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Dried Bean Soup

Dried Bean Soup image

Soak 1 pint beans over night, boil in 2 quarts cold water. When this boils pour it off and replace with 2 quarts fresh boiling water; simmer for 3 hours. The last hour add celery tips and few rings of sliced onion. Put through colander, mashing beans to a paste; return to the fire and when it boils up again add 1 pint hot milk and 1 tablespoonful butter.

Dried Bean Soup

Dried Bean Soup image

Soak 1 pint beans over night, boil in 2 quarts cold water. When this boils pour it off and replace with 2 quarts fresh boiling water; simmer for 3 hours. The last hour add celery tips and few rings of sliced onion. Put through colander, mashing beans to a paste; return to the fire and when it boils up again add 1 pint hot milk and 1 tablespoonful butter.

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.

Irish Potato Soup

Irish Potato Soup image

Peel and boil 8 medium sized potatoes with a large onion, sliced, and stalk of celery cut fine; salt, pepper. Cook soft; press all through a colander; thin with milk, add butter, reheat and serve. In the summer when celery is plenty, dry a quantity of the tender green and whites leaves. Use some of this in winter for soups. Fine.

Noodle Soup

Noodle Soup image

Take a veal soup bone; cook by starting it in cold water, and cook until meat falls from bone. Strain. Vegetables may be added before you finish cooking to give a different flavor, then strained out.

Oyster Soup

Oyster Soup image

One pint oysters
1 1/2 pints cold water
1 pint sweet milk
butter
pepper
salt

Put oysters in cold water and boil, add seasoning and milk and reheat and serve.

Oyster Soup

Oyster Soup image

One pint oysters
1 1/2 pints cold water
1 pint sweet milk
butter
pepper
salt

Put oysters in cold water and boil, add seasoning and milk and reheat and serve.

Tomato Bouillon

Tomato Bouillon image

One peck tomatoes
12 small onions
3 bunches celery
1/4 cup salt
1/2 cup sugar
1/4 teaspoonful Cayenne pepper
Add a little parsley

Cook all together until tender. Strain. Add 1/2 cup butter and 1/2 cup flour, moistened with a little of juice. Cook and can while hot. Add cream when served.

Pea Soup

Pea Soup image

One cup dried peas
2 quarts cold water
1 teaspoonful salt
1 small onion (minced)
1 1/2 cups celery (sliced thin), less will do.

Simmer until peas are cooked to a mush. Rub 3 tablespoonfuls butter with 2 tablespoonfuls flour, add to soup for slight thickening; heat 1 pint milk, add to soup, with pepper and little more salt.

Tomato Soup

Tomato Soup image

One peck ripe tomatoes
1 head celery leaves and stalks
2 sweet green peppers
1 bay leaf, 6 large onions

Chop vegetables fine; cook until tender; run through sieve; add salt and sugar to taste. Cook up again and seal in cans. This is fine in winter for soup. Add a little soda and milk. To use for macaroni: Melt 1 tablespoonful butter, add 1 tablespoonful flour, then the soup. Pour over cooked macaroni and bake.