=Bisque of Corn=
1 pt. corn
2½ pts. water
1 tablespn. flour
1-1½ tablespn. butter
½-¾ cup cream, whipped
Heat butter, add flour, then hot water; stir into corn with salt; heat,
turn over whipped cream in soup tureen and send to table at once.
Butter may be omitted, and the water thickened with flour.
=Bisque of Cucumber=
2 tablespns. raw nut butter
1 pt. water, salted
2 small onions, sliced
4 large cucumbers, grated
½-1 teaspn. celery salt
1 pt. rich milk
1 level tablespn. flour
¼-½ cup cream
salt
Cook onion in nut milk (made by blending raw nut butter and water)
until tender, add the cucumbers and cook 5 m., add celery salt and
milk, thicken with flour; rub through colander, add salt, milk or water
to thin if necessary, and cream, whipped or plain. Serve immediately.
=★ Milk and Tomato Bisque=
1 pt. chopped cabbage
1 pt. milk
1 tablespn. butter
2 teaspns. flour
1 qt. stewed tomatoes, strained
1 tablespn. flour
½ cup cream
salt
Cook cabbage 20-25 m., in just enough water to cook it tender. Add
milk, heat, strain. Heat butter and the 2 teaspns. of flour and add
cabbage flavored milk.
Thicken tomato with 1 tablespn. of flour and add thickened milk just
before serving. Add salt the last thing. Turn over whipped cream in
soup tureen or serve the cream by teaspoonfuls on each plate of soup.
Cream may be omitted.
Milk may be flavored with onion instead of cabbage, or not flavored
at all, but the cabbage gives an exceptionally fine flavor to the
combination. Equal quantities of milk and tomato may be used, or twice
as much milk as tomato, remembering to thicken both milk and tomato (if
all the flour is put into the milk it makes it too thick to blend well
with the tomato), to combine just before serving, and to add the salt
last.
=Milk and Tomato Bisque, with Eggs--Starchless=
1½ cup rich milk
½ cup water
½ tablespn. oil or melted butter
2 eggs
1 cup strained tomato
salt
Cook milk, water, oil and eggs the same as a boiled custard. Remove
from fire, add the hot tomato gradually, stirring, then salt. Serve at
once.
=★ Nut and Tomato Bisque=
⅓ cup roasted nut butter
1 cup rich strained tomato
3 cups water
salt
Stir butter smooth with tomato, add boiling water, heat and add plenty
of salt. This soup requires no flavoring, but onion, garlic, mint,
caraway, or a delicate flavoring of thyme, are all nice with it.
=★ Nut and Tomato Bisque No. 2=
2 tablespns. raw nut butter cooked in water ½ to 1 hr., instead of
the roasted nut butter. Flavor with onion, garlic, or delicately with
thyme, if desired.
=Bisque of Spinach=
2 qts. spinach
3 pts. milk
1-1½ tablespn. oil or melted butter
1½ tablespn. flour
1½ tablespn. chopped onion
1-3 stalks celery
¾ teaspn. celery salt
salt
Heat milk, onion and celery in double boiler for 20 m., strain, pour
liquid over oil and flour heated (without browning) in saucepan; add
salt and celery salt and turn on to spinach (which has been cooked and
chopped fine or rubbed through a colander) gradually, stirring. Serve
hot.