This is the list of soups, made from left-overs, for which people most often ask our recipes.
They are from a small institution, with a family of from twenty-five to thirty members.
The cream is usually a little from the top of the can, but it gives the finishing touch.
The ingredients are usually heated together and put through the colander.
No. 6-Baked beans, Lima beans, cream of peas soup, milk.
No. 7-Strainings from consomme, put through colander, thin cream, tomato.
No 8-Left-overs from above, string beans, lentils, milk; thickened a little.
No. 9-Consommé of nut butter instead of stock, lentils, water, cream.
No. 10-Left-over from above, tomato, creamed onions.
No. 12-Left-over from above, baked beans, skimmed milk.
No. 14-Corn chowder, peas and tomato soup, pilau, milk and water.
No. 15-Baked beans, string beans, milk and cream.
No. 16-Cream of peas soup, lentil, spinach water, tomato, a little consomme.