Author: Mary Green
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sugar and water twenty minutes; add mint, and let stand until cold; add lemon juice, and strain into glasses half filled with cracked ice. Garnish with sprigs of mint. 27.—TEA

Tea should be made from freshly drawn, freshly boiled water, poured over the dry tea, which has been put into a clean, scalded teapot. Cover with a cozy or stand on back of range for three or four minutes. Allow from a half to a full teaspoon of tea to each cup, according to the variety used. The finer varieties made from the first pickings require less than the coarser kinds. Be sure that tea does not boil. Serve with sugar, cream, lemon, cloves, mints, ginger, or bits of candied fruit.

28.—ICED TEA

Fill a large glass two-thirds full with cracked ice, add two thin slices of lemon with seeds removed, two teaspoons of powdered sugar, and fill with freshly made hot tea. One or two mint leaves may be added.

29.—FILTERED COFFEE

½ cup pulverized coffee 4 cups boiling water

Put coffee into bag or filter, add boiling water gradually; pour through a second time, or even a third time if liked strong. Do not boil. Serve with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in the sun if possible; renew bag often.

30.—AFTER-DINNER COFFEE

½ cup pulverized coffee 2 cups boiling water

Put coffee into a filter coffee pot, add boiling water, and filter three times. Serve very hot.

31.—CAFÉ AU LAIT

To recipe for After-dinner Coffee (see No. 30) add one and a half cups of hot milk.

32.—COCOA

4 teaspoons cocoa 2 cups boiling water 2 tablespoons sugar 2 cups hot milk 1/8 teaspoon salt

Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add hot milk, and beat with egg beater until frothy.

33.—CHOCOLATE

1½ squares chocolate 2 cups boiling water ¼ cup sugar 2 cups hot milk 1/8 teaspoon salt

Melt chocolate in a saucepan over hot water; add sugar, salt, and boiling water; stir well, and boil five minutes; add hot milk, and beat with egg beater until frothy. Evaporated milk makes excellent chocolate or cocoa. For marshmallow chocolate put two marshmallows in each cup and pour hot chocolate over them.

CHAPTER V SOUPS WITHOUT MEAT 34.—ASPARAGUS SOUP

When fresh asparagus is served as a vegetable, cook the tough ends in the same water, which should be lightly salted. Press through a sieve, add the water, and for each three cups add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Add pepper, and salt if necessary.

35.—PURÉE OF BLACK BEANS

1 cup black beans ¼ teaspoon mustard 1 quart cold water 1 tablespoon bacon fat 1 slice bacon 1 tablespoon flour ½ onion 1 hard-cooked egg 1 teaspoon salt Lemon slices ½ teaspoon paprika

Soak beans over night in cold water; drain; add one quart of water, bacon, and onion, and cook three hours or until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used salt should be omitted.

36.—BAKED BEAN SOUP

2 cups cold baked beans 2 tablespoons flour 1½ cups tomatoes ½ teaspoon salt 2 slices onion 1/8 teaspoon pepper 4 cups cold water 1 tablespoon tomato ketchup 1 tablespoon butter

Simmer beans, tomatoes, onion, and water for half an hour, and press through a sieve; thicken with butter and flour blended together; add seasonings, and serve with fried croutons.

37.—PURÉE OF RED KIDNEY BEANS

Follow recipe for Purée of Black Beans (see No. 35), using red kidney beans in place of black beans.

38.—DRIED LIMA BEAN SOUP

1 cup lima beans 1 cup milk 6 cups cold water 1 teaspoon salt ½ onion sliced 1 teaspoon Worcestershire sauce ½ carrot sliced 1 tablespoon bacon fat ½ bay leaf 2 tablespoons flour

Soak beans over night; drain; add cold water, onion, carrot, and bay leaf, and simmer an hour and a half or until beans are soft; press through a sieve, add milk and seasonings, and thicken with bacon fat and flour blended together. Serve with croutons.

39.—CAULIFLOWER SOUP

To three cups of the water in which cauliflower has been cooked add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Season with cayenne, and salt if necessary. Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers.

