THE MANITOBA HEALTH COOK BOOK

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Cream of Tomato Soup
1 T. butter 3%, c. milk f.g. soda
Y, T. flour

Take half a cup of stewed and strained tomatoes, rub through
sieve and add soda to neutralize acid. Combine other ingredients
as for a white sauce. Add to tomatoes, reheat, season and serve.

Cream of Corn Soup

Y, ¢. corn Y, ¢. cold water 4 slice onion
1 T. butter 1 T. flour 1 c. milk

Chop corn, add water and simmer 10 to 15 min. Rub through
sieve. Combine other ingredients as for a white sauce. Add corn
reheat, season and serve.

Cream of Celery Soup
14% e¢. chopped celery 3 T. butter 2 c. boiling water
2 ce. milk 2 T. flour
Chop celery, add water and simmer 10 to 15 min. Rub

through sieve. Combine other ingredients as for a white sauce.
Add celery, reheat, season and serve.

Potato Soup
1 ¢. riced potatoes 1 slice onion 1 qt. milk
1 T. flour 1 T. butter
Heat milk and add potatoes. Combine flour, butter and a
little of the milk as for a white sauce. Add to potato and milk

mixture, to which onion has been added. Reheat, season, strain
and serve hot.

Oatmeal Gruel
', ¢. oatmeal 2 c. water Salt and milk

Soak oatmeal in water 14 hour. Stir well and strain. Cook
oatmeal water 14 hour. Add milk, flavor and serve.

Barley Gruel!

1 t. barley flour 2 t. cold water 1 c. boiling water
Y, c. milk Salt Flavoring

Prepare as for other gruel.

Arrowroot Gruel

2 t. arrowroot 2 t. cold water 1 ¢c. boiling water
Milk Salt Flavoring

Mix arrowroot in cold water to paste. Add boiling water and

cook in double boiler for 2 hours. Add scalded milk, flavor and

sweeten, strain and serve hot.

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