is slightly salted, for half an hour; then drain it and put it, head
upwards, in a saucepan which is not over large, and let it cook for
half an hour uncovered. Put in a double boiler 1 quart of milk (4
cups), 1 onion and 1 bay leaf, and let them cook together while the
cauliflower is boiling. Drain the cauliflower when done, and reserve
1/2 cup of the little sprays which form the head, mash the remainder
in a wooden bowl, and add to it 2 cups of the stock in which it boiled
and put in with the boiling milk; stir well, and let cook five minutes,
then put through a sieve and return to the fire with a thickening of
1 tablespoon of flour rubbed together with 1 tablespoon of butter,
season lightly with salt and pepper and a dash of nutmeg, add the
1/2 cup of cauliflower as a garnish, and let cook ten minutes more
before serving. A tablespoon of whipped cream is an addition if added
at the last.
CHESTNUT SOUP
Peel and blanch 1 quart of Italian chestnuts and chop them fine, then
boil for half an hour in 2 quarts of water. Strain the chestnuts and
crush them to fine pulp in a mortar, and gradually stir on this 1 quart
of the stock in which the chestnuts cooked, and then rub all through
a sieve. Return to the fire in a saucepan with 1 cup of bread crumbs,
1 tablespoon of salt, and 1 saltspoon of pepper. Cook for half an hour,
then strain again, and add 2 cups of milk and a grating of nutmeg,
and 1 tablespoon of browned butter, and reheat to boiling point.
CREAM OF CELERY
Wash and scrape and cut into half-inch pieces what will make 1 cup
of celery; put it into 1 quart of boiling salted water and cook for
nearly an hour or until very soft, then mash it in the water in which
it was boiled. Put 1 teaspoon of chopped onion, 2 bay leaves, some
mace, and 2 cloves into 2 cups of milk, let simmer for ten minutes,
and add it to the celery pulp. Now press through a sieve and return
to the double boiler in which the milk was cooked. Melt 1 tablespoon
of butter and blend it with 1 tablespoon of flour until smooth, and
stir it into the boiling soup; then season with salt and pepper. Boil
five minutes and strain into a hot tureen in which a pat of butter
and 1 tablespoon of whipped cream have been put. The addition of 1
tablespoon of chopped chives is an improvement to the appearance and
taste, or parsley may be used if preferred.
CREAM OF CHESTNUT
Shell and blanch and cut in quarters 2 cups (1 pound) of Italian
chestnuts and cover them with 2 cups of boiling water. Add 1 slice
of onion (or a drop of onion juice extract), 1/4 cup of chopped
celery (or 1 teaspoon celery seed), 1 bay leaf, 1 sprig of parsley,
and 1 saltspoon of paprika. Cover and boil until the chestnuts are
tender,--about half an hour. Then grind in a mortar, or press through
a colander or vegetable mill, and add 1 quart (4 cups) of milk, and
1 tablespoon of butter and 1 of flour rubbed together, and cook for
three minutes; then add 1 teaspoon of salt, and press all through a
fine sieve and reheat before serving.
CREAM OF CORN
Put 1 quart of milk and 1 can of corn in a double boiler and let boil;
mix 1 teaspoon of butter and 1 of cornstarch or potato-flour together,
and add to the corn; season with salt and pepper, and stir for one
minute; then press through a sieve and add 1 tablespoon of minced
green peppers.
COCKIE-LEEKIE
Put 2 tablespoons of butter in a saucepan, and when melted stir in,
a spoonful at a time, 1 cup of pearl barley, taking ten minutes to add
it all; then cover with 8 cups of carrot or onion broth (or use water),
and add 2 bay leaves, 1 onion with 4 cloves stuck in it, a bouquet
of herbs and parsley, 1 stalk of celery, and let simmer for one hour
and a half, then strain, reserving some of the barley. Prepare leeks
by washing and cutting into 2-inch lengths (using some of the green),
and slicing lengthwise, and add them to the soup; put in the barley,
and let cook twenty-five minutes and season with salt and pepper.
CREOLE SOUP
Put 1 can of tomatoes, 1 quart of water or vegetable stock, 1 sliced
onion, and 1 small sliced carrot, and 1 chopped green pepper together
in a saucepan, and let cook for half an hour, then rub through a
fine strainer. Return the strained mixture to the double boiler
and put in 2 scant tablespoons of boiled rice, 1 teaspoon of salt,
1/8 teaspoon paprika, 1 tablespoon of sugar. Cream 2 tablespoons of
butter with 1 tablespoon of flour, and stir into the soup; let boil
up once and serve.
