2 tablespoons butter
1 cup strained tomatoes-
2 cups water
1 1/2 tablespoons caramelized sugar 1 1/2 teaspoons salt
Wash and dice the potatoes, carrots and turnips and chop the cabbage. Cook all the vegetables in the two cups of water until they are tender. Add the strained tomato and water, sufficient to make one quart. Add caramelized sugar, made by putting the sugar in a pan; stir constantly over the fire until melted to a syrup of a rich brown color. Add gradually enough boiling water to dissolve the caramel, and add to the soup. Season and serve.
1/4 cup dried split peas
1/4 cup dried white beans
1 cup dried potatoes
1/2 cup diced vegetable oysters
1 1/2 cups cut celery
1/2 cup diced turnips 1/2 cup diced carrots
1 cup strained tomatoes
2 tablespoons butter
1 tablespoon chopped parsley
1 1/2. teaspoons salt
Soak the peas and beans over night. Cook them in sufficient water to cover until tender. Add the other vegetables, and cook until all are tender. Add water to make one and one-half quarts of soup, then add salt and butter, and serve.
1/2 pound turnips 1/2 pound carrots 4 sticks of celery 1 ounce butter 1/2 bay leaf
I pint boiling stock 1 pint boiling water 1/2 pint milk I ounce flour Pepper and salt
Cut the vegetables into long shreds, and cook them in the butter for five minutes. Add the bay leaf, stock and water, and cook gently until the vegetables are tender. Mix the flour smoothly with the milk, add it to the soup, and cook for ten minutes. Remove the bay leaf, add the seasoning, and serve.
Care should be taken to cook the vegetables the proper length of time so they will be tender but not mushy. A teaspoon of sugar may be added if desired.
2 cups sliced tomatoes 2 2/3 cups sliced carrots 2/3 cup sliced turnips
1/2 cup dried peas 1 teaspoon salt 3 quarts water
Soak the dried peas over night. Then put to cook in cold water, letting it come slowly to the boiling point. Simmer for four hours or until the peas are thoroughly softened. Pare, and slice the turnips and carrots, and add to the peas about one hour and a half before they have finished cooking. Pare the potatoes, and slice, and add them to the peas and other ingredients a half hour before they are finished cooking. When all are tender, drain off the liquid, which should equal one quart in quantity. If there is not this quantity, add sufficient water to make one quart. If desired, one tablespoon Japanese sauce or Soy may be added. To each serving add a tablespoon small string beans cut into short lengths.
1/2 cup diced carrots 1/3 cup diced turnips 1/3 cup chopped cabbage
1/3 cup chopped celery 1/3 cup sliced potatoes 1/3 cup sweet potatoes
1/3 cup chopped onions
Bring the vegetables to a boil in one quart of water. Then cook in double boiler three hours. Reserve potatoes until one-half hour before serving. Add one and one-third cups bean stock, salt, season with thyme, add one teaspoon butter, and serve. To each serving, add a dessertspoon of canned peas. This makes one quart soup.
Soak one cup of beans in one quart of water over night. Put to cook in the same water in which they were soaked, and cook until thoroughly softened. Let them stand until settled; then strain off the clear liquid. Season with salt and pepper before adding to the vegetables. There should be one and one-third cups of it. If deficient in quantity, add sufficient water to make this amount.