This is the list of soups, made from left-overs, for which people most
often ask our recipes.
They are from a small institution, with a family of from twenty-five to
thirty members.
The cream is usually a little from the top of the can, but it gives the
finishing touch.
The ingredients are usually heated together and put through the
colander.
No. 1--Seashore chowder with fine trumese and nutmese, and onion and
tomato stew.
No. 2--Nut and tomato bisque, with remains of above, put through
colander.
No. 3--Asparagus on toast put through colander; milk, consommé, a
trifle of tomato,--oyster flavor.
No. 4--Consommé, strainings from consommé, chick peas, trumese and
gravy from trumese pie.
No. 5--Cream of asparagus soup, dry Lima beans and dried corn
succotash, consommé, baked beans, green peas, milk and cream.
No. 6--Baked beans, Lima beans, cream of peas soup, milk.
No. 7--Strainings from consommé, put through colander, thin cream,
tomato.
No 8--Left-overs from above, string beans, lentils, milk; thickened a
little.
No. 9--Consommé of nut butter instead of stock, lentils, water, cream.
No. 10--Left-over from above, tomato, creamed onions.
No. 11--Consommé, spinach water, carrots, onions, garlic, tomato,
chopped parsley.
No. 12--Left-over from above, baked beans, skimmed milk.
No. 13--Carrot water, onions, garlic, tomato, browned flour, beans,
bay leaf. This tasted like beans with tomato sauce.
No. 14--Corn chowder, peas and tomato soup, pilau, milk and water.
No. 15--Baked beans, string beans, milk and cream.
No. 16--Cream of peas soup, lentil, spinach water, tomato, a little
consommé.