CREAM OF CURRY
Put 1 quart (or 4 cups) of milk in a double boiler with 1 onion
with 4 cloves stuck in it, and when hot thicken it with 1 tablespoon
of thickening flour rubbed smooth with 1 tablespoon of butter; add
2 tablespoons of boiled rice, and 1 hard-boiled egg chopped fine,
and 2 teaspoons (more if liked) of curry powder or paste. Remove the
onion and serve with croutons. One tablespoon of chopped chives or
pimentos is an addition to the soup.
FLORENTINE SOUP
Melt 2 tablespoons of butter in a saucepan, and put into it 3/4 of
a cup of finely chopped onions and stir over a moderate heat about
five minutes and then add 2 full cups of very thinly sliced turnips;
stir these with the onions for another five minutes and then add 2
tablespoons of flour and gradually add 2 pints of boiled milk mixing
all well together; watch it till it boils and then let simmer gently,
stirring frequently during twenty minutes or half an hour, until the
onions are quite soft. Then add 2 more cups of milk, and when this
boils add 1 cup of tomato puree (either canned tomato soup or canned
tomatoes), or 1 1/2 cups of sliced fresh tomatoes, using a pinch of
soda to prevent curdling. Now press the contents of the saucepan
through a fine sieve, add a heaping teaspoon of butter, reheat,
and serve with croutons and 1 tablespoon of whipped cream.
HEILBRONN SOUP
Take 3 quarts of water in which vegetables have been boiled (preferably
onions or leeks) and let simmer. In another enamelled pan put 1
tablespoon of butter; when melted stir in slowly with a wooden spoon
1/2 cup of barley, adding a little at a time, until butter is well
"taken up." Let it cook for five minutes, stirring constantly, then add
(a ladle at a time) 6 or 8 ladles of the hot stock, putting in this
amount during ten minutes of stirring. Add 1/2 the remaining stock,
and salt, pepper, and some nutmeg, and let simmer twenty minutes; then
the remaining stock and simmer another one-half hour. Peel 1/4 pound
mushrooms and cut in 4 or 6 pieces each; fry them in butter for five
minutes, and add to soup ten minutes before serving and season afresh.
JULIENNE SOUP
Strain any clear vegetable soup, and to each 2 cups of broth add 1/2
cup of dried "Julienne;" season with salt and pepper and 1 tablespoon
of browned butter.
RED LENTIL SOUP
Soak 2 cups of Egyptian lentils in water for eight or ten hours, then
drain and shake dry. Put 2 tablespoons of butter in a saucepan and
when melted add 1/3 of the lentils and stir well with a flat-ended
wooden spoon, letting them cook very slowly; then add another third,
and after stirring a few moments, add the remainder. Pour on 6 cups
of cooled water in which leeks or onions have boiled, and let simmer
for an hour or until the lentils are tender; press through a sieve
and return to the fire to reheat. Smooth 1 teaspoon of flour with 1
teaspoon of butter and add to the soup, season with salt and pepper and
a dash of nutmeg. Instead of the flour and butter 1 well-beaten egg may
be vigorously stirred into the soup after removing it from the fire.
If Egyptian lentils cannot be obtained, canned or dried red kidney
beans may be substituted.
CREAM OF LENTIL
Wash 2 cups of Egyptian lentils, then let them soak in 2 quarts of
water for twelve hours or more and put them, in this same water, where
they will simmer gently over a slow fire. Put 1 tablespoon of butter
in a frying pan, and when melted add to it 2 large onions, sliced, 2
carrots and 1 turnip diced, and fry until a delicate brown; add these
to the lentils and let cook slowly for about two hours. Press through a
sieve, return to the fire, add 2 cups of milk and just before serving,
1 tablespoon of whipped cream, and season with salt and pepper.
HUNGARIAN SOUP
Put 1 cup of German lentils in a saucepan with 2 cups of cold water or
vegetable stock, and let boil for an hour. If the water is absorbed
before the lentils are tender, add a little more. At the end of the
hour pour over them 6 cups of hot water or stock.
