Cream Of Vegetable Soup

Scalloped Spaghetti Brown Bread

Tea

Cream Of Vegetable Soup

Mix together 1/3 c carrot, 1/3 c turnip, 1/2 c celery, 1/2 onion, 1 1/2 c potato and 1/2 t finely chopped parsley. Add 1 pint boiling water, cover and cook slowly for 1 h. Drain, reserving the liquid, pass the vegetables through a vegetable press and add to the liquid. Melt 4 T butter, add 4 T flour and when well blended 2 c milk. Mix thoroughly and add to the vegetable pulp and liquid. Heat well, boiling a few m to cook the flour; serve at once.

Scalloped Spaghetti

Break 1/2 pound spaghetti into small pieces, cover with boiling salted water and cook 20 m, or until tender, stirring occasionally. Remove from the fire, drain, cover with cold water to whiten, drain and arrange in layers in a baking dish, adding grated cheese and tomatoes alternately between the layers. There should be 1/4 c grated cheese and 1 c tomatoes. Season with salt and pepper, and 2 T butter, cover the top with buttered crumbs, and bake 1/2 h in a moderate oven.

Brown Bread

1 c rye meal, 1 c granulated cornmeal, 1 c graham flour, 3/4 t soda, 1 1/2 t salt, 3/4 c molasses, 1 3/4 c milk or water. See p. 31.

Preparing The Meal

About 1 h before lunch prepare and cook the vegetables for the soup. Then cook the spaghetti, prepare with the cheese and tomato, and bake. Make the brown bread immediately after breakfast. Finish the soup and make the tea. Serve the lunch, leaving the spaghetti in the dish in which it was baked.