Melt the butter and add it to the vegetables, stirring it for five
minutes to keep it from browning or burning. Then add the boiling
water. When the vegetables are soft, rub them through a sieve; add the
milk, and when the soup is boiling, add the sago, a little at a time,
and cook until the sago looks clear. Stir the soup well and add
seasoning the last.
ASPARAGUS SOUP.
From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.
Two quarts veal stock; two bunches asparagus; two cloves; two onions;
three pepper corns; a little parsley. Boil one hour and strain, then
add one pint whipped cream. After dished, season with salt to taste.
Tapioca or celery may be substituted for asparagus.
TOMATO SOUP.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One quart of canned tomatoes; one quart of boiling water; one small
onion; one carrot; celery and parsley; one teaspoonful salt. Boil
slowly for three hours and strain. Add two tablespoonfuls sugar, one
tablespoonful butter, two tablespoonfuls flour made into a paste with
water and used as thickening.
TOMATO SOUP.
From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
Take one-half dozen fresh tomatoes or a pint of canned, and stew a
half hour in a pint of water; strain through a colander; put the
liquid on the fire; stir in a teaspoonful of soda; then add a pint of
heated milk; season with a little butter (a dessertspoonful); salt and
pepper to taste, and bring the whole to a boiling heat and serve hot.
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