Put 1 tablespoon of butter in a frying pan, and when melted add 1
small onion chopped fine and 1 tablespoon of flour and 1 clove of
garlic. When browned add this to the soup and at the same time put
in 1/2 cup of diced potatoes. Let simmer gently for half an hour,
then press through a sieve, return to the fire, season well with salt
and pepper, and add 1 tablespoon of lemon juice or reduced vinegar
before serving.
PURÉE MONGOLE
Put 1 can of tomatoes in a saucepan and with it 2 cups of strong
vegetable broth, 1 stalk of celery, 1 slice of onion, 1 bay leaf,
3 allspice, 3 cloves, salt and pepper, and let cook slowly for half
an hour. Pour the liquid through a sieve, pressing with it as much of
the tomato as will go, reserving the celery. Return to the saucepan,
add 1 tablespoon of reduced vinegar, 1 tablespoon of boiled peas,
1 tablespoon of canned string beans, split in half, and the cooked
stalk of celery shredded into thin strips two inches long; let simmer
for five minutes, season with salt and pepper, add 1 tablespoon of
butter, remove from the fire, and beat vigorously into the soup 1
well-beaten egg.
MUSHROOM BISQUE
Cut up with a silvered knife about 1 cup of fresh mushrooms, wash and
drain, toss about in 2 tablespoons of melted butter for ten minutes,
then stir in 1 tablespoon of flour made smooth in a little milk, and
add 1 quart of milk and let simmer half an hour. Season with salt and
paprika, and press through a sieve, reserving half the mushrooms. Add
these to the soup, and serve with croutons.
MUSHROOM SOUP
Take 1/4 of a pound of fresh mushrooms, 3/4 of a cup of small white
beans, the rind of half a lemon, 1 Spanish onion in which 5 cloves
have been stuck, a small piece of mace, some parsley and thyme,
and, after preparing for cooking, let boil for an hour or more in 2
quarts of water; then press all but a few of the mushrooms through a
wire strainer, return to the saucepan, add 2 tablespoons of butter,
pepper, and salt, 1/2 teaspoon of soup browning, and, after cutting
them in several pieces, add the reserved mushrooms and serve.
MUSHROOM STEW
Select mushrooms that are white and firm and small, wash them carefully
one at a time with the hands, and put 1 heaping cup of them into
4 cups of milk and let heat, without boiling, for 15 minutes. Then
add 1 tablespoon of butter, plenty of salt and pepper, and serve in
a hot tureen with crisp crackers.
NOODLE OR ALPHABET SOUP
Strain any one of the vegetable soups for stock, add 1/2 cup of
noodles or "alphabets" fifteen minutes before serving.
CREAM OF ONION SOUP
Chop enough onions to make 4 cups, and put them in a large saucepan
with 2 tablespoons of butter and stir them for five minutes; then
add 1 small onion with 4 cloves stuck in it, a sprig of parsley,
and a bay leaf, cover with 6 or 7 cups of water, add salt and pepper,
and let cook gently for three quarters of an hour. Press all through
a sieve, and return the liquid to the saucepan; add 1 tablespoon of
flour blended with 1 tablespoon of butter, also 2 cups of milk (or
half cream), and let boil up once before serving. One tablespoon of
chopped chives may be added, also 1 tablespoon of whipped cream.
OKRA SOUP
Cut into small pieces 2 cups (1 can) of okra, use 1 can of green
peas, 1 of green corn, 1 cup of shell beans, 2 onions, 1 slice of
carrot, 1 slice of turnip, 2 tomatoes, and some celery, or use celery
salt. Put 2 tablespoons of butter in a frying pan, and when melted
add the chopped onion, carrot, and turnip, and cook ten minutes;
then put with the okra, celery and beans into 4 cups of water. Cook
for one hour, then add salt and pepper and the tomatoes, corn, peas,
and celery, and simmer for half an hour. Do not strain to serve,
but if too thick, thin with stock or water.
ONION SOUP AU FROMAGE
Slice 6 ordinary onions or 3 large Spanish ones, and put in frying pan
with 2 heaping tablespoons of butter, and let fry very slowly until
the onions are a rich dark brown,--about fifteen minutes; then scrape
the contents of the pan into a large marmite, add 1 large tablespoon
of butter, some pepper and salt, and nearly fill the casserole with
tepid water, or with water in which onions have boiled; cover and
let cook slowly half an hour, and then stir in 2 teaspoons of soup
browning. Take 4 thick slices of dry rye bread, spread them thickly
with grated cheese, and lay these in the soup pot; remove the cover
and let cook five minutes more, and serve in the marmite.
