grated turnip.
1 mashed potato.
1 tablespoonful pepper sauce.
1 tablespoonful made mustard.
1 tablespoonful butter.
1 teaspoonful celery seed.
1 teaspoonful fruit jelly.
1 teacup milk.
Minced onion and parsley.
Boil up and serve.—Mrs. S. T.
Tomato Soup.
Take one quart ripe tomatoes, peeled and chopped up, or a three-pound can of same, put in an earthenware baking dish with
1 pint grated corn (or, if in winter,
dried corn prepared as if for the table), and add—
1 teacup sugar.
1 teacup grated cracker.
1 teacup butter.
1 teaspoonful black pepper.
2 teaspoonfuls salt.
Set this in a hot oven with a tin plate over it to prevent browning. Have ready, in a porcelain kettle or pan, two quarts new milk boiling hot. When the tomatoes and corn are thoroughly done, stir in one large Irish potato mashed smooth, a little minced onion and parsley, and pour into the boiling milk and serve.—Mrs. S. T.
Tomato Soup.
A shin of beef, season to your taste with all kinds of vegetables:
Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter beans and celery.
When nearly done, take vegetables out and mash them well, and also cut the beef up fine. It is best to season with salt and pepper when you first put it on. The beef should be put on very early.—Mrs. J. L.
Clear Tomato Soup.
1 large can tomatoes.
1 beef shin.
1 bunch soup herbs.
1 gallon water.
Boil eight hours, stir and skim several times. Strain through wire sieve, add one tablespoonful Worcester sauce and same of brown sugar. Serve with dice of toasted bread; pepper and salt to taste.—Mrs. R. R.
Asparagus Soup.
Cut the asparagus into small pieces and put on to boil in salt water, with slices of middling; just before dinner, taking it off, beat four eggs and stir in one pint milk or cream, a piece of butter. A piece of veal may be boiled with it, if you wish meat.—Mrs. H.
Asparagus Soup.
Parboil the asparagus with as much water as will cover them; then pour the water and asparagus into milk, then add butter, pepper and salt, also bread crumbs, and boil until the asparagus is done.—Mrs. S.
Pea Soup.
Soak one pint of split peas in water for twelve hours; drain off the water, put the peas into a saucepan with three pints cold water, one-half pound bacon, two sprigs of dried mint, a bay leaf, some parsley, an onion stuck with one or two cloves, some whole pepper, and salt to taste.
Let the whole boil three hours, then pass the purée through a hair sieve; make it hot again and serve with dice of bread fried in butter.—Mrs. A.
Green Pea Soup.
Boil one quart peas in two quarts water, and two thin slices bacon. When done mash through a colander; then put back in the same water, throwing away the slices of bacon. Season with pepper, salt, spoonful butter rolled in flour.
Boil well again. Toast some bread and cut in slices, and put in the tureen when the soup is served. The hulls of green peas will answer; boil them well with a few peas, then season as above and boil. Two hours will be enough to boil green pea soup.—Mrs. W.
Green Pea Soup.
Boil half a peck of peas in one and a half gallons water, till perfectly done. Take out, mash and strain through a colander, then pour a little of the water well boiled over them, to separate the pulp from the hull. Return it to the water they were boiled in; chop up one large or two small onions; fry them in smallest quantity of lard, not to brown them. Add this with chopped thyme, parsley, pepper and salt.
Just before taking off the fire stir in one tablespoonful butter. If the soup is too thin, cream a little butter with flour to thicken.—Mrs. I.
Potato Soup.
Mash potatoes, pour on them one teacup cream, one large spoonful butter.
Pour boiling water on them till you have the desired quantity. Boil until it thickens; season with salt, parsley, and pepper to your taste.—Mrs. R. E.
Potato Soup.
Pour two quarts water on six or seven large peeled potatoes, adding two or three slices of middling; boil thoroughly done. Take them out, mash the potatoes well and return all to the same water, together with pepper, salt, one spoonful butter, and one quart milk, as for chicken soup.—Mrs. W.
OYSTERS AND OTHER SHELL FISH.
Stewed Oysters.
Put butter, salt and pepper in a stew-pan, and put the oysters to the butter and stew until perfectly done.—Mrs. D.
Stewed Oysters.
Take one-quarter pound nice butter, put it in a pan and melt, then pepper and salt, add a small piece of cheese. When it is all melted add one pint of oyster liquor, and boil; when hot, strain and put back in pan, then add oysters and boil five minutes.—Mr. K. N.
Stewed Oysters.
Pour into a stew-pan ½ gallon oysters.
2 tablespoonfuls pepper vinegar.
1 teaspoonful black pepper.
1 teaspoonful salt.
Let them simmer until the oysters are plump; take them out with a fork and drop them into a tureen, on a handful of crackers and three heaping tablespoonfuls fresh butter.
Pour one pint milk to the liquor, let it boil up and strain it on the oysters. Rinse out the stew-pan and pour the oysters, liquor, etc., back into it, and set it on the fire. When it comes to a boil, serve.
This method deprives the oysters of
