Page:The Boston cooking-school cook book (1910).djvu/178

 Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper.

Salmon Soup

1/3 can salmon 1 quart scalded milk 2 tablespoons butter 4 tablespoons flour 1-1/2 teaspoons salt Few grains pepper

Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind.

Squash Soup

3/4 cup cooked squash 1 quart milk 1 slice onion 2 tablespoons butter 3 tablespoons flour 1 teaspoon salt Few grains pepper 1/4 teaspoon celery salt

Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.

Tomato Soup

1 can tomatoes 1 pint water 12 peppercorns Bit of bay leaf 4 cloves 2 teaspoons sugar 1 teaspoon salt 1/8 teaspoon soda 2 tablespoons butter 3 tablespoons flour 1 slice onion

Cook tomatoes, water, peppercorns, bay leaf, cloves, and sugar twenty minutes; strain, and add salt and soda; bind, and strain into tureen.

Cream of Tomato Soup

1/2 can tomatoes 2 teaspoons sugar 1/4 teaspoon soda 1 quart milk 1 slice onion 4 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 1/3 cup butter

Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook