THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK
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CHICKEN SOUP

Boil 6 cups chicken broth for 15 minutes with a bay leaf and a
few pepper corns. Beat | egg well and add, drop by drop, juice
of half lemon and pinch of salt. Pour hot soup over egg mixture
and warm in double boiler.

PEANUT BUTTER SOUP

2 Cups Soup Stock or water 4, Cup Onion (chopped)
2 Cups Milk 4 Cup Celery (diced)
2 Tbsp. Flour Y, to 4 Cup Peanut Butter

Salt and Paprika

Method:- Cook onion and celery in stock about 20 minutes. Rub
flour and peanut butter together, add milk (scalded), cooked
vegetables and liquid, season and cook until blended and flour is
cooked. Serve hot.

TURKEY BONE SOUP

After the best cuts have been carved from turkey, break the long
bones. Place in a saucepan and cover with cold water, add one
carrot sliced, one onion, a stalk of celery shredded, a sprig of
parsley, a small bay leaf, a few peppercorns and any left over pieces
of skin and dressing. Cover and simmer gently for 2 or 3 hrs. Strain,
season with salt and pepper. Serve as hot as possible,

E. M. Fisher
CANADIENNE PEA SOUP
(Quick Method)
1 lb. split green peas 1 Tbsp. Flour
1 qt. cold water 1 Onion
6 Slices Bacon Salt aad Pepper

Method:-Soak peas over night in cold water. Set peas and water
~in which they are soaked to boil. Cut bacon in small pieces and fry.
Drain bacon on brown paper and add to soup. Pour off all but |
tbsp. bacon fat. Work in flour, and stir constantly until browned.
Add diced onion and fry until it is transparent. Add cold water
and stir until smooth and boiling. Add this to soup. Season. Sim-
mer soup slowly for several hours. Water may be added as soup
boils down. The peas will cling to sides of pan. Scrape them
down from time to time. Soup is consistency of thin cream soup.
It may be kept for several days.

BRIDGE TEAS 3 PORTAGE
HIDE TEAS BR ATH W AITE’S PO8tack 2