156 THE BLUE BIRD CooK BOOK

FOUNDATION SAUCE FOR CREAM SOUPS

1 tablespoon butter Y4 teaspoon pepper
1 tablespoon flour 1 cup milk, thin cream or
Y% teaspoon salt white broth

Melt butter then blend in flour, add remaining ingredients. This makes a thin
sauce.

CORN CHOWDER

Cut 2 slices of fat salt pork in small cubes; there should be Y2 cup. Fry until
the fat is drawn out, add Y2 onion cut fine, cook until lightly brown. Add 3 cups
boiling water, strain. Add 1 cup of sliced potatoes. Cook until the potatoes are
tender. Add 1 can corn, 1 teaspoon salt, Y2 teaspoon black pepper, 2 cups milk.
Let boil 2 minutes. Serve with brown crackers.

CREAM TOMATO SOUP

3% tablespoons flour 1 can tomatoes
1% teaspoons salt, pepper VY teaspoon soda
3 tablespoons butter 4 cups milk

Scald the milk, mix the flour with enough cold milk to pour, add to milk and
cook 10 minutes over hot water; cook the tomatoes 10 minutes, rub through a sieve,
add the soda, combine mixtures, strain into a tureen over pepper, salt and butter.
Salt and butter must be added last. A small piece of bay leaf or onion may be
heated with tomatoes.

BEAN SOUP

Soak 1 cup beans overnight, add 1 tin tomatoes, 1 onion. Season with 1 tea-
spoon salt, Y2 teaspoon pepper, 1 tablespoon sugar. Add Y2 teaspoon soda, 1 table-
spoon butter. Simmer slowly for 2 hours adding water if too thick. Add 1 quart milk.
Taste and add seasoning if needed.

SOUP STOCK FROM BONES OF A FOWL
OR ROAST OF VEAL

Break up the bones carefully, discarding any dressing that may be attached to
them. If a few bits of raw lamb (ends of chops) or veal be at hand, these will give
flavor to the soup. Also, if any uncooked giblets, these will give flavor. Cover the
materials to be used with cold water and let heat slowly to the boiling point, then let
simmer 1 hour or longer if uncooked materials were added. Now add 2 onion cut
in bits, Y2 a small carrot cut in bits, a stalk of celery or Y2 tablespoon of celery seed,
sprig of parsley, 6 peppercorns and a scant teaspoon salt, and let cook nearly an
hour, then strain off the froth. Set this aside in a cool place, and when cold remove
the fat. This fat may be used making the thickening, if a thickened soup is desired.

(DEM.) CLAM CHOWDER

Cut Ye lb. bacon or salt pork in squares and fry in a pan until cooked. Peel
and slice six good sized onions, fry in bacon fat. Dice 4 good sized potatoes and
have cooking in salted water. Have heated 1 quart of milk and add the cooked bacon,
onion and potatoes, also 1 or 2 cans of clams, a piece of butter, pepper and salt, and
6 to 8 crackers rolled to crumbs. A substantial meal in one dish and good to serve
on a cold day.

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