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Russian Soup

Russian Soup image

Four slices of bacon, browned with onions; 1 cup diced potatoes, 1 cup diced carrots, 1-3 can of tomato soup, 1 cup cream sauce. Put bacon and vegetables in soup and add cream sauce.

Game Soup

Game Soup image

Two grouse or partridges, or, if you have neither, use a pair of rabbits
half a pound of lean ham
two medium-sized onions
one pound of lean beef
fried bread
butter for frying
pepper
salt
two stalks of white celery cut into inch lengths
three quarts of water.

Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, and a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery, and simmer ten minutes. Pour upon fried bread in the tureen.

Tomato Soup With Stock

Tomato Soup With Stock image

One quart brown stock
1 can tomatoes
1/2 teaspoonful pepper corn
1 small bay leaf
3 cloves
3 sprigs thyme
4 tablespoonfuls butter
1-3 cup flour
1/4 cup each of onions, carrots, celery, raw ham, cut in dice
salt
pepper

Cook onions, carrot, celery and ham in butter 5 minutes; add flour, pepper cones, bay leaf, cloves and thyme, and cook 3 minutes; then add tomatoes, cover and cook slowly 1 hour. When cooked in oven it requires less watching. Put through strainer, add hot stock and season with salt and pepper.

Cream of Cheese Soup

Cream of Cheese Soup image

Place 1 quart of milk in the upper part of double boiler; add 2 teaspoonfuls of vermicelli and a pinch of salt and cook until vermicelli is tender; then add 2 rounding table-spoonfuls of grated cheese. When this is melted add 2 lightly beaten eggs. Cook for a minute or two, stirring constantly until well thickened. Remove from fire, season with paprica and serve very hot.

Cream of Cheese Soup

Cream of Cheese Soup image

Place 1 quart of milk in the upper part of double boiler; add 2 teaspoonfuls of vermicelli and a pinch of salt and cook until vermicelli is tender; then add 2 rounding table-spoonfuls of grated cheese. When this is melted add 2 lightly beaten eggs. Cook for a minute or two, stirring constantly until well thickened. Remove from fire, season with paprica and serve very hot.

Potato Soup

Potato Soup image

Four potatoes
2 stalks celery
1 small onion
2 tablespoonfuls butter
3 cups boiling water
3 cups hot milk
1 teaspoonful cornstarch

Melt butter, add vegetables, cut in small cubes. Cook eight minutes; add water; cook until soft. Put through sieve. Add milk, thicken with cornstarch. Cook five minutes. Season with pepper and salt.

Soups Made With Left-Over Gravy

Soups Made With Left-Over Gravy image

Use the thickened gravy as you would stock, adding cream if you wish cream of peas, celery or tomato. If you wish noodle soup add water and a piece of butter to make rich. Season as you wish. You will find in using up the thickened gravies you will have very delicious soups.

Vegetable Soup

Vegetable Soup image

Pare and dice 1 small carrot, 1 onion, 1 bunch celery and 3 potatoes. Cook slowly in water till well done, then add milk, salt, pepper and a large piece of butter. Easy to make and very good.

Vegetable Soup

Vegetable Soup image

Get a knuckle of beef and put over cold water and cook slowly until tender. Get a package of King's dried vegetables and follow directions. Add 2 onion and some potatoes if desired.

Milk and Tomato Bisque With Eggs

Milk and Tomato Bisque With Eggs image

Place 1 1/2 cups of milk, 1/2 cup water and 1 teaspoonful oil in upper part of a double boiler, beat 1 egg lightly and add to the mixture, stirring constantly; cook until quite thick; beat 1 cup strained tomato juice and add 1 egg, beaten lightly; cook until the mixture is thick; gradually add the tomato to the custard, stirring constantly; season with salt, pepper and paprika; sprinkle with grated cheese over the top when served; serve with croutons of toasted crackers.