Better Meals for Less Money Part 6

1/2 cup split peas 1/8 teaspoon pepper 4 cups water or ham stock 1 tablespoon bacon fat 2 slices onion 1 tablespoon flour 1 cup hot milk

Soak peas over night in cold water, and drain; add water or stock, and onion, and simmer about three hours or until peas are soft; press through a sieve; add milk and pepper, and thicken with bacon fat and flour blended together. Serve with croutons. If water is used in place of stock, add two slices of bacon and one and a quarter teaspoons of salt.

48.--RICE AND TOMATO SOUP

1 can tomatoes 1 tablespoon sugar 1/2 onion 2 cups boiling water 1/2 bay leaf 1/8 teaspoon soda 3 cloves 2 tablespoons bacon fat 1 teaspoon salt 2 tablespoons flour 1/4 teaspoon paprika 1/2 cup cooked rice

Simmer tomatoes, seasonings, and water half an hour; press through a sieve, and add soda; melt bacon fat, and cook with flour until brown; add to soup, and stir until smooth; add rice, and serve.

49.--TOMATO BISQUE

2 cups tomatoes 1 teaspoon sugar 1 slice onion 1-1/2 teaspoons salt Bit of bay leaf 1/8 teaspoon pepper 2 cloves 3 cups hot milk 1 cup boiling water 2 tablespoons b.u.t.ter 1/4 teaspoon soda 3 tablespoons flour

Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve; add soda, sugar, salt, and pepper; thicken milk with b.u.t.ter and flour blended together, and add to tomato just before serving. Serve with croutons.

50.--TOMATO BOUILLON

1 can tomatoes 1/2 bay leaf 2 cups water 1-1/2 teaspoons salt 1/2 cup onion Dash of cayenne 1/2 cup carrot 1 teaspoon sugar 1 cup celery tops 2 tablespoons tomato ketchup 6 cloves

Simmer all ingredients except tomato ketchup for half an hour, strain through double cheesecloth, add ketchup, and serve either very hot or very cold. The tomato pulp should be pressed through a sieve and used for flavoring other soups or sauces.

51.--TOMATO AND OATMEAL SOUP

1/2 can tomatoes 1 teaspoon salt 3 cups hot water 1 teaspoon sugar 2 slices onion 1/8 teaspoon soda 1/4 bay leaf 1/8 teaspoon pepper 3 cloves 1 teaspoon b.u.t.ter 1/2 cup rolled oats

Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add oatmeal gradually, and cook for forty-five minutes; press through a sieve; add seasonings and b.u.t.ter, and serve with croutons.

52.--TOMATO AND PEANUT SOUP

1-1/2 cups stewed and strained tomatoes 1/4 teaspoon paprika 1/2 cup peanut b.u.t.ter 2-1/2 cups boiling water 3/4 teaspoon salt

Add tomatoes gradually to peanut b.u.t.ter, and when smooth add seasonings and water; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be subst.i.tuted for the water; if so, use less salt.

53.--WINSOR SOUP

2 potatoes 1 tablespoon b.u.t.ter 1 white turnip 2 tablespoons flour 1/4 cup celery tops 1-1/2 teaspoons salt 2 slices onion 1/8 teaspoon pepper 2-1/2 cups boiling water 2 tablespoons tomato ketchup 1-1/2 cups hot milk

Pare and slice potatoes and turnip, add celery tops, onion, and boiling water, cook half an hour, and press through a sieve; add hot milk, thicken with b.u.t.ter and flour blended together, season, and serve with croutons.

54.--VEGETABLE SOUP

1/2 cup leeks 1 cup half-inch potato cubes 1/2 cup carrots 1 cup hot milk 1 cup cabbage 1 teaspoon salt 2 tablespoons beef drippings 1/4 teaspoon pepper 3 cups boiling water 1 tablespoon chopped parsley

Cut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and potatoes, and cook twenty minutes, or until vegetables are tender; add milk and seasonings, and serve with croutons.

CHAPTER VI

SOUPS AND STEWS WITH MEAT OR FISH

55.--CREAM OF CHICKEN SOUP

3 cups chicken stock Salt 1 slice onion 1/8 teaspoon pepper 1/4 cup celery tops 2 tablespoons chicken fat or b.u.t.ter 1 cup hot milk 3 tablespoons flour

Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quant.i.ty in the stock.

Celery salt may be used in place of celery tops.

56.--CHICKEN AND OKRA SOUP

1 quart chicken stock 1 cup tomatoes 1 tablespoon grated onion 1/2 can okra 1/8 teaspoon celery salt 2 tablespoons rice 1/2 green pepper chopped

Heat stock to boiling point, add other ingredients, and simmer half an hour or until rice is tender. Add salt if necessary. Ham stock in place of chicken stock makes an excellent soup.

57.--CLAM BISQUE

1 pint clams 1/8 teaspoon pepper 1 cup water 2 cups hot milk 1 slice onion 1 tablespoon b.u.t.ter 1/8 teaspoon soda 2 tablespoons flour 1/4 teaspoon celery salt 1 teaspoon chopped parsley 1 teaspoon salt

Remove necks and gills from clams, and chop fine; simmer with the soft part of clams, water, and onion for fifteen minutes; add soda and seasonings; thicken the milk with the b.u.t.ter and flour cooked together; add to clams, sprinkle with parsley, and serve at once.

58.--CLAM BOUILLON

1 pint clams 1/4 teaspoon celery salt 2 cups cold water Dash of cayenne 3/4 teaspoon salt

Chop clams, add cold water, and simmer fifteen minutes; add seasonings, and strain through double cheesecloth. Serve in cups with or without whipped cream; or pour over the stiffly beaten white of one egg.

59.--CLEAR SOUP

1/4 cup chopped carrot 1 quart boiling water 1/4 cup chopped onion 1 teaspoon beef extract 1/4 cup chopped turnip 1 teaspoon salt 2 cloves Dash of cayenne Small bit bay leaf Few drops kitchen bouquet

Cook vegetables, cloves, bay leaf, and water for half an hour, and strain through double cheesecloth. Add extract, salt, cayenne, and kitchen bouquet. Four bouillon cubes may be used in place of extract, and the salt, cayenne, and bouquet omitted.

60.--JULIENNE SOUP (Bouillon Cubes)

2 tablespoons onion 1/4 teaspoon salt 2 tablespoons carrot 4 cups boiling water 2 tablespoons white turnip 3 bouillon cubes