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 Simmer another half hour. Mrs. Bernard Bressler


 * 1 pt milk

2 T. flour

2 T. butter

1 t. salt

dash pepper

2 cups tightly packed raw spinach (or 1/3 cup cooked spinach

1 thin sliced onion

½ cup raw celery leaves

4 sprays raw parsley

Make cream sauce of first five ingredients. Put other ingredients in blender and "buzz", then add to the cream sauce and simmer.

The editor got this recipe from Mary Mattingly Walker '59, who got it from her mother.


 * 1 can tomato juice (large)

1 can chicken bouillon

6 cloves

parsley

6 peppercorns

1 T. sugar

½ onion

stalk of celery

Simmer, strain, and serve hot. Wonderful first course for a luncheon. Can be served instead of tea in the afternoon, topped with sour cream. I got this recipe from Mrs. Anderson, Sr., who got it from Mrs. S. D. McPherson, Sr. Nancy Walker Anderson '59

Add lemon juice to canned mushroom soup.

Add curry to pea soup.

Add a little chopped okra to chicken and rice soup.

Add grated apple and skin and small onion to consomme for a new soup.

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