NEW GREEN PEA SOUP
Shell half a peck of peas and wash the pods. Put the pods in a large
kettle and almost cover with boiling water; let them simmer for half
an hour, then strain these out, and put the peas in this water to boil
until tender. The length of time this takes depends on the freshness
of the peas. Save out 1 cup of the peas and press the remainder,
water and all, through a sieve, and add to them 1 pint of milk,
then return to the fire. Rub together 1 tablespoon of flour and one
of butter and stir into the boiling soup; then add the reserved cup
of peas, season with salt and pepper, and serve. If the flavour of
mint is liked, put 3 or 4 mint leaves, or 1 teaspoon of chopped mint,
into the tureen. If mint is not used add a little chopped parsley.
CREAM OF GREEN PEA SOUP
Put 1 can of peas, 1 chopped onion, and 1 cup of water in a saucepan,
and cook twenty minutes. At the same time put 1 quart of milk on the
fire in a double boiler. When the milk is hot stir in 1 tablespoon of
butter, and as it boils, 1 tablespoon of flour which has been dissolved
in a quarter of a cup of milk. Rub the peas through a fine sieve,
stir into the milk, season with salt and pepper, add 1 teaspoon of
chopped parsley, and serve. Instead of the parsley, chopped mint can
be used if the flavour is liked, or 1 or 2 mint leaves laid in the
tureen before the soup is poured in give a delicate flavour.
SPLIT GREEN PEA SOUP
Soak 2 cups of peas for twelve hours or more, and then drain and
toss them for ten minutes in a saucepan with 1 tablespoon of butter
and 1 tablespoon of chopped onion; then add 4 cups of hot water
and let cook two hours, and press through a sieve with the water in
which they cooked. Add 1 cup of milk and 1 teaspoon of chopped mint
(fresh or dried), and 1 tablespoon whipped cream. Season well with
salt and pepper.
PRINCESS SOUP
Slice 3 onions and cook in a scant half cup of butter for ten
minutes. Add 1 quart of hot milk and cook slowly another ten
minutes. Strain into double boiler, thicken with 1 teaspoon of flour
dissolved in a little milk, and just before serving add 2 teaspoons of
finely chopped canned pimentos, and salt and pepper. Add 1 tablespoon
of cream in serving.
POTATO SOUP
Wash 6 to 9 potatoes and put them in boiling water and boil them from
twenty minutes to half an hour, the time depending on their size. Use
1 large onion quartered, with cloves stuck in it, and 2 pieces of
celery (or 1/4 teaspoon of celery salt or celery seed), some mace,
1 bay leaf, and 6 peppercorns, and put in a double boiler with 1
quart of milk, from which reserve 1 small half cup. Mix 1 tablespoon
of flour with the reserved milk, and stir slowly into the milk when
it boils, and let cook ten minutes longer. When the potatoes are done
pour off the water, peel them and mash until light, then add to the
boiling milk, stir well, season with salt and pepper, and rub all
through a sieve. Return to double boiler, add 1 tablespoon of butter,
1 teaspoon of minced parsley, boil up once, and serve.
GERMAN POTATO SOUP
The German potato soup is made by rubbing 6 or 8 well-boiled potatoes
through a sieve together with enough of the water in which they were
cooked to make sufficient soup, and adding 1 tablespoon of chopped
chives (or shallot or onion), 1 teaspoon of chopped parsley, 1/2 cup of
sour cream containing a little lemon juice, or, instead of sour cream,
1 tablespoon of reduced vinegar can be used, with 1/2 cup of fresh
cream. Let simmer for fifteen minutes and serve very hot with croutons.
POTATO SOUP FLORA
Put 1 tablespoon of butter in a saucepan, and when melted add 1
large onion chopped fine, stir until browned, then add 3 cups of
thinly sliced potatoes and 6 cups of cold water; when the potatoes
are cooked to a mush press them through a sieve, add a small piece
of butter, pepper, and salt, and 1 teaspoon finely chopped parsley.
