ADVENTURES IN COOKING 17

HAMBURGER VEGETABLE SOUP

2 tbsp fat 14 cup diced potatoes
14 cup chopped onion 14 cup diced carrots
4 cup diced green pepper 1 tsp. salt
4 lb. hamburger 2 cups milk

1 cup tomato juice 2 tbsp flour

In a 2 qt. saucepan, melt fat, add onion and green pepper and cook until
tender. Add meat and brown well—add tomato juice, carrots and salt,
cover and simmer until vegetables are tender. Mix a little milk with the
flour to make a thin paste, stir into soup and add remaining milk—stir
over heat until thickened slightly, season to taste.

‘BORSCH (Russian)

2 small carrots, chopped 2 stalks celery, chopped

1 cup kernel corn 1 cup green peas

1 cup beans, string or dried 1 large can tomatoes

1 small can mushrooms 2 medium beets, chopped (optional)
2 cups shredded cabbage 1 heaping tablespoon of butter

1 qt. water

Salt and pepper to taste. Cook together until vegetables are tender. Add
2 tbsps. vinegar, more or less to taste.

Then add: 2 eggs beaten. 1 cup or more heavy cream.

Blend the eggs and cream together. Add slowly to hot, not boiling, soup.
Any fresh or canned vegetables may be added to this soup.

The Doukhobors are Russian peasants, voluntarily exiled from Russia
some 60 years ago, who came to Canada and settled first in Alberta and
Saskatchewan and then in British Columbia.

The largest settlement of Doukhobors is within a few miles of Nelson,
British Columbia. ‘They are vegetarians and borsch is one of their principal
items of diet. Sometimes as many as 100 different ingredients go into the
making of this soup.

This recipe, however, calls for the main ingredients only.

MUSHROOM DUMPLINGS

1 cup sifted flour 4 teaspoon salt
2 tbsp baking. powder 14 cup condensed mushroom soup
1 tbsp shortening 6 tablespoons water

Sift dry ingredients, cut in shortening, add mushroom soup and water to
make a soft dough. Drop by spoonsful into simmering stew. Cover tightly
and cook without removing cover for 10 or 12 minutes. Use only enough
heat to keep stew simmering.

DUMPLINGS FOR STEW

Two cups flour, 14 tsp. salt, 4 tsps. baking powder, 1 cup water or milk.
Sift dry ingredients, add liquid, mix lightly, drop from spoon into boiling
liquid, cover and cook 12 to 15 minutes. ‘The secret of light dumplings is
to keep the liquid boiling, and never to lift the lid until they are done.