
Salt

Wash beans, soak them in
water over night. In the morn-
ing, put in a saucepan with the
other ingredients and _ cook
slowly 3 or 4 hours. Remove
from fire and add one beaten
egg with 14 cup of cream.

NOODLES FOR SOUP.

2 eggs

Pinch of salt

1 cup of flour (or more as
needed )

Beat egg lightly, stir and
knead in as much flour as
possible. Knead well, let stand
4 hour or longer. Then roll out
in thin sheets and let lie on
cloth until quite dry but not
brittle. Roll up and cut very
fine. Have broth nicely seasoned
and boiling. Drop in noodles
and cook 5 to 10 minutes.