CREAM OF RICE SOUP
Put 1/2 cup of rice into 1 1/2 pints of boiling water, and add 2 onions
into which 4 cloves are pressed, a piece of celery (or 1/4 teaspoon
celery seed), one bay leaf, 1 sprig of parsley, 4 peppercorns, and a
bit of mace. Let simmer gently for one hour, then turn the soup into
a large bowl, pouring it through a fine sieve, and pressing as much
through the sieve as possible. Return the contents of the bowl to the
saucepan and add 1 pint of milk, 1 teaspoon of salt, 1 tablespoon of
butter, and 1 scant tablespoon of flour dissolved in a little milk. Add
1 tablespoon of chopped Spanish pimentos, 1 teaspoon finely chopped
chives, let simmer five minutes, add 1 tablespoon of whipped cream,
and serve.
RICE AND TOMATO SOUP
Boil 1 cup of rice in 2 quarts of water. Heat the contents of 1 can
of tomatoes with 1 bay leaf, 2 slices of onion, and, after fifteen
minutes' cooking, press through a sieve and put in double boiler,
and to this add 1 pint of water in which rice has been boiled. When
hot put in 1 teaspoon of butter, some pepper, salt, and a dash of
celery salt, and 2 tablespoons of the cooked rice, and serve. The
boiled rice can be utilised for the same meal, or used later.
RICE-OKRA SOUP
Put 2 tablespoons of butter in a large saucepan, and when melted
add 1 sliced onion and let simmer for five minutes; then stir in 1
tablespoon of flour, and when smooth and browned add 6 cups of water;
season well and let cook slowly for three quarters of an hour. In
another saucepan put 1/4 cup of rice and 2 cups of sliced okra,
and strain the hot stock over the rice and okra, season well with
salt and pepper, cover closely, and let simmer gently for an hour. If
fresh okra is not available the canned okra is a very good substitute;
but if it is used, do not add it to the rice and stock until twenty
minutes before removing the soup from the fire.
OYSTER PLANT (SALSIFY) SOUP
Use enough salsify to make 4 cups when sliced. Soak in cold water
for an hour, then scrape and put in fresh water, containing some
lemon juice, for fifteen minutes. The salsify must not be left out
of the water, or it will turn dark. Cut in thin slices, and put into
a saucepan containing 4 cups of water and 1/2 cup of milk, and let
cook slowly for about an hour, adding 1 teaspoon of salt when it has
cooked half the time. Reserve 1/4 of a cup of the salsify, and press
the remainder, with the stock, through a sieve; return to the saucepan,
add 1 1/2 cups of milk and 1 cup of cream, and 1 tablespoon of butter
rubbed together with 1 tablespoon of flour (or less if a thick soup
is not liked), a little salt, a dash of paprika and pepper, and serve
very hot with small crackers.
SPINACH-TOMATO SOUP
Put 1 tablespoon of butter into the frying pan, and when melted add
1 onion chopped fine, and let cook slowly for ten minutes. Put 1
cup of cold prepared spinach into the butter and onion and 1 cup
of tomato sauce or tomatoes, and let heat through. Put 2 cups of
milk in a double boiler with 1 tablespoon of flour and 1 of butter
rubbed together. Add a pinch of soda to the tomato-spinach mixture,
press it through a sieve, and stir the purée into the milk when it
boils. Season with salt and pepper and add 1 tablespoon of cream.
CREAM OF SPINACH
Put the contents of 1 can of spinach in a chopping-bowl and chop it
to a fine pulp; then put it in a double boiler with 2 tablespoons of
onion juice (grated onion), and some salt and pepper, and 5 or 6 cups
of milk. Let all cook together for twenty minutes, then pour through
a sieve, pressing the spinach to extract the juice. Return the soup
to the double boiler, add 1 tablespoon of butter, re-season with salt
and pepper and a pinch of nutmeg or mace, and some celery salt. A
tablespoon of whipped cream added at the last is an improvement, or
1 tablespoon of finely chopped white and riced yolk of hard-boiled
egg can be added. The spinach itself can be prepared next day in any
of the ways described for serving spinach.
FRENCH SORREL SOUP
Wash 1 quart of sorrel and put it to cook in cold water, remove from
the fire in ten minutes and drain and chop fine. Put 2 tablespoons of
butter in a saucepan and fry in it when melted 1 small onion chopped
fine; then add the sorrel to this and stir for three or four minutes
and add 2 cups of cold milk and let simmer for five minutes. Dissolve
in 1 cup of milk, 1 teaspoon of sugar and 1 tablespoon of potato flour
(or other thickening), and add to the boiling soup; then strain,
reheat, and serve with the addition of 1 tablespoon of whipped cream.
