recipes

SOUPS
Dice for Soups
Cut slices of bread, butter them, cut into small
squares, put into a pan buttered side up and brown
in a quick oven. Com.
Cream of Tomato Soup
Heat 1 quart of milk in good sized kettle. When
it has reached the boiling point add 1 teaspoonful
soda, wet in a little cold milk. Have ready 1 quart
of tomatoes which have been strained and heated
and add to the milk. Season to taste. Serve at once.
Vegetable Soup
Pare and dice one small carrot, 1 onion, 1 bunch
celery and 3 potatoes. Cook slowly in water till well
done, then add milk, salt, pepper and a large piece
of butter. Easy to make and very good.
Mrs. William Moerdyk .
. Vegetable Soup
Select a shin of beef of moderate size. Crack
t.he bones in pieces, put in kettle to boil with 3 quarts
cold water, let boil, remove every particle of scum.
Boil for two hours with a tablespoonful of salt and
a little pepper, then add 1 carrot, 2 tablespoonfuls
rice, some celery, 1 cup tomatoes, 1 slice onion, a
little cabbage. Put rice in last. Boil 1 hour longer,
take out meat, put in frying pan, season with pepper,
salt, and brown with butter.
Mrs. J. K. Van Holde.
Vanned Vegetables for Soup
Two quarts carrots, diced, 2 quarts string beans,
broken, 2 quarts celery stalks and leaves, 3 quarts
tomatoes, 1 quart onions, 1 quart corn. Cover with
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