Cream Of Corn Soup No. 2

1 quart canned corn 4 cups milk

2 level tablespoons grated cheese

2 tablespoons butter 1 tablespoon flour Salt

Pour milk over corn and bring to a boil. Remove from fire, strain, but do not mash through strainer. Blend butter and flour, stir into soup. Bring to boiling point, add cheese and salt.

Corn should not be mashed and may be used for fritters.

Cream Of Corn Soup No. 3

1 can corn

1 quart milk

1 tablespoon chopped onion

3 tablespoons butter 2 tablespoons flour Yolks of 2 eggs Salt and pepper

Put the corn in a kettle with the milk, place in cooker for two hours or more. Fry the chopped onion in butter, add the flour and stir till it is a smooth paste. Add this to the corn and milk and cook ten minutes, stirring constantly. Season with salt, pepper and paprika. Put in double boiler to keep hot, and just before serving add the yolks of eggs, well beaten.

Cream Tomato Soup

1 can tomatoes

1 onion

1 quart milk

2 tablespoons butter 1 tablespoon flour Salt, pinch of soda

Stew the tomatoes and sliced onion together fifteen minutes and strain. Stir a tablespoon of flour into a little water and add to tomato and season with salt. Have the milk boiling, add a little soda to the tomatoes and then stir in the boiling milk and serve. Should not be allowed to boil after milk and tomatoes are put together.

Croutons For Soup

Cut bread into inch cubes and toast in a moderate oven, or fry in oil or butter.

Dumplings For Soup

3 tablespoons butter 5 soda crackers

3 eggs

Cream butter and eggs, add cracker crumbs and mix well. Let stand one hour, drop into boiling water or soup. Cover closely and boil fifteen minutes.

Green Pea Soup

1 can green peas

2 cups water 2 cups milk

1 teaspoon salt

1 slice onion (if desired)

2 tablespoons flour 2 tablespoons butter

Drain peas from liquor and cook in water fifteen minutes, rub through strainer. Bring milk and onion to boiling point. Melt butter, add flour and boiling milk from which onion has been removed, boil five minutes and add to pea mixture and season.

Lentil Brosia Meal Soup No. 1

2 large tomatoes

1/2 onion

2 tablespoons olive oil

2 quarts vegetable stock.

3 rounded tablespoons Lentil

Brosia Meal 1/2 cup cold water 2 tablespoons butter Salt

Fry tomatoes and onion in oil, add vegetable stock - water saved from vegetables, mix Lentil Brosia with cold water, add and boil one half hour. Vegex may be added if desired.

Lentil Brosia Meal Soup No. 2

3 tomatoes

1 turnip

2 carrots

1 onion

2 tablespoons rice

2 or 3 sprigs of parsley

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons Brosia Lentil Meal

1/2 teaspoon Vegex Salt and celery salt

Cut vegetables into small pieces, add rice and boil in one and one-half quarts water. Strain and add one and one-half quarts water which has been drained from dinner vegetables, rice or macaroni. Put in other ingredients and boil one-half hour in order to thoroughly cook lentil meal. Wet lentil meal in cold water before putting into soup.