RECIPES TRIED AND TRUE
"Let us live well, simply, beatifully and artistically."
SOUPS
CORN CHOWDER SOUP
- ½ onion,
- 2 tablespoons butter,
- 2 cups raw potatoes,
- 1 pint corn pulp,
- 1 cup tomatoes,
- ½ cup green peppers,
- 1 stalk celery,
- 1 pint water,
- 1 pint hot milk,
- 1 tablespoon flour.
Brown slightly onion in butter. Add diced potatoes, corn pulp, tomatoes, green peppers, celery in small pieces. Meanwhile have corn cobs cooking in water, add this water with a little more to vegetables and cook. As soon as potatoes are tender, pour in hot milk, mix flour with melted butter and add. Season to taste. Seven portions.
VEGETABLE SOUP
- 1½ quarts boiling water,
- ⅓ cup diced carrots,
- ½ cup cooked carrots,
- 1½ cup potatoes,
- ¼ cup sliced onions,
- 1 cup strained tomatoes,
- 4 tablespoons butter or other fat,
- 1 teaspoon sugar,
- 4 cloves,
- 2 teaspoons salt,
- 1½ teaspoons chopped parsley.
Use all or any and as many varieties as you wish, using half as much vegetables as liquid. Wash, pare, scrape and cut vegetables fine all but potatoes and tomatoes. Heat fat, add vegetables, cook ten minutes, stirring constantly. Add potatoes, cook two minutes longer, add water, tomatoes and boil one hour until all vegetables are tender. Add parsley, season and serve hot. Seven portions.
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