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Collection: Directories and Documents > Pamphlets

The Native Daughter's Cook Book (PH 11-11)(1890s) (133 pages)

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13 7 CREAM SOUP, One quart rich stock, 2 tablespoonsful strained tomatoes, 1 teaspoonful sugar, 1 teaspoonful salt, 2 salt-spoonsful each of Folger’s Cinnamon, Pepper and Cloves, 1 tablespoon powdered crackers. When ready to serve add 1 cup cream or 1% cups rich milk. MRS. L. M. SUKEFORTH. CREAM OF BARLEY. Two tableSpoons barley, 1 pint milk, 1 pint stock, 2 tablespoons butter, 1 tablespoon Buckeye Flour. Salt and pepper to taste. Scald the barley, drain, cover with fresh boiling water and boil three hours; strain. Mix milk and stock and boil up once; add harley and pepper and salt, rub butter and flour together, add to soup, stirring constantly until it thickens. MRS. JAMES COLLEY, JR. CREAM OF TOMATO SOUP. (Very good). Two young carrots, 1 young turnip, 1 or 2 stalks of celery, 1 small onion, clove of garlic, a few sprigs of parsley, 1% Pints water, 1 quart can tomatoes, 1 large tablespoon butter, 2 tablespoons Buckeye Flour, 1 tablespoon sugar, 1 teaspoon salt, Folger’s pepper to taste. Way of preparing: Boil vegtables 1 hour in water, add tomatoes, cook 1 hour longer and strain through colander; melt butter in sauce-pan, stir until quite brown; add flour; stir this in 1 cup of the soup ‘and then nudd this to the remainder of soup; cook for fifteen minutes and add salt, sugar and pepper; fry brown, “squares of bread one inch in length and place them in soup, dipping soup over them, MAUDE SNELL. CREOLE MOCK TURTLE SOUP, 2 quarts One pint black beans, 1 small marrow bone, 2 Garten cult to'tiate. Way of preparing: Place beans in tepid Pure Food Groceries for these recipes at GAYLORD'S, “Grocery Folks.” ’Phone, Main 551,.