The Bridgeport evening farmer., 1917-05-01
One small onion, chopped. Four cups skim milk.

Four ounces crackers.
 Salt codfish, smoked halibut, or other dried fish may be used in this chowder. Pick over and shred the fish. holding it under lukewarm wa ter. Let 1t soak while the other in grediepts of the dish are being pre- pared. Cut the pork in small pieces and fry it with the onion until both are delicate brown, add the pota- toes, cover with, water, and cook until the potatoes are soft. Add the milk and fish and reheat. Salt, if neces- sary. It is well to allow the crackers to soak in the milk while the pota toes are being cooked, then remove them, and finally add to the chowder just before serving. !
 Milk and Cheese Soup Three cups milk, or. part milk and part stock.
 i. One and one-half tablespoons flour.
 One cup grated cheese. Salt and paprika.
 Thicken the milk with the four cooking thoroughly. This is best done in a double boiler, with frequent stir rings. When ready to serve, add the cheese and the seasoning.
 The protein in this soup is equal in amount to that in fve-sixths of a pound of beers of average compost tion; it's fuel value is higher than that of a pound of beef.
 Milk and Vegetable Soup
 One quart skim milk
 One cup bread crumbs, or two large slices of stale bread.
 Small amount spinach or outer leaves lettuce (not more than four ounces).
 One small slice >onion.
 Cut the vegetables into small pieces and cook with the bread crumbs in the milk in a double boiler If a large quantity is being prepared for use in a school, for example put the vegetables through meat chopper. In this case slices of bread can be ground with the vegetables, in order to absorb the juice. Cowpea Soup
 One tablespoon butter or pork fat
 One tablespoon finely chopped on ion.
 r One stalk celery, finely chopped.
 One cup dried cowpeas.
 Salt.
 Soak the peas or 10 hours in wa ter enough to cover. Fry the vege- tables in the fat add the peas, in the water in which they were soaked, and cook (preferably. in a doube boiler) until the peas are tender. Put the mixture through a sieve and add wa ter enough to bring it to the desired consistency. Re-heat. If this souI is, thickened with One tablespoon ot flour mixed with little water, the pea pulp will be prevented from sink ing. Dried navy or lima beans, peas soy (togo) beans, or other legumes may be used instead of the cewpeas Split Pea Soup One pint dried peas. Four quarts water. One large onion, minced fine.
 Four tablespoons sweet drippings ol butter which gives a better flavor. Three tablespoons flour. | One tablespoon minced celery or z l few dried celery leaves. One-half teaspoon pepper. | Two teaspoons salt. l Wash the peas and soak them ovel night in cold water. In the morning pour off the water and put them il the soup pot with three quarts of colo water. Place on the fire and whe1 the water comes to a boiling poin l w Add four quarts of boiling water ts the peas and place the soup pot wher, the contents will simmer for fou, | hours. Add the celery the last hou of cooking. Cook the onion and drip pings slowly in stewpan for half al hour. Drain the water from the pea. | (save this water and put them in tn stewpan with the onions and drip pings. Then add the flour and cool half an hour, stirring often. At tn end of this time mash fine and grad ually add the water in which the pea were boiled until the soup is Hk thick cream. Then rub through sieve and return to the fire; add tn salt and pepper and cook twent- minutes or more. Beans can be use, in the same way as peas.
 Mixed Vegetable Soup II Three quarts water. !, One quart shredded cabbage.
 One-half pint minced carrot.
 One pint sliced potato. One-half pint minced turnip. Qne-half pint minced onion. r One 1eek. sr Two tomatoes
 Two tablespoons minced celery.
 Two tablespoons butter or driu pings. Two tablespoons green pepper. Three teaspoons salt. One-half teaspoon pepper. Have the water boiling hard in stewpan and add all the yegeta bIe except the potatoes and tomatoe 7 Boil rapidly for ten minutes, the l draw back where it will boil gent] for one hour. At the end of this tim f add the other ingredients and coo one hour longer. Have the cove e partially off the stewpan during th s entire cooking. This soup may | t varied by using different kinds ( 0 vegetables.
 o One-half point, boiled cabbag h finely minced
 e Three mediun-sized potatoes. }, One and one-half tabIespoonfi, : butter, drippings; or other fat. r One teaspoonful salt. : One-quarter teaspoonful pepper.
 One and one-half pints milk. who
 or skim or milk and water. 'boflir
 hot
 Peel the potatoes, cover with hoi ing water and cook until tender-1
 ually 30 minutes; pour off the wat
 and mash until fine and light Ar
 the cabbage. butter or other fat. ar
 seasoning, then slowly add the h
 milk or milk and water and boil I
 we'll If thinner soup is reo,,fr,
 the amount of milk or milk and w
 ter can be increased. If liked. :.
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