Add little chopped green pepper
if desired.
CREAM OF TOMATO SOUP
1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub through strainer; heat and add
soda. In the meantime, melt butter and stir in flour; add milk slowly,
cooking over low fire until thick; add seasoning. Take from fire and
stir in hot tomatoes and serve immediately.
ONION SOUP
2 cups finely chopped onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan
often. When tender add rice water or stock; boil 5 minutes; add
seasoning and parsley. Serve with croutons.
FISH
Fish is in good condition when gills are a bright, clear red, eyes
full and flesh firm. Before cooking wash thoroughly in cold water.
Always cook fish thoroughly.
BOILED FISH
Cook small fish whole in sufficient boiling water to cover. Cut large
fish, such as salmon or halibut in thick pieces and tie in piece of
cheesecloth. Boil from 20 to 45 minutes, depending upon weight of
fish. Drain, season and serve with egg sauce page 35.
BROILED FISH
Clean, wash, and split, removing backbone and fins along the edge.
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