GERMAN SORREL SOUP
The Germans enrich the above soup by pouring it upon a 1/2 cup of
milk in which the yolks of 2 eggs have been beaten. Do not reverse
the process, as it will curdle the soup.
ST. GERMAIN SOUP
Take 2 cans of peas, reserving 1/2 cup of them, and put them in a
double boiler with 1 onion cut in 4 pieces with a clove stuck in each,
1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1
bay leaf, and a sprig of parsley; cover and let cook for half an hour,
then mash the contents of the double boiler with a potato-masher,
and add to them 6 cups of water, and when this boils add to the soup
2 tablespoons of butter and 2 of flour rubbed together; stir well
and cook fifteen minutes, then press through a sieve. Return to the
double boiler, add 2 cups of milk, the 1/2 cup of peas drained dry,
and reheat, seasoning afresh before serving with croutons.
SPAGHETTI SOUP
Melt 1 tablespoon of butter in a large saucepan, and add to it 1
thinly sliced onion, 2 slices of carrot, 2 slices of turnip, 1/2 cup
of chopped celery (or 1 teaspoon of celery seed may be used instead),
and let cook very slowly. Stir frequently, and at the end of ten
minutes add 2 cloves, 10 or 12 peppercorns, a small piece of cinnamon,
and 1 large bay leaf, and 8 cups (or 2 quarts) of cold water. Cover
the saucepan and let the soup cook slowly three quarters of an hour,
then strain carefully and return to the saucepan. Season with 1
teaspoon of salt, and add 1/2 cup of spaghetti broken into inch-long
pieces. Cover the saucepan and let the soup simmer for an hour, as
this will draw more flavour from the spaghetti than rapid boiling,
and is the better way for a soup, since the object is to extract the
flavour of the ingredients. Grated or Parmesan cheese served with
this soup is an improvement.
SCOTCH BROTH
Put 2 quarts of water in kettle, and when at boiling point add 1/2 cup
of pearl barley, which has been tossed in hot butter in a frying pan
for five minutes, and let cook slowly. Cut up 2 carrots, 2 turnips,
and 3 large onions, and fry in 2 tablespoons of butter. Chop a sprig
of parsley very fine, and put with the other vegetables into the barley
and water. Let cook slowly for two hours, season with pepper and salt,
and serve. A 1/2 teaspoon of soup-browning improves the appearance
of the broth.
SPANISH TOMATO SOUP
Put 1 tablespoon of butter in a saucepan, and when melted stir into
it 3 onions thinly sliced, and let simmer for ten minutes; then add
to them the juice from 1 can of tomatoes and 2 of the tomatoes, and
let cook slowly for twenty minutes; strain, pressing through a sieve,
return to the fire, add 1 tablespoon of butter, some pepper and salt,
and stir in 2 well-beaten eggs. Do not let the soup boil after adding
the eggs.
TOMATO-TAPIOCA SOUP
Put 2 quarts of water into a double boiler, and when it boils add
1/2 cup of tapioca. Slice 6 large tomatoes (or use 2 cups of strained
canned tomatoes), cut 2 onions fine, and fry together until a light
brown in 1 tablespoon of butter. Scrape the contents of the pan into
the kettle and let simmer slowly for an hour and a half, then season
well and serve.
TOMATO CREAM SOUP
Take 2 cups of canned tomatoes, juice and all, mash the large
pieces to a pulp, and place in a saucepan with 1 1/2 cups of hot
water and a piece of butter the size of an egg, a pinch of pepper,
1/2 teaspoon of salt, and 1 bay leaf. Let come to a boil, and then
add 1/4 teaspoon of carbonate of soda, stir for one minute, and add
2 cups of milk. Let boil up and pour in tureen in which is a 1/2 cup
of cracker crumbs very finely rolled. Use this way for ordinary use,
or strain to serve in cups.
TOMATO AND CORN BISQUE
Put 1 quart of milk and 1 can of corn in a double boiler and let
simmer fifteen minutes; then add 1 teaspoon of butter, season well
with salt and pepper, and press through a sieve, and put back into
the double boiler. Add 1/2 cup of boiled tomatoes which have been
pressed through a sieve, stir together, reheat, and serve.
TOMATO-MACARONI SOUP