40.—CREAM OF CELERY SOUP

1 cup celery tops 1/8 teaspoon pepper ½ cup chopped celery 3½ cups boiling water 2 slices onion 1½ cups hot milk ¼ cup rice ½ tablespoon butter 1½ teaspoons salt

Cook celery, onion, rice, seasonings, and boiling water for half an hour; press through a sieve; add hot milk and butter, and serve with crisp crackers.

41.—CREAM OF CORN SOUP

1 can corn 1 teaspoon salt ½ onion ¼ teaspoon paprika 2 cups boiling water 1 tablespoon butter 2 cups hot milk 2 tablespoons flour

Chop corn and onion, add water, and simmer twenty minutes; press through a sieve, forcing through all the corn possible; add milk and seasonings, and thicken with butter and flour blended together.

42.—CHEESE SOUP

2 cups milk 2 tablespoons flour 2 cups boiling water ½ cup grated cheese 1 onion sliced 1 egg well beaten ½ bay leaf 1 teaspoon salt 1 tablespoon butter Dash of cayenne

Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk with butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts.

43.—FRUIT SOUP

3 pears Juice of ½ lemon 3 apples 1/8 teaspoon cinnamon 4 cups boiling water 3 tablespoons honey or sugar 1 tablespoon granulated tapioca

Chop fruit, add water, cook until tender, and press through a sieve; add tapioca, and cook until clear; add lemon juice, cinnamon, and honey. Serve hot or cold with toast sticks.

44.—OATMEAL SOUP

¾ cup cooked oatmeal 2 cups hot milk ½ onion sliced 1 teaspoon salt 2 cloves 1/8 teaspoon celery salt ½ bay leaf 1/8 teaspoon pepper 2 cups boiling water ½ tablespoon butter

Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons.

45.—POTATO SOUP

3 potatoes sliced ¼ teaspoon pepper ¼ cup celery tops 2 cups hot milk ½ onion 1 tablespoon butter 2 cups boiling water 2 tablespoons flour 1¼ teaspoons salt

Cook potatoes, celery, onion, and water twenty minutes; press through a sieve; add seasonings and hot milk, and thicken with butter and flour blended together.

46.—CREAM OF PEA SOUP

1 can peas 1/8 teaspoon pepper 1 slice onion 2 cups boiling water Bit of bay leaf 2 cups hot milk Sprig of parsley 1 tablespoon butter 1 teaspoon sugar 2 tablespoons flour 1¼ teaspoons salt

Rinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving.

47.—PURÉE OF SPLIT PEAS

½ 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 ½ onion 2 cups boiling water ½ bay leaf 1/8 teaspoon soda 3 cloves 2 tablespoons bacon fat 1 teaspoon salt 2 tablespoons flour ¼ teaspoon paprika ½ 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 1½ teaspoons salt Bit of bay leaf 1/8 teaspoon pepper 2 cloves 3 cups hot milk 1 cup boiling water 2 tablespoons butter ¼ 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 butter and flour blended together, and add to tomato just before serving. Serve with croutons.

50.—TOMATO BOUILLON

1 can tomatoes ½ bay leaf 2 cups water 1½ teaspoons salt ½ cup onion Dash of cayenne ½ 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

½ can tomatoes 1 teaspoon salt 3 cups hot water 1 teaspoon sugar 2 slices onion 1/8 teaspoon soda ¼ bay leaf 1/8 teaspoon pepper 3 cloves 1 teaspoon butter ½ 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 butter, and serve with croutons.

52.—TOMATO AND PEANUT SOUP

1½ cups stewed and strained tomatoes ¼ teaspoon paprika ½ cup peanut butter 2½ cups boiling water ¾ teaspoon salt

Add tomatoes gradually to peanut butter, and when smooth add seasonings and water; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be substituted for the water; if so, use less salt.

53.—WINSOR SOUP

2 potatoes 1 tablespoon butter 1 white turnip 2 tablespoons flour ¼ cup celery tops 1½ teaspoons salt 2 slices onion 1/8 teaspoon pepper 2½ cups boiling water 2 tablespoons tomato ketchup 1½ 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 butter and flour blended together, season, and serve with croutons.

54.—VEGETABLE SOUP

½ cup leeks 1 cup half-inch potato cubes ½ cup carrots 1 cup hot milk 1 cup cabbage 1 teaspoon salt 2 tablespoons beef drippings ¼ 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

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