Southern Potato Soup

2 medium sized potatoes, diced salt tablespoon butter rivels (heaping tablespoon butter moistened with 1 beaten egg) 1/2 pint milk 1/4 pint cream parsley

Method :

Cover potatoes with boiling water and add salt and butter. When this comes to a boil add rivels which should be prepared before putting the potatoes on to cook. When potatoes are tender, add milk and cream. Stir frequently until it again reaches the boiling point, without cover on kettle. Season to taste and add parsley.

Mary Love Collins (Grand President).

Cream Of Potato Soup

(1) 3 cups potatoes diced 6 slices (thin) onion 3 stalks celery 6 teaspoons crisco 6 cups water 1 1/2 teaspoon salt

(2)

6 tablespoons butter

3 tablespoons flour

3 cups milk

1 1/2 teaspoon salt pepper

Method :

Cook potatoes, onion and celery in crisco a few minutes, add water and cook until very soft. Sieve and add part 2, the thin white sauce.

Esther Leas, Xi.

Croutons For Soup

Cut bread into inch slices, remove the crust. Butter the bread and cut into half inch cubes. Brown in oven.

Ruth Rose Smith, Xi.

Oyster Stew

1 pint oysters 1 pint milk butter, salt and pepper

Method :

Wash oysters, let milk come to a boil, add butter, salt and pepper and then add oysters. Do not boil again.

Frances Pitkin Allen, Nu and Omicron.

Cream Of Chicken Soup With Oysters

2 quarts rich chicken broth quart oysters

1 quart milk

Method :

Add the oysters to broth and milk. Bring to a boil and season with salt and pepper. Will serve twelve.

Ruth Rose Smith, Xi.

Cream Of Spinach Soup

1/4 peck spinach quart milk

2 tablespoons butter

1 heaping tablespoon flour

Salt and pepper

1/2. pint whipped cream

Method :

Clean and cook spinach in salted water for twenty minutes. Then chop fine or rub through a strainer. Boil milk and thicken with flour and butter rubbed together. Season to taste and add the spinach and let come to a boil. Just before serving add half pint cream whipped.

Ruth Rose Smith, Xi.

Canned Pea Soup

1 can of peas

1 tablespoon butter

1/2 teaspoon salt 1 pint milk

Method :

Put peas through a sieve or fruit press. Add butter, salt and milk. Heat together thoroughly and serve with toasted crackers.

Lois Goltra Heren, Xi.

Split Pea Soup

liquor from a ham bone 1/2 pound split peas

A little onion .

Method:

Soak peas over night, cook in boiling water until soft. Drain off water and add ham liquor and onion. Cook for half hour and serve with crackers.

Julia Pitkin Davenport, Xi.

Creole Soup

1 quart brown stock

1 pint tomatoes

3 tablespoons chopped green peppers

2 teaspoons grated horseradish ' 2 teaspoons chopped onion 1/4 cup butter salt and pepper 1 tablespoon vinegar cayenne

1/4 cup macaroni rings

1/3 cup flour

Method:

Cook pepper and onion in butter five minutes. Add flour, stock and tomatoes. Simmer fifteen minutes, strain and rub through a sieve. Season lightly with salt, pepper and cayenne. Just before serving add horseradish, vinegar and cooked macaroni cut in rings.

Ruth Wallis Wagner, Chi Alpha

Spanish Soup

1 quart chestnuts 2 or 3 stalks celery 1/2 teaspoon salt

1 pint milk

1 cup cream

1/2 cup stock if wished

Method :

Remove the shells from the chestnuts, immerse for a minute in boiling water then slip off the inner skin, place the chestnuts in boiling water, add the salt, and boil for twenty minutes, drain off the water and rub the nuts through a puree strainer. Mean-while boil the celery which has been cut into strips, drain the water into the chestnut stock, add the soup stock and combine with the heated milk. It is best to whip the cream and add to the soup when serving, with a dash of paprika on top, but cream that is not thick enough to whip may be added to the soup. The milk should be heated in a double boiler and the soup should be cooked till it is very hot. Some people prefer to thicken the soup with a teaspoon of butter rubbed together with a teaspoon of flour and added to the hot mixture. If bouillon cups are used this amount will serve six persons.

Eleanor F. Lewis, Xi.

Mock Bisque Soup

1/2 can or 2 cups tomato 1 pint milk 1 teaspoon salt pepper

2 tablespoons butter

1/2 tablespoon cornstarch

1/4 teaspoon soda or more

Method :

Cook tomato till soft. Scald milk with salt and pepper in double boiler. Make thickening with half the butter, all of the cornstarch and part of the milk and add to rest of milk. Put in the other tablespoon butter and cook ten minutes, stirring constantly.

Add soda to tomato, until gas ceases to come from it. Have it and the milk hot. Then strain it into the milk, first taking out the upper part of double boiler, to prevent curdling.

Hazel Russell, Xi.

Chicken Soup

1 large Spanish onion 1 quart chicken stock grated cheese and green pepper

3 tablespoons flour 1 bottle cream

Method :

Fry onion in butter until soft. Pour on chicken stock and cook half hour. Strain and thicken with flour. Season, add cream. sprinkle grated cheese and chopped green pepper.