Favorite Dishes : a Columbian Autograph Souvenir Cookery Book by Carrie V. Shuman
page 23 of 191 (12%)
page 23 of 191 (12%)
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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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