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Wisconsin cookbook, 1900-1920
Page 55
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Soups Corn Soup 1 can corn 1 pt. boiling water 1 pt. milk 1 slice onion 2 tablespoon butter 2 " " flour 1 tesp. salt pepper Chop corn add water Let simmer 20 min. Rub through sieve Remove onion add milk to corn, cook butter & flour together & milk. Tomatoe Soup 1 can tomatoes boil, put through sieve 1 pt milk to get & boil tomatoes Pepper & salt 2 1/2 tablesppons flour make thick, then put tomatoes in milk little at a time Put in a few cloves. Oyster Soup 1 pt. Oysters Drain water off 1 qt. milk heat when milk gets real hot put in oysters & let boil up once Salt & butter Potatoes Soup 3 large potatoes 1/2 cup celery 1 onion (boil together) Then smash thoroughly 1 1/2 cups warm milk 1/4 saltspoon salt 1/4 " " pepper Pinch butter
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Soups Corn Soup 1 can corn 1 pt. boiling water 1 pt. milk 1 slice onion 2 tablespoon butter 2 " " flour 1 tesp. salt pepper Chop corn add water Let simmer 20 min. Rub through sieve Remove onion add milk to corn, cook butter & flour together & milk. Tomatoe Soup 1 can tomatoes boil, put through sieve 1 pt milk to get & boil tomatoes Pepper & salt 2 1/2 tablesppons flour make thick, then put tomatoes in milk little at a time Put in a few cloves. Oyster Soup 1 pt. Oysters Drain water off 1 qt. milk heat when milk gets real hot put in oysters & let boil up once Salt & butter Potatoes Soup 3 large potatoes 1/2 cup celery 1 onion (boil together) Then smash thoroughly 1 1/2 cups warm milk 1/4 saltspoon salt 1/4 " " pepper Pinch butter
Szathmary Culinary Manuscripts and Cookbooks
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