Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1915-04-10
SEASONABLE RECIPES FROM |
n, x,

Dear Editor and Social Corner Sis
tiers: am still with you, even if I have
not written for some time. Our Cor
ner Is growing fast and what a happy
crowd we are! How many of you find
1t hard to know what to cook at this
time of the year? We are rather tired
Of the heavy soups we had in the
winter and want a change, but they are
all right once in a while. I will send
in few cream soups which we like:
Cream of Tomato soup-One-half
can OF tomatoes Cor one pint), one
fourth teaspoon of soda, a teaspoon of
salt, two tablespoons of cornstarch or
flour, one tablespoon of butter and one
quart of milk. Rub the tomatoes
through colander; put into a stew
pan with the soda; heat till all the
bubbles stop rising. This is to pre-
vent curdling the cream sauce, which
is made in another dish as follows
Melt the butter, take from stove and
stir in the cornstarch and milk and
cook. When done, turn in the tomato,
ought to be like thick cream.
Cream of Tapioca Soup-One quart
of chicken broth, one pint of milk, one
onion sliced fine and one-half cup of
tapioca. Soak the tapioca in cold wa
ter, put in the chicken broth and onion
and salt, boil till done. Make cream
sauce (the same as for tomato soup
and add to the tapioca, broth. Boiled
rice is good instead of tapioca in the
above.
Salmon Cream soup-One-half can
Of salmon, heated in one cup Of milk !;
then rub through a colander; add this
to a cream sauce made with three ia
bleSpoons of cornStarch, two Of butter
and one quart of milk. Season to taste
Cream of Oyster soup-One pint of
oysters, one cup of milk, one-half cup
Of cold water, two tablespoons Of flour
and two tablespoons of butter and salt
Put the oysters into water and boil
till the edges CURL add to the cream
| sauce. Serve hot with brown toasted
crackers.
Cream OF Herring soup-Two cups
| milk, two cups water, one small onion
| two behring's which have been soaked
| in cold water. Put water, milk and on
| Ion into a saucepan and boil for ten
minutes; add salt and pepper; cut the
| herrings into small pieces, then put
| it into the milk and cook until tender
| Stir in a tablespoon of flour and boil
| until it is like thick cream. This is a
| Russian soup and is often made as a
| milk soup without the addition Of the
| flour for thickening.
Cream of Chicken and CauIifiower-
| Add to two quarts of chicken broth
one cup of boiled rice and one cup OF
cold caulifiower which has been mash l.
| ed through potato ricer; season with
pepper and salt and bring to a boil
| Make a cream sauce of one tablespoon
of butter, two Of -four and one pint OF
milk and stir in the mixture.
Cream of Celery Soup-One head Ct
celery, three cups milk, one cup OF
whipped cream, three tablespoons OF
butter, three tablespoons of flour, salt
and pepper to taste. Chop the celery
very fine and put it into a double boil
er with two cups of milk and boil fol-
| about twenty minutes. Strain, replace
in boiler, add the cream sauce made
with the butter. flour and one cup Of
milk; add the whipped cream just be-
fore serving If liked.
Turnip Soup with Rfce-Cut six tur-
nips into thin slices and place over fire
into four cups of water; add one-hai1
cup of rice and one onion sliced, a luml
| Of butter, salt to taste; when done, ado
| two quarts of hot milk and serve with
| toasted bread or crackers.
Aunt Hester: Thank you for the
| pretty postal. I will send one later
| C. E. s.: Am glad you all had g
nice time at Club No. 1. I received
! your letter all right and was sorry yor
had such a scare; hope next time vol
can stay longer.
Theoda: Don't be surprised to have
a call from me some time over the
phone. Hope you are well.
] L. H. K.