Add
flour which has been mixed with a little cold water; boil five minutes
and serve.
CREAM SOUPS
This is the foundation or sauce for many fish and vegetable cream
soups.
1 quart milk
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water
Scald milk and add seasoning; thicken with flour and butter rubbed to
a cream with boiling water and boil two minutes.
For pea soup boil and mash 2 cups green peas and add to sauce.
For cream of celery boil 2 cups cut celery until tender; rub through
sieve, add to milk and proceed as above.
For potato soup use 6 large or 10 medium-sized potatoes boiled and
mashed fine. Stir into milk, proceed as above, and strain. Add a
tablespoon chopped parsley just before serving.
For corn soup use same foundation, adding a can of corn, or corn cut
from 6 ears boiled fresh corn and boil 15 minutes.
For cream of fish soup add to milk about one pound of boiled fish,
rubbed through sieve and proceed as above.
CREOLE SOUP
1/4 cup rice
1/3 cup chopped onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in
pan with drippings until tender, but not brown; add tomatoes and boil
10 minutes; rub through strainer into boiled rice and water; add
seasoning and sprinkle with parsley.
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