This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
3 potatoes 1 teaspoon salt 3 cups milk Pepper
1/2 cup cream Celery salt
2 egg yolks
Boil the potatoes until soft, drain, mash, add hot milk, and strain. Add beaten yolks, cream and seasonings. Cook in a double boiler a few minutes until egg thickens, stirring constantly. Serve immediately. Serves 6.
1 can corn 1 pint water
1 tablespoon chopped onion 1/4 cup butter or butter substitute
1/4 cup flour
2 teaspoons salt 1/4 teaspoon white pepper
1 quart milk
2 egg yolks
Cook corn with water 20 minutes; cook onion in butter until light brown, add flour, seasonings, and milk gradually, then add corn, strain, and reheat. Beat yolks of eggs, pour soup slowly over them, mix and serve immediately. Serves 8.
1 small onion
3 tablespoons butter or butter substitute
4 medium potatoes 1 can corn
1 quart water 1 tablespoon flour
1 teaspoon salt 1/4 teaspoon pepper 3/4 pint milk 1/4 can tomatoes or
4 fresh tomatoes 1/8 teaspoon soda
Cut onion very fine. Brown slightly in 2 tablespoons fat. Put alternate layers of sliced potato and corn in kettle. Add onion. Cover with water. Simmer till tender. Make a white sauce of 1 tablespoon fat, flour, seasonings, and milk. Add white sauce to chowder. Cook for 5 to 10 minutes.
Cook tomatoes, strain them, and just before serving add soda then add to chowder. Serves 8 to 10.
3 large onions 1 teaspoon salt
1/3 cup butter or butter 1/4 teaspoon white pepper
substitute 1 1/2 quart milk, stock, or 1/3 cup flour water
Chop or slice onions, add to hot fat and fry to a red brown.
Add flour and seasonings and cook until slightly brown. Add hot liquid to make of the consistency of thick cream. Strain.
Reheat and serve. Serves 6 to 8.
1 pint carrots, sliced
2 tablespoons butter or butter substitute 4 tablespoons flour
1 1/2 quarts hot hilk 2 teaspoons salt 1/4 teaspoon pepper
Cook carrots until very tender in enough boiling water to cover, then rub all through a strainer with a wooden spoon.
Heat fat, add flour and then the carrot mixture, and when it boils well add hot milk and seasonings. Serve at once. Serves 6.
1 pint or 1 can of peas 1 quart water
1 pint milk or cream
2 tablespoons butter or butter substitute
2 tablespoons flour 1/2 teaspoon salt White pepper 1/2 teaspoon sugar
Wash the peas and cook until soft in 1 quart of boiling water. Mash them in the water in which they were cooked, strain, and add the milk or cream; melt the fat, add flour and seasoning, then the liquid, and cook until of creamy consistency. If the peas are fresh some of the pods may be cooked with them. Serves 8.
1 pint shelled peanuts 1 pint water
1 tablespoon chopped onion 1 quart milk
2 tablespoons butter
3 tablespoons flour 1 teaspoon salt
Shell and chop the peanuts fine. Boil in the water five minutes if roasted peanuts are used, twenty minutes if unroasted peanuts are used. Scald milk with the onion, make into a white sauce with butter, flour and seasonings. Add boiled peanuts. Strain or not as desired. Serves 6.