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CREAM OF TOMATO SOUP

1% can tomato. 14 tsp. soda.

1 qt. milk. 3 14 tsp. sugar. 1 slice onion. 1 tsp. salt. 4 tbsp. flow. 1, tsp. pepper.

2 tbsp. fat.

Cook tomato until soft. Press through a sieve and add soda. Scald milk with onion. Make white sauce. Just before serving pour the tomato slowly into the white sauce and serve at once.

| TOMATO SOUP WITHOUT MILK 1 can tomato. 2 tbsp. fat.

114 c. water. 14, tsp. celery salt. 2 tsp. sugar. | 11% tsp. salt. 2 thsp. flour. 14 tsp. pepper.

Cook tomato until soft, then strain. Make a sauce of the flour, fat, seasoning and tomato. Serve hot.

VEGETABLE SOUP

3 tbsp. beef dripping. ‘1 qt. boiling water. 14, c. turnip. 1 tbsp. butter. 14 c. carrot. 14, tbsp. chopped parsley. 1% ¢c. celery. 1 tsp. salt. 14 onion. : Pepper.

114 ¢c. potatoes.

Prepare vegetables and cut into small cubes. Cook carrot, turnip, celery and onion in dripping until a delicate brown. Add potatoes, cook

two minutes longer and then add the water. Cover and simmer one hour.

Add water as needed to keep amount of liquid one quart. Add butter, parsley and seasoning.

SOUP STOCK

The best cuts of meat for soup stock are the shin or shank of beef, the knuckle of veal, the lower part of the round and the neck. '

Wipe meat and cut into pieces. Brown part of the meat in a little fat in a hot pan. Cover bones and meat with cold water, allowing 14% qts. to 2 lbs. of meat and bones. Let stand % hour. Simmer from 3 to 6 hours.

Wash, peel or pare vegetables and‘cut into small pieces. Add during last two hours of cooking. Cool quickly. Remove fat before using. Keep very cold.

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