Crumbs For Scalloped Dishes

Ingredients:

1 c. crumbs white pepper or cayenne

1/8 tsp. salt 1 tbsp. butter

Method :

Melt the butter in a baking dish, remove from fire and stir in seasoned crumbs lightly, using a fork.

Scalloped Tomatoes

Ingredients:

1 can or 1 qt. tomatoes 1 tsp. salt

3 c. crumbs 1/4 tsp. pepper

3 tbsp. butter Method :

Prepare according to rule and bake one half hour covered; then uncover to brown crumbs.

Scalloped Apples

Ingredients:

3 c. crumbs 3 tbsp. butter 3 c. sliced apples 1/2 c. sugar

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1/2 lemon, juice and rind

1/4 c. water

Method:

Mix sugar and spice. Prepare according to the rule and bake one hour, covered; then uncover to brown crumbs. The water must be added before the top layer of crumbs. If the apples are tart, the lemon juice may be omitted. More water may be needed if the apples are not juicy.

Cream Soups Cream Of Asparagus Soup

Ingredients:

1 bunch asparagus cubed 1 qt. boiling water 4 tbsp. butter

4 tbsp. flour 1 1/2 tsp. salt pepper

1 pt. milk

Cream Of Celery Soup

Ingredients:

1 1/2 c. celery cubed 1 pt. boiling water 4 tbsp. butter

4 tbsp. flour 1/2 tsp. salt 1 pt. milk pepper

Cream Of Chicken Soup

Ingredients:

1 qt. chicken stock

1 pt. milk

4 tbsp. chicken fat

4 tbsp. flour 1/8 tsp. celery salt salt and pepper

Cream Of String Bean Soup

Ingredients:

1 can beans 1 pt. boiling water 4 tbsp. butter 1 pt. meat stock

4 tbsp. flour 1 1/2 tsp. salt pepper 1 pt. milk

Cream Of Tomato Soup

Ingredients:

1 qt. tomatoes 1/4 tsp. soda 1/3 c. butter

1/3 c. flour

3 tsp. salt

1/2 tsp. white pepper

1 qt. milk

Method:

Stew the tomatoes slowly 15 minutes. Strain and add soda while hot. Combine with white sauce.

Purees Corn Soup I

Ingredients:

1 can corn 1 pt. water 1 qt. milk 1 slice onion

4 tbsp. butter 4 tbsp. flour 1 1/2 tsp. salt pepper

Corn Soup II

Ingredients:

1 can cornlet 1 pt. water 1 qt. milk 1/4 c. butter

1 tbsp. chopped onion

1/4 c. flour

2 tsp. salt

1/4 tsp. white pepper yolks 2 eggs

Method:

Cook the cornlet with the water 20 minutes. Cook the onion in the melted butter until brown, add flour, seasoning, and the milk gradually as for white sauce. Strain, add strained cornlet, combine mixtures/ pour over the well-beaten yolks, and serve at once.

Pea Soup

Ingredients:

1 can peas 1 qt. boiling water 5 tbsp. butter 5 tbsp. flour

1/2 tsp. salt 1/2 tsp. sugar pepper 1 pt. milk

Potato Soup

Ingredients:

3 potatoes 1 pt. milk or

1 pt. milk and water

2 tsp. chopped onion 1 tbsp. butter

1 tbsp. flour

1 tsp. salt

1/8 tsp. white pepper celery salt

2 tsp. chopped parsley

Method:

Boil potatoes until soft, drain; scald milk and onion in a double boiler. Beat potatoes with a wire potato masher, add hot liquid, strain, and return to the double boiler. Make a white sauce, using this as liquid. Cook 5 minutes, and add the chopped parsley just before serving.